ElsieD

Anna, I see that you make a lot of breads in the Thermomix. Have you ever made brioche in it? If you have, can you give me some tips? I want to make some and wondered about using the Thermomix. Thanks. Elsie

I do something similar. I slap a piece of tin foil on the samdwich and then put a cast iron frying pan on top of it. It do both sides that way. For the last few minutes, I take the pan and foil off in case it needs crisping, if you know what I mean. Perfectly melted cheese between crispy bread. Eat with pickles. Oh, and when I put it on my plate I put the sandwich on a piece of paper towel or napkin so the sandwich does not get soggy.

Wow. Just wow.

In my little world, ketchup is a must with four things - scrambled eggs, home fries, tourtière and Mac and cheese. they aren't the same with out it. Oh, and sometimes a smidge with meat loaf.

I just got my copy of The Banh Mi Handbook today and have been looking at the recipe for the buns. I plan on making them but first need to get some vitamin C. I look forward to hearing your report on what they are like.

I agree with you on the lentils. I never could understand why people like them as much as they do.

I buy passata at an Italian store and use it as I would in recipes calling for tomato sauce. To me it is identical.

I like Bick's dill bits on my burgs and spicy corn relish on my hot dogs. No sweet relish or hamburg relish for me.

I pre-ordered my copy from Amazon. Looking forward to receiving it!

Kerry, where did you buy the freeze dried fruit? I have been looking for freeze dried raspberries and all I can find are the dried ones, not the freeze dried ones.

Anna, they are gorgeous loaves!

This may not be what you want to do, but I now always cook my beets in a pressure cooker and have never had a problem with them.

What are Chinese style eggs? They look good!

Looking forward to reading your upcoming posts. I had never heard of pipelchuma, I guess I must lead a sheltered life. I did look it up and it sounds wonderfully hot. Those potato pancakes don't look all that bad, especially since it is 8:30 and we have yet to have dinner.

And if you have all that, a salamander would also be in order!

Andie, I made your biscuits using 2 cups of flour, I tablespoon baking powder, 3/4 teaspoon salt and 2 teaspoons sugar, mixed it all up and added 1 cup of whipping cream (35%fat). it was so dry I had to add more cream so they ended up more like a regular biscuit as there was no way they could be "dropped". Instead I cut them. They were tasty little things but heavier than the recipe Shel_B quoted above from CI.

Thanks, Anna. I'll have a look for it. As far as my eggs go, I think that just for a lark tomorrow I will put some eggs in custard cups, put them in a water bath in a sauté pan with a lid, and try cooking them that way. Maybe I will put a rack in the pan to keep the ramekins off the bottom of the pot. HungryC I did look up some recipes for shakshuka and while they look delicious, it is not what I am looking for. But thank you for your input.

Thank you, Andie. I just checked and I have a cup of whipping cream in the fridge and will try your biscuits as drop biscuits. I don't have any self-rising flour but the internet can help me with that. I'll post my results.

I made these this morning and got 10 biscuits. All gone already. We had them for breakfast and for lunch as ham biscuits and a couple of them went to the guys installing vanities in the bathrooms. They were indeed very light and buttery but I think I got lucky on the light part. I did not cool the butter sufficiently and so it turned I to one big clump when it hit the cold liquid. Which, of course, meant that I had to smear it into the dough rather than do it as instructed. I baked them for 12 minutes. The recipe does not instruct one to let the dough hydrate for 20 minutes (as Andie does with her recipe) so Shel_B, I am wondering why you would? I'm curious because if it makes a positive difference, I will do the same the next time I make them.

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