mbhank

One 8" non stick pan that I use only for omelets.

This is the way these companies have been raising their prices for quite some time without telling you. Less product for the same price,

"bao" is bun in Chinese. Therefore your mian bao is probably a steamed bun with a stuffing of some kind.

I grew up on Manishewitz Egg Matzos and I have never found another one as good. Just like it took years for me to adjust to a dry wine after Manishewitz Concord Grape. :rolleyes:

The Greek Wild Thyme Honey made by Attica is the best I've ever had. They also make an excellent Wild Forest Honey. You might want to try the source that Mostlylana mentioned or Google "Attica Honey."

If you've been cooking for 40 years you may be perfectly satisfied with what you have now. If you were going to upgrade David's advice is good. I have All Clad stainless and no stick skillets. The finish is so fine on the regular stainless that they clean up almost as fast as a no stick and the heft provides an even heat distribution,

Get "The Breath of a Wok" by Grace Young. Great cookbook with explanation of Wok Hai. I suspect that you may have been watching a professional chef at work. Do not try this at home!

Hi Rick - I've become a fan of spending a little more and getting the best that you can get. All I can say is buy All Clad. Pieces come up for sale all the time at Williams-Sonoma, and Sur La Table.

You might have missed this: Here's a link to a place that advertises "All French Mustards" This might be the one you are looking for: http://www.lepicerie...on_Mustard.html Their mustards are from France.

Here's a link to a place that advertises "All French Mustards" This might be the one you are looking for: http://www.lepicerie.com/catalog/product_166120_Dijon_Mustard.html

Here's the link to the French Mustards at the Mustard Museum Gift Shop: http://www.mustardmuseum.com/product/1095/french

Try www.mustardmuseum.com

Try doing a "Google" on the product you want and then call the company to be sure it's the one you want. Have you tried the Mustard Museum? They have a huge selection from all over the world.

I'm going to try to explore more of the teas at www.teahabitat.com Although expensive, the one Oolong I tried was quite special. I have no interest in this company other than as a satisfied customer.

I watch for any All Clad piece that goes on sale at Williams Sonoma or Sur La Table and buy it. They are all excellent. Have not bought a D5 piece yet. It is so much more expensive than their other models that I may not get it.

My favorite is Mariage Freres Eros, also from TheCulturedCup. I have given it as gifts many times.

"Mastering The Art of Chinese Cooking" has one chapter devoted to dumplings. You might not want that one.

Hello and welcome. Suggest you get the new book "Mastering the Art of Chinese Cooking." It is great. Also Gloria Bley Miller's "Thousand Recipe Chinese Cookbook" is still in print. You should be able to find a pork in garlic sauce receipe there and then pile on the peppers.

Tane Chen at www.wokshop.com has them and everything else you might need for Asian cooking.

I seem to have no end of trouble with brining. I follow the instructions exactly for the amount of Kosher salt, brown sugar, and water to use and when the dish is finished the food is so salty it is inedible. Some recipes call for rinsing the meat after taking it out of the brine and others have you start working with it right out of brine. No matter how much I rinse it, the finished dish is still too salty. Anyone else having the same problem? The only solution I can see is don't brine and just braise. Any ideas? Thanks in advance.

Wholemeal beat me to it. The Good Cook along with Foods of The World by Time Life are considered two of the best series ever published. I still go back to recipes in both those sets. I noticed also that the series seemed to die out. Williams-Sonoma is the only one who seems to be publishing series. Their world cities is pretty good.

Thanks for the info. Do they have a web site?

Lidia Bastianich's new book "Lidia Cooks From The Heart of Italy" was showing as shipping in late November. I just received notice from Amazon.com that it shipped today!

Check out www.AsianFoodGrocer.com They carry all kinds of noodles and are fun to talk to. Regards, Hank

Currently awaiting delivery of: Ad Hoc at Home The Steamy Kitchen Cookbook Pasta Sfoglia Mastering the Art of Chinese Cooking Lidia Cooks from the Heart of Italy I Must be nuts! Hank