Kouign Aman

Not like barbecue - no smoke, different texture - but good. I put the ribs in the pan, pile on sliced peppers and onions, cover, and bake at 250 til they fall apart. The veg serve to baste, so I dont have to. Can balance the vegetable sweet by using green instead of ripe peppers, and vinegar or salt to taste. Sometimes I put barbecue sauce under the veg. Its a very flexible approach.

Looks great! You make the whole book seem like a winner. I really like the taste of peashoots. Any idea where to get them in San Diego?

"farm egg". Seen duck eggs, ostrich eggs, emu eggs, frog eggs, fish eggs, chicken eggs, even pullet eggs, but never a farm egg have I seen.

I'm curious. If pink slime offends you, do you also shun sausage? Chorizo? I'm curious because the last sausage recipe I read involved getting together all the bits that weren't specific cuts, boiling the bones to get the meat off them, mixing the mess together, grinding it up, adding flavorings (spices), and nitrates and nitrites, then stuffing it into guts, for cooking and eating. This process rather closely resembles the pink slime process, to my eyes. What are the relative risks of eating ammonia (or more probably, ammonia break-down products) vs nitrates?

It wasnt me that questioned. I rarely question anything that's butter-based. I hope you'll post pix before and after chocolate.

I meant roll them like sugar cookies, on a board, then cut them, and bake them. If you just want squares or rectangles, roll them or pat them in the pan and yes, cut before baking.

Depends on how well you handle being on call 7 days a week, aka unable to make advance plans. Other than that, its only 3 months.

Oy. We had a little family owned italian place that had been open longer than the 30 years I've been in town. When we moved close to it, we tried and tried to like it. Three separate visits, with friends, to try many things on the menu, and the best it ever got was mediocre. Most of the stuff was worse than that - little flavor, overcooked textures, very salty in a plain-white-salt way. Olive Garden walks all over them. (As do many other independant italian restaurants in town).

I'm not again it (M.C.), but I find it funny that if we make fake cherries at home with gelling goop and enzymes, its "cool", but if you buy them made by a large factory, its 'gross'. S.V. has both potential to be a bigger timesaver than the crockpot or TV dinner, and the biggest source of home food-poisoning. Wheeee! (and I think that reasonably priced little sidekick circulator is going to bring sv into more homes). Again, its bad to buy food partially cooked by the mfg and frozen for your convenience in reheating, but its good to sv a bunch of stuff and freeze it for your later convenience. In general, I like the idea of understanding the chemistry and physics of cooking, the ability to fine tune a result by fine-tuning temperature, etc.

Perhaps roll and cut the shortbread before you bake it. It bakes nicely strong and the edges dont crumb much.

I know there are a lot of NOLA threads. Have you searched for them, or looked in the Louisiana forum? I liked Felix's jambalaya, but the locals have other preferences posted on the board.

Better than butter cookies are shortbread cookies. Make heart shapes and dip one side. Small bits of hocolate dipped in chocolate is good (two different darknesses).

And this. All I had to do was move 5 miles closer to the coast and the fluid measurements for all my baking and rice recipes needed to be adjusted down a startling (to me) amount.

I dont see the crockpot as being any different than a pan buried in the coals on the edge of the fire, or sitting on the back of the Aga. Lets try a cause for the putative demise: the community baker. All of a sudden, people didnt all have to bake their own household bread. It was the gateway 'prepared food'.

That was loads of fun. Thank you!

Lab beakers are generally accurate to 5%. That's not all that good. and again that depends on the consistency of your technique in reading the line. You are more likely to be reproducible running a knife over the top of a measuring cup than filling to a partial line part way up the side of a beaker.

If its really important, you can calibrate them. Water weighs 1 gram per mL. Find out how many mLs a teaspoon etc is, tare a scale, weigh the water. Do this 10x, average the result. For this you need only borrow a scale, not buy one. Note - dont try to empty and retare between replicates, just keep a tab of the changing weight and do the math. Faster. This works for precision micropipetter calibration. I suspect you'll find your biggest source of variation is in how you fill the spoons. Heaping, or a raised meniscus will be things to control for.

Its pretty common practice with text books and science books, which this pricy beast more closely resembles.

apple slices dipped in dulce de leche somehow worked their way into my week. I'm thinking I could make a quick "caramel" in a couple minutes, when the ddl runs out: melt & burn sugar, add hot cream, dip fruit, eat. (editted to add the all important caramelization step)

Kim Shook, are you talking about the enormous marshmallows that are about 6-8x bigger than the jumbos? We saw them at the mexican grocery yesterday, but at nearly $4 a bag, I left them there. The bag contained both vanilla and strawberry flavored marshmallows (artificial flavors, )

I kiss your feet, Panaderia Canadiense. Better than Exlax cookies, or the horseradish-booby trapped banana (The person responsible cut a small circle off flower end, used a drinking straw to 'core' the banana, and filled the core with the hottest horseradish paste he could find, then replaced the button cut from the flower end. The lunch thief never struck again.).

Oh what fun! Love the pix of your parents, in the terrace cafe, and buying bread.

champagne for drinking toasts, and for making mimosas. Sounds like a good nosh. Happy birthday to the Significant Eater.

flour tortilla, butter, brown sugar. lay tortilla in pan, spread w butter, heat til it melts, add brown sugar, cook as long as desired. Roll it up and eat it. I like them a bit soft, so stop just when the sugar/butter bubbles, but you can go to caramelish if you like. These are hard to stop eating. Alternative is white sugar w cinnamon instead of the brown sugar.

Fabulous title.