Alex

You know, perhaps, that Jiffy's headquarters is just down the road from The Common Grill? Maybe you could stop by the next time you're in the area and see if you could become their Canadian distributor.

Culinary Artistry, Dornenburg and Page. I got one for some friends as a Festivus present, and of course I had to buy one for myself as well.

At least so far, it looks like August 8-10 is the weekend for those who have a preference. Ronnie, are we OK with starting to move toward those dates? (In my thoughts I was gently pulling for August 1-3 so that we could celebrate Lughnasadh together on the first, but I'm perfectly fine with the following weekend.) FYI, from Wikipedia:

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.