Aloha Steve

Challah from P.R. Artisan Breads Every Day Before first proof.... Just out of the oven...

and The bird I did this way, was about 4.5 lb, so I went longer then the time Keller said. I went to 1 1/2 hours. The skin was shriveled and I thought oh boy there goes a few bucks. However, let it sit and it was very juicy, not dried out in the lest. I was determined follow the rest but did not. No basting after it came out of the oven, no slathing with butter nor used mustard. It was ONO (Delicious) I already have another bird for my new roaster and this time I am going to do the rest. I looked for the 'oysters' and could not find them LOL....anyone know what he means ?

I found these directions from the one, the only KELLER. I did it this way on Tuesday........it was so very good and there was NOTHING to do but salt and roast. I too tried the lemons and I think the first time I did I thought it was great BUT, I also used high quality chicken for the first time and was never able to duplicate the experience. So probably the chicken not the lemon prep. The only problem I had with the Keller Simple way, is there was a lot of grease on the bottom of my oven. That night I bought a roaster oven because it will be a snap to clean. Try it, you'll like it.

Yahoooooooooo and not the website ! Next up for me.

Looks great nice bubbles !

That dough looks fabulous! What kind did you use? I found the recipe onSaveur including 24 pix showing the making from beginning to end. It was also recently on Joythebaker's blog. Next time I will spread the dough longer so that when I roll, there'll be another swirl of the cinnamon mixture. It was the first time I made it and it will kept it as THE cinnamon roll recipe forsaking all others Any chance you can personalize it slightly and enter it into recipegullet? OK, done....here's the LINK

That happens, doesn't it? Yes please share the recipe it looks amazing. Ambra & Aloha Steve, this is the recipe you requested. I make this dish the same way my parents did, and I've cooked it for decades. I remember serving it to my college roommate. Enjoy! SHRIMP WITH LOBSTER SAUCE, CANTONESE STYLE 2-3 TB peanut oil 1-2 TB fermented or salted black beans, finely chopped 1 TB chopped garlic (optional) 1/2 TB grated fresh gingerroot 1/2 lb ground pork 1 lb raw large shrimp, peeled & deveined 1-2 TB soy sauce 1 TB rice wine or dry sherry 1 tsp sugar ground black pepper 1/2 cup water 2 TB cornstarch, dissolved in 1/2 cup water 2 scallions, thinly sliced 2 eggs, lightly beaten Heat the oil in a wok over high heat and add in the black beans, garlic, and gingerroot (if using). Toss a few times. Add the ground pork, breaking it up into small chunks with the spatula. Let the pork saute until the red color disappears, but the meat is still pink. Add in the shrimp and cook until they begin to curl. Stir in soy sauce, rice wine or sherry, sugar, and black pepper. Combine well. Let cook for a minute or two. Pour in 1/2 cup water. Bring to a simmer, and cook until the pork is almost done. Add the cornstarch, and boil until the sauce thickens, stirring the mixture so it doesn't scorch. If the sauce is too thick, add a little more water. Toss in the scallions and combine. The mixture should be at high simmer. Remove the pan from the heat. Quickly pour in the eggs and mix well. The sauce should become creamy. Taste and adjust for soy sauce or salt. Serve immediately over hot steamed rice. Thank you so much ! Perusing the ingredient list, its just as I remember, the type I love best. In Honolulu we have good Chinese food but the shrimp in lobster sauce is not this. Can't wait to make it.

Please let us know how the Challah comes out. Exciting isn't it ? A really good book.

Got the book for a present and am reading it now. It is way less intimidating than the BAA and I am enjoying and understanding what he has written. I am still in the theory part, but could not wait to try a formula. Here is 100% Whole Wheat Hearth Bread At the start of the last rise: in the over on the hearth stone Finished waiting to cool I need to get better at shaping and putting into the oven smoothly. I feel comfortable that with practice I'll get there. And if I can do it.......anyone can.....

Made 100% Whole Wheat Rustic Bread from Peter Reinhart's "Artisan Breads Every Day" It smells like heaven in here. I hope I can wait till it cools properly before tearing into it !

This is definitely on my to do list......soon

You know what's coming don't you.... ? You can mail some to your Hawaiian cousin LOL Where did he get such a bargain >?

I second Linda's nomination ! Especially when one can us a twice first place finisher recipe, called Orgasmic Brownies AND most importantly, 12 minutes from the end of mis a place to putting in the oven!

Picture be darned! How about a slice!!!! Me Toooooooooooo

Your centerpiece = ART.....gorgeous and I bet tasted every bit as good as it looks! YUM

Is there a way to smoke in a oven ?

I know this is a Food 101 question: How is gravlax different than lox ? I would sure like to make my own Nova type which is less salty than belly lox.

Richard, thanks very much for the recipe very kind of you. I will be giving it a go and I hope you don't mind when I have questions. LOL, notice I said WHEN not if

Two Questions: Where (here at EG or ?) can we find that conversion table ? What is the name for "There's an APP for That" ? Thanks, steve Can anyone say where that APP or reference is ?

Great idea, just a favor please ? Run it by my sous chef, cleaner and chief cheerleader (wife) first , she agrees we are good to go !

I made the Delicata with two different seasonings. I cut it in half, took out the seeds and strings, then roasted for 12 minutes, then filled each half with: Katie's butter n pumpkin spice and Karen's EVOO S&P The returned to roast about 8 minutes more. They both taste very good....I will make again and am now no longer apprehensive about making squashes. Thank again ALL.

Congrats all !!!!!! Everything posted looks so good and professionally plated. One day I hope to be able cook and present the same way..... In the meantime I'm coming along fine. Bacon, Onion and Apple Tart

Richard they all look superb! One of my NY's resolution is to make macarons. I have bought; Hermé's book, "i love macarons" by Hisako Ogita, have copied David Libovitz's posts and adapted recipes, and maybe 4 other recipes & tips. I think you've done macarons before, any suggestions how a real novice at baking would get started ? I also think that you read French and did not have to have Hermé's recipe's translated ?

That dough looks fabulous! What kind did you use? I found the recipe onSaveur including 24 pix showing the making from beginning to end. It was also recently on Joythebaker's blog. Next time I will spread the dough longer so that when I roll, there'll be another swirl of the cinnamon mixture. It was the first time I made it and it will kept it as THE cinnamon roll recipe forsaking all others

Well folks, I buy frozen vegetables. Fresh asparagus, a lot of times, is either 7.99 a pound and yucky or cheaper and yucky. I toss the frozen in EVOO, a little garlic salt and roast and they taste very good to me. One of my NY's res. is to buy, make and eat more veggies. Since my grocery of choice is 1/2 hour away, far by HI standards, I want to have veggies at hand. I just bought frozen brussels sprouts & spinach for the first time. Fresh is better and supporting my local economy is preferable, but I eat frozen when need be.