[Coconut milk]

Thanks, Andie. This is a canned product she showed me: Savoy Coconut Cream, and the Ingredients lists Coconut Milk, Water and a preservative, and it is made in Thailand. I am not sure how it is different than the cans labeled Coconut Milk.

I'll pick up some of the frozen and try it out, too. Thanks for the tip.

[Coconut milk]

I am glad you started this topic. I was about to start one on coconut milk vs coconut cream, but tagging it on here should suffice.

I was picking up some coconut cream at an Asian market and asked another shopper which brand she liked. She said she always used coconut cream instead and just thinned it if she needed something thinner. But I thought I read someone here say they were not interchangeable. Can someone shed a little light here?

Thanks.

[Le Cruset Bistro Pan?]

Carlovski -- the one in your link is stoneware made in China, not enameled cast iron made in France. They are rather inexpensive all the time, but if considering something other than the cast iron, I prefer the Emile Henry earthenware, which is better looking and more durable (freezer directly to oven), and only a little more expensive than the Le Cruset stoneware.

[Le Cruset Bistro Pan?]

Yes, Carlovski, another vote for redundant.

[Le Cruset Bistro Pan?]

Thanks. That's the one. I have found it for about $90, but that still hasn't been low enough to persuade me since I have lots of ways to roast a chicken.

[Le Cruset Bistro Pan?]

Does anyone have one of these pans? They are shallow and wide, about 12"X 2 3/4", with hand grips rather than a long handle. What do you use it for? Braising primarily? Do you consider it worth cluttering up the cabinets, or is it redundant given skillets and saute pans and dutch (french) ovens?

[Pennsylvania Dutch Desserts?]

Thanks, Katie. A strawberry-rhubarb pie sounds delicious. Thanks for the Emeril link, too.

Anyone else?

[Pennsylvania Dutch Desserts?]

I am looking for suggestions for a dessert that would go with a Pennsylvannia Dutch meal. Something traditional may work best. What do you guys think?

[Pennsylvania Dutch Meat Dishes?]

I am looking for ideas for a meat course for a Pensylvannia Dutch meal. What do you guys suggest?

[Julia Child--In Memoriam]

Welcome, Carbo. That's a wonderful story. Thanks for the telling. I hope you will explore eGullet and post often.

[Montana/Utah/ Idaho restaurants ?]

Sorry to hear about The Tree Room. I hope it stabilzes with a good exec chef and pc. I was there a few years ago and I am sure that things have changed, but the menu that day was very, very good and the room was stunning. I don't know who the chefs were at that time.

[Montana/Utah/ Idaho restaurants ?]

Having come home from driving 2700 miles thru Utah, Wyoming, mostly Montana and Idaho I can tell you that in my limited 3 week experience these states are culinary wastelands.

What? Plenty of more than decent food in SLC and surounding areas. Robert Redford's restaurant at Sundance was memorable when I was there.

I have not been, but Russell Chatham's Livingston Bar & Grill should be more than edible.

Speak up, Montana, Wyoming, Utah and Idaho. Defend your culinary selves.

[eG Foodblog: Laksa - Wild man of Borneo]

What a terrific week, Laska. I am learning a lot. Thanks.

[Press Pot/French Press Coffee]

Of course.

[[Montana] Livingston Bar and Grille]

Here's a link to Russell Chatham's website, which includes these pages of his art, and others for Clark City Press, his fine book publishing company. There is nothing for the Livingston Bar & Grill other than a "coming soon' message, which has been there for a long time.

If I was an hour and half drive away, I would not think of missing it. So if you go, please report back and let us know about your experience there.

[Press Pot/French Press Coffee]

Coarser, Marlene, or you'll have extra sludge.

[[Montana] Livingston Bar and Grille]

Is that Russell Chatham's place?

[Biscuits - Texas Style]

I would suggest trying the Lodge Logic (pre-seasoned) version. I have seasoned all of my Lodge cast iron (9 pieces I think) myself, except for one Lodge Logic round griddle I picked up this past Winter. The pre-sesoned would have saved me a LOT of time and fuel.

An additional item your nephew might consider would be a African cast iron pot. They are harder to find than they were a few years ago, but they are more stable when hung from a tripod and work very well (but not for biscuits).

[Biscuits - Texas Style]

Yes, Mabelline has got it. These are not flat-bottomed stovetop Dutch ovens, but ones with three legs. They can sit in the coals or be hung from a tripod for some applications. But for biscuits, I would suggest on the coals with some on top of the rimmed lid as a place to start. You have to experiment to figure out how many coals below and on top, given whatever the ambient temperatue is.

[Stand Mixers 2002 – 2011]

The KA Artisan tilt style should be about $250 at Williams-Sonoma. But you still may be able to find a more powerful factory refurbished KA Professional (350 watt) lift style on Amazon or eBay for well under $200 ($140 - $170).

[Tower of pear, goat cheese, nuts and cake]

Yum! How about adding this to RecipeGullet?

[Kitchen Scale Recommendations (2003 – 2010)]

Okay, that makes more sense.

[Kitchen Scale Recommendations (2003 – 2010)]

Update -- My white KD-600 arrived today from saveonscales.com as promised with a pre-paid return UPS sticker for sending back the "silver" one.

And someone please explain liquid weights.

[[Houston] Felix]

Great post and gorgeous photos, Linda! Makes me want to eat at Felix's next time I am in Houston.

Do you remember eating there about oh . . . . 30 years ago now when I was living in Houston?

No, but if you say I did, I believe you.

[Too Authentic for you?]

There seems to be a lot of confusion over terms. There can be an authentic cuisine, an original cuisine, and a traditional cuisine. None of these are necessarily the same, however.

Good point, ExtraMSG.