annabelle

Sorry, Ruhlman. Fat makes us fat. It is more than twice as calorie dense as carbohydrates and proteins at 9.5: 4 Kcalories per gram.

I thought about this earlier, sigma and that was my solution as well.

I read about this item last week and it doesn't sound all that great to me. At first, I thought it was like Fat Duck's BFG (Black Forest Gateau) and got excited about it. Then I find out it's not even a sponge cake encasing a fallen chocolate soufflé. It's a brioche case. Sort of an uptown Twinkie. What a let down.

Thanks. I've never tried to sous vide anything, I imagine it makes brisket tolerable. I'm a bad cowgirl in that I never learned to love brisket.

Did you make your own matzo balls, Allura? Does your family like sinkers or floaters? I like both. I still have never learned to like gefilte fish, however.

I admire your taking on foods you are unfamiliar with. Your chopped liver looks a bit loose to me. Does it contain hard-cooked eggs and caramelized onions or is it straight shamaltz and liver? I make chopped liver all the time, even though I am a papist and the texture doesn't look as pate-like as mine. I have never eaten brisket that was rolled like that. It looks like a rouladen writ large. How was everything? Would you make it again?

Whoa, sigma. I want one of these now.

This stove appears to be enameled. (You are very lucky to have all the handles!) A product called "Glass Wax" used to be sold in America that was specifically made for polishing these kinds of appliances and, as the name implies, glass. It is no longer sold but there may be a similar product. It was a liquid that you spread over the surface and allowed to air dry and then buffed away with a clean towel. It was fantastic for cleaning up splatters and fingerprints from "little helpers". The interior of the oven can be clean by leaving a shallow glass pan of rubbing alcohol inside it over night. You don't need much, just enough to cover the bottom of the pan. Close the door and forget about it until morning. This work on drip pans, too. A few balls of cotton wool soaked in rubbing alcohol and sealed in a zip-lock bag with a drip pan overnight and they will clean right up.

You'll get used to a gas stove again in no time, Franci. I found them to be very helpful when my children were small since I could turn the flame off and not worry about moving the pan so it wouldn't scorch from the residual heat. You should be able to clean it with a mild abrasive like Bon Ami cleanser. Have you moved to an English speaking country or is that just a British or American stove? Where's Andie? She is always a great help with these things. Best of luck!

You are more likely successful and have stable relationships in your life, Tri 2.

A most excellent fine, Liuzhou.

Well, this is a timely and helpful thread! I must make a birthday cheesecake at the end of this month. Beautiful cake, Cheryl!

Sounds like my house, Bill. We drink iced tea and my kids drink milk when they are home. We have coffee after supper. When I was growing up, we drank milk as children and iced water as adults at the table. Booze was for parties and the Elks Lodge.

High octane booze drinks and remodeling projects just sound like a recipe for disaster. I'd stick with an assortment of beers and a few bottles of wine.

I hope Ruhlman doesn't kiss his mother with that mouth.

Heh. How about "confit"? A confit of tomatoes? Really?

You have a personal relationship with this pizza place and the OP does as well with the take out places she frequents. I do not. Therefore, I do not leave a tip for the person who hands me my coffee and points me to the salad bar.

Relax, dude. It wasn't personal. The information about Chinese herbal medicines (which, no I do not use) was widely disseminated in the Western press. As a caution, not unlike the NYT article about spices and herbs.

I have a fantastic assortment of scars from burning my hands and arms, though Pana.

There is a similar problem with herbal medicines, primarily Chinese herbal medicines which are heavily contaminated with lead. I am sorry, but I am unable to locate the article at the moment. I believe it may have been in Microbiology News.

Heh, Jaymes. GR, the same amount of work goes into generating the content of an eBook as in a bound book, less the binding obviously. There are still recipes to test, text to generate, indices and galleys to proof. Additionally, the same book is often available in bound form. I think you are overlooking the great good that has been done by foundations such as the Guttenburg Project that is cataloguing and making available online many books that are out of print and/or classics that are not widely available. The only persons displaced by lack of book binding are probably working in shipping at e-vil Apple or Amazon.

I can happily accept people disagreeing about the usefulness of cookingbooks in ebook format. But justifying the use of paper-books by invoking the sacrilege of writing in books will definitely keep me awake at night thinking of the sheer horror To me, hand-written notes are a charming aspect of used books. It tells me that the book has been loved and used enough by the previous owner to have been important enough to her to annotate. I have my great-grandmother's handwritten notes in her one and only cookbook that are my only link to her as a living woman. While my handwriting is not nearly as elegant, I can only hope my own children and future grandchildren will see this the same way in my heavily used and splattered books: I cared enough to cook meals to please my family.

I read in bed all the time and never have this problem. Under "Settings" there is a "Go to last page read" tab that will take you right back to where you were.

This is how I feel, as well Jaymes. I also like to make notes in the margins of my cookbooks about changes I may have made or ingredients that I think are better reduced or left out or conversely added or increased. It's possible to highlight sections and make notes in an ebook, but I don't see them as being practical for everyday use and I have never bought one. I love my Kindle, but it is stuffed full of novels and reference books.

Elite athletes? That must be on a sliding scale. Most manual labor jobs will take a toll on one's body over time.