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Rainee...please go back to that recipe and check the butter, I can't see using more that 2...though it seems to make a lot, you only need it to sautee.

thanks, that's good to know.

so I guess if you nuke the corn, you CAN use butter? Kyles, darlin', I'm gonna have to try that!

I'd like to see that challah recipe, if it's not too much to type. I have a CIA cookbook, and I believe it is the text for the cooking program. If yours is a text book, it should include weights for dry ingredients. does it?

add it to your oatmeal or cream of wheat when cooking, really adds flavor. I like it in coffee too, reminds me of my dad.

good idea, I could use a little fry/saute pan...

Luvs. if you're lost on a desserted island, that might be all you get! sans the lemon.

and burn my house down. Was making dirty rice over the holdiays and turned the burner on under my 7quart oven to brown the meats and realized I had forgotton something at the store. so went to store. across town. Went by brothers house. visited. Drove home, walked in and there it is, dry as a...

Alix, I bought a ton of white chocolate for my truffles and ginger shortbread, got a great buy on quality bars, so have some left over. Tell me more about that rasberry tort please? what sort of crust does it have? Filling? thanks

psiguy, this must be the year of the shortbread cookies. Made ton's...5 lbs of butter worth, plus spiced pecans and pecan tarts to give as gifts! diet next week. It's freezing here today so I'm beginning my Christmas dinner in advance (dirty rice..check). Made a pecan pie with spice pecans...

Like water for chocolate, one of my favorite books. thanks, I'm gonna find and reread... Merry Christmas!

I've been doing my own stock for a while now, and can attest to it's superior taste. personally I think longer is better, and straining several times is critical at the end. also, for some reason (I'm really not sure, would love to know) Anthony Boudin (?) in Les Halles cookbook warns to NEVER...

ditto. now I'm trying to figure it out. can't get the 'free' songs from my Houston shopping spree to go to it, am having to burn a disc and then transfer..any tips you have would be appreciated.

I think this is dinner monday.. thanks, I was hungry for fish.

I have a cuisinart blender/food processor. That w/ a madeline pretty well do it for mle. had a big cuisinart, but 'lent' it to a friend with a walk in pantry!

SpaZ...you've already made the ganache? right? no prob. there, as that's just adding hot cream to chopped chocolate. You're trying to melt the chocolate STRAIGHT , you are trying to temper it in a melted state so that you can coat your ganache. Pick a dry day, and heat and melt your chocolate...

yes, one thing i do is baste the uncooked pie crust w/ a little egg white. bake for about 4 min. then fill and bake as usual.

The semi is 67%, the unsweetened is 99%. There's a surprising bit of snap to the dark, I'd of thought it'd be even grainer...makes a mean hot chocolate. I'm making marshmallows, and dipping the cherries, the mallows and the apricots. made 1 cheesecake, am going to make the homemade cream of...

ausdeo, I'm thinking steens.

10$/bar....

I am sorry... I've really been diving into this choc..thing. all I can say at this point is WOW. thanks audeo, and every one... Tomorrow the sun will shine and 2 lbs of the best chocolate in north america becomes.......truffles or trash.

ok guys, I have made brownies, and cookies to die for..they are gone........with the unsweete am makining the ganache for the cheesecakes...with the simi... wish I had some bitter.........

can I sub reg. cane syrup for the treacle??

What are you going to use for cherries? Pie filling? Dried? Canned w/out syrup? gotta know!

audeo et al, listen up. I've spent a fortune one the Scharffen Berger choc.'s this week. 2lbs of semi (for cherries, misc. fruit) 2 lbs of UNSWEETENED...now, I'm thinking of flourless choc. cake, or something else that the choc. is the star of. So here's the challange. Best uses for different...