Marlene

Never having done this, I am curious. Eggs are delicate things. How then does one flip the bread and the egg together without breaking the egg?

I agree with JAZ that a biscuit cutter would work, although I haven't tried it. See below. I thought perhaps I was the only one on the planet who has never had this. Must experiment soon.

I have one and never use it, but I have a friend who swears that fried chicken is the best done in one..

I like Triscuits, especially the triangle thin ones, but not the flavoured triscuits. I also love Vegetable thins and often eat them on their own just as a snack.

This is nonsense. ← I wondered about that. I use Dawn dish soap all the time on my AC non stick and have for several years. I haven't noticed a problem.

Merci, John. I will always remember cooking a "Canadian" meal for you and your collegues when you visited Ontario. Bon Chance!

There was an article in our newspaper today about wine in plastic bottles. A study commissioned by a plastic bottle manufacturer found that wine stored in glass and plastic tasted similar in the short term. After about eight months, however, the wine in the plastic starts deteriorating because PET bottles are permeable to air, which oxidises the wine. ← Is the plastic in the wine boxes the same type, and would that hold true for boxed wine then? And I'm pretty sure there was something on the back of the bottle about drinking it now, or being ready to drink or something. So I did. It was quite good in fact.

Per Se for me, remains my most favourite meal ever, and that includes Daniel and Alain Ducasse in Paris.

I do in fact. I put a large bowl beside the pot, then fish out most of the big stuff with a spider, then put the smaller stock pot beside the large one and put my strainer lined with cheesecloth over it and ladle the stock out with a 4 cup mesuring cup. No way would I be lifting it over to the sink when it's full! I make pasta only on occassion, and I confess I have used it for that, but I really had the spigot installed for large stock pot use. What I don't get is the sink in the island concept. The sink is right behind you usually. And it cuts into working space. I'm putting an island in at the cottage, and the contractor seemed really surprised when I vehemently vetoed the island sink.

I regularly use my pot filler to fill my 24 quart stock pot with water after all the bones etc are in. I'm NOT hefting that thing from sink to stove top. Since I make a lot of stock, it's worth it to me. I've had my All Clad for years and none of it has ever warped. The stainless steel skillets and roasting pans regularly go into a 500 degree oven, and it's never a problem and they're easy to clean with a bit of barkeeper's friend. I'm neither inexperienced or a liar.

I use BKF on the outside of my All Clad and have for years. People know I cook. I don't need to have grungy looking pots to prove it.

I saw it at Metro the other day and also at Loblaws. Not sure what grocery stores are in Ottawa, maybe at a specialty store? Let me know if you can't find it.

And that makes much more sense than saying the book doesn't work for you because of its "errors" because the errors aren't actually in the written recipe. Sometimes we do something a certain way for so long it is hard to get our heads around thinking another way, and believe me, math was never my strong suit. It worked for me, the testers and lots of other people. It's not a perfect book, and yes it has a couple of errors, , but they work. I'm truly sorry it didn't work for you. But then, not everything works for everyone sometimes.

A ratio is a ratio isn't it? Shouldn't really matter if the chef is from the CIA or a golf club. The errors are not even in the recipe itself as I pointed out elsewhere. And rocler, it has nothing to do with me being tied to the book. Although I freely admit I am. I put a lot of time into testing these recipes so I know first hand that they do work. There are plenty of things I disagreed with Michael on in this book. But as I've said before, the recipes work. Are they the best ever? Of course not, and he doesn't make that claim. As a professional chef, you shouldn't need to depend on a book like this at all. And I hope whenever any of you write a book, it' perfect in every way.

It's a good thing you don't use the no knead bread book in your kitchen then! We've had this discussion elsewhere about the errors. You didn't get the book. I understand that. But several professional chefs do get it, among them some of the preeminent chefs at the CIA.

That was my first thought!

Gave away the WSM!!! Hard to believe, Marlene. I used mine hard over the Memorial Day holiday, ribs, butt, sausage. I gave it a good cleaning this Sunday past and it is ready for many more years of service. I understand the Vermont Castings unit is top notch and I see why you like it. But the old WSM and me are in it for the long run. ← I know, I know. But we haven't used it since we bought the Vermont, and my friend really needed a smoker. I can go visit it though.

We just gave away our WSM smoker, as we like the Vermont Castings one so much.

Ok, I admit I haven't read through this entire thread. But I have pork bellies and want to make bacon. Chris you mentioned you submerged your dry cured bellies in water? From what I have read in Charcuterie, you just put the dry cure on and refrigerate. Do I need to submerg in some sort of liquid?

These are identical to the Fine Cooking recipe a couple of years ago, except you use a potato masher to squish them down. I tried them this way tonight just to see. To me, the masher breaks up the potato a lot more, leaving it more vulnerable to breaking apart, although it does expose more of the potato insides to crisp up. And I always use parchment paper underneath.

=Mark's sauce is my go to sauce for pulled pork. I make a BBQ sauce that also includes some smoked salt and chipotle tabassco, that I use on ribs and chicken.

We have a GE Monogram that we like very much, although it holds 28 rather than 18. I just checked and the current temp is 42F. There are only white wines in it. We store our reds in the wine cellar.

No, I'm from Oakville. Thanks! It kind of grew, because of that post. It was supposed to be a lot smaller. Those are LED lights. They don't get as hot as flouresents or halogen. I have them in my kitchen as well, and at the cottage. They are a little more expensive, but they last forever. The first kitchen I did had flouresents. They were kind of flaky and flickered a bit. The second one had Halogen. I couldn't leave a bread bag underneath without it heating up, or butter without it melting. These have been great.

We renovated our basement last year and put in a new bar. It's only this big because we needed to incorporate the structural post holding up the ceiling. It has a bar fridge A dishwasher and sink Lots of shelves and cupboards And the requiste bar sign For upstairs when it's just the two of us and we don't want to traipse downstairs for every drink, we have a pull out cupboard in the kitchen with the essentials in it

Thank you!