Shel_B

I believe I understand what a "drop biscuit" is, and they seem to be perfect for my temperament and baking abilities. However, never having made any, I am completely ignorant as to what ingredients or techniques makes a good, or even great, drop biscuit. What suggestions do you have for this biscuit newbie to make some good biscuits?

What is "pourover coffee?" I never heard that term.

Why is it more difficult to dissolve cocoa powder in cold liquids than hot? What's the science behind that? Thanks!

You're presuming that just because I asked about Singapore noodles, I've not made or enjoyed other styles.

When I want perfect rice, I bake it, and have found an excellent technique that works consistently. When I read about the technique and got the recipe, it was suggested that baking in some ways emulates a rice cooker. I don't know about that as I've never used a rice cooker, but baking means I don't need extra equipment taking up my limited counter and storage space. Have you considered baking your rice?

And what if he wasn't a "regular" and didn't tip? Would you suggest not serving him, and asking him to leave?

Bad idea ... I'd be concerned about the server's attitude.

Your post caught my attention as I'm starting to look for a scoop, although not primarily for ice cream but for portion control when making cookies, dumplings, etc. Are you using your scoop for ice cream or portion control? Why do you like the scoops(s) you've mentioned? I've never heard of the brands you mentioned, but that's to be expected since I've not looked at scoops before.

That's not been my experience. Large eggs that I have purchased have shown a substantial and measureable difference in size and weight. The last dozen large eggs I bought looked more like medium, and a carton that I bought last month looked closer to another brand's XL.

Indeed ... have two different packages of rice noodles in the pantry and am planning on picking up a third today or Thursday. Of course, finding the right soaking time for the noodles is important to the texture of the noodles and the overall cohesiveness of the dish.

As noted in my original post, I'm not necessarily interested in duplicating a restaurant or other recipe, rather, trying to develop my own with ideas from others as well as looking at various complete recipes. I like the idea of curry paste instead of powder, and that's given rise to another idea, which is to play around with some prepared curry sauces. One that comes to mind is a prepared yellow curry sauce that I like with the addition of some fresh ground peanut butter to make sort of a curry-flavored peanut sauce, or maybe a peanut-flavored curry sauce. Got the idea for the sauce from someone here on eGullet, tried it, liked it, and perhaps it'll work with this noodle dish. Thanks!

I have a brand that I use frequently because it suits Toots (it's mild) and, coincidentally, it works well in a variety of dishes. If I want something a little different, I can up the heat with some Aleppo pepper or use one of my own curry powder recipes. But you're right, at least IMHO, the curry powder is a big consideration, not only the composition but the amount as well.

I'm not ... I want to develop my own recipe.

You don't believe there's any such thing as what? I don't understand your comment.

Eat half as much ... <shrug>

I'm on a quest to develop a great recipe for Singapore noodles. I've only made the dish twice following the recipes, and have eaten it in four restaurants recently, and nothing has seemed quite right to me. Flavors tended to be muted, the curry was sometimes excessive, and vegetables were not particularly crisp. So, how do you make your Singapore noodles? Any tricks you've learned that you care to share, any interesting techniques or ingredients that you use? Thanks!

California Olive Ranch EV is good stuff. It's not a "great" olive oil, but very good nonetheless. It's one of three that we use as our regular, everyday EVOO. It's nice that they list the harvest date on the bottle, and that they use green glass bottles. If you can find it (it's usually available around November +/- ), you should try their Olio Nuovo EVOO, although it's too good to cook with. Other oils they produce and market can be found here: http://shop.californiaoliveranch.com/?gclid=COyPpfLT2b4CFeHm7AodMjcAKA

So, did it taste any better than a regular grilled or pan seared burger, or does it just look prettier? How long did it take to cook? Would you do it again, i.e., was it worth whatever extra time and effort you put into it?

The OP said "I only gave her a jarful but she only started eating it last week!" which suggests that the jar ad been sealed until recently. Might the sealed jar have prevented spoilage?

Well, no. The closest that I've come is chicken breast. Are you saying that you disagree with my comment that "Grilling and SV are different, giving different results with different techniques. I'd not say that grilling would 'never be as good as sous-viding.' They both have the potential to be good, they are just different."

I can see where SV may be a good option in that situation.

Sorry, I have to disagree. Grilling and SV are different, giving different results with different techniques. I'd not say that grilling would "never be as good as sous-viding." They both have the potential to be good, they are just different.

That's something that many people overlook ...the technique has been used successfully for many years. For my taste and sensibilities, a SV burger is way overkill. But then, I don't care if my burger is less precisely cooked than can be had with SV technique. I like fire and flame and smoke .... <LOL>

There's a new recipe posted on the Cook's Illustrated site, including a video, that shows a way to do this. http://www.cooksillustrated.com/recipes/7969-tender-juicy-grilled-burgers If you don't have access, send me a PM and I'll shoot the directions to you.

Genco Pura Olive Oil Company .... we were just talking about that in this afternoon's film class.