Mjx

Thank you very much! I know how particular you are about the quality of your results, so I'm really looking forward to giving this a go. Important: be sure your eggs are at room temp before incorporating into butter/sugar/flour mixture. Also, the butter should be quite soft. I kept mine on the side of the stove for 10 minutes or so. It should be a soft pomade. Thanks, and noted!

Try contacting Bodum directly about the problem; I see they've discontinued the item, so it can't have been a smashing success. If all else fails, you can use it as a heatable bread basket, to keep your bread warm at table.

How about Forelle Blau as a central dish to build around?

Thank you very much! I know how particular you are about the quality of your results, so I'm really looking forward to giving this a go. @keychris: How is the crumb on those, and what is their texture like, once they're soaked?

mm84321, would you care to share the recipe you're currently using? I tried making baba au rhum once, long ago, and the results were so unpleasant that I haven't tried since. I haven't been thrilled with most restaurant offerings I've come across, either, so I'd love to hear of a reliable recipe.

Quite a bit of discussion, here: Working in Europe.

Add one for me: just received Modernist Cuisine at Home as a gift

Check out the discussion in the later part of the Bubble Tea topic.

But this isn't a textbook on photography!

Ah, I didn't realise the stems would make such a difference. The recipe is: 2lb sugar 1.3l boiling water 4 lemons 70g citric acid 30 large elderflower heads Dissolve sugar and water over heat, cool. Grate in lemon rind, slice lemons and add to syrup. Add citric acid, stir, add flowers. Cover with cloth, leave for 48 hours. Strain through sterile muslin into sterile bowl, pour through sterile funnel into sterile bottles. Plantes Vertes, does this give more of a syrup or a concentrate? Also, have you come across any discussion of the reason for the long steep? I've found nothing and keep puzzling over it; my only guess is that it is intended to extract from any stalks present, and that their flavour is/was traditionally an intrinsic part of the cordial's overall profile.

These look great to me, too! Is there any chance that the depression in a bialy is the result of a controlled fall? What I mean is, if the centre stays moist well after the rest is set, taking the tray out of the oven at that point, and slamming it down might cause the centres to collapse without collpsing the edges. Putting the onions on the bialys as soon as they're formed and set for their final rise should give their moisture time to seep into the dough, making it wetter than the rest.

My understanding is that the term may be applied to any cream or sauce with a light, mousse-like consistency, savoury or sweet; unless 'mousseline' is actually part of a name, it doesn't identify any unique, specific entitly, it's applied to many different things.

My boyfriend brought these back for me, from a trip to Sweden (in case this seems totally lame, from here this the equivalent of going to VT from NY, if people in VT spoke Frisian or something): The name somehow says it all. It tasted vaguely of chocolate and... things, which the labels enabled me to convince myself were not unlike the flavours of caramel and something red. My guess is that if you grew up with this, it has significant nostalgia value.

I have made the cordial with the stems on (and had plenty that was made that way), but the stems do make for a stronger flavour that not everyone likes, and might be a problem for someone who is used to the commercially made product, so it's probably worth trying a 'flowers only batch' once, before throwing in the towel. What recipe do you use?

Not a fatal error, but picking the florets free of the stems does make a difference. There could be lots of reasons you didn't care for the result: the recipe may not have been a good one (e.g. the proportions of ingredients/other instructions may be off); there may have been too many stems/insects; or, you might just not care for the flavour of a home-made product. The best recipes use weights, not 'xx flower heads', but they're not so easy to find. I also question the traditional steeping times given, since these are such tiny, fresh flowers. I made some last summer, taking the extra step of picking off the florets (I also reduced the steeping time), and when the cordial was offered to the neighbours' small daughters, they took it to be polite, but after one sip, they declared it really good, and asked for more, ultimately finishing off a pitcherful between them, which astonished their mother, since they normally would drink as little of it as manners permitted.

From what I've read, the methods used for clementines should work equally well for your mini mandarins, but I've never tried this (I was really hoping someone with experience would comment); by the time it occurred to me that candying whole fruit was something that could be done at home, my kitchen access had become too restricted to give it a go, but while I bide my time, I pretty much devour every article and discussion regarding this (which how I came to think of the threads I linked to).

Preserved/candied! I'm pretty sure candying them would go pretty much as it does for clementines, and preserving them the way you do lemons (which usually calls for thin-skinned fruit) would probably be a great way of making a savoury product (there are lots more threads on this than the ones I've linked to).

Crap food culture has been going on since at least the 1950s, long enough to make these traditions. They may be regrettable, but their sheer scale and persistence over half a century makes it difficult to simply label these 'trends'. But... fugu..?!

Those aren't trends, those are traditions!

Marbling matters in ground beef as much as whole cuts, but unless you're grinding it yourself, I can't see this.

Try the questura; if they don't take care of this, keep at them until they tell you who does, or at least who knows this sort of thing.

Anything water soluable, including carbohydrates in solution, can migrate into meat while it's braising. The carb level in this sort of situation would only be signficant for someone who has an actual problem metabolizing carbohydrates. Beer is mostly water, and runs up to about 15g/UK pint (2.5g carbs/100g). If you were to braise half a kilo of beef in nothing but a pint of beer, and it sucked up the full amount of beer (unlikely to happen), then ate half the meat in one go (a very big serving), you'd be consuming about 7.5g carbohydrate, not exactly a carb orgy (for comaprison, white bread has about 49g carbs/100g; plain puffed rice cakes have about 80g carbs/100g).

PedroG, in a refrigerator/freezer combo unit, is the bottom the coldest area, regardless of where the the freezer is, relative to the fridge (i.e. top, side, bottom)?

patrickamory or SobaAddict70? They're both in NYC (I think).

If it's just a question of keeping the potatoes firm, boiling in water with a little vinegar added is the way to go.