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by the way ,molecular gastronomer" Herve This "says to try an experiment. pour tea into a cup ,taste it, add milk ,taste it again,into another cup add milk,then pour the tea ,taste it ,you will notice a big difference. I read about this a while ago and didn't go and reread it but i think it was...

making crab/shrimp quiche.mostly I'd use gruyere but I'm thinking of parmesan ,what do ya reckon ? Gage

i don't drink tea ( and I'm british ) but my favorite is lapsang souchon if I do brew some ,mostly I use it for tea smoke in the wok ,Bolas de fraile uses it for trout,I use it for pork mostly ,rice ,brown sugar, star anice,cinnamon,black tea.lapang has a nice smoky flavour. Gage

I only buy them shelled, from middle east grocery stores. If you shell them for recipes you get alot of salt with them. I keep them in the freezer til needed ,usually in stuffing or pate. For me Pistachios in the shell and roquefort cheese are substance abuse items , I simply eat them til they...

I have a Bron and never use the guard ( it's called a chariot ) . Don't think I ever cut myself but trimmed a fingernail once.

I have a Robot Coupe at home ( R2n ) the process bowl has a simple lid with a opening in the centre for ingredients , I bought a rubber bung to stop the small amount of splatter from it. the bowl and lid have interlocks ,I usually have the machine in the on position and work the lid to pulse on...

herbs of province is all you need--check "Jacques pepin celebrates" (I think )---checked it Page 195 TNT Ps if you get have a roast in the suggested size you won't trust taking it out of the oven at 87 F internal -it really does go on to 125 F on it's own. Just did one last week ,I'd suggest...

I live west of Nanaimo , I always call them Duncan bars just to irritate folks. I think the originals did actually come from Duncan ,British Columbia . continent of Vancouver Island. I don't care for most of them as the butter cream is often poorly made ,I can tolerate chocolate however ,in...

most wine tastes poorly after sitting open. saran wrap in the fridge is the better than nothing ,but the more air in the bottle the worse the remains fare.I usually don't open unless it is likely to be used within a few hours.

OK -I just have to ask where a place called the "Great Dismal Swamp" could be ? I will buy real estate in a place with a name like that because when the tourism and greens get it changed to "wetlands ecological reserve " or something catchy it will rock! It really isn't worth goeing out of you...

A rose petal is a good example for tannin. Hey Silversage which name(s) were they ?

I was told that if you have some left in april give it to your freinds

yes-I was once told "if you have some left in April ,give it to freinds

It is limited because they make a small amount and rush to market on the third thursday of November every year. It was Gamey grapes on the vine a couple months ago. It is an event, and a predictor of the vintage to expect when they release the real thing. Hope you like it ,mine was easy ,the...

Anyone made Vij's ( vancouver BC ) lamb popsicles -lamb rack in fennegreek cream curry . I'd give you a link but don't know how ,just google it . if so ,what did you think ? I have twice and thought the sauce needed to be cut back to let the lamb taste come through. Regards Gage

well IT is out there -- My liquor store had only two names in this years release , George duboeuf and Mommissan . I preferred the deboeuf. Do you get the nouveau release in your area. I'm on Vancouver Island ,that means that North America is a bigger island I can see on my way to work,sometimes...

Hey -even though I forgot the ginger and jalapeno the lamb turned out almost as I remember , the fig jam substitute for apricot jam tastes brilliant and formed a nice glace . hadn't made it in maybe four years. I only wish the essene bread had turned out similarly , I haven't made it in 25 years...

Thanks- I know I have /had that book because i cooked it any number of times,( it is only way I have had lamb where I like mint in it )but it appears to be missing,maybe I lent it out ,nine Pepin books lined up but it is not there. Oh well Thanks alot ,I forgot the ginger and jalapeno .Hope the...

I thought it was jacques pepin's recipe but can't find it. Leg of Lamb ,the marinate is apricot jam ,mint ,soy and garlic. You let it marinate and when it bakes the marinade forms a glace. I'm making it with fig jam cause I felt like it but wanted to re-read the recipe ,in case I forgotsomething...

I use a rubber coated dish rack ( for drying dishes ) It is in a drawer and I've used that for around 20 years without having a better idea. Gage

I have the book now -appears laid out well , no metric conversion though . Making xiaolongbao tommorrow pg 59, will add shrimp to the pork cause I like that and have turkey stock mixed with agar made today. Thought I could fry the shrimp shells to extract their flavour and reduce a little heavy...

my first cookbook --1971 newly living together before getting married we were fine dining on steakettes and KD dinner (@ 2 for 17 cents ) we thought we better do something or die. The Complete Cookery Encyclopedia --thomas allen toronto

well I will get the book then , I tried making the steamed bao things and they looked bad ,plus the dough I used ,just some bread dough I was making and that was a mistake. the meat filling was good, just the regular potsticker meat I always make with a little extra shrimp ,and fennel seed /...

the book is called Asian dumplings and covers potstckers ,won ton ,samosas and steamed dumplings and bubs. I was wondering if anyone has used it ,looking for a review here. Regards Gage

"Asian Dumplings" by Andrea Nguyen ,has anyone used this book ? I want to make those litle steamed dumpling ,xian something bao . ---gage