ElsieD

How about chocolate mousse?

i like to add some Herbs de Provence in my beef stew.

I use a Cuisipro. It has a 4 qt. capacity and has three disks - fine, medium and coarse. It is stainless steel. I'm not sure it will fit on your stock pot though. I just measured my Dutch oven and it is 10" across and the food mill fits nicely on that but I'm not sure if it will span 11". If it fits your pot, I'm sure it will work nicely for you. I think they sell for between $40 - $50 in the States.

I got curious about this so looked it up on wikipedia. It doesn't answer your question (no, I don't know anything about the sauce you are asking about) but I thought you might find it interesting. http://en.wikipedia.org/wiki/Soy_sauce

I had an el cheapo hand mixer that I could only use for whipping cream or egg whites. It wouldn't as much as cream butter and sugar together for making, say, cookies. I had to drag my KA stand mixer out to do that. After listening to me curse it (the cheap one) numerous times, my husband bought me a kitchen aid. It is a wonderful machine and can do pretty much anything. I love it.

Thanks for the reminder. I made it a couple of years ago and had forgotten about it. We loved it. I just happen to have a pork tenderloin in the freezer so will make it again the next time I cook one.

I don't know anything about the book you are asking about but I have a niece who has lived in New Orleans for many years. She claims that the best book is the Lee Brothers Southern Cookbook. I don't have it so I can't substantiate her claim, but perhaps others on this board have.

I recently had some prepared the way tino27 described. So simple, so good!

I am looking to buy an electric knife. I looked at Cook's Illustrated recommendations, and they recommended one made by Black & Decker. However, I can't find it anywhere in this city. Then I thought to check Amazon and while they carry the B&D Model 700 (as opposed to Model 800 recommended by CI - is the 700 the updated model?), upon reading the reviews, not everyone was particularly pleased with it. So, I'm wondering if anyone out there uses an electric knife, if so, what brand is it and how happy are you with it?

[i know you said 'no smoking' but you really need to try it. It's a fun way to spend a couple hours (or a day) and you can do smoked bacon (very tasty), smoked shoulder, smokey cured sausages... Can someone direct me to the bacon thread? I keep looking through this thread hoping to find it, but it sure isn't jumping out at me. Much appreciated!

What kind of a pot did you bake it in? I watched the video and am intrigued.

Well here we are, 4 years later. I am looking at buying the iRoast 2. I found this thread interesting but it abruptly stops in 2005. I'd be interested in knowing if those of you who have this machine still use and like it. And, a couple of other questions: How steep is the learning curve? Does the iRoast 2 produce less smoke than previous models? Where does one buy the beans? Thanks for any information you can give me.

Hmm....I wonder if it would hold tempered chocolate the same way?

No, but it sure sounds good!

I love the sound a nice strip loin makes when it hits a hot pan, and that lovely aroma rises up to greet you.

OMG, Elsie, I made that for dinner last night too ! I thought the taste was outstanding, but I was a bit disappointed in the consistency of the sauce. I used a "light" coconut milk, and thought that might have made a difference. Did you use regular and, if so, how was the consistency of the sauce? I really tried to trim all the excess fat from the chicken, because I figured that would dilute the sauce from the slow cooking. I really think the coconut milk should've been the "full fat" version, with the heavy coconut cream. But I'll make it again. It was very, very tasty ← Pierogi, I used regular coconut milk. I thought the sauce was a bit thin so I made the big mistake of reducing it. My husband then complained that there wasn't enough sauce. In retrospect, I think it was mean to be on the runny side. I don't think any fat left on the chicken would have made a difference. Next time, I will leave the sauce as is. It sure was yummy though, and I too will be making it again. And again. And again................

I just made Thai Green Curry Chicken from the current issue (February 2009) of Cuisine at Home. It is an amazing dish.

I can't tell you what to get but I can tell you what NOT to replace it with and that is the Cuisinart Grind and Brew. We have one and I wish it WOULD break so I could get a new (other make) one. We like our coffee hot and our machine does not make hot coffee. We always have to zap it in the microwave. You might check the Cook's Illustrated web site for their coffee maker reviews. They put a lot of testing into the products they recommend.

Sparrowgrass, which recipe did you make that wonderful looking loaf from?

Thank you Anthony for sending me the recipe. So I got up this morning and made these. I decided after 30 minutes of baking that they were not brown enough and left them in for another 5 minutes. Big mistake. They were way too crispy on the outside and the insides weren't very soft and doughy either. But, they did taste delicious. They also did not "puff" very much - in fact, hardly at all. They sort of looked like tight little spirals. So what, other than leaving them in too long, did I do wrong? Did I maybe roll them up too tight, preventing them from expanding properly? I used a non-stick muffin tin, is that part of the problem? My dough was fresh, so I don't think that is the problem. Any thoughts? Thanks!

Your link didn't work. (Love the cat.)

I would never poach 20 eggs at once. I do 3 at once, max. It is quicker to snip the tops off 3 plastic bundles than it is to clean the white gunk off the pan. Those little inserts that fit into a pan? I have tried a number of them and have yet to find one that cooks evenly. My experience has been that the eggs turn out with raw white spots.

That's about it. Nuke on high, giving them a stir now and then until they smell good. A big bowl of almonds takes 5 to 10 minutes depending on whether you want them lightly toasted for topping things or almost burnt for bark. Of course it will depend on the power of your microwave. The hazelnuts I've been toasting over the past couple of days while I've been experimenting with gianduja - about a 1/2 cup at a time - I've nuked for between 2 and 3 minutes. ← I just tried with pine nuts. It took quite some time for them to develop any color and they were a bit more brittle at the end than usual but the flavor was good. When I finally get the right amount of time for my microwave, I am sure I will benefit greatly for not having to watch them every few seconds. Thanks for the tip. ← I tried this on some slivered almonds. They took forever and could have been done a lot faster in a pot on the stove.

I have done this twice now and I think it's brilliant. I cook them for 2 minutes and 45 seconds and they are perfectly cooked. Best of all, no more cleaning up the white gunk on my pots which in my opinion, is a real PITA.

I am one of the idiots who bought this thing. A couple of clicks later, and it broke. Absolutely useless.