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Why not brown the meat in batches mix it with the veggies and rice in your aluminum trays, add your liquid and bake the rice? I make Alton Browns recipe for baked brown rice all the time and it works beautifully!

Soft, chewy pretzel bites!

While not a direct answer to your question, a bit of advice. Check out the cookbooks at your local public library. My library has a great cookbook selection, I've bought a couple of books now that I first checked out and experimented with from my library! :chef:

You should be able to find it in a local grocery store. If not any "healthy" market like Whole Foods will have it.

I've always thought of chutneys as having some acidic component, whether it be from fermentation (lactic acid), vinegar, lemon juice, tamarind, etc.

Awesome! Perhaps next year you can look into making some mead!

I have the Kuhn-Rikon julienne pealer. It's very sturdy and works well.

Are you using a carbon-steel wok? I would think even if you got a little burnt sugar you could just soak the wok in hot water for 20-30 minutes without any damage.

I second that! I moved a skillet from my oven to my stovetop once and I *knew* it was hot, but as I was doing four things at once I spaced out and grabbed the handle to move it out of my way and ended up with 2nd and 3rd degree burns on my fingers and palm.... an experience I will not repeat. As...

The main difference you'll find between the different type of All-Clad is how many layers of metal make up the pans. I work in a kitchen that has All-Clad 3-ply and 5-ply, as well as Demeyere 7-ply. I find that there is a noticeable difference between the 3 and 5 ply pans, and detectable but...

Cedar plank grilled salmon, sugar snap peas and green salad for me. Oh and grilled pineapple for dessert!

Why would you use a mason jar when you could just use your blender jar? Is there some advantage to the smaller / airtight jar?

Mint Macarons with chocolate ganache!

Actually most cast iron you don't want to scrub in soapy water. I like my Le Creuset because of the enamel coating, which makes it easier to clean then non-coated cast iron.

Le Creuset® Soleil Skinny Grill | Sur La Table I really like my Le Creuset skinny grill. Cast Iron is great for heat distribution and the enamel coating makes it a breeze to clean. And they come in lots of pretty colors!

Kayelle and Addie are right on! Go to a store where they let you handle the knife, and hopefully cut with it. Good cookware stores will do this, they will also have nice selections of both Asian and Western knives.

Andy, I have the same scale and love it! Really good product.

You can get it here in the states at a middle eastern food specialty shop, if you're lucky enough to have one in your area.

While microplanes work great for grating ginger, I'd highly recommend a ceramic ginger grater. Ginger is VERY fibrous, and will dull your microplane and significantly reduce it's life.

Let us know how it works out!

Could be either, I suppose you could call it sausage if it had a higher fat content... like over 20%?

I just leave them open, though I keep it in the crisper drawer, for whatever that's worth.

Ziplock bag, or even the grocery produce bag that I brought it home in.

I always wash it, dry it well ( I like a salad spinner for this ) then wrap it in paper towels and put it in a plastic bag in the fridge. I usually get a good week out of it.

If your grocery store has a meat counter you can most likely order any cut of meat you want, although it may take a couple of days to get in for you. Most of the grocery store butchers I've encountered have been more then happy to help me out.