ElsieD

It's arrived!

I was at a bakery the other day and bought a block of butter puff pastry. However, I'd never use all of it at once. Can I thaw it, use what I want and re-freeze? The block measures 6" x 3 1/2 ".

But, but......did you like the soup?

I have the MC@Home publication. I'm embarrassed to admit that the only recipe I ever made was the Caramelized Carrot Soup. We found it tooth-achingly sweet and I never looked at the books again. I just pulled the recipe book out from it's cover and plan to go through it.

Are you a proud member of the eGullet Enablers Club?

It's not on the way yet, but due to arrive Tuesday. The price is now $186 Cdn. Hopefully, I'll be charged the initial price of $140.

I am starting to wonder how much I'd use it. It's an expensive book.

That looks good. I had already signed up for their emails so I suppose more info will be forthcoming. I'm definitely interested.

That's impressive, assuming it was made with croissant dough.

I want to make a mango pudding that calls for sheet gelatine. 1 1/2 sheets to be exact. By googling, I have found that this is equivalent to 1/2 tablespoon powdered gelatin. My question is this: the recipe calls for the sheet gelatine to be softened in cold water, then wrung out. My recipe does not call for any water. Can I soften it in the cream the recipe calls for? If yes, do I need to make any sdjustments? TIA.

Thank you. I had a look at the two recipes and am happy to report that there is nothing in them that is unfamiliar to me. I tried to find some info on the course but could not find anything. Can you elaborate?

What are your initial impressions? Mine is scheduled for delivery on Tuesday and I'm having second thoughts.

Here in Canada, I've never heard of it.

This came to me todayin my Book Bub email: Jaques Pepin's book Essential Desserts, Kindle Edition is $1.99 today. https://www.amazon.ca/Essential-Pepin-Desserts-All-Time-Favorites-ebook/dp/B009N08ONS/ref=sr_1_1?crid=XAMD58415991&dib=eyJ2IjoiMSJ9.v03OrmaeEghL38jFoHY9Bh4IVKhZPFeX1MJr10vBWEnXlBpKAKrBMyIoiF7KWOkfa5YZYj5QKm7k1gtj9QDxHqccAeCGmYXpchYWvoWgm-8.dWofSmQieCIvvvHMQbEbWEp4F4MW9wXNV6pPHY7zrKo&dib_tag=se&keywords=Essential+desserts+pepin&qid=1709220926&s=books&sprefix=essential+desserts+pepin%2Cstripbooks%2C98&sr=1-1

I for one, am very fond of headcheese, especially the pickled kind which I can't find anymore. My mom used to make it, using a pig's head (but not the eyeballs). Great stuff. As for sweetbreads, I was doing consulting work and decided to have three of the client people I was working with for lunch. I didn't tell them what we were having, which was sweet breads. They ooed and ahed over the lunch and when we were all finished, I told them what it was. That was the day I converted three people to sweetbreads. 😁

We used to eat pickled herring on bread. Love the stuff except now I just eat it straight up.

Thank you! I hope they recommend another option for the Lodge. it weighs 13 pounds

@Vapre. Two questions immediately came to mind: I read somewhere that the recommend a cast iron baking dish. Can you tell me something about that? Also, do they use fresh or dried yeast? Thanks!

Happy birthday. That's a wonderful gift. I have questions (tomorrow).

Mine still says shipping in March

I bought these also and never use them. I prefer the parchment paper ones.

Might be useful if they included vendor info.

I actually speak Dutch and if you are a Dutch speaking person you can understand quite a bit of German. Not all, by any stretch, but enough to get around. In Switzerland, we were in German speaking Lucerne and (thankfully) I had no problems reading menus. That was, after all, the most important thing!

Thanks for thar review, @blue_dolphin. I'c been eyeing that recipe.

I'm looked through both of these and darn it all, if I didn't copy that cake recipe. It just seems weird enough for me to try it.