ElsieD

My husband has been trying to make eggs en cocotte and is having difficulty getting the whites to set and the yolks runny. Either the yolks are set and the whites runny or the whites are set and the yolks overlooked. Neither of us likes runny whites but we love runny yolks. He puts puréed asparagus in the bottom of a ramekin, and tops this with an egg. The ramekins are baked in a hot water bath in a 350 oven for about 8 minutes. They are then topped with a morel cream sauce and a couple of asparagus spears and the yolk is sprinkled with a bit of cayenne pepper. They are incredibly tasty little things but would be even better if the whites were set and the yolks runny. Are we doing something wrong? I'm wondering if the answer is to separate the eggs, bake the whites for a few minutes and then add the yolks? Any and all suggestions appreciated.

Shel_B, is that Andie's recipe you made?

We have FIBE and GustoTV is only available if you have their top package. Since there is nothing else in that top tier that is of interest to us, we don't get it as I did not want to have to pay that much extra for one channel. Too bad, too, because there is a lot on their to enjoy.

I had one of those with the double boiler insert. I loved that pan. And then one day I came home from a business trip to find one lonesome burnt-to-ash cylinder of a wiener in the bottom of the pot. DH decided to make himself a hot dog and forgot about the pan. The pan was ruined. I looked in vain for one to replace it but I never did find one.

I assume that it is 4 tablespoons of SALT per lemon?

Here is an article on a restaurant in Canada which is doing things differently. http://www.ottawacitizen.com/business/tipping+please+restaurant+plans+away+with+gratuities+favour+paying/9830287/story.html

What is the part of the stove on the right hand side underneath what I assume are cutting boards? Love the stone walls. How old is it exactly? My SIL has stone walls like yours. They bought an old fieldstone house in the country, added a huge addition but left all the stone walls intact. What used to be the back wall of the house is now the stone wall in their kitchen. Similarly, another wall is their bedroom wall, also of the same fieldstone.

Me too!

I will be back in your neck of the woods July 4th weekend . Since you say that I might be able to find it in a thrift shop I'll do some looking here. My sister volunteers in one in Barrie so I'll ask her to keep an eye out as well. Thank you.

I have decided that for now at least, I will get the book From the Korean Table: From Barbecue to Bibimpap. I am also thinking of getting Charmaine Solomon's book The Complete Asian Cookbook. In looking for reviews for these books, it was pointed out that Solomon's book was published in the 1970s and was thought to be dated. Is that the case? I know she is Australian and that Australians have been cooking with things like lemongrass and fish sauce since before we in Canada ever heard of them so maybe the outdated comment doesn't stand up? AnnaN I have also subscribed to maangchi, thanks for that. Looks interesting. Thanks to those who responded.

Well, now, I am embarrassed. The title should be Korean Cookbook, not Thai although I am happy to have received the suggestions for the Thai books as well as that also intrigues me. I can no longer edit my entry so have written to a moderator to see if they can change the title of the post. Don't know what I was thinking. Elsie

I recently purchased Cooking Light: Global Kitchen by David Joachim. I have only had it for a week but have already cooked three recipes from it. They are Korean-Style Beef Tacos with Quick Pickled Cabbage, Spicy Korean Pork Barbecue with Raw Summer Kimchi and Korean Stewed Chicken with Spinach which I liked so much I am making it again for dinner tonight. I have no idea how authentic these recipes are, but I do know that I really liked them. So much, in fact, that I would like to buy a Thai Korean cookbook. The problem is, I have no idea which one. I am hoping that you can suggest a few. I am just a home cook and am not looking for anything too complicated by which I mean recipes that call for a boatload of ingredients. I do have access to most Thai Korean ingredients so that is not a problem. Thank you! Host's note: At ElsieD's request, "Thai" was changed to "Korean" to reflect her original intent. Several responses regarding Thai food had already been added, so the word "Thai" was kept visible in order to preserve the sense of the rest of the topic.

Yes and Yes. But perhaps the Germans do not agree that McDonald's offers "great tasting food" and have voted with their wallets. Which, of course, is every consumer's right.

I would like to ask a stupid question: what is the difference between 40N and 50N? Or a better question might be, what do those numbers represent? Edited to fix spelling

I took Artisan Bread Making with Peter Reinhart and also Classic Croissants at Home with Colette Christian. Both courses were worth the money I paid.

Breville Smart Oven. I love, love, love that thing. I only ever use my regular oven when what I am baking/roasting won't fit into the Breville. if I had known how much I was going to use it, I would have purchased one long ago.

http://www.craftsy.com Have a look at this one.

Is that a Thermomix that cools or the HotMix?

I would like to get an infrared thermometer and would like to know what one to purchase. In particular, I would like one that would give me accurate readings on the temperature of oil when deep frying. Thank you.

Someone suggested that I was asking too much money for these books. So, I have decided that I will entertain any reasonable offer. Please PM me if onterested.

I usually buy my yogurt from Costco and it comes in single serving sizes. The problem is, there are more portions in the pack than I can normally eat before the best before date. I would like to know if I can freeze it, then thaw it overnight in the fridge for eating in the morning. In searching the internet, I came across conflicting information or opinions given without any reason for said opinion. So, my questions are, can I do this? What effect, if any, will it have on taste and texture? Can it be frozen beyond it's best before date? The brand I usually buy is Liberte and it is Greek yogurt with fruit on the bottom. Thanks in advance.

I'm going to try this.

I got to wondering about this, so I wrote to them. This is what they had to say: "For culinary use the rear slide control panel should always be closed for any and every application. There are other applications for laboratory use in which they use tubing in those control panels which is why it is there."

I just discovered crackers by the name of Biscottatini, under the D'Italiano label. They come in two flavours - Olive Oil and Salt and the other one is Garlic and Parsley. They might remind one of Paris Toasts but these are way better in that even on their own they are very good. They are not as dense as Paris Toasts which makes them a "softer" cracker if that is the right word for it. We are on our third bag and I only discovered them last week! I don't know who all carries them but I found them at Loblaw's.

I bought them at C.A. Paradis in Ottawa. They really are great.