Marlene

Now that I would truly like to see.

I'm at the opposite end. I recently got a silicone pastry brush and I absolutely love it. I'm thinking of replacing all my other brushes with silicone.

I use one of my cupboards with glass doors in my kitchen to keep the cookbooks I refer to all the time. I have three Ikea Billy bookshelves, (they really are great!) in my office upstairs with the next bunch of cookbooks that I refer to occassionally and the rest, I've got packed up in storage. I suppose one day I should get around to going through those and getting rid of some, but I just can't seem to bring myself to do it.

I really like the looks of this one tejon! I may just have to switch!

It's been several years since I used Mastercook, so it may have improved. I recall it being far more complicated to use than I liked, and there was so much stuff in it that I didn't use, but had to pay for. Also, (and I don't know if Mastercook does this as well now), the software that I use allows me to easily export recipes or shopping lists to my palm pilot which is very handy. I too have my office on the second floor, although I admit to having a laptop that I can and sometimes do set up in my kitchen. But since I'm old enough to prefer a piece of paper, and my eyes are old enough that reading recipes off a screen while trying to cook, makes them cross, I tend to print the recipe out and take it downstairs with me.

I was wondering if this would be able to take recipes with metric system (grams) instead of Cups and all. Ive been trying to make a database but it seems like this would be good if it can use metric. Does anyone else know a recipe system that would work for weights measurements (grams)? Thank you. -Nhumi ← I'll have a look at mine today and let you know. Even though I'm Canadian I still cook in Imperial measure, so I've never thought to look. ← You can certainly enter recipes using metrics and weights. I checked mine and they all seem to be there in the drop down menu. As well, you can add measures or ingredients to the drop down list as you go. What I'm trying to find out, and I've sent them an email, is whether you can display the recipes that come with the software in either metric or imperial.

I was wondering if this would be able to take recipes with metric system (grams) instead of Cups and all. Ive been trying to make a database but it seems like this would be good if it can use metric. Does anyone else know a recipe system that would work for weights measurements (grams)? Thank you. -Nhumi ← I'll have a look at mine today and let you know. Even though I'm Canadian I still cook in Imperial measure, so I've never thought to look.

I had Mastercook and didn't really like it. this is the one I use now. Marlene

This seems to be a good time to remind members of the agreement that we don't tolerate personal attacks on the forums. We've had to delete several posts over the last few minutes. People may differ in their opinions but we expect everyone to do so without name calling and inuendo. Beefcheeks has answered the questions rocketman has asked and this thread is full of comments about comments Psaltis' former coworkers have made disputing what is in the book. Time to move on.

I want to have the problem of not being able to gain weight. I really do. And if I were in NY, I'd go to Otto if it's still open, because I loved their pizza.

I don't think he's written it yet, but it's the new one he's working on.

If you don't have a good knives, that's what I'd spend it on, particularly a santoku which is now my favourite knife in the block. A stand mixer. It's my next most used tool in the kitchen. a 24, 12 and 8 quart stock pot.

This thread is starting to drift rapidly away from its orignial intent. We can talk about the book, we can talk about Psaltis. The fact that Psaltis cooked at the Beard House is certainly a valid topic, but not necessarily in the context of this thread. It's starting to get personal here, and that we can't have. Let's refocus on the topic at hand. Thanks.

We can either discuss the topic as posted or we can close it. Let's not speculate as to a poster's motives for starting a topic please. This is a news article. It's within the bounds.

We also picked up the chili honey and cheese at Whole Foods. I adore their cheese section. They had sample of the cheese and honey out. The honey by itself, does have a bite to it. But the cheese offsets that very nicely. It's a great combination.

We did have a small dinner party last night. Nothing I haven't cooked before, but it gets me into the swing for the upcoming season. Prime Rib: Roasted Potatoes in some lard and a bit of bacon fat: Roasted Asparagus with Balsamic Vinegar and shaved Parmesan: Dessert was Petitie Fours and mini fruit tarts purchased at Whole foods and a Triple Cream brie with chili honey: Accompanied by Special Coffees. In this case, Bailey's, Kaluha and Grand Marnier Ah. The season is upon us.

there is an excellent course on stock making in the eCGI. Part one part one Q&A part Two part two Q&A part three part three Q&A Apart from those, it doesn't sound to me like you simmered for very long. 6 hours isn't that much. I tend to simmer veal or beef stock for a minimum of 12 hours and preferably overnight. And while your stock pot was small, 1.5 lbs doesn't sound like a lot either. did you roast the shanks first?

Funny you should ask. I've just received menus for our annual Seasonal Party, which this year will be in November. and we've started booking our weekend dinner parties as well. We don't usually kick it up into high gear until after Halloween, but yes, it's almost time!

And now I'm going to spend the rest of this blog having bread box envy.

Thanks! I sat on the Board of Directors of the day care that is attached to our public school, so I was curious. We did have a kitchen, but their other location doesn't so they use a food service too. The diversity is also a wonderful way to teach children about foods in different cultures. (Just tell me where you got it ok? And if you ever see another one, I want it!)

Just catching up now Chris, it's been a busy week. First of all, I am seriously coveting your bread box. Do you know how long I've been looking for one like that?! Secondly, if you've already covered this, just ignore me, but how do you deal with food allergies at your school? Do you have a lot of them? Do you have rules about what people can bring in? And again, I may have missed this, but do you have an onsite kitchen to feed the kiddies? (hey, 7 pages was a lot to read at once!)

My father made the most incredible pig tails. He'd buy them in buckets at the Kitchener Farmer's Market. While I learned a bunch of his secrets, to this day my brother and I remember those tails and wish we could make them like he did. I also regret that I never watched my mother make pie crust, which was one of the few things she made that was extrordinary. As I've attested to before, my pie crust sucks.

My brother uses one of these sunbeam tea makers Most often, he just puts the water through it and has a pot of hot water available. Or perhaps something like this I suppose this might be a little excessive. There's always a tea pod

Short Ribs in Red Wine - Minus Porcini Due to a mushroom allergy, I omitted the porcini from this recipe. I used flanken style short ribs, because I've got an excessive amount of them. In the end I used my Tupperware container for marinading because they fit perfectly. Sauteed the onions garlic and carrots (I didn't have any celery so I did without) Added the bottle of red wine (In this case a Pelee Island Cabernet) and a spice satchet of bay leaves, peppercorns, allspice and cloves. Simmered for a bit and then poured it over the ribs to marinade: I let it marinade for 24 hours, then discarded the carrots etc from the marinade, strained the wine and reserved the spice satchet. After browning the ribs and sauteing some onions and garlic, I added the tomatoes, (in this case, ground plum tomatoes) Simmered that for a few minutes then added the wine and reduced the whole thing by half Into the oven, (yes, I covered it after I took the picture ) with fresh rosemary and the reserched spice satchet. I started the oven at 260, and I ended up way down at 235. I braised it for 3 1/2 hours. This spice satchet disintegrated during the braise, and it was difficult to get out of the sauce, the tomatoes and bones that fell off the ribs, made it harder to strain properly. The sauce for this was divine. The ribs? Well they tasted sort of like braised pot roast Maybe the porcine impart some magical taste to this that I will never get to experience, but having made both short rib recipes now from the book, I can say I like the Porter Ale braise much better. I also like the english style ribs better than the flanket cut. Unfortunately I have two or three packs of flanken style in my freezer still.