Marlene

Now why did I have visions of it being in the milk section? Duh. It never occured to me to think canned. I will check the shelves both the Asian section and the drinks aisle next time I'm shopping.

Patti, that looks amazing! You and snowangel have convinced me to try this one. Maybe my family won't notice the coconut milk. Speaking of which, I can't say I've ever seen coconut milk in a store, but I'll look!

And iron my shirts while you're at it ok? Casserole? mac and cheese please.

I can pretty much assure you that salmon won't fly here either. Coq au vin is also on the list as is the fricasee of chicken definately. I'll take another look at the milk braised pork!

We held an event in Kansas City at Winslow's City BBQ. I would recommend this place to anyone. The food was amazing and the staff very friendly.

I've been busy packing and haven't really cooked anything for several days. However, Molly's book is the only cookbook I haven't packed away, and I'm feeling a yen to braise. Until now, everything (except the ribs) I've done has been beef (no real surprise there to those who know me). So it's time to branch out. I'm eyeing the pork chops and creamy cabbage braise for tomorrow night. This appears to be a stovetop braise, and although I'm no lover of cooked cabbage, I'm thinking the pork chops sound delcious.

Of the three stocks I made, one gelled the other two didn't. I have no clue why.

Me. At least when I had periods I did.

I personally cannot stand the rind on brie either fifi. I always eat around it.

I adore bernaise sauce. My french onion soup. This batch of onion confit was the best yet for this soup

I picked up three bags of these today at Costco. (do you know how often I still refer to it as Price Club? ). I'll test them out tomorrow in my grind and brew, and then in the french press to see how different the flavour is.

We'll be cruising on the Caribbean Princess in April. I've heard the speciality restaurants are generally pretty good.

I would have answered this, but I honestly don't know the answer! Instinct says less time, but I'm no expert at braising yet!

I have to agree with the others here on temperature. I've consistently had to lower the temp usually by 50 degrees from what Molly states in her book. Having said that, the book is a tremendous source of information on braising, and with the exception of the ribs I did last night, I've been pretty pleased with her recipes.

pictures. Starting with the rub: After the rub has sat for 24 hours, braise them in ale and molasses, and then brush a glaze of honey, soy sauce and ketchup on them and broil: Cut into pieces: Served with baked potatoes, and a tomato, bleu cheese and onion salad followed by molten lava cake

I did the 5 spice ribs tonight. I'll have pictures tomorrow, but first a few observations. The recipe calls for covering the pan tightly with tin foil. Next time, I'll use a pan with a lid. I had to braise the ribs every 30 minutes, and after a while, the tin foil cover no longer fit so tightly. I'd braise them a little longer next time. I'd also add more glaze when broiling them. And when I did the rub, I'd add some cayannne and garlic, the rub was just overall to sweet. My guests loved them, but I wasnt' as thrilled as I might have been with this particular recipe.

The 30" Epicure is definitely a slide-in. They refer to it as "self-rimming" in the specs. All the other Epicure Ranges are Free-standing (i.e. NOT slide-in). I did a training seminar with the Infrared Ceramic Gas Broiler. Sweet! That's the only regret I have with the Preference range I have. Stupid electric broiler A. ← Excellent. We have a winner.

This is an excellent point.

Um, here in Ontario, I have never ever seen a pot roast or any other package of meat labeled chuck. They just don't do it that way. We got inside round, blade, shoulder, etc, but I've never seen any label say Chuck.

I like this duel fuel one, particularly as it has a gas broiler, something most other duel ranges don't seem to offer. Hmmm. I can't tell from the website whether this is a slide in model or whether it's available as a slide in. Based on that question, I think I may have decided!

Yes that's the millenia. Although I'm now told by my contractor I could get gas to the area so I'd get the Dacor Dual Fuel range if I went that route this one dacor dual fuel

Thoughts on this range? Dacor

Thanks Arne. Yes, that's exactly the rationale my subcontractor is giving me

I've discovered a stir fry asparagus with sesame, ginger and soy sauce that has rapidly become my favourite way to make it.

Here's a question my husband raised that I don't know the answer to. Besides moving the cooktop transformer box for the cooktop, I'm under the impression from the contractor that the subpanel for the rest of the kitchen could stay where it is if I go with a slide in range. The question Don wants to know is, why would it matter whether it's a wall oven or slide in range. Won't it be too hot regardless, and should the subpanel be moved for safety reasons?