Aloha Steve

Thanks Lisa. I want to get both. The link in your email to VOL II did not connect. Here it is II

Is(ARE?) there Volume I & II MTAFC ?

I've used Williams-Sonoma de Boeuf Demi glaze two nights ago in a short rib recipe and the dish turned out super. They have W.S. in Canada. There is also Veal and Chicken glaze. Heres a link to their website and the products.

Thanks one and all for the responses. I just bought The VIctory Garden Cookbook - Marian Morash and got it at a great price. FYI, at Amazon, not where I bought it , it has a 5 star rating.

Would you please elaborate on why no vegetable shortening ?

I have Dorrie's, I have River Cottage, got Italian and others. Am looking for a book that will make me want to make and eat vegetables ! I do like them but to me making a veggie dish is not as sexy as a good dessert, traditional entrees (Animal or Fish) or even a good starch. Any ideas will be welcomed.

Stuart do you mean wax paper or parchment paper instead of silicone paper ? I've searched and cannot find silicone paper for baking.

Thanks Paul. Great thread I'm itching to make savory and sweet tarts. In fact, just today I just received my bottom out tart pan! I made my first tart, a sweet one using white peaches two weeks ago. Thumbs down on the dough recipe, not sweet or tasty enough and I had to use a spring form cake pan but a very good first attempt.

And Thank You Theresa for the M.S. suggestion. I have her recipe down to try as well. I believe it is a exact duplicate of Julia Child's and M credits her with it. I watched a video with J.S. making Tarte Tattin, I was almost was out the door to the market right then and there to get apples!

Thanks David for the recipe with excellent instructions to boot! When I 'attempt' making it I'll send pix for your amusement

I'm looking for THE recipe for pastry dough for pies. Unfortunately, there are no family recipes for me to use so am searching. Would you mind sharing yours ?

White Peach Torte, for a first attempt making any torte it came out very nicely. The recipe from Sept. 09 Food & Wine, page 119 called for peach preserves, which I bought. When buying the amount of peaches, I decided on the amount from memory. Having enough for two tortes, I made my own preserves, no recipe on the fly. This made it a little too watery, however made me feel proud and still tastes yummy so, its all good. I did not have a proper torte pan so I used a 9" spring form pan and the torte is a bit too thick. I cut into small slices and froze, so I could enjoy over a period of time. Well, not so good a idea to eat frozen (like say brownies or cookies) but after defrosting its still good.

In Kitchen Freezer: Ice Cream (Rocky Road for my lovely better half) Brownies Lindsor Torte Cookies Pie Dough Fresh Peach Pie Smoked Salmon Sausage Short Ribs Chicken Breasts Frozen Store Bought Dinners Individual portions of: Rib Roast Sausage, Peppers & Onions Stromboli Pizza Meat Loaf Green Beans Snow Peas Broccoli French Fries Waffles Ice Cubes Garage Freezer (Thank you fellow eGs for all the advice) Leg of Lamb Whole Rack of Pork Pot Roast Full Brisket (Wagyu, I mention cause never had and am so excited to try ) Short Ribs Roasting Chicken Flat Iron Steak Baby Back Ribs Brownies Lindsor Torte Cookies Frozen Dinners (for the kiddies I promise) Pizza No Ice Cubes

"Some of these birds are so fat they can barely fly. I could boil them down for pigeon schmaltz." Does anyone know if PIGEON SCHMALTZ is kosher ?

Their website is still up. Are you sure ? ← I emailed the address given on the website, here is a copy: Subject: Inquiery Date: August 27, 2009 8:50:49 AM HST To: bob@oppenheimermeats.com Hello, are you folks re=opened now ? thanks, steve The reply I received is: "We are looking for space now."

Marlene, this recipe sounds wonderful. I have a question, for sauteing the carrots & onions, is that is the released bacon fat or ?

Appreciate it Vice !

I've read this thread from the beginning and don't see the parchment trick explained. Would you kindly do that or tell me where it is? Thanks

Their website is still up. Are you sure ?

Some European bakers, often bake tarts in simple rings with no bottoms. These give the tart elegant smooth sides. Those need to be plated to eat. But I agree if a tart (a lot of other things too;) can be picked up and eaten, why not

This is what I found. A tart is made with a crust formed in a tart pan or a low, straight-walled pan with a removable bottom. A pie, similar to a tart, is baked in a pie pan that has sloping sides. Both a tart and a pie can have the crust prebaked and filled or baked with fruits, custards or chocolate.

Our local Costco had Raniers and they were very good. I don't remember how much per lb. but they were doubtless less than the $5.99 per pound Safeway gets for them over here. Rainers are my one of my favorite fruits too bad availability is so short a time.

I remember going to work with my Dad to his Jackson Heights, Queens store on Saturday mornings. We would drive in from Nassau County and by the time we got there I would be ready to have breakfast. Dad would drop me off at the diner, two blocks away to bring the food to the store. I would order and watch the cook make it, the same order the same way every single time. First he put a spoon of butter in two spots on the grill, then he'd take two eggs and crack them simultaneously one each hand on the melted sizzling butter. The eggs would bubble around the edges, he'd cut two seeded rolls, on a piece of paper each, smear butter on the inside of the top, this would take about a minute, then back to the grill, poke the yoke, put two strips of beacon on each, and ten seconds later flip over. Lift off the grill and put on roll, warp and I'd be good to go. I was a bit young but I'd drink it with a REGULAR coffee and it was yummy. Thanks for the thread it brings back great memories.

Lisa, is there a rule of thumb for adjusting for sea level elevation for baking?

David, have you've tried the hack saw cutting at home yet ? I'm wondering what to do myself. Met with the Rancher yesterday at the Farmer's Market and he explained that the reason he has not excepted my order via email for a complete rib bone-in and a short loin, is they are not allowed to sell bone, by itself or with meat on. Still I say "Lucky I live Hawaii," but living here does present challenges Lobels and Debragga are looking like an alternative but man, I don't want to spend $50 and up a pound, which is what it would be with freight! We do have a Whole Foods and they have prime bone in full rib or cut up for $28. per, but they say it is not dry aged. The other option is to go 'choice' rated at Costco or better yet Foodland (superamrket). At Foodland they will cut the whole rib or leave whole as I ask, to my specs. But I'll not be starting out with anything close to the top 2% of meat.