ElsieD

I use those also. I gave up on stem wineglasses a long time ago, although I still have some. Why, I don't know.

Pink salt, or Prague powder #1 is what I have. Looks like it would not work in the instructions provided by @FeChef .

Thank you. I have the liquid smoke but I don't have any Morton's TQ, I do have pink salt. Do you happen to know if I can sub equal amounts of that for the MTQ?

I'll have the Crispy Sichuan Beef, please.

Thanks! I just read it and posted a request for @FeChef to confirm his brine and instructions. I'd like to try it.

@FeChef Have you made this again? I'l like to try it if you could give me the instructions, including how much and what wood flavour liquid smoke you used. Thank you.

Thanks. This is the first time I've heard if it.

Curious minds would like to know.

I agree. As soon as I see "57 recipes for winter soups" I'm turned off and i NEVER look at them. I too want to only see 1 or 2. What is perhaps even worse are the people behind these sites who are in love with their photography skills. Picture of pot on stove. Picture of pat of butter in pot. Picture of melted butter in pot. Picture of chopped onions in pot. Picture of sauted onions in pot. And, we haven't gotten to the next 16 ingredients. Grrr.

I did not expect to be here again so soon. I'm starting to rival @JoNorvelleWalker , but not intentionally. I often make the dough for bread in the bread machine but bake it in the oven. I will never again: Put the water in the pail, set it on the scale, start putting in the flour without first checking the scale is on. Having corrected that, I will never again forget to insert the kneading blades. This is not likely to end well.

Use a firm toothbrush, not one of those soft wimpy ones.

I have one of those. Works really well.

You are going to love them.

We were having apple crisp. We like unwhipped whipping cream poured over the crisp.

When I was growing up, we always ate our eggs from an egg cup. It didn't matter if they were hardboiled, softboiled or somewhere in between, my mother insisted we eat them from an egg cup. Oh, and we used coffee spoons to eat them with, they are considerably smaller than our teaspoons in Canada.

Nice to meet you, Rick. I look forward to reading your posts.

I use this stuff too. Works great.

I've kept mine for months in the freezer.

I agree, whipped cream does not belong on apple pie. I love cheddar with apple anything.

That all looks delicious, but the noodles are calling my name.

Before the Euro, they used to separate guilders and centen with an apostrophe in the same way we place a period between dollars and cents. Looks like they are writing their prices the same way as in pre-euro days.

@rotuts That ham and cheese thingy is a Dutch pancake, called a pannenkoek.

Sounds right. I haven't had one in ages. It's time......

I don't recall that we rolled them and filled them but I don't see why not. I'm familiar with the flat variety with things cooked into them, for example bacon or sliced apples which have been sauted first. They are large, and cover a dinner plate. There is no leavening in them, so quite different from what we eat here as pancakes. As kids, we used to spread jam on them or plain sugar. Like the chain out west, there are Pannenkkoek restaurants that serve nothing but pancakes and they have a lot of different toppings.

I'm really excited about this. I haven't been to Amsterdam much, but went to my cousin's wedding which was in Vogel Park. Beautiful. My aunt lived in one of those houses lining the canal. I was born in Zutphen, a town in what the Durch call the Achterhook, (translated as the backhook which I suppose colloquially is the the back end of Holland that hooks into Germany. Have you ever had Dutch pancakkes? NOT dutchbabies, but real dutch pancakes. If you haven't, you should try one. There are restaurants that specialize in them.