Alex

I wanted to give this thread a bump, as some of us may already be making summer plans and commitments. Ronnie, is there any further facility-related information? From the feedback we have so far, August 1-3 or 8-10 are the most likely dates. Does that sound right?

I just couldn't resist a remaindered copy of Ripert/Ruhlman's A Return to Cooking. Sigh.

A Return to Cooking has been remaindered, and it's available at local discount stores here in New England. (For those in MA and RI, check out your local Building 19.) ← Yes, I recently picked up a copy at Bargain Books here in GR for $19.99.

back at you!

I don't use nonstick anymore because the coating either needs to be babied or it doesn't last. Maybe others have more luck with it, but I don't feel good about using it. So I just use nice stainless pans even for delicate things like omelets and fish. ← I use an non-stick, slope-sided Analon Titanium pan that works perfectly and doesn't need to be babied (dishwasher safe and OK to 500F in the oven).

7½ pounds??!! Yowza. Must be from that Three Mile Island herd. I've always browned the outside in a large skillet, then finished in the oven at 350. Works fine, and less chance of overcooking.

The Skin of Our Knuckles, in which an family pursues a never-ending quest for a latke that's perfect in every way, only to be plagued by one kitchen disaster after another.

Yes, it's on p. 411 of the paperback version of The Man Who Ate Everything.

Given that maize is the cash crop of the Midwest, does this surprise you? ← Actually, maize and blue is the cash crop here in Michigan. (clicky) ------------------------------- That looks like an amusing book. I just checked our library system's online catalogue to see if was on a shelf somewhere. Alas, it wasn't, but I did discover these other gems: Latkes and hamentashen (CD) -- "Holiday treats for all ages" / songs by Jackie Cytrynbaum, sung by Fran Avni. Laughing latkes, by M. B. Goffstein The latke who couldn't stop screaming: a Christmas story, by Lemony Snicket ------------------- Latkes are funnier than hamentaschen. (Remember the sitcom "Taxi?" Andy Kaufman's character was named Latka Gravas, not Hamentaschen Gravas.) However, it wasn't the Maccabees' supply of spuds that lasted for eight days, so latkes have no symbolic connection to the story of Chanukah other than being fried in oil. We could just as easily have wound up with falafel or corn dogs (kosher, of course). Hamentaschen, on the other hand, are more directly symbolic of the story of Pesach. However, they're less tasty, imho -- basically a poor substitute for a good Danish or chocolate babka. ---------------- The debate continues....

How about this appetizer from The Heritage Restaurant, run by our local (Grand Rapids Community College) culinary/hospitality program: Last year -- and I may not be remembering all the ingredients correctly -- they did it with shrimp, scallions, vodka, Cointreau, orange segments, and a dash of Tabasco or some other hot sauce.

Yes, Gibb's is definitely in business (web site). After I moved to Detroit in the early 70s I frequented their original location on Gratiot near I-94. Larry Shade always made the right recommendation for this poor and naive graduate student (as he did in the 80s for a slightly less poor and slightly less naive psychologist). I'm even more impressed that he still remembers me even though I see him maybe once every four or five years, at their Moross location.

That's sad. I liked Timo a lot. Being a visitor as opposed to a resident, of course I didn't get to eat there (or any Chicago restaurant, actually) as much as it deserved. The food was excellent and fairly priced. I'll remember the smaller touches the most, like the minced grilled mushrooms in the salad dressing. I wonder if it was a location issue. Even though they're just north of Greektown and right by a Blue Line stop, it appears to be a more industrial-type area without much foot traffic or other restaurants or attractions.

How is Merchant of Vino nowadays? I haven't been there since before they were bought by Whole Foods, ten years ago.

Which suburbs?

Little Green Balls of Death at Seattle's Pike Place Market.

Yes, this is excellent. I had a similar dish for lunch several years ago at Spiaggia in Chicago. They used sea bass and a very light fish or shellfish broth. Butter may have been involved.

Greetings, WMG, and welcome to eGullet. Yes, nsxtasy is right -- one of the powers-that-be probably will relocate this thread before too long. The eBay seller "applianceco" often has very good deals and is a reliable seller. He also has a brick-and-mortar store in Virginia. I bought a KitchenAid Pro Line island range hood from him earlier this year. He currently is listing a nice-looking 36" KitchenAid cooktop for a $399 starting bid, with free shipping. Just do a search for #KECC567. If money is of little object, these are very cool.

What everyone else said. Bacon is wonderful, of course. If you're blanching, just blanch; don't overcook them. (I think our moms went to vegetable cooking class together.) Ignore any cookbook instructions about cutting an "X" in the stem end before blanching. Dill also goes well with Brussels sprouts. If you're in the vicinity of a farmers' market, try to locate sprouts still on the stalk.

Chicago Sun-Times story here

Cook's Illustrated recommends Forschner Fibrox knives. 10" Chef's Knife is $27.74 at Amazon. I haven't tried them yet, but they're on my Wish List. Linda ← I agree with the Forschner recommendation. An 8" chef's or a 7" santoku might be better for dorm use, as HKDave mentioned. No matter what the knife, even a $20 one, I suggest making sure the students understand that they should use a knife protector or other suitable device and not just throw the knife into a drawer.

Turkey stock makes a terrific risotto, especially if you add shredded leftover turkey and some sautéed mushrooms.

I'm doubtful this will ever happen. My guess is they don't have the capital or they would have done this already. The place has been open for at least six months already. ← Their web site now says, "Slated to open in 2008." I'm thinking of going there for lunch very soon. Has anyone been? The Greek pizza (pulled lamb, olives, French feta, $10) and the beef brisket sandwich (w/ roasted tomato, caramelized onion, horseradish cream, side of fries, $11) sound appealing.

san, I assume you asked about coffee shops, not coffee roasters -- is that correct?

I can't give you any specific recommendations, but you (or your wife) may want to contact the coffee shops near home or work and ask which roaster they use for their espresso beans. I was pleasantly surprised to run across a shop in K'zoo that uses (and sells) Intelligentsia beans. There also are some excellent alternatives to Illy and Intelligentsia. For example, my favorite place here in GR uses beans from Caffe D'Arte in Seattle. You also may want to contact Intelligentsia directly and see if they'll tell you which shops in your area, if any, are wholesale customers of theirs.

I think Kigma's might be it- its one of those places I just drive to without thinking about what its' name is. The one I'm thinking of is on the west side of Plainfield, and would be about a mile south of the 96 interchange. They use to be more of a produce place primarily, but now they carry a ton of international cheeses, and have made their meat department much, much larger. The Cascade Meijer just underwent a major remodel and it seems they have stepped it up another few notches when it comes to specialty meats and deli. Sadly they stopped carrying a few products I love in the international isle, and with my allergies, finding new brands is not easy- luckily other Meijers are still carrying them for now. I lucked out a couple weeks ago there when they had some of the Certified Angus Beef on sale, when they then marked it 40% off due to close date. It ended up being $1.60/lb for TriTip and another cut...so you know what my deep freezer is full of waiting for me to try out my Sous Vide setup. And at that price, even if I only use it to make ground beef, its worth it. I'll have to check Heffron out- I go to Harvest Health Food in the Cascasde/end of 28th St all the time and my doctors office just north of that shopping center. Is the Plainfield one in the shopping center right across from 96? Another thought in GR would be Forrest Hills Foods- they also have a very good meat department with real butchers. ← Yes, that's Kingma's. Some good friends of mine live just a few blocks from there. They do have a good selection of cheeses, at better prices than any other place I've shopped at in GR. They carry some nice specialty foods as well. The produce quality is variable, though. Do check out Heffron. It's on the same side of the shopping center as Harvest Health. And yes, the one on Plainfield is in the shopping center right by 96, the one with MC Sports. Come with a cooler and ice pack, as all of their products are frozen. Thanks for the Forest Hills Foods mention. I live walking distance away, so I'm there at least every other day. I generally buy only locally raised meats, organic whenever possible, so I haven't made use of their butcher service, but that's a good idea to ask them about veal bones. I do buy fish there, though. In fact, today I bought some lox and some hot-smoked salmon. The next time you're there, you should pick up a bottle of BLiS Bourbon Barrel Maple Syrup (at the deli counter) and a loaf of Little Rooster bread. Have you been to Grand River Grocery in Ada, on the south side of Ada Drive just west of Fulton? They carry Zingerman's bread and bakery items, tasty sandwiches, lots of specialty products, and a small but decent wine selection.