Kouign Aman

Why potato peelings specifically instead of 1/4 c rice, tho?

Msk, how did you get the nutella to mix in? 1 tablespoon Nutella 1 egg, beaten 1 heaping tablespoon flour 1/2 teaspoon baking powder 1 teaspoon cocoa powder 1 tablespoon brown sugar This is on the Do This Tonight list. Thanks

Is that salt on the edges of the margarita cookies? I'd be tempted to mix sour salt, salt and sugar for that edging, to enhance the lime, keep it cookie sweet, and get that salty margarita contrast. wow. I ended up making shortbread, chocolate chips (classic tollhouse + extra vanilla and no water), and salted caramel thumbprints, including making my own caramel for the first time. That was a trip 'cause it seized and I was more stubborn than it, and got it back into solution. We didnt have sea salt, so we recrystalized table salt to get the desired crystal shape for sprinkling. Fun with minerals! Gotta make those again. They are good.

if it were electric stove, probably ok w the plastic. Since its a gas stove, check first to see if its really a drawer, or a broiler.

I like the rack of clean soapy dishes in the sink, pour kettle of hot water over, leave to dry method. The stuff dries faster from having gotten good and hot too.

Thai fish sauce. I bought a bottle a year ago, for the 1 tsp needed in a satay marinade. Recently, I used it sparingly in fried rice, where it didnt add much, and in a noodle/cabbage stirfry where it made a big impact. A little goes a long way. Interestingly, the fish smell got stronger as the leftovers aged a day in the fridge.

Oh my

How much citrate per lb cheese?

The finished product is glorious. I like the way you fit the tag to the lid. I like the half way down lid as it is. Easy to open, but secure enough it doesnt fall off when being picked up. My favorite of your tags is the one above, on the right (w the smaller letters in the same font). I didnt have a problem w the M and the L because the rest of the letters made them obvious. Maybe not so much for a non-native English reader?

or tamarind if its sour you are thinking of

Could it be the taste of the bag you use? Ziploc bags do have a flavor that gets into food after a while.

Having not heard the name spoken for some 20 years, and then only at a restaurant in Key West, feel free to not quote me on this! koe-een ahmahn where the first is not quite "queen", and the ah is somehow longer in the second syllable of the second word than in the first syllable.

Grate the rind finely, and dry it. You can then grind it or leave it as shreds. Candying it will attract moisture.

You can call the macaroons 'clouds' too, or 'puffs', and maybe that will make them less daunting?

somalia, wine steward ... you are right, they dont sound alike.

PanCan, thank you! I havent seen it where the pieces were cut out first, but I likes! We made the lebkuchen in jelly roll pans and cut it after baking. So, tomorrow to make a simple pattern and off we go to the races. The inspiration this year is a fervent desire to use up as much of the child's halloween candy (2010 vintage!) as possible. This stuff doesnt get better with age.

Pralines, Jaymes! That's what I'm hoping for! But the non-sugar eaters in my family thank you all for your suggestions!

Last time I made the gingerbread, I used a lebkuchen recipe from TimeLife foods of the world. It worked very well, and became hard enough to need a saw to cut. That house lasted years. This time, I just want to be able to bake a few basic, easy pans full, strong enough to build with but not requiring a woodshop. Whatcha got?

I've been out of the chili-infused oil for a while now, but have new one from the asian grocery store. I love popping corn using chili oil.

I think I need to apprentice under you . My name is KA and I am a praline addict. I need not-sweet treats. Other than cheese straws in variations (w spice, w diff cheeses, w herbs), I'm drawing a blank.

individual meringues aka 'cloud cookies' divinity

This would be the key for me: "A known temperature leads to a known doubling time" Its frustrating to have started making bread and have to interrupt it because doubling time didnt behave itself!

I would not send back a preparation I didnt like. Chance plays a part in life, and that's how the restaurant makes that dish. I have sent back things that were improperly prepared or that should have been binned instead of cooked: chicken still cold in the middle, artichoke hearts fried to shoe-leather, a baked potato black in the middle with rot, fish you could smell from the other end of the table. In a business setting, I would probably have just eaten the second one.

Caramel corn, drizzled with chocolate, Darienne. More than 8 oz would be tooooo much. Marshmallows. Bark. popular flavor this time of year is 'candycane' - dark chocolate base, white chocolate w peppermint top, sprinkle w crushed red&white candies. Brittle.

How do candy canes taste different from 'peppermint'?