Orbit

The package doesn't have any cooking instructions. Does anyone know how much liquid per cup of rice?

Thanks! I looked up the Mornay, and it does look right. I'm going to try this tonight!

I think the problem is that the consumers quite literally don't know what they're missing because they have nothing to compare it to. It's so depressing to think this will most likely never change because there is no way to educate consumers.

I just got back from Paris, and loved the coffee in the cafes. I know it's espresso, but is there any particular brand(s) they use that would be available in the US? Any tips on making the perfect cafe creme?

I just got back from Paris, where I had ricotta-stuffed ravioli in an amazing, subtle, thin white sauce with parsley that was amazing. It tasted like it had a slight amount of earthy, subtle cheese in it. The color was absolutely white, but it wasn't heavy or creamy. I would like to re-produce this at home--any ideas on what it was? Is this a standard sauce recipe in France for pasta? Any recipe suggestions?

I just got back from two weeks in Paris, and while intellectually I knew the French breed vegetables for taste where Americans breed for size, color, and ship-ability, that two weeks really brought the extent of the difference home. While I was there I wasn't eating haute cuisine. I was eating in working class cafes and modest brasseries and there are so many things I wish I could change in US food culture. In the cafes, a wider choice of meats routinely appeared on the menu. For example, duck and lamb rarely appear on a US diner or "regular" restaurant menu, but they were always choices in the cafes/brasseries. My husband had the best Duck Magret of his life in an unassuming Montmartre cafe. The other revelation was the vegetables. Note to America: lettuce is not a texture; it has flavor! All of the vegetables-- even the out of season tomatoes-- had flavor. I looked forward to vegetables in a way I never did at home. Is there any way of achieving this in the US? Is it possible, or is the status quo too entrenched? A word about airline food: The food on the Delta flight out was horrendous, extremely salty, awful, inedible. The food on the Air France flight back actually tasted like food; a nicely sauced pasta and the veggies tasted fresh. This tells me that airline food doesn't have to be awful. So why is it so terrible? And although McDonald's exists in the heavily-touristed areas of Paris, fast food is actually pretty hard to find in Paris as a whole, which I think is a great thing. Is there any hope for the US food producing industries to change their ways, or will we always be stuck with the mediocre national food culture?

I ended up putting them on the grill and basting them with dill butter. I need to remember to take pictures of it!

I've got a couple of cod filets. What can I do with them? Ideas?

I just made this again yesterday and thought I'd share the recipe. Measures are approximate. About 5 chicken thighs on the bone 1 pound spicy Italian sausage, broken up 4 cups chicken stock 1 28 oz can diced tomatoes 1 tb herbs de Provence 1 bay leaf Salt to taste 2 tb butter 1/4 cup flour 1 cup frozen yellow corn kernels 3 stalks celery 2 cups chopped okra rounds 2 large onions 3 tb olive oil 1. In a Dutch oven, heat oil, herbs, and bay leaf in pan and brown chicken. Remove chicken from pan. Add butter until melted. Slowly add flour and cook long enough to make a red roux. 2. Add diced onions and celery and cook until they release their aroma. Add sausage and break up 3. Add tomatoes, chicken stock, and return chicken to pan. Simmer for 45 minutes, covered. 4. Add okra and corn, simmer uncovered 1 hour. Salt to taste.

I love peeling and sauteeing asparagus with an equal amount of shallots, and then tossing them in just a little butter when they're done.

Thanks all. It came out reasonably tender but not as tender as I would've liked. I might give it another go in a week or so.

Yes, i'm using beef stock in the pan

How long does a 1 1/2 lb brisket need to stay in the oven at 350? Thanks!

Thanks all!

The only difference was that it called for that, and 2 tbsp sugar rather than one. It is a very old, out of print cookbook. It also says to knead it 12-14 times/turns. Could I be overworking it?

Those are beautiful!!!

I used a pastry blender and then my fingers to check it was done.

Yes--I didn't know it was available online! Except my recipe adds 1/2 tsp cream of tartar

I'm using the Baking Powder Biscuit recipe from the Fanny Farmer Baking Book, and my biscuits don't seem to rise very much. My baking powder isn't old so that's not the problem. Can anyone tell me how to get a tall, fluffy biscuit? Note: by "biscuit" I mean the American, not British thing.