BettyK

Wouldn't it be nice if Kitchen Aid could come up with an attachment like this?

that's what i do, too. ← Me too. Marlene, use more bench flour. The trick is to let your dough move freely at all times.

Fifi, you can strain the gravy and if you like you can reduce it too. Your call.

Oh ok. I was just wondering since I remember you making congee in your blog, right? Can't make congee here. Some don't like anything that looks like porridge. Thanks for the tip regarding the dried orange peel. I will try it next time.

Fifi, here's my notes for red-cooked pork shoulder... For 3 lb pork shoulder 1/2 cup dark soy sauce 1/4 cup + 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 cup 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. Edit: Recipe adapted from Eileen Yin-Fei Lo's "Chinese Kitchen".

Hey, what's wrong with congee?

Betty, I would appreciate any instructions you can send along. Thanks! ← Submerge pot in cold water for 24 hours. Remove and let dry completely. Fill sand pot to the brim with cold water and bring to a boil on med-low heat. Let boil for 30 mins. Your pot is now cured. You only have to do this once. BTW, you can also make congee in this pot.

I've made something very similar. I'll try to dig my recipe later.

Sand pots are sand colour and clay pots are medium brown. Sand pots are usually glazed inside - some have that wire cage some don't. Mine don't. Dejah, did you season your sand pot before using? I washed mine then soaked it in cold water for 24 hours. I can look up the instructions if you want. Also, I was told that you should never put the pot on high heat. Always start on low and then increase the heat gradually. And don't heat the pot without any liquid. So far my pot hasn't cracked. I do chicken rice and braises in mine.

Chefzadi, did one of your customers order pig's squeal today?

I like Kasma's books and David Thompson and another author worth mentioning is Su-Mei Yu Cracking the Coconut. I just made Kho Op Maw Din (claypot rice) for dinner tonight. Yum. Great comfort food. Snowangel, what's the deal with palm sugar? Do they only come in blocks? They are so hard to grate. I use a microplane but it still takes forever. I don't think it would go well in a food processor, would it? Edit: Hope the amazon link works now

Very impressive collection. Some of them I've never seen before. Care to share what's the name of #1, 5, 6 from left to right and the top left one and their usage? How do you like the ball whisk compared to the flat whisk?

Andiesenji, can the DLX handle small amounts? Like for a small loaf of bread?

I have posted a recipe for home made Chinese BBQ pork a little while back. (Recipe here) ← Jason, follow hzrt8w's recipe...it's the best. If you don't mind a little fat, use pork butt/shoulder for this. If you like a lot of crunchies I suggest you make a few diagonal cuts in opposite directions, sort of like this ---\---/---\--- but don't cut all the way through. I think it looks more authentic and it helps drain some of the fat. Don't forget the pan of water. hzrt8w, I just made 2 kgs of char siu following your recipe...delicious. We really enjoy it and now I have some nicely vacuum packed the freezer. I could eat this everyday.

If it's G2, then it's the map of Cuba as Lannie mentioned. Check this link...there's a whole paragraph on the cake http://www.filmsite.org/godf2B.html

Marie-Louise, I bought some cake pans with removable bottoms and I was not very impressed. The bottom was already a little warped when I received them. In hindsight I should have returned them but I didn't. I didn't think it would be a big problem but it was. When I tried to remove the cake it was a PITA because the warped disk was stuck. Go with springform pans. I just bought some aluminium Wilton Professional springform pans but haven't tried them yet. They look much better than the old tin ones I had, that's for sure.

Anna, I'm really enjoying your blog. Thanks for sharing your week with us. Miss Jessica looks a lot like her grandma.

Actually, after cutting that big roast, I was a little pressed for time (had to get back to work LOL) so I did a quick marinade with light and dark soy, hoisin, sugar, dry sherry, sesame oil, smashed ginger and garlic and in the fridge it went. I used the LKK char siu glaze like you explained and added a little water as it was indeed very thick. And of course I used your method for baking. When I go to the Asian store this week I will buy some chicken marinade and follow your recipe from A to Z. I will definitely be making this again very soon as there's just a tiny piece left. Should have made the whole roast into Char Siu.

hrzt8w, I made the Chinese BBQ pork. I am pleased to report that it was just fabulous. The most succulent BBQ pork I've had in a long time. I used pork butt cause I like a little fat. It was a bit of a challenge to cut that big roast into long strips but I think I did a pretty good job. I even made those diagonal slashes. Wish I had a digital camera. It was not only a feast for the eye but also a feast for the tummy. Thank you, thank you, thank you.

That's why I've been avoiding any recipe calling for unsweetened chocolate as the only one available here is Baker's. I live in the boonies so my only access is through the internet and for now the only Canadian source I know is Golda's. Any other Canadian source would be very helpful. I don't have any particular recipe in mind - just for future reference. When I go to the big city I'll see if I can find some baking chocolate other than Baker's.

I know very little about chocolate...so I would really appreciate your help here. When a recipe calls for unsweetened chocolate, can I use Lindt 58% Bittersweet? I'd rather stick with Lindt as that's what is the most available here. Is unsweetened same as couverture?

I've been waiting for Suvir's book for a long time. Can't wait to place my order. Thanks for the reminder. Every recipe I've tried from Suvir is a winner. He's a real magician with spices. Congratulations, Suvir.

Wonderful. HZRT, for the clove, cumin and corriander, we're talking whole spices, right?

HZRT, thanks for sharing your recipe. Can't wait to try this. I have all the ingredients except the Chinese Marinade. Definitely have to make a trip to the Asian grocery store soon. Dejah, thanks for your Sui Mai recipe and your tips for BBQ pork. Now I have a use for those poultry skewers.

DH loves Shanghai noodles. Do you have a good recipe?