heidih

I would put it in the freezer for a while. I generally cut off the portion I am working with and let the "to be used" part rest in fridge or freezer. I also favor using a cold surface and cold pin. I roll out on granite counter.

huiray - do you poach your eggs in the soup somehow or separately?

Yup - I have several - often found at garage sales and "knock-offs" from the $1 store. Great for tomatoes as well. The trick is setting the loaf on its side and getting an edge in versus pushing down from the top and smashing the crumb.

jvalentino - I also enjoy tacos made with plush greens. Have you ever roasted chickpeas til crunchy? The contrast between the braised chickpeas and a handful of roasted one added at the last minute to the taco might have been a fun crunch or some crumbled chicharones.

What does the oven manual say? A friend stored her secret booze stash down there and it had no effect. The bottles were never even warm.

Franci - great house. Here is a topic with images on gingerbread houses http://forums.egullet.org/topic/96340-gingerbread-houses-pictures/

A topic on cooking with the book has been started http://forums.egullet.org/topic/146557-cooking-with-pok-pok-by-andy-ricker/

Another example from today at a potluck - It was a mix of elderly nuns and pretty sophisticated local business people. Someone made a soft cheese ball decorated with three perfectly centered rings of olive. Even the old arthritic hands wielding ineffective plastic knives were using all their skill to avoid "violating" the olive decoration.

And if you do sous vide - lots of discussion here http://forums.egullet.org/topic/142585-eye-of-round-roast-cooked-sous-vide/

A prior topic http://forums.egullet.org/topic/138756-eye-of-the-round-treatment/

I do not understand on the halibut example. Were you thinking the foam was the issue? As to sweets, I immediately flashed back to those often used silver dragees I encountered as a kid. I know we thought it was somehow wrong and would look at the adults for direction. Personally I hesitate with the transfer sheet decorations because it seems somehow too artistic to eat - as if I should be saving it to take home and show someone. Silly but it is my reaction.

Where did you read that? Since it is served from the baking dish a prettier pan seems to be a presentation issue.

Young radish greens (from daikon) are also delicious. I imagine other radish greens would also work

As others have noted they are tasty. I use and enjoy them. I don't think they would add significant flavor just simmered whole and removed.

Crab looks good David - price/pound?

Prior discussion on the kitchen table space http://forums.egullet.org/topic/124629-whats-on-your-kitchen-table/

I am about to take back a product for the first time since I became a loyal customer at their first store in Pasadena in the early 80's. I am not a returner but the coconut oil pan spray just ticks me off. I know coconut oil is solid at room temp - so why did I think this would work? I go to spray and it is clogged solid. Have you experienced this?

I have always balked at the added clean-up with a dedicated fryer based on the assumption that you do not simply recover the oil; you have to clean the nooks and crannies. Interested in an education of the value/upside

On the trussing - think the concept is that the splayed parts allow crisping and browning of the "armpits" as opposed to them being tight against the main frame. What is the big picture on trussing other than keeping the bird compacted for presentation? I would be interested regarding the theory.

Beaten egg whites with a bit of water is suggested and has worked for me. It does not add the extra color that a whole egg can.

Liuzhou - just lemon and no powdered sugar? We did that tart/sweet thing.

Looks good to me Anna - are those tofu-shirataki noodles?

As to pasta - I made a well received dish using the puree in lieu of marinara in a lasagna type of dish. Well - I think I used penne and layered the puree (flavored with sage and oregano) with ricotta, mozzarella and some hot Italian sausage - bakes til mingled and melted.

It freezes well. If no inspiration hits soon, that is a good option

A favorite oil? On my list