BettyK

Sorry to bring back this old thread. I have a metal steamer with two racks and I'd like to know how to avoid getting all the condensation in the food. For example if I want to make steamed pork buns I don't want the buns to get all soggy. Any advice would be greatly appreciated.

Want some whipped cream too? That wouldn't be Thai anymore though

All right! Now we have to wait for Mamster to come up with some dates.

Thanks Mamster. Perfectly clear. I have so many different kinds of noodles in my pantry I get confused sometimes. Well, I'm sure you know Thailand better than many of us. I've never been there myself but I'm dying to. And if Pim wants to join that would be wonderful. So when are we leaving? My suitcase is ready, well almost. Mags, start packing!

Great class! Thanks. I have one question. What size of rice noodles do you use for Pad Thai? Can we tag along? How about organizing a eG group tour to Thailand? Actually I'm serious.

Congratulations, Suvir! Very happy for you. Wishing you all the best in your new venture. Hope I'll get the chance to eat in your restaurant one day

Thanks. I'll keep a bag of asafeida in my back pocket when dining out. It may or may not help. We cook with it. It is added during cooking. Not after. There are mothers that rub a new born babies belly with asafetida water to give them comfort from gas. So maybe, it could work if you use it in ways similar to how an Indian mother would apply it to an infant. You forgot one thing. Keep a bottle of perfume in your front pocket and spray very frequently. Did you know that Asafoetida is also known as Devil's Dung? Seriously, check here: http://www-ang.kfunigraz.ac.at/~katzer/engl/

Glad to hear it worked out well. I'd suggest you use a thermometer next time and start checking after 8 hours or up to 12 hours for a big roast. The collagen should break at 210 degrees. Then you can call it done. Better crust next time

So, how was the butt? Please tell.

Twenty-four hours? Wow that sounds like a long time to me. I've made pulled pork and it took 8 hours at 225. Maybe your butt is bigger than mine so it might take 12 hours but 24?

Fifi, does your fuzzy logic has a setting for casserole? Have you used it? I'm thinking about buying one just to make arroz con pollo.

Yes on both counts.

Thanks for all the great advice. I've ordered some with removable insert.

I'd buy one of these first

I need to replace my crappy springform pans. Should I get the heavy duty aluminium springform pans or those cake pans with straight sides and removable insert? According to the description "Unlike a springform pan, there is no buckle or clip to unfasten, and the one-piece design holds its shape longer than a springform pan." Anyone tried these pans?

Vinegar works too.

Be sure to tell us how you do. Ok, I made the almond paste yesterday and tonight I made the Amaretti. I've never had an Amaretti before so I have nothing to compare. Are they supposed to be a little hollow underneath? They rose nicely even though I didn't do the wet cloth thing (too lazy) The dough was already very wet. They tasted very good but a bit too sweet for my taste. I will make it again if I have to use it in a dessert or something. In fact that's why I wanted to try these. There are a lot of desserts which requires Amaretti and I can't find them in the store here. At least now I know I can make them myself (I think) I'll try to reduce the amt of sugar next time.

Thanks TuWanda and JFLinLA for your feedback. I will definitely try the Amaretti soon...maybe tonight if I feel ambitious.

I assume the 40% you haven't tried include all of Nick Malgieri's recipes? There's actually quite a few of his recipes in Baking with Julia. I just found this out when I decided to make a Table of Contents for that book so I could get more use out of it. I'm not a fan of NM but I'd like to try his Amaretti when I get a chance to bake. Ever made these?

Thanks Prasad. They look delicious.

Prasad, may I ask what are those cakes/patties on your website? Second page (right after the intro) - first pic on the left. They look similar to some breadfruit patties but I bet they're not. Are they? Suvir, sorry to be off topic.

Where do I sign up?

Thanks indiagirl.

Please let me get this straight... Chickpea flour = besan = gram flour Correct?

When I was in the South I used to see red glob. I don't care too much about sweet & sour pork but I do like my Mam's sweet & sour fish. She adds some chinese pickled vegetables and julienned carrots in her sauce. To die for. Adding this to my list of "food I want to eat when I go home"