markf424

Basil - I've been making gallon jugs of pesto. Well, maybe not gallons. Regardless, it's the quickest way I know to prune my plant back into reality without throwing away a bushel of basil leaves. Also cherry tomatoes - just made linguini with clams tonight and I always put halved cherry tomatoes in that dish. Delicious!

Ella's is closed. Ranch 616 is still open. Another addition might be Moonshine Patio Bar and Grill, which took over Emilia's old location (and awesome wine cellar). However, I haven't been and therefore don't know how they stocked the cellar. Perhaps someone else can chime in here.

No way. 55.32365362 rotation is the only way to go on the presentation side. I finish by dividing the circumference of the steak by pi squared to determine the non-presentation side grill marks.

Along these same lines - the "disposable" ziploc and glad containers. I'll reuse them numerous times, but when I finally reheat some tomato sauce in them and they get that ring, well - I can just toss 'em. Likewise if I want to give a dinner guest some leftovers - they don't have to return one of my better containers.

Grilled garlic lamb chops, onion confit, grilled asparagus, duck-fat fried potatoes. Inexpensive 2001 Sant'Agata "Baby Barb" Barbera d'Asti - good stuff, especially for the price ($12). I'm going to grab a case of this to have on hand regularly.

Place the bowl so the steam is hitting it and the bowl itself isn't in the boiling water. It'll keep you from scalding your delicate chocolate.

No, it's just good "fake" balsamic. It's not the Aceto Balsamico Tradizionale, which is easy to identify by its signature bottle shape: You can buy some from Amazon.com - I'd link it but I'm unsure how to make sure eGullet gets their props. It runs close to $100/bottle for a small bottle that size.

I feel the need to mention that everything posted on this thread absolutely rocks, but for some reason, this one hit home. That looks incredible, sounds incredible, and (almost) tastes incredible. Thanks for sharing. I did seared duck breasts with a pear and calvados reduction atop wilted dandelion greens. I was pleased with the doneness but not terribly happy with the overall result. Ah, well. To the stove again I go.

yeah, but who can afford or find it! Two questions, man. Affording is one thing, but finding is easy. I have two bottles of the good stuff at home. Now, granted, I'm too cheap to use them 99% of the time, but I've got 'em!

Looks delicious... I've added it to my list of eG Dinner Ideas. Is that a toasted English muffin? in the interest of not wanting people to think that i'd use an english muffin as a bun: Does your jaw unhook like a pair of channel locks??!

Well, I think the lack of responses in the last five days shows how thorough this course was. I just wanted to say thanks to Janet, it was extremely informative and interesting. I haven't done any of the experiments yet, but it would be interesting to try tasting things isolated in that way and really dissect my tastes. Thanks again, it was very well written.

While I'm by no means an expert, having just done this once myself, mine rose well and didn't spread out like you mentioned. I wonder if melting the butter into the milk didn't allow the fat in the butter to coat the dry particles in the dry mix and thereby created a problem. I'm guessing it has something to do with the fact that you didn't stir the butter in first, and then follow with the milk since that's the only place you diverged from the recipe.

Awesome. I'll be sure to try this next time. I was about to dump a pile of river rocks on top of the damned thing.

OK, I'm back with another one that arose today. When I'm making chicken stock, the general rule is to add water to cover any parts that might be sticking out. Well, a chicken (without air in the cavity) will still float somewhat. I always have a little part that's sticking up above the water level. Is this normal? I typically flip them about halfway through just to make sure I'm getting all of the flavor out the bird/parts.

chardgirl, those look beautiful. I just picked up a bunch tonight. Anyone have other suggestions on preparation? I've had them as part of a mixed green salad with sweeter vinaigrettes. I've got plenty so I'd love to hear of other ways to use them while they're fresh!