BettyK

Richard, have you ever tried a vegetable peeler for Parmesan? The Benriner does a beautiful job at julienning vegetables but I don't know it would work on cheese.

I have a anti-fatigue mat in my kitchen and it helps a lot and I'm in my birkis all day.

I've tried the Smartie Bars but wasn't too impressed. Yeah I know kids love them. We sold a box of these in a week. I want to try the Caramel KitKat next.

Just tried the Triple Mocha Coffee Crisp today. Much better than the original IMHO.

Hi Bleudauvergne, I've had the opportunity to sample quite a few "rhums arrangés" as they call it in Reunion Island. Good stuff and very potent indeed. Their rum is 42% which could explain a lot of things. I've never made "rhums arrangés" myself but I don't think it's rocket science. From what my cousins told me they use a few spices such as cinnamon, cloves, vanilla, coffee beans. Of course, there are probably as many recipes as the inhabitants of Reunion Island. Here's a link to some recipes. Since you live in France, I assume you shouldn't have any problem with the language? Have fun! Edit: Forgot to mention that their rum is called "rhum charette". "Charette" means cart. The label has a cart full of sugar cane drawn by an ox. That's how they used to transport the sugar cane to the factory way back then.

Katherine, when my mam makes lap yuk she lets it dry until it's good and dry (like lap chong). Then she stores it in the freezer. When she needs to use some in a recipe she puts it in a steamer to rehydrate, again just like lap chong.

Thanks, but I live in Canada and importing meat is not an option.

Anyone make their own lop yuk? Can I do it in my basement when it's cold and dry? I live in a business area so you can imagine hanging lop yuk outside.

Howard, are you referring to pork cooked with red rice? That's the only pork dish I know that has that ruby colour. Was there any dried shrimp too?

Question to those who visit Tap Phong. Any idea how much do these Thai granite mortar & pestle cost?

Middydd, thanks for the tip. I found a 12" Tramontina saute pan (the last one) there for $40. Really worth it.

Different strokes for different folks. I'd rather use these 30-35 mins (or more) for something else. Why stand in front of the stove when I could be sitting here reading EG, hey? By the way, it doesn't take 6-7 hours to cook the lentils...more like 3-4 hours on 'high'. Anyway, it doesn't really matter how long it takes as you don't have to attend to it. That's the whole point. Anyway, you should try using your crockpot then you will understand what it's all about. See, now I'm a firm believer and I might even splurge on a bigger crockpot soon.

Why doesn't it make sense to you? Don't you simmer your dal? Good guess. But it's easier in the crockpot. Trust me You can use any recipe you have and just do the braising/simmering part in the crockpot. Does that makes sense? OK, back to kheer now

Same here. However, I just discovered how useful it is for lentils. I tried cooking lentils in the pressure cooker like my mother does but each time it's a big mess all over the stove. I make lentils in the crockpot and I don't have to worry about any mess and it's cooked to perfection. First you have to bring it to a boil on the stove then dump it in the crockpot and let it simmer (I set it on 'high' for 3-4hours?). I'm sure any kind of dhal should work but cooking time may vary. Experiment.

All this crockpot talking on the cooking board had me thinking. Anyone tried making kheer in a crockpot? How did it go?

Could it be Cherimoya? They are one of my favorite fruits.

I think custard apple is 'Annona reticulata' as per Mudpuppie's link (instead of Annona Muricata). Different animal

Hey fifi, your link goes to 'incrediby strange cravings' but I think you meant this link. No?

Wow I almost licked my screen. I have a feeling sales of crockpot are going to skyrocket. I'm starting to love mine already

Bar 6 like in kit-kat? We still do. On the other hand I saw a white kit-kat the other day.

You need the triple mocha version.

I usually steam it for 20-30 mins then slice it thin on the diagonal and use it in fried rice, noodles, chicken and rice. Also good with cabbage or green beans. Use it like bacon.

I just saw Coffee Crisp Triple Mocha in the store. Anyone tried it? We also had Coffee Crisp French Vanilla which was quite good but I think they quit making it.

Nigella Lawson made this luscious Lemon Linguine last night. Check it out.

If tempering doesn't work then I would follow bague25's advice. To be on the safe side, I would remove the pot from the stove for a few secs then add the yogurt a little at a time. After all the yogurt is incorporated, bring the pot back on the stove on medium heat. High heat seems to be the culprit here. Good luck