ElsieD

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

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.