Kouign Aman

Whoops! I didnt get to the end (I thought I had), and I see that wonderful lunch, and heidi's post. C. sapidus used some onions as a spaghetti sauce on the dinner thread recently, that looks like you could adapt your 6-hour onions to work in a similar way. Here. "Spaghetti with smothered onions sauce – Six cups of thinly-sliced onions, slowly cooked down for an hour in butter and olive oil, and then browned, deglazed with white wine, seasoned with parsley and pepper, and tossed with grated parmigiano reggiano and spaghetti."

I figured it was the title of the recipe from the way you used it. Kinda curious now, what are the other titles? The one you plan to make sounds like the one we ate at Lake Garda, and if it looks like it when you take your pix, I'm a gonna hafta make it. Not gonna call it 'al forno' tho. Not til I start making my US-style without an oven.

What's amusing about the title? This is actual Italian name for the baked, layered dish typically called "lasagna" in the United States (meaning "lasagna noodles [cooked] in the oven"). Because its being used to distinguish the dish from standard american lasagna, which is all 'al forno' too, so my amusement is because the term is inherent in the US understanding of the dish. (at least, I've only ever heard of it being baked. Maybe someone makes a stovetop version?) And yes, I know the version being prepared differs considerably from US std, but not because its baked in the oven. Does it bother me Chris uses it? Not in the least. Does it make me giggle? Yes it does.

You can often get lovely canisters in thrift shops. I just use a bowl and empty it daily. I'm amused by the title "lasagne al forno", even tho I want to try the recipe. What does the xanthan gum do for the pasta?

What about a coffee canister?

Potato chips for the crunch? (layered in the sandwich)

ScottyBoy, are you differentiating between flouring and breading and other versions of coating? Crispy and thin. Franci, aside from taste, that's one beautiful photo of oysters. dcarch - vive la mardi gras. I shared the photo of the masks at the office. Shelby - wow. love the sprinkles, and the bread especially. Kim Shook - deep fried nirvana.

Yes, but that's old school. Right up there with 'cook til done'. At least setting the heat source means you cant exceed the target temp, and that's a good thing in relieving some of the constant attention needed. Maybe the next grand invention will be an oil-sous vide machine, to handle those higher temps.

alfredo is cream, parm, butter. Not too strong. Terribly popular. So, bechamel, garlic and parm and asiago sounds pretty tasty to me, especially if bumped up w red pepper flakes or black pepper. Some might like it better 'al olio' tho: toss the pasta w oil, browned garlic, pepper. Stir in grated cheese, serve.

Oh my! and Oh my again! and OH MY! What a lot of wonderful looking food. Franci, that lamb dish looks interesting. I can only imagine all the different textures. We snacked a lot, but there was one night w sliders, mashed potatoes and carrot rings And then there was the magic night when the child preferred the "real cheese" mac ' n cheese to her old fav, the blue box. And there was rejoicing.

This is true of those pesky low acid / low sugar types. I was thinking of using it for jam. I'd edit my post to take out that part, but I cant so I wont, so I didnt so here we are! I'm still afraid of the pressure cooker blowing up and spewing lentil smash all over the house.

If you need a tester for the Aplets, I'm here for you.

Ok, OT, but where'd ya get the lamp?

If you do get the pressure cooker, please post frequently about your use of it so I can perhaps get over my irrational fear of them. They sound so wonderful for grains and legumes, and soups, and of course, canning.

I've burned em, and corn chips, and popcorn and dried corn on the cob. They all burn for quite a long time, except the popcorn which flares and tries to float away to start larger fires elsewhere.

Can't answer for the Kalles, but the bookshelves are going on 20 years, putting them at $1/year, so I think I'll go back despite changes to the food selection.

Because something burns, its not natural??? Wow, someone ought to let the grasses, trees, coal seams, and martyrs know that.

And there's the lead-in to more names: "not ewe", "ewe two" "wether (or not)" Why are they ribs from pigs and cattle but 'breast' from lamb?

unchunky chutney?

Turns out there's a food truck meet-up in Point Loma on Saturday evening [2930 Barnard Street, behind 7-11, a few feet off W Pt Loma Blvd, near Souplantation]. I've only eaten from one of these trucks, and I plan to be there to check out a few more of them. I know Operacaffe also has a brick&mortar parent. Naturally I am especially curious about Curiosity! Devilicious Operacaffe Curiosity Groggy's Thai 1 On

Good golly that brisket is gorgeous.

Oh My. So much meaty fatty crackly beauty being posted. Where is that :lust: smiley? Soft noodles with chicken and vegetables. The tiny bit of fish sauce makes a world of difference. I enjoyed it and it was well received by the child, and my 'elder daughter', a teacher from near Tianjin, China who we are hosting (she doctored it with a serious decoration of sriracha).

Has anyone started this year's garden? The weirdly warm winter let the 'what the heck' seedling lettuces survive, tho they havent grown a millimeter in the past two months.

Sounds like San Diego is moving toward giving letter grades to the trucks, much as they do for brick and mortar restaurants. That will help differentiate between roach coaches and the others. I think it must be twice as hard to maintain temperature control as in a regular kitchen, but perhaps easier to keep vermin from establishing themselves since there's no wall space to hide in. Plus, you'd have to keep it neat inside, or there'd be no room at all to work! Food Truck rating system under consideration

I was just given a 9" diameter silicon cake mold shaped to produce a rose. Its sagged to a narrow oval shape. Will it be harmed if I set it inside a metal ring to keep it round during baking?