ElsieD

I would be willing to test recipes as my contribution to this project. Elsie

I had some years ago. As I recall, they tasted like chicken eggs; there was nothing smelly about them. The only off-putting thing about them is that I had a fried one - and the size of the thing initially turned me off. One egg filled a dinner plate.

I bought a Black & Decker refurbished bread maker a number of years ago. I don't use it anymore as I have graduated to making artisan breads, but it worked like a charm. It cost about 1/3 of the price of a new one.

I recently came across quinoa flakes. I have cooked and enjoyed whole quinoa, but I have never seen any recipes for quinoa flakes. Does anyone have some information on this that they could share with me? Thanks!

T-REX Barbecued oven-baked or Smoked Ribs 2 beef racks, about 7 ribs per rack 1 cup bbq sauce ½ cup pickling spice Dry Rub: 2 T paprika 1 tsp. garlic powder 1 tsp black pepper 1 cup granulated sugar ½ tsp. chilli powder ¼ cup salt ¼ t cayenne pepper Rub the rub all over the ribs. Lightly brush bbq sauce on top and bottom of ribs and sprinkle on pickling spices. Can refrigerate for a while. BBQ: Place ribs over medium heat 5 to 6 minutes per side for rare. 9 to 10 minutes per side for medium, 12 to 14 minutes per side for well done. Oven: Place ribs on a cookie sheet in pre-heated 250 oven. Cook for 40 minutes for medium rare, 1 to ½ hours for well done. Note: As the meat cooks it begins to shrink; the more the bone is exposed, the more the ribs are cooked.

Thank you for your responses. I will try this recipe but I have one question. Is the minced garlic granulated or fresh? I'm thinking granulated so it will keep but I just wanted to make sure. Thanks again!

Does anyone have a tried and true recipe for a dipping oil for bread? I would like one for dipping focaccia. You would think I could find one, but I haven't been able to. I would like something spicy, with rosemary as one of the other ingredients. TIA!

Wanna share?

Kerry, where does one find Belcolade in Ontario?

I second the biscuit comment. I got the book Christmas Eve and Christmas morning found me in the kitchen whipping up a batch. It took about 20 minutes to put together and they are the last biscuit recipe you will ever need.

Here is the smoked salmon mousse recipe. I have also made it without the spinach, and just mixed everything up together. It's very tasty. Smoked Salmon Mousse one envelope unflavoured gelatin 1/2 cup cold water 1 10oz. package frozen spinach, thawed 8 ounces low-fat cream cheese, softened 1 cup whipping cream, whipped 1/2 cup our cream or plain yougurt 1/4 cup fresh dill 1/2 pound smoked salmon 2 T lemon juicce 1 t paprika 1/2 t pepper In a small glass measure, sprinkle gelatin over cold water. Let stand 5 minutes to soften. Microwave at High for 1 minute or until dissolved. Squeeze as much moisture as possible out of the spinach. In food processor, blend cream cheese and sour cream until smooth. Add smoked salmon and dill, process until coarsely chopped. Add lemon juice, paprika, pepper and dissolved gelatin. Process for a few seconds until mixed. Add whipped cream, blend using on-off turns until mixture is just smooth. Remove all but 1 cup of mixture from processor and set aside. To the remaining mixture, add spinach and process until smooth. Divide reserved smoked salmon mixture in two. Evenly spread half of reserved mixture in an oiled 6 cup ring mold or small loaf pan, lined with plastic wrap. Evenly spread with the spinach mixture for the middle layer, then top with remaining smoked salmon mixture. Cover and refrigerate until set, about 3 hours or overnight. To unmold, loosen edges with a knife and dip quickly in hot water and unmold on a serving platter. Garnish with lemon slices and dill sprigs. Makes 12 - 16 servings.

I have a tried and true recipe for smoked salmon mousse if you are interested. That will use up 1/2 pound.

I just remembered that I recently saw this gadget in a restaurant supply store. It looked sort of like a heat diffuser and you put it on the burner and put your non-induction pot on top of this thing. It converts your pan from non-induction to induction. Enjoy your stove! I am still green with envy! I too have gas at the moment, a Maytag duel fuel and I rue the day I bought it. Next up is an induction range, although my husbaand keeps reminding me that the current stove is only 8 years old.

According to Ruhlman in his book "Charcuterie" 1 cup of Morton's Kosher Salt weighs almost 8 ounces. One cup of Diamond Kosher Crustal Kosher salt weighs 4.8 ounces. He suggests using weights. Foe example, in his recipe for Maple-Cured Smoked Bacon, he uses 2 ounces/50 grams kosher salt to cure a 5 pound slab of pork belly. Hope this helps.

Thanks for responding, but you didn't really answer my questions. You produced 700 gms? Or did you start with 700 gms of the first ingredient on what I assume is the Oct. 19th posted recipe? Or am I not reading something right? Any chance you can tell me how many caramels you had when you cut them up? I'd like to try this for Christmas gifts. Thanks!

It's a very different situation, and cannot be compared with cooking shows. Smith went into the kitchen of a busy commercial bakery (not his own) and refused to wear a hairnet. That's a violation of food safety/preparation by-laws, of which I'm sure he was aware, having worked in commercial kitchens before. That's an ego of huge proportions. Interestingly, if you watch his earlier shows, he had no problem wearing a hairnet before. . . Ya, I think the "perfect" show was the one my mother was talking about. She really enjoyed it because it delved more deeply into a dish--sort of like a less-basic Cook's Illustrated. My cat had just had a snack, so I felt her picture was well-suited to eG. Well, that's a bummer. I doubt I'll look at him in the same way ever again. And here I thought we had a TV chef who actually had both feet planted on the ground. And yes, your kitty is very well suited to eG. Mine belongs on some site where they are trying out matresses....but then, she is 18 years old!

I have a couple of dumb questions. Can I make this at home? Can I scale down the recipe, by say, a quarter? I assume the quantities given are for grams? Thanks

Tri2Cook - Thanks for the heads up on the shows. I have them set to tape. Darienne - I haven't noticed the "clever" camera angles. Likely now I will. Chef Abroad is on Friday nights at 9:30. BTW, where is Cavan? nextguy - what shows are on PBS other than ATK? Are you in the USA? If yes, you get shows that we can't get - it depends on our US affiliation which for our area is Watertown, NY. I have heard that PBS has good ones but the ones I've heard about, aren't picked up by Watertown. prasantrin- I didn't see him not wearing a hairnet. But then, lots of chefs on TV don't. For example, those on Iron Chef, Bobby Flay, Jamie Oliver, etc. In fact, I'd be hard pressed to think of a chef on any network show wearing a hairmet. Blumenthal used to have a show about finding/making the perfect whatever. It bordered on obsessive to the point I watched maybe 2 and crossed it off my list. I surely do like your avatar. Is that your kitty? Finally, my award for the biggest camera hog is Guy Fieri (sp) on Diners, Drive-ins and Dives. I've never seen anyone with such a great need to dominate a camera.

This Canadian will second that remark. There is some bad stuff on the US one but there is worse stuff one the Canadian one. I can't understand why they have dumbed it down so much. I hardly ever watch it any more. We do have Chef Abroad however, with Michael Smith which is very interesting and informative. Plus, he seems to lack an ego which makes it even more of a pleasure to watch. Note to BBC Canada - we used to subscribe to your station so we could watch "The Restaurant" until, that is, you chose to stop carrying it half-way through the season. How to keep subscribers! Not.

Rover, how easy is it to grow? Can you give me some instructions? I usually buy a thyme plant every couple of years and put it outside in the summer and bring it in for the winter. But, it seems to dry out very easily and I never seem to get nice new green shoots on it.

Scott, I buy New Mexican ground chiles from here: http://www.chillychiles.com/catalogue/catalogue_frame.html?submenu=catalogue I buy a kilogram at a time and use it for making chili con carne. It is super good. As you can see, they have lots of other kinds as well. you can mail order from them.

I should have mentioned that the turnip I referred to is shaped like a beet. The ones I have had range from about 1/2 to 2 inches in diameter. They cook quickly.

It is probably a turnip variety called Hakurei. They are delicious, sweet and very mild. I get them whenever I find them at farmer's markets as not many people grow them. I don't use them for stew, but rather just as a vegetable side dish.

Andrew, you might try posting your questions in the appropriate form on this board. It is the virtual weber bulletin board amd has lots of info on smoking in particular and cooking in general. http://tvwbb.infopop.cc/eve

http://tvwbb.infopop.cc/eve/forums?a=tpc&f=2880069052&m=6940022825&r=959102592 Scott, you may find this helpful.