Recent content by velochic

Exactly. This is the difference. Spot on!! Any other explanation is inaccurate supposition.

Ah, yes, kaffir lime. I consider that to be Thai cuisine and I don't cook thai (allergic to coconut), so that's not something I've ever used. I can see that if you cook Thai that you wouldn't use that much outside of that cuisine. Methi is just fenugreek, and I do use that for other dishes...

That's interesting. To which spices do you refer? I actually find that most of the spices are fairly common for other things I cook. I do cook Middle Eastern, North African, and Mexican a lot, though, in addition to a LOT of other ethnic foods including Indian. I was just looking at my spice...

There has not been an Indian dish that we didn't like from any region of India. Seriously. I know that sounds trite, but it's one of our favorite cuisines, including dd's (who is 9). If I had to pick a favorite dish, I think it would be Mattar Paneer. Dh's would probably be Bindi Masala, and...

I make a lot of crêpes and I've never wanted them to be anything other than what they are. I'm trying to imagine what you would *do* with crispy crêpes because their very nature is to fill and fold and that pillowy goodness of them makes them special. I'm not very creative, so I'd love to hear...

I browsed through the thread and I don't think I saw this one...our favorite by far is Trader Joe's Bold and Smoky Kansas City Style. It's not overly smoky, a tiny bit sweet, not vinegary, and thick and sticky (although I'm not sure if it's as thick as the pp prefers). By far it has become our...

I used the same amounts in the past and that didn't happen. I wonder, should I stir the fat into the batter once I put it in the muffin tins? I don't remember doing that. Perhaps the teaspoon of fat that I remember was to be divided among the six, because your explanations certainly sound...

I made roast with yorkshire pudding yesterday. I used the drained beef fat to make the pudding. As I always do, I added about a teaspoon of the fat into each of the little muffin compartments and heated it up in the oven. I filled the tins with the batter and put it back in the 400*F oven...

We just finished our Labor Day meal. I have to say that it was amazing. All props go to the ingredients. Whole foods rock. Gorgonzola crusted filet mignon (grass fed, non-certified organic), corn on the cob from just around the corner, tomatoes from our garden, baked yukon gold potatoes, and...

Trader Joe's (and Aldi at Christmas time) carries a puff pastry (in sheets) that is 100% natural.

I am as well. The nice thing about puff pastry is that (some brands) are 100% natural and with all of those yummy whole ingredients in the recipe, it seems such a shame to put it all on a highly processed base of chemical bread. I'd say go for puff pastry if you can get it for this recipe...

You're welcome! No problem. Hope all goes well!

I love the idea! We occasionally eat this way for a meal. I usually distinguish hors d'oeuvres from appetizers. I think of an appetizer as a "starter" to the meal that goes with the theme and is eaten with utensils. Hors d'oeuvres, I think as more two/three-bite composed foods that you can...

Robo - what does this mean? I only know the term escalope in regards to thinly cut meats. I've just never seen the term (or a variation of it) used for dessert and want to make sure I'm not missing something delicious. :chef:

Thanks for the ideas, snip!!