ElsieD

I'm intrigued -what are cup-o-everything's?

I too find dried parsley useless as is cilantro. Bay leaf is good dried. Personally, I tried the litehouse brand dried herbs and did not care for them.

I buy these also from time to time, mainly from Costco and I too use the carcasses for stock and no, those chickens do not give us headaches.

I am making my first recipe from the book, it being the caramalized carrot soup. Right now, I have the StoveTop Carotene Butter on the stove and will make the soup part tomorrow. My question relates to the carrot juice that is strained off the butter. Can it be used to make the soup? Or is it simply discarded?

I bought Granny Smith apples yesterday and will make up a batch tomorrow. I do know that they use fresh apples, not canned, and I think they are likely Granny Smith as some of the (green) peel was left on them. Plus, the apple pieces were not uniformly cut. Hopefully, they will be a good facsimile. I can't post a picture of the ones the cafe makes as I have eaten the ones I purchased last time I was there. If I'm happy with these, I'll post a picture.

Yes, I have Modernist Cuisine at Home but I am hoping to get another cookbook for pressure cookers.

I have finally ordered a pressure cooker and would like to get some recommendations for a couple of recipe books. Does anyone have any suggestions for which ones to get? Thanks!

Thanks, Kerry, I'll try this out and report back.

What does it do that the Actifry for a lot less money doesn't do?

They are a buttery scone, very rich tasting. The apple seems to be cooked a bit, sautéed maybe? There are also some spices in there, cinnamon for sure and I think some cloves and nutmeg. I could make a scone dough, sauté some diced apples in butter and spices and incorporate that into the dough before adding any liquid. But, I don't know if that makes sense or what proportions to use. I don't do a lot of baking other than bread, I am more interested in the savoury side of things. But, I am desperate to make these scones. Oh, they are also sprinkled with some sort of coarse sugar.

There is a cafe near me which sells the most amazing apple scones and naturally, they won't give me the recipe. I have been scouring the Internet for a recipe without success. Would anyone have a recipe they would be willing to share? Thanks!

bhsimon, that looks wonderful!

I am looking for a caterer who will do a small reception for about 20 people in the Kingston area. Does anyone know someone they could recommend? This would not be for a sit-down meal but rather an assortment of hearty appetizer type things, which could take the place of a sit down lunch.

Thank you, Tim. I'm embarrassed to say I have some in my cupboard, I did not recognize it by the name gula jawa. Mine is under the label Aroy-Mak and says pure palm sugar. Underneath that is what turns out to be the Vietnamese name, Duong Thot Not. I use it in one of the curry dishes that I make. You are right, it is very good.

Anyone?

Where can one find this?

I am about to order a pressure cooker and would like to know if I should get the non-perforated insert. I can appreciate getting and using the perforated one but what would I use the non-perforated one for?

I tried to find this in MC@H and couldn't. Can you tell me where it is? Thanks.

Why not simply buy a bay plant? I have a couple of them and when they get too big I cut them right back and they never fail to grow back. I keep them in a south facing window in the winter and when it warms up in the spring, out they go to the deck. I use a lot of bay leaf and really like having these plants at hand.

Page 193 of MC@H lists Wondra and below it in brackets Robin Hood Easy Blend Flour so I would think they are the same.

I'm looking at getting a pressure cooker as well and have been following this topic with interest. I have the same question as patrickamory in that I am wondering also what size to get. We are also just two people but I do cook for more on occasion. As well, I like to make stock.

Thank you Dexter and Okanagancook. Yes, there is a Defalco's here and I will see what they have and as you both pointed out, I can order from Modernist Pantry. However, if any more locals want to chime in with suggestions, I'm all ears (or rather, eyes).

Does anyone know of a place in Ottawa or the Ottawa area where I can find the ingredients I need for molecular gastronomy? So far, I have been able to find a few things but the more "chemically" things as I think of them as, I have been unable to find. If anyone can give me some pointers, I'd be grateful. Or, if you know of reliable mail order sources, I'd be happy with that too. Thank you.

A bit late to be asking this, but Anna, why were you disappointed in the pizza dough? Was it the dough itself or the thickness of the dough as used in the pizza? I am slowly getting my ingredients together to start cooking from MC@H and that dough is on my to try list.

I too am now Interested in a pressure cooker but I am looking to buy one on the cheap to test it out before I spend serious money on a good one. To that end, I posted an ad on Kijiji and someone wrote back to say they had a brand new one they are looking to off-load. The brand they have is one I have not seen mentioned anywhere in this thread. It is WMF. It is as far as I can tell, a German make. Amazon has it for $230 (list 255). Does anyone know anything about this make?