BettyK

I've searched the site but haven't see any discussion regarding cookbooks on Filipino cuisine. Any suggestions?

Sorry, but if you pour caramel on custard you get creme caramel, not creme brulee. Am I right?

Mudbug, in case you missed the Dan Tart Cook-off, click here.

I'ts been a while but I've made that cake and it was "moist and delicious" just like the author stated.

I have the 11-cup KA which I like very much except for that small bowl. Each time I used the small bowl I ended up having to wash the big bowl too. There's always something dropping in there. Finally I bought a small Cuisinart (3-cup?) to remedy this situation. I've also grated the cover twice. Seems like you have to watch that you do not overload the processor...as soon as it gets full...it starts grating the cover. Anyone else noticed this or is just me?

Hope this video can help. Scroll half-way down.

Red-Cooked Pork Recipe adapted from Eileen Yin-Fei Lo's "Chinese Kitchen". 3 lb pork shoulder 1/2 c dark soy sauce 1/4 c + 2 Tbsp sugar 2 whole star anise 1 cinnamon stick 2 scallions, trimmed and cut into 3-inch lengths 1 one-inch thick ginger, peeled and sliced 1/4 c Shao-Hsing wine or dry sherry Enough cold water to cover the meat - abt 4 cups You can either blanch the meat in water for 5 mins then rinse or brown the meat like any roast. Then put it in the clay pot with all the ingredients plus enough water to cover the meat. Bring to boil and then let simmer until done about 3 hours or so. Turn the meat about every hour. I usually bring the liquid to a boil and then put it in a 300 deg oven. Note: I've tried once with orange peel and didn't care for the bitterness so I leave it out. Keywords: Main Dish, Easy, Pork, Chinese ( RG1270 )

Red-Cooked Pork Recipe adapted from Eileen Yin-Fei Lo's "Chinese Kitchen". 3 lb pork shoulder 1/2 c dark soy sauce 1/4 c + 2 Tbsp sugar 2 whole star anise 1 cinnamon stick 2 scallions, trimmed and cut into 3-inch lengths 1 one-inch thick ginger, peeled and sliced 1/4 c Shao-Hsing wine or dry sherry Enough cold water to cover the meat - abt 4 cups You can either blanch the meat in water for 5 mins then rinse or brown the meat like any roast. Then put it in the clay pot with all the ingredients plus enough water to cover the meat. Bring to boil and then let simmer until done about 3 hours or so. Turn the meat about every hour. I usually bring the liquid to a boil and then put it in a 300 deg oven. Note: I've tried once with orange peel and didn't care for the bitterness so I leave it out. Keywords: Main Dish, Easy, Pork, Chinese ( RG1270 )

Snowangel, how was your pizza? I've made this recipe several times and never had the problem you mentioned. I'm thinking either your water was too warm or too much yeast.

You don't have to punch it down. Just leave it in the fridge overnight and it will be fine. When you're ready to bake your pizza, remove the dough and let it rest at room temp for 1 - 2 hours. This depends on the temp of your kitchen. Flour your counter, flatten the dough to about 1/2" thick, spray a little EVOO and cover the dough loosely with plastic wrap so it doesn't dry out.

I do. I've made her claypot rice (P. 177) and it's delicious. I'm not sure but I think I've made one of her Pad Thai with salted Tienjin Cabbage and dried shrimp...that was before I got her book and as I recall it was very good. If you use Tienjin cabbage, make sure to rinse it really well. First time I used it I didn't know and while I was eating I thought I had lost a filling - I chewed on a big piece of coarse salt. I have a few more bookmarked to try...One of these days... Let me know if you try anything from this book, I'd be interested to hear what you think.

I have American Pie and I highly recommend it to anyone who wants to make pizza from scratch. So far I've tried two different crusts and they've both worked really well.

Those who have tried puff pastry said it didn't work. Wendy, is it possible to bake puff pastry from frozen? Or would it be better to roll, refrigerate, fill and bake?

I could tell you for sure if I could see it closer. But if I had to guess from that picture, I'd guess it was granite, and that the black flecks are mica crystals. Check out this picture of El Capitan granite from Yosemite, and compare for yourself. ← From memory it looks very close to the "pierrade" we had at home. Do you think it would make a good pizza stone?

Anyone knows what this stone is made of? BTW, I just bought a 16"L × 14"W × 9/16" thick pizza stone from Golda's and I'm very happy with the results. My old cheap thin stone can go in the trash now.

Put the water first then add the sugar and let the water absorb most of the sugar for a minute. Then heat. Sometimes I put a lid on it for a few secs when it's boiling so I don't have to use a pastry brush. Foolproof.

That's what I use too. Got to watch those fingers too. A pierced finger is not fun either.

You're right...repressurise it is.

Thank you chefdg. It worked.

Ok, this ranks right there with stupidity so here's mine...How do you depressurize a pan? NOT a pressure cooker - a saute pan. I was going to use my pan as base for my new bamboo steamer. Boiled water with the lid on then switched it off as I was not quite ready and left the pan on the stove. Forgot to lift the lid a little and after a few minutes when I tried to open it it was good and sealed. Tried putting the pan under cold running water but no go. It's been more than 6 hours now and it's still sealed. What to do? Will it ever open?

I wonder if it could have been flavored with Kewra Water. Fleur de Kewra. It has long been used in some Indian sweets but according to the wife of the owner of the middle eastern market here in town, it has been creeping westward for years and shows up in some sweets and baked items. They carry it in the market and it sells to more than Indian customers. I was given a recipe for a pastry that when finished looks like an empanada, shaped like a half-moon, and filled with a mixture of nuts, sugar, spice and uses either rose water, orange flower water or kewra water. ← Andiesenji, I think you've nailed it down (for me anyway). What I had in those pastries was definitely floral. Thanks.

Great blog, Arbuclo. I'd be very interested to know what's in those pistachio nougats that you did not care for. I had the same problem a few years ago. I like all spices but there's just that one spice that I had in some nougats and some Greek pastries which I just cannot eat. Do you think it could be mastic? Please let me know if you find out.

Good question. I'm thinking...how about the slow cooker? Maybe we should start a thread in Pastry & Baking. By the way, your creme caramel looks really delicious.

Thanks everyone for your helpful replies. Good to know that I can pour the meringue on cold filling. This helps a lot as I can make the lemon curd one day and the meringue the next day. I think I need a blowtorch. Achevres, I bet that's where I went wrong. I whipped the egg whites too fast and since I used granulated sugar it probably didn't dissolve completely. Live and learn. Most cookbooks I've checked said to serve the pie the same day. But one said you can refrigerate for up to 3 days. I refrigerated mine for 2 days in a cake box and it was fine. I will try to bake another pie soon and will report if I've solved the "weeping" problem. I bet our dear friends won't mind some more LMP.

I checked a few cookbooks and most say to spread the meringue on the hot filling. Well, I did just that this week and my meringue still wept. I know there might be other factors which could have caused that like a draft, etc. I was wondering if anyone here had any success with Carolyn Weil's recipe from Baker's Dozen Cookbook? CW says to refrigerate the filling for at least 3 hours. Anyway, what's your foolproof method to avoid weeping lemon meringue pie?