Marlene

Popeyes, when I can get it. When I can't the Italian bakery around the corner from me makes awesome fried chicken.

I make pork stock all the time, and it's probably my second most used stock, next to veal. I use it for baked beans, braised pork, pork gravy etc.

Do you mean for baking bread that requires steam? I have one of These and it works like a charm! I have the same label maker Andie, and it also lives in my kitchen.

I don't know if you have a stand mixer, but I've been making Keller's brioche from Bouchon for some time now with great success. It is all done in a stand mixer basically. I can't really knead by hand anymore either, so I'm thrilled with this recipe.

Thanks! I learned to make stock using Fat Guy's course, and of course, he's using both meat and bones so that's what I always do!

Isn't chicken broth just chicken stock with herbs and flavourings added? I'm confused.

Thanks. I wonder why I couldn't get that to turn up in a google search.

Smoked pork, Adam. Chris, you can't do any better than this baked bean recipe in recipegullet. Smoked pork belly works really well in this recipe too.

I have always covered stocks when simmering. I cook pasta uncovered for the same reason Sam does, it tends to foam over otherwise.

Does Trevor actually have a website? I can't find it.

It looks like raw tuna to me, but then what do I know about fish?

This is pretty much what I do. cover it with a pad and tablecloth for use, and leave it uncovered all other times.

I'll have to try those cheese muffins, they sound good. Some of us made the butter tart muffins recently. While they were really good, we agreed they'd benefit from a butter crumble topping rather than brushing them with maple syrup as the recipe suggest.

The Black and Decker has a removable water carafe for easy filling. I don't own one of these anymore, but I did, when they marketed this particular design under "Kitchen Tools". It looks like they've brought the Kitchen Tools series back without actually calling it that.

I have a special place in my heart for 21, as it is where my parents had their wedding dinner. I happen to like the food, but it isn't the quietest place. You should be able to talk to each other though.

Sorry, I missed this! The liquid is equal parts, honey, bourbon, water and butter. The recipe is courtesy of one of my members, and I use 1/4 cup of each and toss in a saute pan until the liquid is basically reduced and the carrots are glazed. Tonight's dinner was a new short rib recipe for me, plus green beans tossed in lemon garlic butter with toasted almonds and crispy potatoes

Mine came with a bottom. I have two magnum peppermills. One of them has exactly the same problmem you're describing, but the other one does not for some reason.

A rare post lately for me, to the dinner! thread. Ham steaks with bourbon butter, glazed carrots and potatoes dauphonaise

I love Tim Horton's. In fact I recently bought a sweatshirt that says "Gimme my Timmie's and no one gets hurt". I'm not a huge fan of their donuts though, I love Krispy Kreme but they are hard to get here in Ontario now, although the local Sobeys has been carrying them lately. Timbits are a must for a road trip. I have never been a fan of Dunkin Donuts. If I can't have Tim's, I'll take Country Style.

Marlene, the recipe doesn't mention what kind of flour to use. Did you use AP? ← I did. Unbleached AP.

I made chocolate chip cookies ala Blue Smoke for a gathering here a the cottage a while back, and they were a huge hit.

Bumping this back up. I've been storing my recipes in my gmail account lately, using labels. It occurs to me that this could be problematic if Gmail crashes, or my internet connection goes south when I need a recipe. I'd like a recipe software where I can just cut and paste the recipes in Gmail without having to retype every ingredient in again. The DVO software I used to use won't let me do that. Anything out there that will?

Thanks for the recipe. I'll give this a try next week. I have made Keller's quiche. While it's somewhat time consuming to make, it is the best quiche I've ever had.

Skin on, skin off. The main thing is that you were well enough to smoke some butt! Glad you're feeling better Mike.

Which recipe from Epicurious? It looks great! I tend to use Keller's brisee pastry recipe for just about everything these days. Love the rolls. Recipe please?