ElsieD

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.

Scott, for what it's worth, I never soak my bacon. I use the Ruhlman method, and just rinse off the cure, pat it dry and put it in the fridge for 24 hours so the pellicule can form. After that, I smoke it until the temp hits about 150. I used to buy "reduced salt" bacon as I found the regular bacon too salty but I find Ruhlman's cure to be just right. Good luck.

Who are "they"? Is it another Costco? I know I can make my own but the beauty about this can is that it is REAL whipped cream and with just two of us, I only use a little at a time. This particular brand doesn't collapse on itself unlike the other brands in the dairy case of your local supermarket.

You are correct. Ruhlman says pink salt is 93.75% salt and 6.25% nitrite. How much salt are you using for how much pork belly?

I counted 137 cookbooks of which I have used 22 or 16% more than once. I did not count magazines. I gave away about 200 books a couple of years ago and thought I had only kept the ones I really "used". Hmm...I think a little rationalizing is in order, especially since I have 2 more books coming.

I was given a Henckels 9" chef's knife back in around 1980. The tip broke off it around 2001 or so. I didn't drop it - it just broke off. I took it to a store that sold Henckles and they replaced it then and there - no questions asked. My Wustoff kitchen shears went shortly after we got them and they too went back - same thing. Instant replacement. Thought this might cheer you up. I'm sure you will get a replacement.

I was at Costco today (Merivale Road and Hunt Club) and didn't see it. Where did you see it? Thanks! Elsie