Pam R

I always see them at Superstore (loblaw's) and Sobeys here... eta: I'm not sure about Costco. I know that they didn't have them for most of the summer because they were remodelling - but haven't walked by that area in a while. I'll look next time I'm there.

Just stumbled across the Achatz episode. It's scheduled again for Saturday. (Apparently it's been on a couple of times already this week) clicky

RecipeGullet will also multiply (or halve) a recipe for you. Just open the recipe you want, scroll to the bottom and click on the 'scale' button.

I've been thinking about this comment a lot. The fact that you're 'relieved' that a recipe worked for somebody and that they enjoyed it is very telling. It shows how much you care about what you do and (I'd guess) enjoy doing it. I really think it's because of this that people love your books so much. And it makes me very excited to get the book and start trying the recipes! I did my own index - does this mean I can tell people that I have something in common with Julia Child that few others do?

Sometimes a skirt steak is sold as a flank steak. But it's a skirt steak. Neither of which are brisket.

Danielle - great to see you blogging! I've been to Chicago and always enjoyed it, but my food experience there is limited. I always stay with family friends when I'm there - and when staying with a Rabbi's family, you stick to kosher restaurants. (Having said that, there are some pretty good kosher places in Chicago) I'm looking forward to exploring through you! And the kids are gorgeous!

hmm.. it also sounds more like the Greek pita. The kind that you'd get souvlaki or gyros wrapped in. eta: look at the pita in the pictures here. Are they close to what you're looking for? Here is a recipe and another picture (I haven't tried it)

Claudia's pictures are here.

The knives are available here. I picked one up this weekend. I like the weight of it. We'll see how it does.

Yes people, they're at it again! Clicky. Submissions are due by November 17. Anybody going to enter?? It looks like somebody came to their senses (or read eGullet). From the website: I like that it's going to be six episodes rather than one. Any idea what's happening with Anthony Sedlak?

I came across cartons of Tayo at my local Safeway today. So I guess they're still making it. Recipe testing in the future...

Welcome to eGullet Liron! When I think of 'fluffier' pita, I think of the Greek version. Do you want the pita to have a pocket or is the type you're looking for pocket-less?

Welcome to eGullet Fanny! I've never used chestnuts before. But I'm working on a chestnut soup right now, so I've been peeling them this weekend myself. The easiest way I've found to do them is to cut a little 'x' into the tip of each one, then add to boiling water for 10 minutes. Drained, if peeled immediately they are easy to peel. If not so immediately, they are not soft enough to cut into 1/4's and then they pop right out of the shell. Once I realized how easy it was to cut them and then peel them, I regretted spending the time on the piping hot ones! eta: I meant to tell you that the jam looks great!

I too am looking forward to hearing about the plans for the fundraiser. The logistics of having all of the chefs sharing a kitchen and doing the prep when they have their own restaurants to run should be interesting. Neil, forget about your busy restaurant! Tell us how you're making this all work. <host mode> Let's try to keep this discussion focused on the how-to's of putting on this event. I'm sure I speak for many of us in sending Tina our best, but the best way to send your good wishes is through the PM system. Thanks, Pam </host mode>

That's my concern with the rice as well. But I've seen recipes that use it. I was thinking that if it would work, it would be nice to use rice with chicken. The nuts are an interesting idea - might work nicely with the lamb or chicken. And for ketchup - since the last time I posted about cholent I've been served it a couple of more times - I've also had many discussions about it. Ketchup is a very popular ingredient. I'm leaving it out of mine, but will be using some tomato paste and a little brown sugar (mimicking the sweet tomato?).

I'm somewhat surprised by the number of people who ask me how to make cholent. This week alone I've had at least 5 cholent discussions. So, I've decided to bite the bullet and put together a column on cholent, but as we know from above I have little cholent experience. I've been working on a beef version - hopefully the perfected recipe will go into the oven/crockpot when I get home from work. (typical bean, barley, veg, beef, water, maybe a splash of red wine, lots of seasoning) Next week I'll work on a lamb version and a chicken version. I'm wondering if anybody has made a cholent with rice? I've come across some recipes that do call for rice, but I can't picture the finished product. Any suggestions? Type of rice, technique? The other thing I was thinking about was buckwheat. Anybody use it?

I always freeze cakes/tortes first, then wrap. But you have to be careful not to let them sit in the freezer unwrapped too long. As soon as they're frozen, onto cakeboards (if they're not already) and wrapped in plastic.

I freeze, then wrap. Thaw, then top.

I agree. But I do use a springform pan. I chill it in the cooler so that I can remove the outer ring, then freeze it. Lined with parchment, the bottom comes right off.

Lovely meals. Thanks for sharing. It's hard to be in a Sukkah here - snowed the last two days. Enjoy it if you can!

Just a note that the two topics have been merged.

I promise you won't be expelled because of this challenge! I'm not much of a beer drinker, but what about honey as a flavour component. Good luck with the challenge - I can't wait to see what you come up with!

It'll be fine. Use it and then post a picture of the results in the dessert topic!

Not a huge selection of apples around here. When I'm baking I like to use a mix of any of the following: Gala, Pink Lady, Fuji, Granny Smith - and occasionally Spartan or Macintosh.

People - where are the soups?? I was in the mood for soup, not in the mood to go shopping so it's a 'what's in the house?' soup today. Onion, carrots, a couple of 'new' potatoes and lots of mushrooms sauteed in olive oil with some garlic, salt and pepper. Added barley and some veg. stock and it's simmering away. Smells great. Has anybody made soup since May??