runwestierun

The regular price is up to $700 in Canada, up from $625 a week or so ago.

I have been following this book's sales on Amazon.com in the US. This morning the book broke into the top 100 on the sales list at number 99. That is just amazing. It warms my heart that there are that many people buying this kind of a book. I am so excited about the direction this book is going to take both cooking and food literature in America. In the cookbook category (cooking, food and wine) it's number 7!

Tonight it's up to #188 on the sales list of all books at Amazon.com. Yay!

Short ribs! This is what I make for big family BBQs, either flanken cut or regular. I can always count on them going on sale a few times a year, usually around holidays, and when they do I buy at least 50 pounds and freeze them. For as long as I can remember they would always go on sale for $2.99#, but now $4.99#. Whaaa?

Because I only have a houseful of nieces and nephews during the holidays to peel those pesky chestnuts!

I also ordered mine at Amazon.ca. I noticed today their regular price went from what I believe was $638 to $700. Amazon.com's regular price is still $625.

Cream of celeriac with white truffle oil. It doesn't get any better.

Yes, thank you. I cannot wait for my copy!

Paul, I have 2 slider bun recipes. I use the first one if I am going to toast the buns, I use the second one if I am not going to toast the buns. Slider Buns for Toasting 3 1/4 c bread flour 2 T sugar 1 t salt 1 T dry active yeast 1 c warm water 2 T softened butter 1 egg Knead until smooth. Double in volume. Shape into balls (1.5-2 oz) on parchment, flatten them a bit. Cover, double in size, brush with egg wash, sprinkle with sesame seeds. Bake at 375F for 15-20 min. This bun is just a bit like Hawaiian bread. Slider Bun 4 c bread flour 1 t salt 1 T dry active yeast 2 T olive oil 1.75 c warm water Same directions as the last recipe. This one is a little chewier and holds up better if it's not toasted. Secret message: When I am in a bind I buy a bag of the Orowheat potato dinner buns at Costco. They are the right size, texture and flavor. Please don't tell anyone.

Question about resting meat after grilling: The hardest piece of beef for me to rest correctly is flank steak. I grill it to medium rare and it is so hard to rest it enough to keep all the juices from spilling out when I cut it. Does he say anything about resting times and maybe temps for beef? Anything new?

The thing that is sad to me is the dumbing down of food TV. Every year it is aimed at a dumber and dumber audience. That is what has me peeing in my pants with anticipation about Nathan Myhrvold's book "Modernist Cuisine". I can read it and I know I won't feel like I'm eavesdropping on someone's conversation with a toddler, which is how I feel when I watch shows like United Tastes of America with Jeffrey Saad on the Cooking Channel. I just can't handle the constant over-the-top attempts at transfer of enthusiasm about hamburgers, hot dogs, pizza. Some call them chef-nymphs but to me they are more toddler-cheerleaders.

Wait--he what? Took a metal saw to it how? I'm looking at my Kitchenaid and not really seeing anything . . . saw-able. Ok the first thing he did was really pretty brilliant. He unscrewed the foot portion of the mixer and replaced it with a flat plate of steel. That made the mixer low enough to fit on the counter underneath the hanging cabinets. However, my mixer was the kind where the bowl raises up and down, and now the bowl wouldn't go down far enough so I could attach the paddle or dough hook without a major wrestling match. (Before the bowl settled into that round depression in the middle of the foot, that depression was no longer there.) So then he waited until I was gone and he got out the metal saw. He sawed off part of that metal rod that hangs down that you attach the paddle or dough hook to, making it easier to get the paddle into position to attach it. But that rod held the paddle steady. Bad, bad new husband. He said I didn't need all of that rod but the cake batter splatter pattern across my kitchen indicated otherwise. I made him wipe off all the oranges. In the bowl. On the other side of the stove. I loved that mixer. I'm thinking of maybe fixing his boat for him.

I noticed that Jamie Oliver is looking for website editors in Germany and the Netherlands, if anyone is interested. The position is about 8 hours per week. Here is a job description, and here is where you apply.

Chris, you can make pretty striped pasta, too. http://g-ecx.images-amazon.com/images/G/01/askville/291827_answers/1294689120300_stripedpasta.jpg Color pasta sheets with vegetable purees, using about 2T per 6-8 oz. pasta dough (spinach, beet, carrot, tomato). Adjust flour content if necessary. Roll colored pastas into 1mm thick sheets and cut with a fettuccini cutter. Roll a sheet of plain pasta dough 2-3mm thick. Place the colored stripes on top of the sheet alternately with white space showing in between. You may have to moisten the underside of the stripes slightly. Run the whole thing through the pasta roller to adhere the stripes to the sheet. These will be white on one side and striped on the other. If using for ravioli or tortellini, be sure the white side faces in. (You can make wiggly stripes or polka dots using this method, too.) Alternately, you can stack sheets of alternately colored pastas, moistening between the layers. Then you can cut sections and run those through the roller. That method is described here. http://kuriositaetenladen.blogspot.com/2009/01/pastakolleg-teil-2-gestreifte-nudeln.html I have found that the second method is much faster, and fine for dried pasta, anything except filled pasta. With a filling, pasta made with the second method seems more inclined to split, but that might just be my error.

I use large chicken eggs if I am buying them from the store. In the spring, though, when I can get duck eggs, I use them solely for baking. I substitute them one for one in baking recipes, even though they are much larger. They also have more fat per gram of yolks, and more albumin per gram of white. They make cakey or bready things so much fluffier. They are a real treat. It's funny that it works to substitute them one for one, when I normally have to be a little careful about being consistant in recipes with chicken egg sizes.

Lightening for the mixer or the husband? Both are new but I like the mixer alot less. Lightning for the wimpy mixer! Oh where is Zeus when I need him?

I have a new Artisan Kitchenaid mixer that I purposely leave plugged in during electrical storms. I had a perfectly good old Kitchenaid mixer that had about 200 more watts than this new one, but the new husband thought he could make it fit under the counter and sadly took a metal saw to it one day when I wasn't home. It didn't work, and he bought this one as an apology. It won't even knead dough. It has a glass bowl. It sucks so much but it's new. And it was a gift from the new husband. Lightning is my only hope.

Nathan, How many sets of books (is it OK to call Modernist Cuisine a set of books?) are in your first printing?

Seriously, this is killing me. I have waited so long already. I am not good at waiting. Please make the boat go faster! Please!

Bedbugs! Bedbugs!

I am from Minnesota. My brother has a collapsible ice house that fits in the trunk of his car. He hates spring and fall because the ice isn't stable and it cuts into his fishing time. There is nothing he would rather be doing.

Yellow corn nachos and black bean and corn salsa. Make a lemon meringue pie topped with Swiss meringue with some yellow food coloring in it that you pipe on with a large star tip. Then fry the ridges black with your biggest torch.

Thanks, Kerry. I've got rhubarb in the freezer and company coming on Friday. I'll make it then.

I use my pasta roller to roll very thin cracker and cookie dough. I use my pasta extruder to shape unleavened bread dough to decorate the top of holiday loaves of bread. I roast big batches of peppers in the fall in a grill basket with a weed burner. I guess a weed burner isn't really a kitchen gadget.

A soft meringue-y cake of sorts, and a thick pudding. Call it a sauce, if you like your sauces mayonnaise-style. That's the same design as the 'Lemon Pudding Cake' that I made when I did my blog a couple of years back on eG. It was one of the most requested recipes and the nidus for Supreme eG Pastry and Baking Challenge. I've probably got more than half a dozen recipes for different pudding cakes - the lemon one is the only one that uses the beaten egg whites, most just make a batter, sprinkle it with the sugar etc, pour over boiling water and bake. One of my favourites is the rhubarb one. Ooooo, Kerry, RHUBARB! Any chance you'd share the recipe? That sounds soo good! Linda