ElsieD

Thanks for this. We shall be trying them - first we have to find ground lamb. The other ingredients are easy to find. Elsie

I am a relative newcomer to merguez sausage and have become very fond of it. So fond of it, I would like to make my own. Does anyone have a tried & true recipe for this? I don't think I would have any trouble finding ingredients as we have a large number of ethnic stores in this city. Thank you.

Is there a chance that either of the two writers above could direct me to a recipe for the Thai coconut pancakes? I have done an internet search but any recipes I have found would feed a cast of, well, many, many people. As there are only two of us, a recipe which would make a smaller amount would be nice. Thanks!

I have the Lodge preseasoned pan. It works extremely well, but I have to admit I haven't used it much. Hmm, I think it's time to pull it out. They are yummy little things but are a bit of work to make.

This will likely get the plastic wrap police after me, but try putting some plastic wrap directly on the tops of the panna cotta and chill them with the plastic on top. That will stop the skin from forming.

http://www.canadianliving.com/food/cooking_school/traditional_challah.php You probably already have what you wanted, but just in case............look down the page to where it says "Variation" as it deals with the bread machine issue. Elsie

Where does one buy 1/8th sheet pans? I have been searching the internet to no avail..........

As stated by others, I put it in soup.

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