CKatCook

I logged in here after not having logged in for a while to see this message. I never personally knew Holly, but remember his post. I am saddened to hear this.

I just signed up, three weeks late, so I have some catch up. I plan on getting the book as well. This is exciting! Thank you for posting this!

For me it depends on the book. Now all my bread cookbooks that I consider "classics" I buy on paper (ie: Crust and Crumb, The Bread Bakers Apprentice). But for some others that are ones that I like, bought, but don't see it becoming a classic, then I get the ebook. (like diet cookbooks, 20 meals with 20 ingredients, etc LOL)

OH man...I am so going to have to get this.

I work a very busy job, as most people I suppose. When it comes to lunch time I am lucky to get time to eat. Let alone go out anywhere outside the office eat (It is a rare day that happens for me). Short of getting a new job, I have to pack my lunches. The problem? I am in a serious packed lunch rut. I have looked around on the internet, I have checked out cookbooks, everything seems either 1) geared toward kids or 2) made of wraps and sandwiches. I am SICK of wraps and sandwiches! Salads always work, but then I get tired of that too. Storage is not an issue, there is a refrigerator and microw

Try looking around the internet for "paleo diet". Tons of recipes are out there, the "diet" is mostly very low fodmap.

I have Peterson's sauces, but none of this others. I will look into that. I have not heard of Glorious French Food. Another one to look into.

Awesome websites! Thank you! I want to learn french now so I can read them in french.

I have not posted here in a while and I found this thread. I so very sorry to hear this, much love and condolences to his family. I have enjoyed reading his writings, he will be missed.

Do you know of any blogs to recommend?

Yes, classic French in the sense of the term. Like if I was to go to a classic french cooking school, what kind of education would I get? -> those are the books I want to start cooking and learning from.

One of my favorite things to do is armchair travel and try foods from all over the world, at home. So I got to thinking, what would it take to give myself an education in classic french cooking at home. What kind of books, websites, reading and cooking would I need? I already have a pretty well stocked kitchen pots, pans, knives, etc. But what books would get me there? Thanks in advance for your kind replies!

I went out and bought a brand new cusinart coffee maker. Spent a small fortune for their top of line maker. Four months later I have to send it back because it broke after one cleaning and refuses to brew a full pot of coffee, leaves water in the reservoir. I even followed the directions to a T. Yeah, quality has gone way down these days. Just like customer service.

I have been watching this thread closely while looking for the book. I agree, out of all the different "power bars" I have tried they are mostly vitamin pills with sugar. YUCK! I am going to see if this book is in my local library if not, just buy it. I cannot wait to try some of these recipes! edit to add: That whole blog looks good. Thanks for posting that!

I read through this thread with great delight! I have a mountain of cukes comming out of the garden this time of year and I had no clue what to do with them beyond cuke, tomato, vinegar salad. I love the idea of cuke sammiches, I wonder if smoked salmon on that would be good.

Now I have to go shopping and see if I can find some! Interesting article!

Amen on this! I am so tired of going into eat any where and I really cannot order anything because everything comes out so huge it means I will be stuck with a couple of days of leftovers! That and the low carb folks...thank god that is a fad that is dying out. For a while I could not eat a sandwich without getting the sink eye from someone.

Another Fushia Dunlop? Come on payday!!

Home today, national holiday here in the US, what did I have? Popcorn. My new years resolution to make and eat brekkie is not going so good! LOL!

OUCH! Most of these post just make me cringe! I have lucked out and only grated my knuckles a couple of times, a few burns from hitting the sides of the oven. I really shudder hearing about the caramel incident The thing that stands out most to me is when I was pouring cold creme into some caramel I was making and got a drop. ONLY A DROP on my thumb right smack next to my finger nail. That one little drop hurt for days! Cannot imagine half a finger... This whole thread is a word of warning!

This is a keeper! Never thought of using potato soup, but makes so much sense!

That pappardelle is beautiful! Did you hand make that?

I have this cookbook! It is wonderful! I had a nice big 10 cupper, that is what I am looking for again.

Oh, ok, I see...that is a great idea!!

Both types of rice are used in Chinese cooking. Red rice actually comes in several varieties, some are glutinous, some are not. Some are more polished than others. I'm sorry I don't know the names, but the most common variety of red rice found here is the less polished glutinous variety. This means that the fibrous layer is still attached to the grain of rice, which itself will turn to goop when cooked. I am not aware of anybody cooking this like "normal" rice, although I am sure it possible. Its most common use is to make a kind of Chinese "sweet porridge", usually mixed in with some red bean