kjente2

I buy a lot of whole spices from Penzey's. With few exceptions, I toast them, then mix according to whatever recipe I'm using. I use a couple from fine cooking, from Bruce Aidells complete meat, and steven raichlen most often.

I also like those in Baking with Julia and Bread Bakers Apprentice. Lauren Groveman (BWJ) also uses baking soda in the water.

I'm a long time Beatrice fan. Her danish pastry dough in Baking with Julia is superb. I have her whole grain breads book. Do look into works, her instructions are clear, she bakes like my norweigian grandmother..there is no higher compliment.

And Baby won't you look at you now! Congratulations Mel! Many Happy Returns of the day!

I looked at the pbs website, it's listed to begin from the first episode 6/18 in the san francisco area.

I love to live vicariously through others No kidding! I'm going there (Kramarczuks) in a few weeks and pick up a supply of polich, brats, and anything else I can fit in my carryon bag. Anoher good try might be Ingebretsen's Scandinavian Center and Market on East Lake and 12th or 13th..its'a block from Bloomington Avenue. Wonderful butchers and shop.

The Mark Miller version do taste good. Why do them at home when a can is two bucks? Cause the house smells GREAT and that is priceless.

Absolutely beautiful! And no one could convince me that it wasn't everybit as spectactular to eat as it was to look at. I'd have had a difficult time cutting it but ohhhhhhh what a reward. Thanks for sharing your story and the pictures as you went along. This has been a great read.

and from coyote cafe and Mark Miller Chipotles in Adobo Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 each chipotle peppers -- stems removed an dslit lenthwise 1/3 cup white onions -- 1/ 2 inch slices 5 tablespoons cider vinegar 2 cloves garlic -- sliced 4 tablespoons ketcup 1/4 teaspoon salt 3 cups water combine all ingredients in a non reactive saucepan cover and cook over very low heat for 1 to 1 1/2 hours until chili's are very soft and liquid has reduced to 1 cup.

It has been documented though. This is not just WalMart employees but those that they write contracts with. They've put many companies they've written contracts with in dire financial difficulty. see if this is still available for starters: http://www.missoulanews.com/Archives/News.asp?no=4608

I have only two complaints about this program. The already mentioned time crunch. The other that KQED is showing it only mid saturday afternoon. I've enjoyed watching the process and the people's personalities unfold. While assisting with a beginning knife skills class I did mention to the students that they were already dicing better than a few in the first episode. Those who had seen it got a chuckle. Those who hadn't were going to be tuning in.

, btw how much was it? It was about $9.00 for the container..I, for the life of me, can't remember if it was 1 or 2 pounds sorry to say. I have used this and it puffs beautifully--higher than the pf-- and has a rich, melt in your mouth flavor. Some would tell you wouldn't be able to tell the difference between this and pepperidge farm, but I will either use dufours or make my own after having tried it. I'll look at the details when I go back next weekend.

They sell it at our WF. I stopped to look at it, it's marketed by DuFour Pastry, Inc of NY. The phone number is 212-929-2800. You could either talk to your market about getting some or perhaps call them to see if they are selling it somewhere near you.

I don't know any midwesterner who would care about anything but making sure that their guest was well taken care of and with hospitality. Making the best choice for the situation over insecurity. Shoot..at least she didn't say that it reminded her of home!

DuFours is the brand that I've purchased from Whole Foods and Andronico's in California. I'd bet that Central Market would have it if anyone would. Perhaps Eatzies (sp?) if they are still around. DuFours is not in a box that looks like pepperidge farm. It's packaged in a tin foil square and the cover is a cardboardish square held in place by the foil being folded over the edges (inside the puff is separately wrapped). I had a difficult time finding it the first time I shopped for it partially because I was looking for a well marked container, which this is not. The name is only on the cardboardish cover.

My mom was a good cook. She brought me up with little tips that I thought until the last few years that everyone knew. I see them published in magazines now and wonder how anyone couldn't have known whatever it happened to be. She taught me to party. The joy of guests in your home, the joy of preparing the best that you could offer at the time, and savoring those moments to the hilt. She instilled in me that it was good to try new things and if they didn't work out the first time, try it again if it didn't work out so well and forgetaboutit if it was going to be crummy anyway. There are many things I make just as she did and I think of her while I'm making it and enjoying it. I miss her still.

My friend must have taken the same class or had the same teacher at some point--it's almost exactly the same--just worded differently. Small world! and they say there's no culture in the tundra.

This is one that I was given in a chinese cooking class some years ago. The woman teaching the class had grown up in her family's resturant. Don Tot (Custard Tarts) Tart Pastry: 1/4 cup butter 1/4 cup lard 1 egg 6 tbsp sugar 2 cups sifted all purpose flour cream the butter and lard. Add egg and sugar. Beat wel. Add flour, one cup at a time. the dough will be mealy. work quickly with your hands to gather the dough into a ball. Knead lightly so the mixture adheres. You may chill it at this point while making the filling. Filling 2 whole extra large eggs 3 extra large egg yolks 1 cup whole milk 1/2 cup of half and half 1 cup sugar To make filling: Be sure all ingredients are room temperature. beat whole eggs with egg yolks well. Beat at low speed. Do not overbeat. Add sugar, then milk, half and half. let mixture rest for 10 - 15 minutes. Skim off al the foam from the mixture. Separate the dough into approximately 20 balls. Press each into 2 1/2 " tart shell making an even layer across the bottom and up the sides. Fill the tart shells with filling almost to the top. Preheat oven to 300 degress F. Please tarts on a cookie sheet and bake for 45 minutes. Cool for 10 - 15 minutes. Loosen slightly by inserting a toothpick along the sides.

The Holyland is a Mecca of it's own. I do not miss a chance to visit each time I go home. If you haven't tried the crema, do so. Ordering from the menu wll not disappoint either.

Crate and Barrel, especially if you have an outlet store near you, have a variety of sizes and very reasonable pricing.

I also Love, Love, Love Julia Child, but she's not on the food network anymore. I remember seeing her as a guest a couple of times, but she has never been on food network. She is still seen on PBS. Our local PBS reruns Cooking with Master Chefs or Baking with Julia every evening followed by Jacque and Julia.

lucia lucia lucia!!!

Lynn Rosetto Kasper's books. The Splendid Table (the same as her radio show) and Itallian Country Table. Both available through Amazon (link through egullet). Excellent resources.

Call me a rebel, but I always stir and have never had any complaint about the outcome of my concentrate. Even my french press encourages stirring.

Another ABSOLUTELY YES for free range birds. I cooked a regular grocery store bird side by side with a free range from the farmers market. There was no going back.