Yes, you can do it at 170, just check on them every 45 mins.

That's a good idea, I'll look into that.

No, cilantro has a completely different flavor.

I'm not sure, I need to know more. Does it have to lie flat all the time? Does it have some sort of support to enable it to stand up its side? Is it easy to clean? Is it durable, can it survive...

I agree with your list, plus I would add malt vinegar and at least one herbed or fruity vinegar.

@Elsa: no you can cook on the stove and then transfer to the table if you like. The clay is meant to retain heat for a long time.

@mariet @rasamalaysia Sorry if I wasn't clear originally, but I did fry the mantou and that was great - you really need the crispy texture of the bread to make this dish - so good! @Io...

@rasamalaysia: thank you!

I ended up with a ton of jam gifts this holiday season in addition to the jam I made myself. I've been using them to marinade/glaze meats. I've also been experimenting with them in sa...

yay, glad people are liking this!

Oh, I have some of this at home, and use it in muhammara, hummus, stews, and curries. It's really good.

that's so odd, I've eaten 2 batches all week and did not experience gas.

Nope, they taste nothing like artichokes.

@brittanykate: yes, they are starchy. the cooked texture is very similar to a potato but the taste is vastly different.

I love this cheese, it's great! Each year I go to France to visit friends in the Alps and always eat the local cheese, Tomme de Savoie. One year I went there and commented that the To...

I made baked lemon-garlic chicken and roasted sunchokes. Mmm.

My best friend who lives in the French Alps has a tiny kitchen at her house, but as she says, "No matter - I have the world's biggest refrigerator right outside on my balcony!"

Very pretty!

@eminthekitchen try mixing it with milk in the proportions listed above, heat slowly, and stir frequently.

@Madisonian, yes! Eat the stems too! @bkk no this is not rhubarb.