mnosyne's Profile
Kitchenaid Stand Mixer in "antique green?"
Hmmm. Looks like 1957 Chevy Bel Air to me.
US Credit Card Problems at Roman Restaurants??
The new "chip and pin" cards being used in Europe are impossible to get for Americans if you don't have european bank accounts. The newspapers here (in the US) have written about this technology extensively, but when you call the banks to inquire, they don't know what you're talking about! Supposedly you can buy "debit" cards at Thomas Cook but that's only for the UK.
mail order macarons
Do you care enough to send the very best? Laduree on Madison Ave in New York City.
http://www.laduree.fr/en/maisons/monde-details
Chocolate babies gone? Say it ain't so!!
http://www.oldtimecandy.com/chocolate-babies.htm
looking for canele or canelle in LA
Bruno at Le Saint Amour is making them on the weekends.
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Le Saint Amour
9725 Culver Blvd, Culver City, CA 90232
Stopping the Cling Wrap from moving on the bench?
Get a spray bottle, such as you might spray the ironing with. Spray evenly on your work surface and apply the saran wrap in overlapping rows. Smooth out the saran as best you can, and start working. I make bread on it all the time and cleanup is really quick.
Beginner to Thanksgiving -- Accidentally bought capon!
Big AGREE don't brine! I love capon and have made it several times for festive occasions. It is always juicy and delicious. I just use butter and garlic, salt, and herbs pulled under the skin.
Top Chef Texas - Ep. #3 - 11/16/11 (Spoilers)
Do you get the impression that these chefs never watch the program before they are contestants? I don't watch every week, but I could tell them not to buy pre-cooked, not to serve raw (not enough effort involved), no undercooked chicken EVER...you know, things like that.
ABC Developing Sitcom Based on Chefs Feniger & Milliken
I thought the food photography was very good!
ABC Developing Sitcom Based on Chefs Feniger & Milliken
Try to catch a movie called "Love's Kitchen" with Dougray Scott. Gordon Ramsay appears in it as his friend.
Cheese Pumpkins
Anyone know what I should look for in available LA pumpkin stock for recipe calling for "cheese pumpkin"? Thanks.
Homemade goat cheese
You are going to drain the curds in cheesecloth? Or pack them in a mold? If anything, you probably pasturized the cheese some more.
Homemade goat cheese
If the temperature where the cheese is stored is 72 degrees or less, you are OK. If mor,there could be a problem.
Was your rennin relatively fresh and kept in the frig? Was your starter expired?
What are you baking these days? October 2011, part 1 [OLD]
Tasty: Do you do any private teaching outside of the School? I would love to learn laminated dough! I'm near Wilshire and Bundy.
Lola ducks: Anyone have any experience with one?
D'Artagnon has them, but I'm really curious to know about flavor, etc.
Lola ducks: Anyone have any experience with one?
i'm interested in hearing any info on Lolas. Thanks.
Orange groves on Rte 126
Are there still apple ranches on the west side of Ojai along Rte 33?
Gravlax (split from General Chowhounding Topics board)
I have a little electric smoker, looks like a tall covered frying pan. I made smoked trout in it way back when. I'll take it out and see if it will hold a small salmon filet! Thx.
Also thinking about using our old gas barbecue, as we bought a new one but kept the old-- it would be perfect for the A-MAZE gadget!
Gravlax (split from General Chowhounding Topics board)
With regard to smoking, cold or hot, I am a stranger in a strange land. But i'm interested.
Gravlax (split from General Chowhounding Topics board)
Thanks, Scubie! You're a real mench!
What to do with very gelatin-rich pork broth?
I found this handy youtube video on making XLB:
http://www.flickr.com/photos/joyosity/3226351025/
What to do with very gelatin-rich pork broth?
Sounds like it would be good for soup dumpling (X-L bao). They have a cube of gelatinized broth inside.
Gravlax (split from General Chowhounding Topics board)
Would you share the recipe for Nova? Thank you.
Gravlax (split from General Chowhounding Topics board)
Years ago I bought a paving stone about the same size as my largest pyrex dish. I wrapped it in foil and Have been using it as a salmon weight. No cans needed. The stone is about an inch thick and distributes the weight on the fish nicely.
