Very interesting point about turkey stock being better for congee. I've been using Alfred Portale's suggestion of turkey stock for risotto and also like it better than chicken stock.

Yes, it's fine to use

A lot of pans are made to European specifications and centimeters ,not inches. So these pans are never exactly 9"

I'd definitely check out the Appliances forum on Gardenweb.com. There are many posts on wall ovens and people weigh in on their experience with particular brands. Gaggenau is generally considered top-of the-line, but there is a lot of information on all the major brands.

You can always look at a website like Consumer Reports to see their ratings, but I think it's good to balance those reviews with others from cooks who use the product in their home kitchens, Good luck.

I have to agree that Demeyere glass lids are well-fitting and nice to use. I wouldn't trade my Sirocco conical pan for anything.

Thanks for posting this! Can't wait until mine arrives

I was just in Paris this past week and found Pebeyre white and black truffle oils at Lafayette Gourmet.

One detail that C. Hamster recommends that I think is essential is starting with COLD broth.

When the egg whites are slowly heated along with the broth, there's a lot more opportunity for clarifying.

While this isn't necessary for most applications of stock, it's important to remember the value of a well-made consommé.
And ground meat and aromatics in the raft absolutely enhance the flavor of the liquid.

When listing measurements, 3 teaspoons annoys me, as it's so much easier to measure out a tablespoon. Same with 4 tablespoons versus a quarter cup. I also think 5 tablespoons should be listed as 1/4 cup plus one tablespooon, the logical way one would measure out this amont.

And who actually measures butter in cups? Ounces are more logical, and at least tablesoons can correspond to the markings on the butter wrapper.

Puff pastry is a great choice for light, flaky empanadas that are not entirely traditional.

For meat fillings, I actually prefer a puff pastry made with vegetable shortening, such as Pepperidge Farm. It's easier to work with and the more neutral flavor is lighter than an all-butter pastry.

It can be tricky, but I've also fried puff pastry empanadas with outstanding (if not lowfat) results.

I know this thread is quite old. Just wondering if anyone has, and would share, the recipe for the cake layers. I've tasted this cake at Blue Smoke and thought it was exceptional.
Thanks in advance!

Alice Waters' recipe for bolognese sauce is delicious and has a very satisfying, hearty texture. It calls for skirt steak, cut in 1/4" dice.

http://www.cookstr.com/recipes/bologn...

Hi Rubee,

Could you share with us exactly how you did the deviled eggs? They look and sound amazing!

Thanks

Wow, that's a travesty! And interesting that they are, like Waldbaum's, now owned by A&P.

I think Waldbaum's has a tradtion of good meat departments from the original ownership, just like Food Emporium's ancestor Daitch had great dairy products. But Pathmark, the newer sibling, should be ashamed!

It's great that supermarkets are starting to carry Prime meat, and I can say that Waldbaum's has always been pretty good for meats in general. You're right in that their buyers are doing a great job if they can offer high quality at such a low price!

Glad someone understands my point :)

They have great prices for groceries, but I skip the meat section!

In fact, due to the increased demand, prices on tenderloins go up at the clubs every Novemeber/December.

I'm afraid that's going to result in some very skimpy portions. Your menu sounds great, but it would be a shame to not have enough chicken, especially for company.

Several years ago, I posted on here with a similar tough turkey problem. Since it ruined my Thanksgiving dinner, I was extremely disappointed. Many posters suggested that I complain to the grocer, which was Whole Foods. They were very gracious and refunded my money without question, explaining that occasionally a bird can be inherently tough.

Generally speaking, when cooking a premium turkey, I find a low and slow roast to be the best way to ensure tender meat.

This recipe could not be easier and is always a big hit at parties. It calls for square wonton wrappers, which make a perfect cocktail-size samosa when folded into a triangle.

http://www.starchefs.com/features/dum...

Yesterday, I was this for the first time as well, in Stop & Shop here in New York. I was wondering about it too. Very interesting that they are soft cubes, not dried to croutons like all other packaged stuffings.