ElsieD

I want to bring focaccia bread for a group family get-together. The recipe I normally use has the following steps - mix biga, put in fridge for up to 16 hours, let come to room temp., add rest of ingredients, mix, let rise for 1 1/2 - 2 hours, put into baking pan, cover, let rise for about 1 hour, then bake. I had thought to put the biga in the fridge overnight and then finish it the next day but I don't have enough time the next day unless I want to get up VERY early in the morning. Which I would rather not. So, my question is this - if I make the biga one night, finish the dough to where it is put in the baking pan the next day, then refrigerate overnight (for the second time) then let it come to room temp the next morning and then bake it, will the dough be all right? Or, if I see on the second morning that it has risen to it's required height overnight, can I bake it without letting it come to room temp? Thanks in advance for any and all thoughts on this.

What kind of a smoker is it? One for outdoor use, top-of-the-stove or what?

Check this thread out. Hope it helps. http://tvwbb.infopop.cc/eve/forums/a/tpc/f/3780069052/m/545100112

I don't know where you live but I'm in Ottawa and I get my veal demi-glace from the Brookstreet Hotel here. Actually, they call it "veal Jus" but when cold, it becomes a stiff jelly. I freeze it in 1 tablespoon portions and then I can throw it into whatever I'm making. I pay $30 a litre. You might try a good hotel/restaurant and see if they will sell you some.

I have a Panasonic microwave/convection oven, model number NN-C980W in case someone out there has the same one. When I was cleaning it today, I noticed a silvery substance on the dish cloth. Closer inspection revealed that the cover of what appears to be where the microwaves come out is broken. That is, there is a hole in it. This is on the right side of the microwave, beside and behind the light. I don't know how to describe it any better than that. (The instruction manual contains a picture of the microwaves coming out of that spot.) Does anyone know if the microwave is still safe to use? I called Panasonic and they are closed for the day. I will try them again tomorrow, but in the meantime, if anyone has any thoughts I would appreciate hearing from you. Thank you.

For me, it's working with chocolate. It takes a lot of time, at least for me, it's messy and there is always a big clean-up. But, oh, it's so satisfying!

Note that the person is not making oxtail stroganoff but rather wants to have a stroganoff sauce. I agree that beef stroganoff is made with beef tenderloin but that's not what he wants to make.

Check this thread out. http://tvwbb.infopop.cc/eve/forums/a/tpc/f...7904#3190037904

I agree with Sony. It makes perfect sense to do it this way.

I have never made the Philadelphia style ice cream as I have always made the custard type. However, given what you have said, I will have to try it. Have you tried the Chocolate Ice Cream, Philadelphia-Style recipe from David Lebovitz's book?

I still eat herring in sour cream and/or pickled herring. Love the stuff. BUT - one thing I remember from the '70s were Ritz biscuits topped with cheeze whiz with a sliced pimento stuffed olive on top. Also, water chestnuts soaked in soy sauce, rolled in sugar with a piece of sliced bacon rolled around it and broiled until the bacon was cooked. Kinda yucky looking back on it but at the time we thought they were classy. No doubt 30 years from now what we are eating today will seem terribly dated and unsophisticated.

I've had mine since the early 1980's, maybe even the late 1970s.

If you are going to core and seed the tomatoes, I'd go the extra step and peel them. I peel tomatoes all the time as I don't like the skin. I use a serated vegetable peeler and it works like a charm. Also, a bit of fresh oregano is nice.

I finally tracked down a source for malt powder. My problem now is, they have four kinds. They are light, wheat, amber and dark. Can anyone tell me which one I should get? It is available at a store that sells beer brewing supplies. TIA.

That's not exactly it, but it looked a lot like that. Would have been about 1980, it had a brown bottom and a cream-colored lid. Had an open/close vent. Maybe West Bend . . . ← I have one that looks like that and it is made by Black & Decker.

If you google Fried Milk Recipe a number of them show up.

Yup, toad in the hole. Grew up in Ontario, Canada.

Dave, I agree. Also, I have made the maple cured bacon from the book (I started curing three more today) and it is excellent! Let us know how you like it. Elsie

I think the belly is fine. What I would do, though, is rinse the belly, pat it dry and put it in the fridge for 24 hours to let the pellicule re-form. You need the pellicule for smoking.

It helps the pizza from becoming soggy from the sauce.

Toasted, no butter.

Well, damn, that was the first thing that popped into my head! I'll nominate superauto espresso machines -- I don't care what anyone says, you don't need a $3,000 machine to make a lattemochafrappewhip. (Built-in espresso machines from Miele and the like also qualify as stupid indulgences...) ← I'm curious - why the rap on all-clad?

Thanks for your kind offer. I'm in Ottawa so I should be able to find it here. Which bulk food store did you get yours at? We have lots of Bulk Barns around here but there are also health food stores that carry bulk products so I'd have to be terribly unlucky not to find it. If that happens, I'll take you up on your offer. Oh, and is it the diastatic or non-diastatic one or does it make a difference? I just had a look at Harold McGhee's book "On Food and Cooking" to see what he had to say about this. He refers to "malt extract" and says that "it is used frequently in baking to provide maltose and glucose for yeast growth and moisture retention". He does not refer to either diastatic or non-diastatic, just "malt extract". Elsie

What a wonderful pictoral. I'm going to have to try both the recipe and then follow the baking directions. First, though, I have to find malt powder. Where can I find this? Note than I am in Canada.

I have purchased Felchlin in Canada. I live in Ottawa, and just across the river in Gatineau there is a wholesaler from whom I have bought it. If it interests you to contact him, his particulars are: Kurt Schmid Import-Export 25 Rue Audet Gatineau, Quebec 819-771-9940 Note that I have no vested interest in his firm. He has various chocolate so maybe you can get what you need from him.