aliénor

my father, originally from austria/hungary, loved cock's comb. i even took a nibble when i saw hi eating it and it was okay and interesting. never saw them again as i got older

i probably could better you with our pressure cooking experience..... we had just finished up butchering a pig and for some reason that i don't remember, we put the head in the pressure cooker. now when that went it, blew a crater in the stove and also shot bones, and teeth into the walls and cabinets. i wish we had taken a picture of the disaster. it was quite the memorable sight to see...

do you think it would be ok to cut the recipe so as to be able to make only one layer. ?

my old oven has a bread rising feature: 100 degrees. i always use it to warm dishes. my dish closet is a cool 50 degrees from october to may. i hate to use cold dishes to plate a warm meal

when i lived in denmark i bought a non-electric slicer.. worked well and was safe to use especially with my two boys-10 and 11 y.o. i took it back to the states and it is still slicing 50 years later. one of thee better things i bought in denmark

would love to see your recipe for instapot mashed pdotatos. i was assigned that as my contribution to t-day dinner

elsie-d can you post the recipe for peach sorbet. it look great and i bet it tastes as good as it looks. hoping to do it at my house

what is bsoa..... it's mystery to me????????

shain when does one add the chickpeas. i've looked at the recipe several times and i see no mention of the chickpeas except the iniiital soaking. could you please clarify.... thanks

i just got an insta pot and now i am looking for a good and informative cook book to rely upon. so far i have narrowed it down to two books 1. hip pressure cooking:fast, fresh, and flavorful by l.d.a. passaglia or 2. the healthy pressure cooker cookbook by j.a. zimmerman could you also give your reason for your choice i find it most difficult to choose from the amazon reviews and i would rather have a personal recommendation from an egulleteer thanks for all your help

we are spending 5 days in october in brooklyn. our place is is in dumbo near cobble hill area. we need some recommendations for dinners not too far away from our home location. ethnic eating is a plus, but good food is a must. we don't want to go into manhattan. tia

i just got a 6 qt ip and now wish i had a good book to join it. are there any recommendation for what book to use for a starter IPette

i gave up on my home subscriptions, but find i still ilike to go over the mags. so i did the next best thing (at least to me), i gave our local library subscriptions to ci, food and wine, and fine cooking. this way i can satisfy my need to read, not accumulate all those magazine (that i usually stockpile) and perform a service to the library and the community of readers. makes me feel good. also i am using the internet more and more and then i store my favorite recipes on "save to nyt cooking"

we are going to spend next week in berlin, germany. we will be living in "mitte" and have access to much public transportation. we are interested in mid-priced restaurants serving good typical german food and/or using local ingredients.would appreciate suggestions fitting that descriptions and any other favorite eating places that people have tried and are willing to comment

my best linzer torte recipe has been one written up in several places. it was attributed to richard stoltzman, clarinetist and wonderful baker. it is my go-to recipe and i highly recommended. do check it out

i would love to have the recipe for your rum and orange cake. it is lovely looking and i bet it is also great to eat.

dave w. love the look of your sourdough wheat boule. could you please post the recipe so i can give it a try. thanks aliénor

on 24 October 2014 - 02:10 AM bethesdabakers wrote a note and posted a worksheet of ingredients for three types of bread. i made the 800gram micks sourdough. it really was wonderful but i think it was too short on salt. i waited thirty minutes after the first mix before adding the 8 grams of salt . i personally think it needs at least 15-16grms salt rather than 8 grams. otherwise the bread went well. took 40 minutes in a preheated gas oven at 410ºF

this is what i made for a potluck bbq tonite. so easy and delicious

do you think that this recipe of joan nathan's could be halved. i only have 9 or 10 people at our table and so i don't feel like making such a large amount. tia elark

dejah - would love to see your recipe for hot and sour soup. i am just starting a cold and know that the soup will be a good soothing hellp for me. so looking forward to reading all about it tia

anna -that manual slicer you bought for $14.99 is exactly the one we bought when we were living in denmark 1972-73. having three young boys at home it was great to have a manual slicer and not an electric menacing machine. i only wish i could find a replacement blade as mine is getting a bit dull. still good, though for sliceing homemade breads and sausages.

there is a site in the jewish recipe archive where you can plug in lukshen kugel in the search box and get a large list of many different kinds of kugel-from sweet to savory, etc http://www.jewishfood-list.com/recipes/recipe_index.html good luck

i have been spending three weeks in south korea traveling with my husbnd who is here on business. i haave dicovered hot green tea latte. i is a wonderful drink, tho sometimes a little bit too sweet. i don't know if i can get it upon my return to the usa but if not i will try mlaking it at home. aso have enjoyed the plum tea served at some restaurants after dinner.

my husband and i will be in santa barbara from now till the end of february. we would like some recent recommendations to good restaurants. we like ethnic and traditional cuisines, but we do need some help thanks