StefanS

I'm guessing that the Swedish Ideal Mjöl will work as a substitute. Might be possible to get on the Internet, not sure.

Mine have already been shipped! DHL picked it up about 8 hours ago!!!!

I have already placed an order from amazon.ca, their price with shipping to Singapore is 10 cents cheaper than bookdepository (with googles exchange rate as of today), amazon shipping price is not that bad compared to bookdepository total price for many items. Any word on if the books are printed and on the way from china?? or if they are delayed? if I remember it took 1 month to ship the last from China so they should be on the way now? Nathan??

Brining add moisture (water) to the chicken, cooking removes moisture. The higher the temperature, the more moisture you loose. I.e. Cooking to the exact temperature you want to cook to will reduce the moisture loss the most. It should not really matter if you do it in a 60C oven or SV to 60C. SV will not reduce moisture loss in it self (due to plastic or anything else), SV reduces moisture loss since it is often done at low temperature. If you want as moist chicken as possible it is better to brine and it is better to cook with the temperature you want it to be instead of higher, be that SV or oven.

The contents of their own chocolate is not the same as what they sold from Marabou. They do not even have equivalents for Daim or other specific products last I was there.

According to the facebook page they are changing it back, at least temporary, until they have IKEAs replacement products for all items. See http://www.dn.se/ekonomi/ikea-andrar-sig-om-matleverantorer (in Swedish) or http://translate.google.com/translate?sl=auto&tl=en&js=n&prev=_t&hl=en&ie=UTF-8&layout=2&eotf=1&u=http%3A%2F%2Fwww.dn.se%2Fekonomi%2Fikea-andrar-sig-om-matleverantorer&act=url google attempt at translating (you get the idea). The last sentence fails, it should be something like "How long the transition will be is unclear"

Sorry cannot help you with that, it is a book that is hard to hide :-) both because of size and price, but it is worth it!!!

See what nathanm posts above, he is the author. The first printing (6,000 copies) is sold out long time ago. The second printing (25,000 copies) is being printed, and shipped as we speak. All books in second printing is not printed yet. If Nathans prediction is correct the current backlog is very soon to be over and the book should be in stock. So you should only need to wait 1-2 weeks.

I got the notice, I also got the second edition.

When did you order the books ? 26 March!

Just received update from Amazon, my second print copy is supposed to be shipped June 29, 2011 - June 30, 2011!!!! Did anyone else get similar good news?

Beeing a Swede and never having heard of it I checked, see Wikipedia for the fully story, they do exists, but with a different name and the Swedish fish brand is made specifically for Northern America. But the 'style' of candy is quite popular Sweden.

I have no iota carrageenan, does anyone think it can be replaced with Agar agar? I'm trying to decipher http://cdn.khymos.org/wp-content/2009/02/hydrocolloid-recipe-collection-v2.3-screen-res.pdf and it looks like they are quite similar, but really to much info that I do not understand to be able to say if they can be exchanged. Looks like I should have about a third of agar agar compared to iota carrageenan. Unless anyone says it will not work I will try .....

I use LS for shin and flank steak, sous vide. I think the result is good (but I must admit that I do not own a smoker or have never tried food from one) I brine the meat for a few hours (10% brine) up to 24h(5%) if I have the time, the brine is mixed with some LS (I just add a bit) and sometimes some other spices After that I Sous Vide the meat, using dry rub, for 48-72h. I think the LS adds a good taste and have tasted with out without the brine (without LS) and find the meat more moist using it.