ElsieD

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.

This rather looks like a King Oyster with his head lopped off. Let us know what it is when you actually do identify what it is.

You need to use a dry sherry for savory dishes. I use marsala instead of sherry with great sucess. Plus, it keeps forever in the cupboard.

Bacon rules. And until two weeks ago I had rainbow chard growing in my garden. I'll write it down and check out chard availability in Ottawa. ← If you want coloured chard, check out the Herb & Spice Shop on Wellington St. They have amazing veggies that you can't find anywhere else. If you want me to scope it out for you, let me know.

What kind of cut is the lamb? If they are loin chops they can be cooked quickly in a hot cast iron pan. If they are shoulder chops they should be braised which of course takes longer..

How did the salmon turn out?

Syrah, how much do these things hold? How big (size-wise) are they? Actually, never mind as I see they are in Australia.

I have an el cheapo universal top that fits on several of my pans and it works just fine. I have also just plunked a stainless steel mixing bowl on top of a pot. That works fine too.

Where is this person? I'm in Ottawa and am wondering if this person is around here as I would love to participate in such a class.

Tannis Trading on Catherine used to carry them but I don't know if they still do.

Make sure to report back - I'm very interested in how this turns out. Elsie

How did you get your poached eggs to come out so perfectly? Mine sure don't look like that. Elsie

I don't know where you live but if you have any Jewish bakeries in your area, they have what they call "Tea rolls" (I think - definitely Tea something) which are mini rolls perfect for sliders. That's where I buy mine.

I have a Cuisipro which comes with three discs. It is s/s, comes apart easily for cleaning in the dishwasher and scrapes the food off the bottom as you turn away. I like it very much.

I have seen recipes for green tea ice cream and Earl Grey creme brulee.

I am getting a side of pork next month and am getting the pork fat also. I would like to render this. I am looking for advice as to how and where (inside? outside?) to do this. How long will it take to render? I would also like to cook and bake with it. Any suggestions? If anyone has a recipe for pie dough using home-rendered lard I would appreciate receiving a copy. I'm not looking for a recipe using store-bought lard. Thank you. Elsie Thanks SeanDirty. I have edited the post.

[ So what temperature did you finally pull the fruitcake at? I didn't take the temperature again. I used the toothpick test. I'm making my regular Christmas cake today and will take it's temperature as well as do the toothpick thing. I have a Thermapen and it is very quick to register the temp so should not be a problem.

Thanks to all of you who answered. I didn't realize that I had them until just now. The cake is a fruitcake, and Calipoutine is right, we call them Christmas cakes here. This one is made with coconut, dried fruit - papaya, pineapple, mangos, and raisins and glace cherries, along with slivered almonds and the usual cake ingredients. It called for a 2 1/4 - 2 1/2 hour bake but when I tested it it as at 138 so I left it in for another 1/2 hour. I cut a slice off the end and it did turn out just fine. It is now happily soaking in rum. This cake is for those who object to "peel". Tomorrow I will be making my regular Christmas cake which, along with the normal Fruitcake ingredients, includes crystalized ginger. Yummy. So, thanks agin.

Can I take the internal temperature of Christmas cake to determine if it's finished baking? What would this temperature be? Thanks you. Elsie Demers

There is a store in my city called Artistic Cake Design that sells all manner of baking and candy supplies. They sell the hollow shells in both milk and dark chocolate. I would look for a similar store in your area.

What do the chicken feet contribute to it?

I am looking to buy one of these pod machines and have looked at a number of them, (eg Tassimo, Senseo, Keurig) but I don't have any idea which one is best. The most important thing (after making a good cup of coffee) is that it be HOT. Do any of you have any opinions on which one is best? I have read all of the posts above but since the thread was started in 2004 and not too many comments are recent ones, I am wondering what people's favourite machine is. From the above, I'm thinking Senseo. Thanks, Elsie

I don't know which is better but I have a dual fuel stove and like it very much. Previous to this stove, I only had electric stoves.