ElsieD

Hi Roy, welcome to the forum.

How does Bisto compare to, say, using Better than Boullion and making a gravy from that?

First time I've heard of this. Bummer.

I spent the last little while leafing through "The French Laundry Cookbook" by Thomas Keller. At the end of it there was a page on the Schmitt's and how The French Laundry came to be. I thought I would see if eGullet had a thread dedicated to this book and found this one. The book contains a recipe called Sally Schmitt's Cranberry and Apple Kuchen with Hot Cream Sauce. The recipes are not anything I'm likely to tackle as a lot of the ingredients are not something I have laying around plus the instructions are more complicated than anything I'd care to make. This recipe, though, I'd like to try. That and the Peanut Butter Truffles. My mother too always always wore an apron and when peeling apples or potatoes or whatever needed to be peeled used a paring knife. Carrots were scraped with a paring knife. She had a chef's knife that was used on bigger items such as cabbage but otherwise, it was the parling knife. The apple doesn't fall far from the tree. I used a paring knife too for years until I discovered the vegetable peeler. A revelation.

I'll have a look.

Sure, I can take some pics but what kind of pies are you talking about?

I plan on going to the Scottish and Irish store this week to buy some Bisto as I want to try it. If they have that size, I can pick it up and mail it to you. If you would like me to do this, just send me a PM.

Are you sure about the quantity being 25gm? If you are, that size is no longer listed.

I'm curious too. It is also sold in jars - does that make a difference? I could swear I've had the powdered kind in the little boxes and wasn't exactly nuts about it. But, today I found that The Scottish and Irish store here sells the various kinds for $4.49 which is a lot cheaper than Amazon.ca. So, I may go and pick some up to try again. If I bought only one as a starting point, which should it be?

Is it really that good? I need to order some Feliway from Amazon and I am tempted to try some. I dunno about ordering the three different kinds, though.

Can I chop the vegetables for a mirepost and freeze them without blanching them first?

Could be @weinoo . I noticed he has expanded his vocabulary lately.🙂

Hardly up to @JoNorvelleWalker standards but next time I am making butterscotch caramel sauce I will not put the soy sauce/lime juice mixture destined for a sauce for fish into said caramel sauce.

That's beautiful looking bread.

The article is behind a paywall.

I have these: the red ones are Betty Crocker, the green ones Thermoworks. I like the red ones better. I think the green ones came with their thermometer while I bought the red ones at the Dollar Store.

Thank you but the ingredient list is missing.

Is that like a honey mustard?

Who has only 50ml of gravy?

I use the 3 quart more than I do the 6 quart, but then I'm only cooking for 2 people.

I'll be curious to hear about the salt content.

I sprung for Marcy Goldman. I noted that on Amazon.ca a number of her books are available at a sale price.

Today's Good Eats email has 24 eggplant recipes.

I love Stella's stuff. There are a lot of sites I'm feeling a bit jaded about. So many that land in my mail box have things like 53 casseroles! A little further down on the same post, 23 of our best fish recipes! Who has the inclination to actually look at all of them. I don't even open them. I have started unsubscribing from the worst of them. I fear serious eats is going down the same slippery slope.

One thing i have noticed is that they don't seem to be doing as much "in depth" stuff. There are often days where you get just recipes, usually 6 or so at a time. I have also noticed a lot more advertising. Neither do much for me.