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Kombu and kelp are both seaweeds, available in dried form in Asian markets. Is kombu the same as kelp? Is kombu a sub-type of kelp?

An excellent (though rather technical) book on bread is Jeffrey Hamelman's Bread: A Baker's Book of Techniques and Recipes The section Breads Made with Preferments (about 50 pp from the published book) is available for viewing, printing or download to your computer by clicking on this link...

An invitation to all to participate in a thread that focuses on making bread that uses whole grain flours as part of the final recipe. I thought it would be fun to have an on-going discussion of this technique - experiments, tips, opinions, failures, successes - oh yeah - recipes too. Even if...

SUMMARY > It was difficult even to purchase the 14x20 baking stone from the seller > seller communications were poor and only in response to emails from me > the stone arrived broken > refund was slow coming and was obtained only after numerous emails from me > I spent many hours tracking and...

Poppy Seed Pull-apart Rolls: Part 1 Introduction A tasty bread using only the simplest of ingredients (flour, water, oil, salt and yeast). A preferment adds flavor and helps keep the bread fresh. !?Preferment?! What's that? A preferment is yeast-risen dough used as an ingredient in a...

On an attempt to give karma to a poster I get this message WHY CAN'T I GIVE KARMA TO USER-X when I feel it is deserved? > To my knowledge, I have never before given karma to USER-X > To my knowledge, it has been at least several months since I gave karma to anyone My user CP panel does not...

I recently purchased a 3 litre can of olive oil - it is a cold pressed, extra-virgin olive oil which contains no chemicals or preservatives. I have opened it and put some in a glass decanter on my counter for immediate use. My guesstimate is that it will take me (max) a year to go through all 3...

Videos of Julia Child's TV series "Cooking with Master Chefs" have been made available for free by PBS. Click on this link PBS: Julia Child: Lessons with Master Chefs: Prime Video Cuts Whatever your specific cooking interests, I highly recommend you check it out. Informative and entertaining.

QUESTION: when is a pound of butter not a pound of butter? ANSWER: when it weighs less than a pound! I weigh ingredients for baking and, over the past couple of years, noticed that a pound of butter was almost always a little short of a pound. I thought it was my scale. I have since found...

I love roasted garlic but find it hard to justify heating up my large oven just to roast 4 to 8 bulbs of garlic. (Yes! That is bulbs, not cloves, of garlic. Told ya I love it! But I digress.) Instead, I use cast iron cookware on my stove top. You can use a cast iron skillet, chicken fryer or...

I plan to make cheese puffs (Gougeres) for our building's holiday party. Here are the ingredients: 1 cup milk [most recipes use water] 4 tablespoons unsalted butter (1/2 stick) 1/4 teaspoon salt Dash cayenne pepper and/or ½ tsp dry mustard [optional] 1 cup all-purpose flour [?4.5 oz] 3 large...

This recipe doesn't have exact portions, but it turns out yummy. Worth the work. EQUIPMENT cast iron dutch oven or enameled cast iron dutch oven with tight-fitting lid (cast iron lid is ideal but pyrex lid is OK too as long as it fits snugly) simmer ring (optional but recommended for the last...

Many papers over the last week have carried stories about contamination of fresh spinach by E-coli. There have been recalls of fresh spinach and salad mix packaged in bags. How can I tell if the spinach is safe to eat?

Lost 2 posts that were committed yesterday (mar 24) about 9p est. Board problems? I noticed that the board seemed sluggish plus i had to make several attempts before the post went through (would just hang when I attempted to commit the post). Seemed ultimately successful since I saw them on the...

Stays Fresh Forever Bread - Part I I've been making this bread for about 15 years; it is very faintly sweet with a soft crust. While "forever" may be a slight hyperbole, this bread does stay fresh for a long time. The recipe makes 3 pounds of dough so you'll have enough for two large loaves or...

A friend lent me a KA K5-SS while mine was being repaired. What's with the dough hook? Its about 1-1/2" shorter than my old one. Even with 3 lbs of dough in the bowl it couldn't knead it properly. (My old dough hook is long enough to go to the bottom of the bowl). Maybe they've fixed this in...

My beloved KA (K5-A) mixer, which is probably older than the combined ages of both my children, died shortly before Thanksgiving. It went "ker-chunk, ker-chunk, ker-chunk" (a KA equivalent of a death rattle?) and stopped. Dismay does not begin to describe my reaction! In desperation I purchased...

I hate acronyms - ISO is *not* the International Standards Organization so what is it? and... how does the title of a post posted by me get magically changed? (I didn't change it - who did? and why?)

I don't routinely cook meat, especially large cuts, but I need help with a cut of pork. It is labeled "fresh pork picnic" and weights 5.4 lbs. I want to serve it tomorrow (Nov 20) is this cut well marbled? - doesn't marbling mean a juicier cooked meat? I went to...

How many whole eggs should one add to X amount of milk (or cream or half-n-half) to thicken the mixture for a savory custard or quiche filling? Please specify size of eggs (x-large/large/medium) as well as the number of eggs for the quantity of milk. I don't need specific recipes (I can...

Q1 is it possible to use html to format replies (I mean throughout, not just the vBcode tag [html]) rather than vB code Q2 is there a limit to the number of characters in a reply

where are you?

I love pesto and have collected a bunch of recipes for different kinds. My question is: why does pesto always include nuts of some kind? Just another flavor twist? Something to do with emulsification? Inquiring minds plus the idly curious want to know! TIA

to Admin: Can only post using IE [v6.0.200.1106] (which I am using for this post). FYI, I am signed in prior to trying to post. Cannot post (even tho signed in) using the following alternative browsers (post message area does not accept characters tho title area does allow entry) > Mozilla v...

here's the link http://digital.lib.msu.edu/projects/cookbooks/index.html makes fascinating browsing - or download an entire cookbook (or several)