Marya

Can't wait to see your BlueStar in action. I've had the 48" cooktop for a couple of years but would like to hear your take on the oven and broiler function. I occasionally regret not getting the range. Since you have Jean-Luc, how about Hubert (as in Givenchy) to keep with the French theme?

I have no problem with others eating whatever they wish, wherever they wish, because, for me, what they eat does not trigger an allergic reaction. But I don't have a legume or nut allergy, and those are the most severe because airborne particles can, indeed, kill you. MomOfLittleFoodies is spot on about recirculated airplane air. It can distribute the pathogen to an allergic individual and cause severe reaction. Even if a life-saving dose with an EPI kit is administered, there is the possibility that it may not be enough. Occasionally, the symptoms improve only to return more severely within a few hours. This is why you have to get to a hospital after an injection, so you can be monitored for six hours in the event you need intervention. The special circumstances of airplane travel prevent an immediate trip to the hospital, thus compounding the potential danger.

Kevin, I purchased my first Konemann book (Culinaria- European Specialties Vol. 1&2) more than a decade ago and have since found all the one's you mention, plus several others. They are: Europe's Master Chefs, Culina Mundi, Exotic Desserts from the French Caribbean, Dine with Europe's Master Chefs, Dine with France's Master Chefs, Organic & Wholefoods, Andre Domine's comprehensive and amazing Wine and, though not food related, a beautiful two-volume set The Art of East Asia. I'm really looking forward to India.

Dale, Are they dunkers or delicate?

Baroness, Thank you. I will give them a try.

I'm bumping this thread up in the hopes someone has a recipe I'm searching for. A friend's mother, a lovely 91-year-old Sicilian, made the dreamiest anise biscotti. They had a less dense texture and came apart more readily than the standard biscotto. Recipes for hard dippers seem to be the norm, but I really enjoy the ones with a more delicate crumb.

Following your multicultural adventure brought back student days from many years past and meals shared with Middle Eastern friends. For that, I thank you. Great blog with stunning photos and food worth searching out.

Sandy, I believe the FDA approved it's import last summer after Embutidos Fermin (the slaughterhouse and processor) met required standards for importation. The ham is particularly expensive because it's extraordinarily delicious. Only the Iberian breed is used and they are fed acorns exclusively.

The truffle buttter is getting quite a workout. I've used it with lightly scambled eggs, fried potatoes with duck confit, pasta, risotto, melted over flatiron steak and even on a delicious blonde levain. I'm concerned that this product will disappear, like some other favorites, so I bought a half dozen and froze them.

The Citterio prosciutto, lamb, pine nuts, olive oil and fresh figs in season. Recent finds include duck leg confit, Muscovy duck breast, a black truffle butter (Tartufitalia), Langres (not as pungent, or delicious as an Epoisses, but also not $39.95lb.) and Giordano's Toscana Rosso, our now preferred table wine. I'm still greatly missing the Garofalo bufallo mozzarella and the prepared duck half.

Jende, I know it's too late for this batch of flowers, but I raised two daughters who are downright nostalgic about the prolific crop of zucchini flowers we had each summer. No matter how I prepared them, their most favorite was when I sauteed them in lightly browned butter. It needed nothing more than a light sprinkling of salt. Heavenly!

Re: caneles. You are using a wax-butter coating on your molds and I'm curious if you have also used the wax-oil emulsion. I've played with countless recipes, on and off for thirty years, with results that are pleasing, but not of the same quality as the ones I've sampled in Bordeaux. I figure I'll never achieve the same results without a professional oven (but don't home bakers in Bordeaux use regular ovens?) but can the butter make a difference? Your kitchen is beautiful! It looks like the perfect setup for many wonderful meals.

About your DCS getting hot on the exterior: Go to the Appliance Forum on the GardenWeb site. I've read several posts where owners have complained about that same problem. I did some further checking when I was buying appliances for a new home and decided against the DCS for the very same reason. Apparently, a hot exterior is not unusual with some pro-style ranges.

On the counter: Automatic espresso machine and gorgeous DeLonghi two-slice brushed aluminum toaster. Food processor, microwave/convection, Vita-Mix, food sealer, toaster oven, old KA mixer, yogurt maker, etc. are all in a walk-in pantry, with outlets to plug in, so nothing has to be moved into the kitchen.

I bake a lot of bread and pizza and all the stones/tiles I bought were neither large enough, or had the mass to hold the heat necessary to properly crisp a crust. I went to a local stone fabricator and asked if he could cut a leftover piece of granite from a project that had not been chemically treated. I specified the size (20x13x3/4 allowing for circulation around it) and he cut and polished out the rough edges and only charged $45. I own a HearthKit oven insert and it's performance pales when compared to this slab. You can use a 1/2-thick slab with equal results, but this was the only appropriate piece he had. I also spray the oven with water and, after four years, I have a perfectly pristine piece. You do have to pre-warm the stone for 45 minutes but the results are fabulous.

After living in Alaska for 18 years, I understand the need for comforting soups that make bitterly cold days almost tolerable. I'm looking forward to this blog and admire your fortitude.

Well, I can tell you where it's NOT; "Pierre Franey's Cooking In France". I have the book and had to look thru it for you; sorry, but the recipe isn't there. ← Thanks for looking, judiu. I have that book plus several others by Pierre, all of which don't have the recipe. I'm thinking that it may have originated as a recipe in the NYT when he wrote for them, then toggled over to the TV show. Maybe there's a compilation of those somewhere. ← Just checked my NYT Cookbook, but it's all Craig Claiborne's recipes. It did, however suggest another possible reference; Cooking With Craig Claiborne & Pierre Franey. Check your local library, maybe? ← I checked my copy of the book and there is no reference to any dish that remotely resembles Mac and Cheese. Has anyone checked "60 Minute Gourmet"?

Thank you, but another kind member already sent it in a PM.

Joe Blowe, Thanks for the PM with Bittman's article. I knew there was someone in this forum who saved the revised copy, and you didn't disappoint. I'm determined to keep trying. With the long rise, I expected a flavor similar to a biga (i.e. ciabatta) or poolish-based bread. It wasn't happening, so I gave up.

I've just finished catching up with everyone's progress tweaking this recipe. I made several loaves (some with changes) in November and was not particularly impressed with the results. I usually bake levain-based breads and find them to be infinitely more flavorful. Of course, the process is more time consuming. Now I read that there is a revised article in the NYT but access is no longer available to non-subscribers. Could someone please post the changes Bittman made. And, have these changes improved the flavor?

A leasurely browse through E. Dehillerin. I need more canele molds.

If your salt pig is made of terra cotta the salt will remain dry because the pot will absorb any residual moisture.

It's been some time since I moved out of Anchorage, but I still remember the wonderful food at Sacks restaurant and the prices are moderate plus. On the lower end--Arctic Roadrunner for unusual burgers and really good homestyle onion rings. The Lucky Wishbone had some pretty good fried chicken. I can list many others still in operation, but you did say good, reasonably priced food and the ones I liked are pretty spendy.

I'm hopelessly hooked on their Sparkling Pomegranate Juice.