Alex

Google "avgolemono sauce"

Alan Richman's cred aside, I think that pretty much any "best of" list is published primarily to attract buzz (like this forum), and ultimately readership and advertising dollars. I've eaten at only one of the 25--Nico Osteria, in Chicago (#10 in the always-annoying slideshow). This post pretty much sums up my experience there (good but not great; moderately overpriced). A few months ago, my cousin and I wanted to try the highly touted ramen at Daikaya (#15) for a mid-week lunch--located downstairs vs. the Sunday brunch upstairs--but the place was a madhouse. We wound up having a great lunch next door at Graffiato. Ivan Ramen (#24) is on my short list for when I visit NYC in a couple of months.

Now here's something you don't see (or taste) every day: Roasted Cauliflower Sandwich (at one of Mike Isabella's places in DC).

Two, bought at the going-out-of-business sale of one branch of a local bookseller (lousy location; the others are thriving): The Breath of a Wok -- Grace Young and Alan Richardson The Best New Recipe, Revised -- Editors of Cooks Illustrated

xkcd on creating a very strong password

That's exactly what I did last night! I've used Joyce Chen's recipe since forever; she specifies white pepper.

As always, just follow the "YES" (¥£$). Most of the time I'm simultaneously amused and incensed by the intentionally misleading names of lobbying groups and their ilk, but "Citizens for Health" is especially disingenuous, especially given the growing body of research about the addictive nature of refined sugars.

-Caviar/Quail Eggs/Potatoes -Merlot Lettuce/Petite Radishes/Baby Carrots/Red Wine Vinaigrette -Beef Rib Eye/Blue Cheese Crisp -Chocolate Malted Cake/Vanilla Ice Cream -Mignardises (maple syrup fudge, lavender shortbread, cotton candy with orange zest) The full story

Like many others, I use russets, about 1/2 pound each. However, even with organic, I highly recommend scrubbing them very well. Per our friend Cooks Illustrated, I simply poke a couple of holes in each and bake at 350F for 65-75 minutes in the Breville. When it's done, immediately slash an X in the top and push the ends in a little bit.

Shel, you mentioned poaching, and huiray mentioned steaming -- which, coincidentally, I used for swordfish steaks a couple of nights ago, with lemon and ginger in the water (and served with mango-avocado salsa). The relatively low temperature of those methods helps to prevent overcooking, which is a main cause of "fish smell" (in addition to the other factors mentioned above). Similarly, if I'm baking fish, I'll do it at a very low setting. Frying and sauteeing are, by definition, high-temperature, so you have to be very, very careful about overcooking (and even being very careful is no guarantee, since there's such a tiny time window between properly cooked and overcooked).

My district library system is great. They even have a "Request a purchase" link on their home page. They've generally been good about ordering books when I provide documentation and a reasonable rationale. I think if I brought them two full pans of your brownies they might build me my own branch. It usually takes 4-6 weeks for an ordered book to show up, so I'll post here again after I get a chance to try out some recipes.

Ditto here. There were no copies in my library system, which covers pretty much the entire state, so my local district library, to their everlasting credit, agreed with my suggestion to order it. I prefer high-protein, relatively low-carb bars. I used to order custom ones from YouBar, but they're expensive, so I switched to Zone Perfect from Costco (and my local supermarket, when they're on sale). If there's a make-your-own alternative, that would be great.

I know what weinoo means. Despite having inexpensively laid in a huge supply of the blue Scotch Brite soft/scrubby sponges, thanks to Costco coupons, I still wonder if I'm being extravagant when I throw one out. So, I do the microwave thing when I notice an odor. The second time I notice an odor, I either toss it or nuke it again and save it for sink and tub scrubbing. When I read the topic title, my twisted little mind wondered if weinoo had been keeping a live sponge as a pet. I was going to advise waiting to replace it until after the normal grieving period.

Lemon squeezy? The spirits are about to speak. Lemon seeds are only a very minor annoyance for me, but I found this an interesting question purely from a scientific standpoint.

I use Paul Prudhomme's cornbread recipe (cutting back on the sugar) and it, too, works fine in my large Breville. I also noted that it takes less time than in my conventional oven, even when I cut back on the temperature by 10 or 20 degrees F.

Two new ones: one bought, one a present 50 Great Curries of India, by Camellia Panjabi Southern Cocktails, by Denise Gee

Your NYD menu sounds wonderful. I agree enthusiastically with "NO CREAM." New Year's Eve: going out for dinner here, then coffee here, then doughnuts here New Year's Day: breakfast = pancakes with banana, strawberries, and BLiS Bourbon Barrel Maple Syrup; dinner = Hoppin' John plus a baked pear/goat cheese/honey dessert

Hmm. My mad scientist self wonders about an immersion blender. Could be a disaster. Could be brilliant. Has anyone ever tried it?

Actually, I thought this was a very appropriate post. In fact, the next time I'm at Costco--probably in a couple of weeks--I think I'll pick up a jar of the organic and compare it to my usual.

How much time do you anticipate allowing between the end of the main and the beginning of the dessert? I ask because both courses look very "serious" and on the filling side. If I were to put anything at all between the two courses, it would have to be small, simple, and very light--even ethereal. To riff on your post, I'm thinking of a small (~15 g) piece of cheese, perhaps a cave-aged Gruyere; a couple of neutral crackers; a few small pieces of tart dried fruit; and some green tea syrup.

I make my own pb so I can't address your question directly. However, I can't imagine that either would be less than desirable, so have you considered buying both then doing a blind taste test -- maybe with a bunch of friends?

The whole story, from The Detroit News I've had a couple of close calls at home, usually involving Bananas Foster and a questionable BAL, but never at a restaurant.

A few ideas: 1) You might be doing this already, but I'd do more than just sweat the vegetables. For example, I'd slowly cook chopped mushrooms until they're no longer releasing any moisture 2) Salt the cabbage and let it sit for a while in a colander, then quickly rinse and pat dry--much as you might do for cole slaw. 3) Press the heck out of the tofu. Or freeze it in a block, then thaw. It becomes chewy and meat-like. Liuzhou's tofu suggestions would work, too, of course.

The McRib analysis to end all McRib analyses.

I don't think so ... cute and fun, perhaps, but, for me at least, totally impractical. Yeah, I figured. I'm actually going to buy a set as a present for a friend--and maybe one for me. Is there a particular style, color, or material you'd prefer? If you like ceramic/stoneware, there are some lovely ones by Denby on eBay. Just do a search for "Denby salt" (w/o the quotation marks).