Jmahl

Hi JaclyM: Idid a web search - Chicago Metallic Commercial Bakeware - looks like standard steel bakeware with an aluminum finish. Steel and aluminum have different bake times because of the conductivity and reflectivity of the metal and finish. If it’s a good heavy weight it will last a long time. Remember it will rust if left in water and does not clean up very well -- after a while looks well used. You should consider some of the new silicone bakeware, it’s showing up everywhere, its cheap and is very easy to use. Hope this helps. Good luck and good baking. Jmahl

Why not ask Emeril, I did. Ask Emeril My guess. its just a T.V. thing. Jmahl

Thanks for some wonderful photos. I have been going to the Fonda Del Refugio for over thirty years – It is wonderful to see it again. Still classic. It was unfortunate that I did not see the chili rellenos al nogalito on your menu. After trying them at La Fonda over many years, you simply can’t eat them anywhere else. Thanks again. Great thread, great photos. I will be following your adventure. Deséele un buen appitito. Jmahl

I received as a gift an iSi Mini Whip half pint whipped cream maker. Is there anything else I can do with it? Jmahl

Pommery Mustard Sorry for the misspell - thank you Gifted Gourmet. It is, of course "Pommery" See link. Jmahl

Seems to me to be an unnecessary step with questionable results. Braising is about long slow cooking in a liquad to break down fibers and infuse flavor. the consenses seems to be -- does nothing good.

In the 70's we lived in Bath NY. We know the Wheelers in Hammandsport, great people, and one day Walter Taylor come to their dock in his boat. That was the year that Taylor Wine was sold to the big cola operation and Walter Taylor could not put his name on his Bully Hill label. It was very small and very one know very one. We probably ran into Mr. Frank without knowing it. It was a place in transition and would be nice to go back. Good times and good memories there though.

A few years ago in Paris we went to a very nice place that happened to be on the street behind the U.S. Embassy. To get there you have to get past checkpoints with armed French solders. Upon asking for the facilities I given a key and directed out into the street where a half block down I found a low door and a very small barely adequate unisex W.C. Upon returning I was asked if I had indeed locked the door. What was there to worry about? - we were protected by the French Army. It was great fun.

Some 18 years ago at an estate sale this wonderful Italian pasta machine. I think we paid $3. After disassembly and cleaning it works great.

There was Sam Woo on Mott Street. Oh, the lemon chicken. Onec shared a table with Woody Allen. The Grotto Azzura, the lobster fra diablo, fried bread stuffed with cheese and fried percale. A place in Westchester called the Washington Arms for prime rib and Moreno's in Conn. I also miss Luis G. Siegel on 38th and I remember a place called the Château Lafayette with a large duck pond out back where you waited for your table. All gone, all gone. But, on the brighter side, there are still some pretty good places left. Food is memory, Jmahl

To get a hot shot I preheat the cup with some water in the micro--30-45 seconds and the cup is ready to go.

I run mine in the oven self clean cycle and it comes out like new all stains and carbon gone.

Here is a link to the EdgePro System. Looks good, Jmahl

Curlz, As already said, write a letter. As a former manager of what was reviewed as "like the best in the world" I would like to know. This should not happen. If it does -- someone really has dropped the ball. If it were me, on your next trip I would make it up to you. So, write em and tell em. Jmahl

Without any basis in fact - try adding more salt and lemon juice -- nothing should be able to live in that. Good lemons, Jmahl

Dear Chufi: I have been following your odyessy since January and the results look wonderful. You tec guys-why can't we have smell-a-thread? SO, what's planned for next year? From the shore of the Rio Grande, Jmahl

Thirty-five years ago in Chinatown NYC four of us ordered one Singapore Sling before dinner. It came in a frosted 10" tall glass with a slice of orange and a paper umbrella as garnish. We all got smacked on one drink. THAT'S A DRINK. Good libations to all, Jmahl

Well the month is up so last night we cooked up Djadja Zetoon (Moraccan-Style Lemon Chicken with Olives). The preserved lemons came out great - watch the salt. Try making them when lemons are cheap. Its worth it. Good eating, Jmahl

The French lard - why wouldn't you? Good eating, Jmahl

Pomeroy Mustard is a brand of whole gran mustard. Really superior stuff. Check out the link for a history and discription. Good eating, jmahl

My wife’s family has a ranch in Mexico and the stone ranch house has a wood stove made in Chicago probability in the 20’s or 30’s. A teakettle is always kept in the back of the stove so hot water is always available. There is no running water. So, it is my conclusion, leaving a teakettle on the back burner of an electric stove is a relic of another age. Like an appendix, its there, but why? Good eating, Jmahl

ALMOND BISCOTTI JMAHL’S INFAMOUS ALMOND BISCOTTI Ingredients 4 cups four 4 tsp. Baking power 2/3 bar sweet butter 1 1/3 cup sugar 4 eggs 2 tsp. Vanilla extract 2 cups whole toasted almonds ( you can add more) Directions Mix flour baking power, set aside mix butter and sugar in mixer add eggs and vanilla slowly add flour mixture blend well add almonds * chill dough shape dough in to 4 logs 9”X 2”X 1½” more or less place on parchment paper on baking sheet bake at 375º oven for 25 minutes cool on rack then cut diagonally ½” (use sharp thin blade knife)(I use a carver) lay flat on baking sheet, return to oven for 8 min. then turn over and return to oven for 10 min. remove and cool. enjoy. * other dried fruit or nuts can be used, to make chocolate biscotti add 1 cup chocolate syrup to dough. To make marble biscotti mix half white dough and half mixed with ½ cup chocolate syrup Recipe is very forgiving - play with it. Dough will be relatively sticky, use a lot of flour on your counter and hands while forming. Credits: Adapted from “County Home” magazine Holidays at Home 1995 p.90 Keywords: Dessert, Italian, Intermediate, Brownies/Bars, Cookie ( RG1633 )

A few years ago my wife, son and I were enjoying a wonderful lunch at the fabled La Pyrmide in Vienne France. Across that glorious room a girl of about eight or nine was eating with some adults. We remarked on how she sat through the entire three hour meal. No signs of complaint. Aren't the French a marvel? Al gusto, Jmahl

I have baked biscotti for a number of years - try this recipe. Everyone here likes the results. Enjoy, Jmahl JMAHL’S INFAMOUS ALMOND BISCOTTI Ingredients 4 cups four 4 tsp. Baking power 2/3 bar sweet butter 1 1/3 cup sugar 4 eggs 2 tsp. Vanilla extract 2 cups toasted almonds ( you can add more) Directions Mix flour baking power, set aside mix butter and sugar in mixer add eggs and vanilla slowly add flour mixture blend well add almonds * chill dough shape dough in to 4 logs 9”X 2”X 1½” more or less place on parchment paper on baking sheet bake at 375º oven for 25 minutes cool on rack then cut diagonally ½” lay flat on baking sheet, return to oven for 8 min. then turn over and return to oven for 10 min. remove and cool. enjoy. * other dried fruit or nuts can be used, to make chocolate biscotti add 1 cup chocolate syrup to dough. To make marble biscotti mix half white dough and half mixed with ½ cup chocolate syrup Dough will be relatively sticky, use a lot of flour on your counter and hands while forming. Credits: Taken from “County Home” magazine Holidays at Home 1995 p.90

Sounds like you are looking for a custard consistancy. Perhaps a crem made with slighty soured cream? Would be interesting to experiment.