Kouign Aman

I dunno, I want one more. Maybe this one...maybe just one more...

I see you've left the beasties their tails. I dont think I've seen that before.

The dough was very stiff & elastic, and we simply could not get it as thin as we wanted it, even before we constructed the ravioli. It wasnt a shortage of power; I ended up recruiting the piano mover to help roll. One thing puzzled me - the first try I rolled per my usual practice between two sheets of waxed paper. The second shot (for the linguina) used plastic wrap, and went much more easily. Not sure the why of that, but perhaps the paper pulled out some moisture? Certainly based on the video recipe, we were a bit on the edge for moisture (we did add 2T oil and a bit of water, per the recipe and to pull the original dough ball together). I have half the dough left, so will try again on the weekend to roll and roll and roll, perhaps while expounding in amused tones about the joys of working with dough. I have rolling pin envy. My dad offered to make me one of those years ago and I had no place to store it so declined. I wonder if he would do that now....

I'd definitely do the salt and drain/squeeze for potstickers. Even if I wanted soup dumplings (xiao long bao), I'd want that to be meat juice and not cabbage juice. I've done slaw both ways, and prefer it finely shaved and not salted. I like that extra cabbagey bite & the texture. It doesnt hold as well, but its easy enough to toss on the dressing at the last minute, so that doesnt matter to me. The spouse however, who is the big slaw eater in the family, prefers the slight limpness of a pre-treatment w salt. <eta> Now, if I ever get the recipe for Pappadeaux's slaw, I will follow it slavishly, pre-salt or otherwise.

Based on that, I was one egg short (~ 375 g flour, 2 XL eggs, 1 egg white) - she has 1 large egg per 100 g. Either I could add the entire 3rd egg, or another white next time and end up w somewhat softer pasta. Other than that, it looks like what we did, and the textures we worked w. I just need to add a lot more time to roll the sheet out. Thanks, what a fun video.

Purty! Purty landscape, purty pigs, purty sheep. Whydja choose Wales? My great-aunt lived there most of her life, in Swffryd (near Crumlyn). Your pictures evoke our visit there, even tho the locations are not all that close to one another.

Yep! At minimum, cut it up into serving sizes. Be seen eating it. And if necessary, 'helpfully' dish a portion onto someone elses plate when you serve yourself. We once watched a beautiful onion-topped baked brie languish untouched because people thought it was a dessert and they didnt want sweets with their booze. We know its not the recipe, because usually we get asked to bring it when we're invited to a potluck.

Possible method for future: find the walnut shaped molds used for filled cookies - bake two halves, fill, seal together.

They all have facebook pages and twitter accounts, so you can always know where your favorite is headed.

dcarch, your plates always amaze me in your use of shapes, flowers, colors, and now a 'tree'. In general, the plating and photography in this thread has taken several steps up. Its like opening a glossy magazine, these days. Thinking like David's has had me wanting to learn to make pasta for some time now. Yesterday, I finally did it, & we made linguini alfredo for dinner which was a great success, with oranges and steamed spinach sides. The noodles were more toothsome (chewier in a good way) than the dried linguini we usually use. My phone seems not to know where to focus. The cooked linguini linguini alfredo I was disappointed that I could not roll the pasta thin enough for decent ravioli. We made a few industrial strength ones for grins and giggles. They tasted ok, but there was just too much pasta. How do you all do it? Softer recipe? Special pasta roller ('cause I need a new toy in the kitchen), other?

I like MangiaMangia too. This is what I had from there, just before Christmas: It was a treat. I'll have to look up MIHO and see whither they roam.

Desi's in Point Loma. Used to be a submariner bar. Desi bought it and she's been spiffing it up a bit at a time. The silhouette of a rat is gone from the baseboard, the posters are 'arty', but the walls retain their hand-made, different building codes look, and the floor is as uneven as ever. The 'outdoor' smoking area is outdoor only by the kindest stretch of the imagination. Things 'frozen' dont get made at Desi's. They will make things coffee, if you know the recipe. And they make something called a Rooster Burger. I suspect the patty is preformed and at the lowest end of the suppliers price range. It doesnt matter. They dowse the nearly finished burger w sriracha, a huge cloud of smoke goes up the vent, and then its dinner time. The whole is much greater than the sum of the parts.

2nd the Chuckbox. The house is in active debate whether the overall eating is better at Hodad's in OB or at the Chuckbox, but the Tempe burgers win.

Kim Shook, good to see you posting again! Dinner: fried rice and mixed vegetables = a green baby-bok choy-shaped vegetable (but not bok choy), onions, mushrooms, garlic, fermented black beans

I spent years working where breakfast and lunch came from the Roach Coach - bagels at breakfast, burgers and burritos for lunch. Now, I am more likely to encounter a 'food truck'. Recently friends and I ate lunch from 'Devilicious'. They serve it up rich! Signature lobster-grilled cheese sandwich Cheesesteak, Devilicious style Grilled ham and cheese - the winner of the day for me. The cheese is brie and oozes most successfully. crab cake sandwich with the optional upgrade to the side salad - salad caprese-ish. We enjoyed both options of side salad. fries w truffle oil and parmesan. Crispy and light. The order was large enough for the 5 of us to split. sweet potato tater tots w maple There are still things left to try.

Roasted marrow and risotto, in San Diego, from MangiaMangia.

Good for a snack ; the Korean Grocery on Convoy, next to the back wall of Jasmine. Got this 'cream' bun there - no cream in the ingredients, but beans are there. It was much appreciated by the small hungry person who consumed most of it, but couldnt finish it all.

Due to flight changes, we missed Vino. Not dinner, but lunch the next day came from the very competent Newk's. We especially enjoyed the lobster soup & the Pimiento Cheese sandwich (housemade pimiento cheese)which was hot, melty, tangy, had ripe tomato slices hidden inside and excellently chewy bread. The Black and Blue salad, and the Shrimp Etouffee salad served nicely - if not rave-worthy, certainly no complaints. We were interested in Moe's in light of the 'microwaves ruin everything' video going around but our hours and theirs didnt line up.

Picked up a bunch of Lamb's Quarters (aka "wild" spinach) at the farmer's market last night. Other than treating it like a more durable spinach, any suggestions? I see SobaAddict used them in a potato hash thingie a few times. Does it matter in that dish which green is used? I think tonight we'll try some steamed, and some sauteed w garlic and olive oil, but it would be nice to have more creative options.

I'm pretty sure SnowAngel posted about venison sausage at some time past. Have you checked Recipe Gullet? Yup, here's a recipe : snowangel's venison sausage although I see it may be the Ruhlman recipe of which you are not enamoured. There are more possibilities if you use the advanced search, author snowangel, search terms venison sausage. I hope this helps.

Its a grand tour you are giving us! Favorites spotted so far: almond horns and "Bum Burner" sausage.

Friends of mine who have traveled in Italy give props to the Costco gelato, specifically the stracciatella flavor. The ambiance, not so much.

One night (Monday, ack), one meal. Where? Also, any recommendations for a meal at the airport on Tuesday night? Or hold out for the Atlanta airport? and if so, where there? My coworker has suggested these places for dinner Monday - any opinions? Vino WineLoft

Man tou - that's it! Not baozi, but the bread that surrounds the bao. thanks. I searched 'mantou' and got these two (one from Dejah - score!) Mantou recipe in fried mantou thread Dejah's baozi dough recipe

We are host family to a teacher who came from a bit north of Beijing and who says that what she misses most about food from home is the steamed bread / buns. I admit to lousy search skills on this board, so mea culpa if this is covered somewhere already. Does anyone make this at home? Any favored recipes, or tips/tricks? I'd like to surprise her with it for the Lunar New Year, and I'd like to make at least one test batch before then.