Mjx

You wouldn't happen to have done more blown sugar work, recently? Those apples you made we stunning.

I also make the cuts on the curved side (makes for longer cuts, and it's easier to get sme purchase on the edges), and peel them straight from the oven. So far, have never had a problem getting them to peel.

David, do you start some every year, or a these extra special ones? I'm behind the curve this year, haven't yet gone down to the slaughterhouse to pick up this year's blob of fresh kidney fat.

Definitely make a day trip to Parma. A few years back we stayed at B&B Cancabaia, outside of Parma in Lesignano de Bagni (107km/1h26m, west of Bologna, according to google maps), which is a fantastic B&B that is also a small-scale Parmigiano producer. They also directed us to a nearby vintner and balsamic vinegar producer (Medici Ermete), which gave a a very absorbing tour (we forgot to take pictures), and a small prosciutto producer, the name of which I'm going to add later, when I dig it up.

There's a good chance that you'll find a bowl you like that has no lid; if that's the case, you might want to look into one of the stretchy Lékué lids (which you can use withr a variety of different containers, not just the bowl), which come in various sizes. I've seen these at Sur la Table, and Bed Bath & Beyond.

dcarch, that is insane, and if I had a hat on, I'd be taking it off to you. No, that's not sarcasm. I'm wondering whether the hole made in the plastic die is of the same smoothness as would be obtained by an industrial punch (or whatever they use). There's no question that pasta can vary considerably in surface roughness, but I'm guessing that the die material is not all-important: the smoothness/roughness of the margins of the holes almost certainly covers a range for each material.

Now that I see the title of the book, I don't blame you for asking! :-) We run-of-the-mill members can't change our posts once the editing window has closed - that's about an hour, if I recall correctly - but whether the moderators can edit the topic title (with the original poster's permission) is another question. If a moderator doesn't answer the question publicly, perhaps one will answer privately. Unfortunately, the title field won't accomodate a longer character string than what you see, and simply cuts off any additional characters.

Docrjm, you're welcome, I hope it actually helped, and that there isn't an entirely different process for doing this now.

MCaH has a QR code on the inside of the back cover. MC doesn't have a QR code (at least the printing I have doesn't): to register, you follow the instructions on the MC site to find and enter a number on a specific page in a specific volume (as far as I remember).

So we don't flood you with ideas you're already familiar with, what have you already done/areyou planning on doing? I'm partial to using apple sauce for fruit leathers and spiced apple sauce cakes, myself.

Thanks PanCan! I was wondering about a mutation, because both plants come from the seeds of the same single chili fruit, and I've rotated the 'curly' tree several times, as well as switched the positions of the two plants, to see whether it affected the curling; so far, it hasn't. Taste fine, anyway.

Anyone have information about curling chilies? We have two smallish chili trees, and the chilies on one are mostly curled into tight, flat spirals. They taste the same as the normal chilies, and actually look kind of cool, but I was wondering what was going on. Is this just some sort of fairly common mutation?

I experimented with something similar. In terms of maintaining freshness, bread staled at a significantly slower rate than when wrapped in cloth and stored in a plastic bag. Unfortunately, the bread had a tendency to mould, which is a problem I've virtually never encountered before. This is partly attributable to the fact that the box was only opened once every 24 hours, when my boyfriend made breakfast and sandwiches for his packed lunch. On the other hand, if the box was being opened frequently enough to allow ventilation/moisture buildup, I'd guess that keeping the food under vacuum wouldn't make much, if any difference.

Leaving out the leavening doesn't make for a crisper cookie, just a flatter, slightly denser one (i.e. particularly suited to being handled a good deal while being decorated).

What do raw egg whites bring to a cocktail? Raw, they have minimal flavour (I used to take my eggs raw, since I dislike them cooked), and the consistency would be diluted in any significant amount of fluid. Are they added just so you can make the drink foamy?

Corollary to the preceding post: leave out the leavening in whatever recipe you normally use; they'll still rise a bit, but very little (I've done this).

'Surprise'. Yep, that's one way of describing that, and definitely worth a picture The possible 1000 words that might be prompted by someone finding an eyeball in their Scotch egg should be pretty good, too.

A 'spillehal' is a game arcade, not what you'd generally describe as a cosy or welcoming place. However, this one, at least, does have what strikes me as a charmingly Danish (and fairly amusing) take on the whole concept: the sign at the bottom (Altid kaffe på kanden samt kage/brød) notes that there is always a pot of coffee and cake/bread.

Thanks, liuzhou! Is this at the stand, or on your kitchen counter? If the latter, please post pictures of whatever you make with these.

I'd second the Fibrox, mentioned above. We have the 8" chef's knife, and although my hands are quite small (a bit short of 6.5" from the base of the palm to the tip of the middle finger), I have no problem with either the size or weight. It was recommended in Cooks Illustrated, and although I had intial reservations about the plastic handle, the price was low enough that is seemed worth a go, just to satisfy my curiosity. The handle is actually very comfortable in the hand, the blade holds its edge well, and all in all, I'm really happy with it.

I'm left-handed, too, and I love the Messermister. The OXO has a nice and squishy handle, but the Messermeister seems like the blade is sharper, and is one of those tools that gives that 'extension of your hand' feel. I don't know how many years we've had our peeler, but it's never been sharpened, and still zips skin off like magic.

Add goat to the mix, and call it 'here's looking at you kid' stew [sorry. Just... had to.] Hey! Where's that eyeball stand picture?! I really want to see how big this stall is...

Give us a picture, please! This is a gallery (and the title is, I think, fair warning), so if you can stomach taking the picture, we can handle gazing upon it in all its glory. And, if you cook something that includes them and add a picture of that, that would be the icing on the cake. I'm curious as to how big the stall is, since meeting even a heavy demand for pig eyeballs wouldn't seem to take up that much space.

Any of the ones discussed here work for you? I really like Messermeister's swivel peeler, strikes me as pretty hard to improve on.

Water. Wine, occasionally, particularly if we're dining out. The milk with dinner (or any meal) really blew my mind when we family movd back to the US; when I was a kid in Italy, this was just not a thing (don't think it is now, either).