Marlene

Made the Caribbean Pork Shoulder from Molly's book on Saturday night. This recipe continues to be one of my favourites.

I have a KA 12 cup and I just aquired a Cuisinart 7 cup. Between the two models, I'd take a KA anyday. The Cuisinart is far fussier with the feeding tube and as far as I can tell, the sliding part doesn't come apart so it could be interesting to wash to say the least.

So I made the basic biscuit recipe from Dorie's book. I used buttermilk and added the baking soda as directed. I didn't have any parchment, so I used my silipat and I froze them. After baking: They were good. They were damn good. They're the best biscuits I've ever made. But I don't think they rose to the fluffy biscuit height that I've seen others achieve. I worked the butter in with my fingers, and I had all the requisite chunks and pebbles. I think I did everything right. So I'm thinking maybe I patted the dough out too thin to begin with?

7 more, the names don't all come to mind right now except for the two right in front of me, Baking from My Home to Yours by Dorie Greenspan and the Bon Appetit Cookbook

Thanks Dorie! I ended up making them today so I did stick them in the freezer for tomorrow. Elie, I'll try sticking them in the fridge next weekend for our Thanksgiving and see if I can tell the difference.

This won't answer your question, but... you got the book? In Canada? Did you get it from Amazon or Costco? I'm going home for Christmas, and I'm planning on bringing this book back with me! ← I got it at Chapters actually. I ordered it online and it was here in a couple of days, even though the website said it wasn't available yet.

I've reviewed this thread and I don't think this has been asked yet. I just got Dorie's book today. Now, many of you know that I'm extremely biscuit challenged, but I'm being encouraged to try Dorie's recipe in the book. Dorie says that the biscuits can be made ahead and frozen, then baked. I have two questions: 1. Does freezing them before baking change the texture in any way? 2. If I make them ahead the same day, can I just refridgerate them instead of freezing before baking that night?

Me too. I don't have a huge sweet tooth, but brie will do it for me every time. I can't wait to see what you do with those little "cukes" John. I've never seen anything like them!

Must have recipe. Please?

Glad you liked them! They truly are my favourite way to braise short ribs.

I always use canola oil and I use sirloin. I don't marinade it either. I use a variety of sauces one is basically ketchup, vinegar and horseradish, the other is a wine sauce which takes a little more work, but is really good. I also make my bernaise sauce in a blender and it never breaks when I do it that way!

While not a cocktail, ice wines go especially well with sweet desserts. While sweet, ice wine isn't generaly cloying, and I imagine that a very sweet cocktail with a sweet dessert might be a bit of sugar overkill.

I have the mini bundt pans and they are perfect for this sort of thing. They're pretty too!

Kerry, I'm just now catching up with this blog. Very nicely done. I haven't been to the island, but my brother spent many summers there and loved it. That chocolate cake is going on my list of things I have to make!

Thanks for the link Anna. Somehow I ended up ordering a stovetop popcorn maker and popcorn. I always have trouble getting even pieces, so I gave up a while ago and now just use melted chocolate for ganache.

The book I use most often for making waffles is Dorie Greenspan's Waffles from Morning till night. None of the recipes in it have ever failed me.

Dressings that come to mind using sour cream, include creamy garlic, blue cheese, and I use sour cream in my creamy coleslaw dressings. Blue cheese is of course, wonderful on iceberg lettuce!

I love cinnamon raisin bread. The one thing I always do, is incorporate the raisins into the dough itself before proofing, because otherwise I always have the same problem with raisins clumping together. The paste of butter, sugar and cinnamon makes sense.

Desserts. I don't suppose molten cakes, or fruit turnovers count as stuffed? Two crust pies could be sort of stuffed. I have to think about this for a little bit to see what else comes to mind dessertwise, but stuffed green peppers, stuffed raviolis etc come to mind imediately for other courses.

I've done it. I make bacon bits and freeze them. Now usially I vacumn seal them, but they do last for some time in the freezer. I've also had fresh bacon bits last in the fridge in an airtight container for a week or so and still be fresh.

I grew up using Kraft parmesan, and while I don't use it anymore, I do buy the big bags of parmesan at Costco to use in certain things. Kraft parmesan works well in certain applications like mixing with bread crumbs for a crumb topping on gratins etc, and on top of hassleback potatoes as it browns nicely. Now you've got me craving this:

I have never seen boneless short ribs at Costco. Then again, I've never seen short ribs at Costco. It must be an American Costco thing. Canadian costco's just don't seem to carry them. I'd say, yes you could use them but a couple of things, you may not get quite as much flavour without the bone, but a good reduction sauce will help with that. Make sure the ribs do have a good fat layer because you'll need that for flavour as well. If the boneless ribs are scrawny and fatless, pass on by. I tie the bone in ones because they've been known to fall apart on me after braising for four hours. I'd probably tie boneless ones as well.

Ok. I'm totally missing something here. What is this exactly?

THANK YOU!!!! ← The recipe is also easily findable in RecipeGullet and just in case you've forgotten what they look like

Hold a wheel of brie in one hand and use a Kyocera ceramic peeler to remove the rind, peeling towards me. Damn thing nearly cut my baby finger off. It probably needs a couple of stitches, but I didn't have time to go to the hospital. Those peelers are damn sharp though.