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That's what I thought I had read somewhere before but I just wanted to check and make sure I wasn't missing something important here. Thanks, Abra!

What's it taste like? Does it have a specific flavor all it's own or is there something I can substitute for it in a recipe if I can't find some?

I have a recipe from Australia that calls for tomato concentrate. What is it? I'm guessing either tomato paste or tomato sauce that we have here in the US but which one? Or is it something different altogether?

I peek at Chocolate and Zucchini every once in awhile. I enjoy the photo albums at Extramsg especially of the farmer's markets and bakeries. The Portland Farmer's Market/2004 Summer Loaf album has a couple of really beautiful loaves of decorative bread in it.

Mickey D's sweet and sour sauce is always a good one too. Mmmmm. I'm getting hungry now. Do I dare confess that I love those occasionally flabby fries at McDonald's? The wimpy ones are my faves. I know, I'm sick. My best friend used to make special requests at Wendy's that they double dip her fries and fry them a second time so they were all totally crispy. Totally ruined them in my opinion because I could never find a flabby one in the bunch.

Totally depends on the fry itself. McDonald's - tartar sauce and ketchup Burgerville - ketchup and mustard Wendy's - chocolate frosty waffle fries - tartar sauce homemade spicy fries - sour cream and sweet hot chili sauce edited after reading lesfen's post to add cheese sauce on Arby's curly fries. Cheese sauce makes anything good.

Here's a link for the casatiello recipe for anyone who doesn't have a copy of the Bread Baker's Apprentice.

I guess I'm gonna have to work on my photo posting skills. Last time I treid they all posted black. And I'm gonna have to work on getting that money shot before everyone tears into the bread! I actually did a bread baking marathon of sorts yesterday. Tried three new recipes. Next time I will time them out to where they don't all need to be in the oven at the same time. I did Bernard Clayton's minted yogurt bread which sounded fabulous but I think the lemon zest kind of overwhelms it and if I did it again, I would probably put just a little zest in it. I think he like his flavors really strong and in your face. I also did his dill casserole bread which again had one ingredient, this time being the instant onion, that was a bit overwhelming. Next time I would probably dry my own shallots or just carmelize them before putting them in. I should probably say too that I'm simply not a fan of the dried onion flake taste but it was really strong. The hit of the day was Suzanne Dunaway's pane rustica from her No Need To Knead book. Love this one! NO kneading. Very little work for such an awesome bread. I can see coming home from a long day a work and still crankin' this one out for sandwiches for lunch the next day. Great smell and flavor right out of the oven. I could see tossing a warm one in the center of the dinner table and letting everyone just tear off a hunk. It made a great cheese sandwich (which is sitting in front of me now) by just putting a slice of cheese into it and nuking it for one minute in the microwave at work. (Yes, I'm working today.) I'll have to try it with peanutbutter and see if it works. Might not have the right flavor for that. If it does, I think I found the perfect everyday bread for my household. I'll work on the photos. I promise.

You can do it, Russell! Just give us pictures of what you make so we can drool. What kind of recipes? I've heard muffins so far. What other topics does she cover?

As far as we know, it should be the right Miami Ink. I think it was one of the Ruffians that posted a link to the preview somewhere online and it had a glimpse of Tony on it.

Our book group is currently reading A Cook's Tour. I think it's a good all around choice that appeals to everyone and is a good starter for anyone who hasn't read Bourdain before. Our group also does a potluck when we are finished with our book with foods of the same type that we've been reading about. ACT gives us lots of options. edited to say I missed the "fiction" part...Gone Bamboo, perhaps?

I ended up making the white bread variation 3 this weekend. Made one loaf, a couple knotted rolls, and some hamburger buns. A bit sweet even for my taste. Went good with peanut butter and jelly though.

It was probably labneh which is a yogurt cheese and is very good.

Mine have been totally the opposite. I've been worried that they are a little bit dry when the recipe says they should be wet.

Drew is doing a book? Cool! Thanks for the heads up mukki. I'm looking forward to that one. I love his stuff and you can never have too many chocolate books.

I think I fuss too much. The cinnimon rolls turned out great. They look like they're not going to do much and then in the last half hour they poofed up great. I might cut the lemon extract in the icing a little bit, but other than that, they were terrific. On to Portugese sweet bread.

A step by step with pics would be so absolutely fabulous! (Okay, I'm excited. )

Amazing show. I can hardly imagine what Tony and the crew must be feeling now. Words will fall short of expressing the things I wish for you guys. Cyber hugs.

After three loaves of the casatiello, I have cinnimon rolls waiting in the fridge to be baked when I get home tonight. My only concern is that they didn't puff up much and feel a little dense. I'm hoping they will soften and rise when I take them out and let them warm before I bake them. We'll see how they are after baking. I think I'll be moving on to rye breads next (to go with Extramsg's pastrami...yum!) if I can settle down and figure out which one I want to do first. So totally enjoying this book! (Briefly thought about my own version of Julie & Julia. Pam & Peter? 52 breads in 52 weeks? A little too cheesy, I think. )

After looking over the recipe last night, I'm going to give this one a try. It's a beautiful looking loaf. Very glad to see the tips and advice Dan. Thanks!

When I'm mourning, I have a difficult time holding down food at all. Bland things like bananas or bread can be helpful, especially if homemade. When my cousin was dying, I took a basket to the hospital for friends and family with fresh fruit, bottled fruit juices, water and soft breadsticks. Oh, and chocolate. Chocolate is always a good idea.

http://www.vanilla.com/showcase/docs/vanillaextract.html This recipe says four weeks for vanilla and that's what I remember reading elsewhere. I'm going to try it eventually. I've had a really killer homemade vanilla cordial in the past that has haunted me ever since. That's what I want to make more than anything but I'm going to start playing with fruits first since I have so many great local fresh fruits in my kitchen right now. Got me looking forward to November and tangerine season too.

Just bumping this thread up so it's easier to find to refer to. Got peaches, cherries, pineapple, blackberries, blueberries and lots of vodka. Need to get jars and lemons and a lime for limoncello, then I'm going to start to play. This should be fun.

I was told it's not illegal to ship. I called the US postal service one day and asked. I believe it was an 800 number and after much debate and flipping through books on their part, I was told that I could ship vodka from Oregon to Oklahoma. And I did. I never did get an answer on shipping durian though.

Those turned out really nice Fwed! Now I can't wait to try them out with my square petit four demarle pan. The ovals were a very nice choice.