annabelle

Thanks, rotuts. I need to tell my mother about those. She lives alone and has RA and these would be welcome at her house.

jmacnaughtan, your cake looks very nice! Good work! Crème fraiche often doesn't react the same way as sour cream. I have had poor results with it when using it as a substitute, as well. I too need to buy some honey to attempt this cake---no one hold their breath, since this isn't happening right away. I think buckwheat is best for this application or at least that seems right to me from reading the recipe.

Should the biscuit layers be pricked before baking, the way blind-baked pie pastries are? That should stop the rising you are getting.

I believe you're right, gfweb.

It's probably for the thieves who "graze" their way through the olive bar. It saves the store from paying for their dental work.

Incense cones burned next to the cookstove. An old Catholic grandma's trick to keep one's hair from smelling like fish.

I must make this. It sounds intriguing.

Honest to god, I once saw a ham marked Kosher for Passover.

I hate it when they make the chefs cook out on the beach. "What's that crunch? Oh, it's sand."

I do that too, Mitch. You never know if the iron sticks or gets too hot, so better safe than sorry. If I'm feeling flush, I'll have the valet press my things.

Linseed oil is a bit tacky and takes a long time to dry. It's best to use it sparingly.

Sylvia, have you tried the dried buttermilk that you can reconstitute? It works well, but has a tendency to get hard as a rock in the container. I've had to dump the powder in the food processor and whizz it up (dry) to unclump it.

Thanks, EdwardJ. I make a mixture with boiled linseed oil to use on my wood furniture and wood slatted blinds. So there is definitely a difference.

I bought some recently and it was very expensive. Of course, it was for eating not seasoning my cookware, so there's that. I'm eager to hear about your results, rotuts.

He and Scott Conant.

I never bake CCC the day I mix the dough. I allow it to ripen in the refrigerator overnight or up to three days if I'm busy. The gluten has a chance to relax and the cookies don't spread as much and are more uniform. I'm kind of pedestrian, I guess, since I use the recipe on the back of the bag of chips.

rotuts, flax seed oil is uber expensive. Is there a reason to choose this oil over others?

That explains it. If it isn't a fish that is available in the Northern Hemisphere, I couldn't have heard of it. Thanks, guys!

Okay. What sort of a fish is this? I'm unfamiliar with this name. Does it go by another?

Hung was raised in the US. He can cook whatever he likes and Tom can keep his stereotyping in his back pocket where he can sit on it.

Oh c'mon, Shel. You do this all the time. "I have this recipe for X but I want to make it with Y. How do I do this?" It's not a great idea to come on a forum of very knowledgeable home and professional cooks and argue with them about why you want to do it your way despite asking for help and receiving a large amount of advice about why this most likely won't work as expected. And a bottle of ouzo can't cost more than $15. Tops.

It's always cheaper to buy in bulk, as a roll, than already sliced. At least I have found this to be the case. I don't eat sausage for breakfast, but I often use it in risottos, soups and other applications where it is crumbled. That was my point and not the OPs.

Since this cake is a specialty cake and has never before been baked by the OP, suggesting substitutions for an easily acquired liquor that is a main flavor ingredient is a bit much. Get a small bottle of ouzo, use whatever is required in the cake and drink the rest out of small glasses on ice. Or neat. Or save it for next time if the cake is a success.

Just make a baba au rum and call it a day. I wouldn't mess around with trying to come up with a substitute for ouzo which has a very specific flavor.

You could always add some butter flavoring (I know, I know). You can find it over by the spices next to the extracts. judi is correct that many margarines have water whipped into them. If your recipe specifically calls for oil, I wouldn't sub out more than half the oil with applesauce and would still add the oil or melted butter.