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from the All Clad website: Features and Benefits: Beautifully polished, magnetic stainless exterior layer. Pure aluminum core that not only covers the bottom of the pan but also extends up the sides. This allows for great heat conductivity as well as an even heat distribution so you won’t have “hot spots” when cooking. Stainless steel interior layer/cooking surface. Long, polished stainless, stay cool handles. The handles on your All-Clad are secured with sturdy, non-corrosive rivets. Polished stainless steel lids that fit even with the pan’s edges to seal in the flavor of your foods. The All-Clad Stainless collection is compatible with an Induction stove top (with the exception of a few pieces) in addition to gas and electric stovetops. The Stainless collection is dishwasher safe excluding those pieces with a non-stick cooking surface. woodburner

bump Arpege Eggs with Maple Syrup Lacking an egg topper, I was able to use a very sharp knife and carefully making a slit in the egg shell and then by using cuticle scissors, the top one third shell was easily removed. Now as for simmering the open top shells, sans the egg white, how to keep the shells upright in the water bath without tipping. My solution is to hot glue a small piece of Velcro to the bottom of the shell and then glue another piece of Velcro to a magnet. Using a stainless saucepan, put the magnet with the Velcro attached on the bottom of the pan, and mount the eggshell so the Velcro pieces are secure. Fill pan with simmering water and cook for about 2 1/2 minutes. Sound about right? woodburner When reality and ideology meet, reality will always win out.

Rub a dub dub. I've got two butts, a pair of brisket flats, and 6 racks of baby backs bathing in hickory smoke right now, on this warm and sunny Sunday morning. Plust... Yesterday I placed my order for a butchered half hog. Delivery next Friday. whoa!!! woodburner

It's not how you roast it, it's what chicken you roast. 3 1/2 lb optimum, never over 4 lbs. And I agree with Jack, Low temp, though I go a bit higher like 200ºf Flash the skin at the very end woodburner

Why not give a high end knife sharpening system? Edge Pro woodburner

To the best of my knowledge here is ths skinny on smoke. The smoke ring itself will stop formation after 140ºF As far as smoke absorbtion, product will take on smoke for as long as you apply it. At least I believe that is correct. woodburner

Anybody up for cold smoking a cured boneless Turkey Breast? I've had a few from Harry and David (mail order source) that were cured, and smoked. Both had a wonderful hint of smoke flavor with a slightly salty taste, just short of a smoke ham flavor. I would like to do something similar. woodburner

From an old newsgroup posting, I have no idea of the contributors names You will find Horchatas made from Chufa in most areas of Spain . It remains a very popular and refreshing summer drink. This is the real deal, the authentic and ancient recipe for Horchata from Chufa. Trust me on this one, Horchata made from Chufa nut tastes nothing like Mexican Horchata made from rice. Don't confuse the two because they are VERY different. And I have to add this little bit of funny: In Spain this drink is accompanied by a 'farton', a foot long donut-like pastry to dunk in. Oh yeah, I'll have a farton. 1 lb. Chufas 1 Cup Sugar (or to taste) 2.3 Quarts of Water 1 Cinnamon Stick a.. Bathe your naked Chufas very well, rubbing and rinsing them in clean water. If you find them having little hairy fibers, get them off. b.. When they are completely clean, drown them for 14 hours in cold water. (make good and sure they stay under.) c.. Rinse the naughty little Chufas in clean water, until it is completely clear, then drain. d.. Mash the Chufa or put them in a blender - to make them into a soft paste. Add a little water if needed. (Some have told me that it MUST be done with a mortar and pestle. I say Yeah, right.) e.. Add the 2.5 qt of water to the paste that you have made and put in the cinnamon stick. Stir and let it sit in a cool place (I have heard fridges are cold) for 2 hours. f.. Add the sugar and stir until completely dissolved. g.. Strain the mix through a metal mesh filter, and then through a wet, damp cheesy fine-cloth. Repeat until the strained liquid does not have any particles left. Particle man, particle man. h.. You now have a fine, cloudy-milky liquid that keeps in the fridge for about four days. Try: Serve the Horchata in slushy form as you would ice-cream. Simply put it in the freezer, scraping the sides off and stirring occasionally or it will freeze ice solid. Those freezing liquid cup thingies work well History As a drink process, removing grain and nut oils and tasty nutrients and mixing them with water is nothing new. All cultures have done it like, well, forever. But the Horchata - Chufa style - has its origin in ancient Egypt. Chufa is one of the earliest domesticated crops and in fact, was found in vases and used in the embalming methods in the tombs of the Egyptian pharaohs. The Chufa nut was widely used in Egypt and Sudan. The Arabs dragged the plant by excessive force to Spain during the time of the Moorish kings (700 B.C. a 1200 A.D.). The eastern Spanish province of Valencia was the best environment for growing Chufa. (remember Valencia: oranges, and Chufa nuts. Oh, and sausages, and paellas, and..) This nut is like psycho good for your health, with high levels of iron and potassium. It does not contain sodium, is very low in fat content, and is valued for its minerals and vitamins. Wild and unfounded conclusions: The Egyptians knew something of the awesome life preserving qualities of this little tuber. The Spaniards picked up this information second hand. (Think fountain of life...) The honorary title "drink of the gods" pops up. Plus I feel really good when I plant my extra long straw in and vacuum my tanker dry. You be the judge. Technical details Chufa - Tiger nut (cyperaceae cyperus esculentus) are the tiny, tuberous roots of a Middle-Eastern plant of the sedge family. In other words, the Chufa (pronounced CHOO-fah) "nuts" are basically the little pea sized roots of a middle eastern / African plant, that looks kind of basic brown. It has a basic off-white flesh that you would suspect. In other words if you hit an almond with a hammer you get similar pasty goo. Technical enough? Horchata Horchata De Melon (Melon-Seed Drink) Iced Almond Drink ( Almond Horchata ) Rice Water (Horchata) * Exported from MasterCook Mac * Horchata Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Rice, washed 2 quart Water 1 Cinnamon stick Sugar to taste Mix together all ingredients; let stand 3 hours. Simmer for 1/2 hour. Puree in a blender and strain through a cloth. Taste for sweetness and add sugar if necessary. Chill and serve over ice. * Exported from MasterCook Mac * Horchata De Melon (Melon-Seed Drink) Recipe By : Recipes from the Regional Cooks of Mexico- Diana Kennedy Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cantaloupe -----FOR EACH 1 CUP FRUIT----- 1 cup Cold water 1 1/2 Tbsp Sugar -- or to taste 1 1/2 tsp Lime juice -- or to taste Scrape the center fleshy part from 1 cantaloupe, seeds and juice included, into a measuring cup, and for every cup add 1 cup cold water, 1 1/2 tablespoons of granulated sugar, and 1 1/2 teaspoons lime juice. Put all the ingredients together into a blender jar and blend until very smooth. Set aside in the refrigerator for a minimum of 5 hours, then strain through a fine strainer and serve over ice cubes. * Exported from MasterCook Mac * Iced Almond Drink ( Almond Horchata ) Recipe By : Gourmet Mag. 4/97 Serving Size : 4 Preparation Time :0:00 Categories : Cheese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Blanched whole almonds 2 cup Boiling water 1 Inch piece cinnamon stick 1/3 cup Sugar or to taste 1 Lime zest, freshly grated 2 cup Ice PLUS additional for Glasses In a blender combine all ingredients except ice and let stand in blender 5 minutes. Blend mixture on low speed and gradually work up to high speed (use caution when blending hot liquids). Blend mixture on high speed 3 minutes. Add 2 cups ice and blend until melted. Pour mixture through a large sieve lined with a double layer of dampened cheesecloth into a bowl, stirring and discard solids. Fill 4 tall glasses with additional ice and horchata. Garnish with cinnamon sticks and lime zest. Note* The flavor of horchata improves if made 1 day in ahead and chilled, covered. * Exported from MasterCook Mac * Rice Water (Horchata) Recipe By : "Frida's Fiestas" by Guadalupe Rivera Serving Size : 1 Preparation Time :0:00 Categories : * ERMC Interesting Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cup rice 3 cup milk 3 cinnamon sticks -- broken in pieces and lightly toasted in a skillet 1 1/4 cup sugar 6 cup water Place rice in a bowl, add water to cover by at least an inch and soak for 3 hours. Drain the rice. Working in batches if necessary, puree the rice with the milk and cinnamon. Strain the mixture, discard the rice pulp and reserve the liquid. Dissolve the sugar in water. Combine the rice liquid with the sugar water. Serve cold or over ice. Makes 10 servings. woodburner

I'd love to join in this Sunday, but to no avail... due to circumstances beyond my control etc.. I'm no proclaimed expert but I do like to apply rubs at different stages of the cooking cycle as well as prior to the smoke. Another tip I like is when using brown sugars in my rubs, because of moisture content in the sugar it tends to clump when applying to any meats in general, ribs in particuliar. This problem is easily eliminated by placing brown sugar in the top half of a double boiler pan with slowly simmering water in the bottom pan on top of the stove. Stir periodically so the sugar does not burn and the moisture is released. Allowing in the end the brown sugar to become granular and very easy to apply in rubs without clumping and mixing with other dry spices. woodburner

Sumac berries, crushed usually. Arabic in decent I believe, relative of poisinous sumac, but the berries are safe and edible. woodburner

What's everyone's rib cut choice here? I tend to lean to the loin back ribs. woodburner

Cafe Capriccio Votd best Italain in Albany by Metroland Magazine 2005 woodburner

nope. Soaking wood in water?? By doing that provides nothing to the end product. Your smokin rope. woodburner

Vist your local ice house or save 25lb ice bags. These bags work great for marinating large pieces of meat. woodburner

I've brined beef chuck roasts on a few occasions and would agree with the synopsis, of flavor enhancer. I've read other peeps say that beef turns mushy when brined, that has not been my experience. While I must say, that about 4 hours has been my uppermost limit regarding brine time with beef. woodburner

The Restaurant at the Italian American Community Center provides reasonable priced dinners with pretty good Italian fare often overlooked by visitors but supported by many locals. Located somewhat between Schenectady and Albany but just inside the Albany limits. Lombardo's is also an Albany Landmark Valet parking is a nice touch in the city on the weekend with very attentive service with very good food and wine. 20 may be pushing the limits but worth a call. Albany Times Union has an online review site if you need some more help. edit to add: Mark has some great suggestions, which I am just trying to offer a few others that might interest you woodburner

Half V-8, Half Clamato Garnish with a freshly shucked oyster. woodburner

Split and stack then let it dry for 5 months or so. Right now it's too green and may produce unfavorable results depending upon your skills. woodburner

Shrimp Siamese naah add another for Shrimp a Trois? I like that one geez what next woodburner

I use the kid from brooklyn as the benchmark for Starbucks. He say's it best, just keep the little one's away while listening. the kid from brooklyn click vidoes on top at the bottom of the page click *all videos* next page on the right hand side of the page click on *starbucks* woodburner

ugh. such sad news. Keep your heads up guys, and don't look back. woodburner

I've done the Batali Stuffed Calamari on the Grill and find them very comforting as an amuse bouche. I'm sure there a few variants out there maybe containing a shellfish type stuffing. Anyone tried. woodburner

BSCB (boneless skinless chicken breasts) are prefered by retail shoppers by about 2 to 1 over whole chickens even though the latter is most often cheaper and very easy to debone and de-skin. So the producers raise, what the retailers want. Blame the soccer mom's and dad's for that. In the 1930's the average retail deboning-broiler chicken size, was 3.5 pounds, jumping to 4.5lbs. in the mid 1980's and then hurdling to 5.5lbs in 2004. It's more profitable for producers to grow less larger birds, than more smaller birds. Sooo, what's the problem with big breast's? woodburner

Please don't use foil. woodburner

Spider lines, as some have suggested, should not exist in my opinion. While those meat tubes look fantastic Ron, my first guess is that you are using an undersized stuffing tube to match your casings. When you link and twist, any of those lines should dissapate. woodburner