catdaddy

Old eggs?

I'm wondering if I can use the various hardwoods in my SW Florida backyard to safely BBQ? Thinking that Mahogany might have some funky resin in it. What about sea grape? It is very hard and would no doubt be perfect. Anyone know if it is safe?

All that great flavor you create by browning the meat leeches into what will become your gravy. The resulting entire dish is much better because of the browning.

plastic bowl scrapper--good for cutting bread dough also wooden citrus reamer re-useable plastic deli containers the garage sale edition of How to Cook Everything I paid $3.00 for

I read this thread about a month ago and have since been looking for frozen pizza dough wanting to make good pizza in my house without making a mess. Having no luck finding pre-made dough I finally made the no-knead variety listed earlier. Nothing could have been simpler. I tried to follow FG's original recipe. Costco mozz. pomi strained tomatoes and freshly grated parmeseano reggiano. Added some pepperoni and my wife used some fresh basil at the table. The dough cooked up just right. Tomatoes were not too sweet. Cheese was a little overcooked. Pepperoni, there was too little. Overall an awesome pie. Next time I'll try the 4 min. bake without toppings then flip, add toppings and finish. 11 mins. works great. Fat Guy, thanks for starting the thread and to all who have kept it going.

I would recommend tossing the ice, sugar, and mint in the garbage and sipping the bourbon from that cool cup.

I like the jicama idea. How about flat leaf parsley to replace the herbal notes of celery and maybe even parsley stems for a little crunch.

What gmi3804 said.

We are spending 3 nights in Santa Rosa in August. So far there looks to be some great recommendations for food and wine in the Russian River ava. Anyone have anything to say about Anderson Valley? We want to head up there for a Saturday of pinot noir and bubbly. Heard there are smaller crowds and great juice up there. All suggestions would be appreciated. Sante.

We just had a great meal at Leoci's Trattoria on Abercorn. The place is away from the river and has a neighborhood vibe. I can't remember what my wife had but I had suckling pig bbq cooked in their brick oven. Yum. Wine prices were high and the pours light but quality was good.

Ground dried chipolte morita, black pepper, and flakey kosher salt on a thick ribeye destined for the grill.

Sweet.

I've never used a Vita-Mix before but I once worked in a busy kitchen that had a BlendTec. That thing was used and abused everyday. We made all salad dressings in it (just put in all the ingredients, hit go and in 45 seconds a beautiful emulsion), pureed hot and cold soups, and smoothed out fruit sauces. The variable speed action works great at getting everything down to the blades. When making the salad dressings I would buzz up once, adjust the seasoning, then buzz it again. Those dressings were always used up before they broke. FatGuy, I think you are going to love that machine.

Il Palio at the Hotel Siena in Chapel Hill

Tri-tip is a cut from the top of the sirloin-----leaner than the short-loin and fattier than the leg. Very nice cooked medium rare and also smoke/cooked low and slow for many hours.

Greenville, NC belongs on your list.

My braises always turnout better when cooked at the lowest temps possible.

Are there USA made units available in France? If so look for DCS or Viking. Best of luck.

If you are going to spend some big bucks on food in Las Vegas I urge you to try a high end sushi bar. The one at Bellagio just off the casino is wonderful. Nobu at Hard Rock is wonderful. I'm sure there are better places so have at it. Would love to hear how your adventure works out. Best, Ian Edit; No Olive Garden for but perhaps a NYC dirty dog.

I am having a problem with this discussion. If you want to collect knives I respect that. Finding good blades to use day to day is easy. Forshner, Chicago Cutlery, and et al. make good knives. After I learned to correctly sharpen my knives I quit wanting to spend hundreds for a single blade. I have used a Ken Onion Shun (thanks Dad) every day for the last 12 months and love it. For it's hardness as well as the fact that I love holding it. It's far sexier than its European brothers. The best knife I've ever bought is a stamped Henceks bonig knife. Wish I could find another one.

I just made a simple version of the "Dope" with raw sugar, orange zest, and cinnamon............ Muddled it with a splash of lime jus and rind then built a basic Margarita on top of that. A little depth from the brown sugar, great flavor from the orange zest. The addition of the muddling tastes made this drink special. Cheers, Ian I see a future of added chiles!

I've been enjoying my martinis lately with onions instead of olives. Their quality has been uneven at best. I'm wondering if anyone has had any luck making their own. Cheers, Ian

He's on the corner of Del Prado and SE 10th Street. I'm going tomorrow.

I'm wondering if the whole localvore thing is making anyone any money. In kitchens I've worked in high-end proteins and dead fresh produce (regardless of origin) are the things that sell.

scallions too