whatsup1

As far as groceries: the pickings are slim. There is a great Publix in Key Largo, a not so great Winn Dixie in Key Largo and Tavernier, and a not so great Publix in Marathon. There are several small locally owned stores that have small selections. Betty's Health Foods in Key Largo have some grains/frozen/refrigerated products as does Food for Thought in Marathon, but no produce. None of the stores have much of a selection of outstanding produce. I would stop in Homestead at Roberts is Here to get local in season produce. Manny and Isa's closed a couple of weeks ago. As far as restaurants, the new Island Grill in Islamorada is very nice. I also like to eat at Kaiyo (Japanese), the Islamorada Fish Company (casual outdoor dining bayside), Papa Joe's, Uncle's (great seafood, but I love the lamb with rosemary port glaze) and Lazy Days (down by the Hampton Inn). The best Cuban restaurant (IMHO) is at the Marlin in Key Largo. Ballyhoo's in Key Largo have an all you can eat stone crab claws special, and is very good. By far my favorite breakfast places are Islamorada Restaurant and Bakery (home of Bobs Bunz -- yummy caramel pecan sticky buns) and Mangrove Mike (awesome breakfast burrito). Restaurants I wouldn't drive out of my way to eat at: Marker 88, Morada Beach Cafe (Morada Beach Cafe does have a terrific full moon party if you are here during a full moon), Big Fish Grille. But they both have awesome sunsets views. Drinks at sunset are great at the Lorelei, as they have tables waterside. Let me know if you need any more info. Where are you staying?

What a terrific and fascinating blog, Rochelle. Thanks.

Yumm, jackal, and thanks.

jackal -- Can you describe further, and give a general recipe? This sounds luscious. Thanks.

Without a commercial oven and commercial equipment, papillotte for 20 will be difficult but not impossible. Figure out ahead of time if you can fit all of them in the oven at the same time. Also, doing them assembly line fashion makes things go much easier. But I only have enough counter space to prep seven at a time.

I want you to know how much I love reading your blog. If I didn't have my dream job already, I would want a job like yours.

I don't think the shows are "rigged", but I think the Iron Chefs have a huge advantage. They cook for the same judges all the time and subtly build up a rapport and/or reputation, and get used to cooking within the one hour time frame under pressure.

Blanching bitter greens before sauteeing makes them less bitter. If you like the bitter flavor, don't blanch. If you are introducing broccoli rabe to someone who has never had it, or doesn't like so much bitterness, or isn't used to bitter greens, try blanching it first.

Can you expound on some delicious flavoring combinations?

Islamorada Fish Company

Hot Tin Roof is excellent Little Palm Island is an awesome experience but the food is overrated Pepe's is great for lunch or dinner - I have never gone there for breakfast A&B Lobster House Louie's Back Yard is okay, but not as good as it used to be Bahama Mama's Kitchen a little ways north of Key West Damn Good Food Harry's for breakfast

I really appreciate everyone's response, and I will look into the two sheet pan sources listed above. I have never ordered anything from Taiwan -- I will have to think about that one for a few minutes. This place is the best and you all rock.

Ideally, I would like to find a sheet pan with an aluminum core and a stainless surface. I am a private chef, and aluminum cookware isn't allowed in the house. I know that there are many studies that show alumininum cookware does not affect health, but where I work, I can't use aluminum. I really do need something that is sheetpan size, a cookie sheet or jelly roll pan isn't sufficient.

I have been searching for a stainless sheet pan to no avail. Does anyone know if such a creature exists, and where I might find one on line?

I use key limes exclusively, as I can walk out in the yard and pick one off the tree whenever I need one. The flavor is tarter than a Persian lime. Key limes sold in grocery stores are almost all imported from Mexico, as they are no longer raised commercially in the Keys. I don't think the Mexican key limes are as flavorful as ones grown in the Keys, but perhaps that is because they are not as fresh. If you can get fresh ones, however, I personally think there is a difference in flavor.