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Has anyone seen this PizzAgrill by Villaware offered by Sur La Table? It is in an email notice I received this morning from Sur La Table and I haven't seen it before and it isn't in the most recent catalog I have. I notice that it has an attached thermometer. I have baked pizza in my barbecue, which gets well over 500 degrees but never considered usng a stone. I just use one of the grill pans with little holes all over it, made so that small pieces of vegetables won't fall through. The price of this seems a little steep to me....

I simply chop everything very fine, removing the bits of bone, fry it up nice and brown then add flour, salt & pepper, stir well until the flour is browned then add milk, whole, skim or non-fat, to make a nice gravy. This can be reheated and served over biscuits, mashed, boiled or steamed potatoes, or potato pancakes. (I have been known to ladle it over a poached egg on toast.) I can always think of lots of ways to use gravy. I happen to like this stuff over steamed aspargus, even though some people wince when they see me consuming it with gusto.....

I put the chopped or chiffonade sorrel in a wire basket and dip it quickly in and out of simmering water and immediately into ice water. I haven't had problems with it losing color, although it is not quite as bright as when raw but it should hold this color. If cooked without blanching, it turns a sort of gray-green or sage green. Actually I don't mind the color, no more than I mind the color of gray lentils.

Very well written indeed. I look forward to following it on a regular basis.

This is the kind of exhibition I love. Such as the teapot exhibition I attended a few years ago at the Bowers Museum and Bowers Kidseum in Santa Ana. (Orange County museums run the gamut from the Nixon library to the International Surfing Museums - I think the Bowers is the best.) When I was stationed at the Presidio, San Francisco back in the late 50s, Gumps had a wonderful display of Victorian silver during Christmas. It was fantastic.

This is the ones carried at Amazon Scroll down to see the less expensive ones. There are also vendors on ebay that sell them. I have come across them several times while looking for another item. By the way, I have tried cooking several things in the new Zo induction cooker and it is very speedy. Cooks significantly faster than the "neuro" and so far, everything has turned out beautifully. Rice, white, both long and short, a mixture of Lundberg brown rices. Sweet rice, a 7-grain cereal mix and "pinhead" oats. I also cooked a batch of cracked barley which turned out much better than when cooked on the stovetop, and it didn't require constant attention (stirring) so that it all cooked evenly. There were no hard, semi-cooked granules in the batch. I even used it for steaming baby potatoes and each one was perfect, all were cooked evenly, no mushy, overcooked ones as often happens with boiling. I am very impressed with this appliance.

I have a question about wok cooking in China. A friend spent 2 years in Xi'an working on a catalog of antiquities that was going to be on tour loan to museums outside of China. His "keeper" took him on several field trips to rural areas and he wrote descriptions of various places. (He wasn't allowed to take a camera.) He described a sort of round charcoal stove, made of bricks, with what sounded like a type of bellows to force air through the coals and he said the wok got so hot it nearly glowed and it took only seconds to cook their meal. My question is, does anyone outside of China use this kind of stove? I would like to find out how much heat it can produce. I also wondered if stoves like this are used in other parts of China.

The herbs should not be packed tightly in the measure, but it depends on how fine they are chopped. It also depends on the pungency of the herb which varies from plant to plant and from season to season. Right now the fresh sage is very mildly flavored and it takes a lot more to achieve sufficient flavor. Later in the summer, as the leaves mature, one leaf will produce as much flavor as 6 do now. If you go to the main page and click on The eGullet Culinary Institute, you will get this page. click on "Index of eCGI courses" and you will see Knife skills listed.

Thanks for bumping this back up. It reminds me that I bought a bag of some black licorice, thick chunks or rather, short pieces of "rope" at Wal-Mart. Very soft, chewy and intense flavor. I was surprised, it is the best I have tasted for a long, long time. It is like the old-fashioned Switzer's from 40+ years ago. (I think they changed the formula in the mid-60s because it didn't taste the same to me.) When I was a child, every time we went to St. Louis for a dog show, we used to pass the huge Switzer's sign on the side of their building. This stuff I found at Wal-Mart, hanging next to the large bags of Good & Plenty (bought some of that also!)

There is a version of the oatmeal "lace" cookies that is a traditional Norwegian cookie. Recipe here. which is pretty much the usual way of doing them. For a still-crisp variation with dried fruits, cherry, lingonberry, raisins or cranberries, the fruit is very finely minced, then mixed with 1/2 of the oatmeal which has first been pulsed in a blender or food processor until it looks like coarse meal. This mixture is spread on a tray or sheet pan and allowed to "dry" overnight or you can place it in a very low oven for an hour or so. For each 1/4 cup of fruit added to the recipe, add 1/2 tablespoon of butter. All other ingredients remain the same. Mixing the minced fruit with the oatmeal "flour" will draw some of the moisture out of the fruit and the cookies will still be crisp. They cannot be stored in a closed container and are best served the same day they are prepared. I have been able to re-crisp this type of cookie in a dehydrator but they are not as good as when truly fresh.

As mentioned above, the larger sorrel leaves make a great wrap, particularly for somewhat fatty meats and meat mixtures. I use the large leaves, removing the tougher stems and veins and overlapping two leaves, for dolmas, etc. You can also arrange the blanched leaves into a long rectangle, overlapping them well, on a sheet of plastic wrap. down the center of the leaves, leaving an inch clear on each side, spread egg salad, a meat or cheese cracker spread, or similar filling. Using the plastic wrap to lift the edge nearest you, roll the construction as tightly as you can, wrap well with the plastic wrap and chill for a couple of hours. Cut crosswise and serve with crackers, croutons or "cocktail" rye.

Carrots and sorrel have a great affinity for each other and enhance the flavors of each. 1 1/2 cups finely shredded carrots, loosley packed. 1 1/2 cups shredded sorrel, see below. 3/4 cup bread crumbs, toasted in butter and seasoned with a little salt, pepper, thyme and a tiny pinch of nutmeg. 1/2 cup of freshly grated or very finely shredded Parmesan, Asiago or Romano cheese. Shred carrots finely and gently steam them or sauté them briefly. Quickly blanch sorrel (to shred, stack several leaves, roll and cut them "chiffonade"). Toss together the carrots, sorrel, bread crumbs and HALF of the cheese. Place in a gratin or shallow baking dish, sprinkle the rest of the cheese over the top. Place in a 300 degree (F) oven and bake for 30 minutes. Serves two, this is very good with spring lamb, pork medallions, or whatever your fancy.

I have ordered from some of the vendors listed in the other posts. Here are some more with which I am familiar. Bocajava roasts to order the coffees you select after you place your order. I have found their coffees and service superior. I have ordered gifts for coffee enthusiasts who subsequently joined their club. Another vendor from whom I have ordered is Zoka Coffee in Seattle. I ordered a batch of the Panama La Torcaza as a Christmas gift for a friend, after reading a mention of it in a magazine. I had never heard of this coffee before but was blown away by the flavor - she prepared it in a French press. My first experience with this vendor was with their tea, having received a gift ordered from them by one of my relatives who visited their store in Seattle. I am always suspicious of teas sold in coffee shops, however this one was excellent, without a hint of contamination by the aggressive coffee flavors. I have also ordered from Hunter Bay1 in Montana, another vendor that roasts to order. I haven't ordered from Carrabassett myself, but it is recommended by a friend who orders raw green beans for home roasting. Call them because the supply changes fairly often.

I just got some information from my friend Daniel who directed me to this web page. He had this machine for evaluation for a couple of months last summer and says that for the price, it is far better than others (of comparable price) and he feels it is a great value. He also corrected me about an earlier post. His machine is a La Marzocco but it requires a 220 v line (his is plugged into a special receptical where he used to have an electric stove) and it is also plumbed in. He bought it in Italy when he was visiting relatives a few years ago. I guess it is considered the "Rolls-Royce" of espresso machines, but I doubt I could ever learn to operate it correctly.

Just for myself I use the BonJour Primo Latte which whips the hot milk (heated in microwave) just dandy. Primo Latte at AmazonThe Aerolatte is exactly the samebut was more expensive, with the stand and I didn't like the stand. Although they have a different one now. For serving several people, I have a Froth au Lait(actually the one I have is the Froth 'n Sauce) which works beautifully to both heat and froth milk (and it WILL froth half & half). The Saeco I have also froths automatically - the milk is put into a separate container that is attached to the machine with a siphon tube and draws it up and dispenses it into the coffee mug or whatever. I also have a very old gadget called a "Whip-It" that also froths milk, hot or cold, and if you can find one of these "vintage" mayonnaise makers, it works a treat. a video that demonstrates the Froth au Lait is at this web site.

With "all-in-one" devices and especially with high end "built-in's" one can not assume that there's a correlation between drink quality and price. I can make better espresso with a $200 machine and a $100 grinder and better cpffee with a $3 plastic filter cone and $20 grinder relative to what a shiny new Miele can produce. The anectdotal evidence I have from end users implies that Saeco and Jura superautomatic machines produce comparable results but that Jura might be more reliable. ← The reason I chose the Saeco over the Jura was simply the ability to have it plumbed into the water line. At that time, the only others that were available were commercial units that were much more complicated to operate. plumbed-in "coffee bars" This was a replacement for a truly ancient Gaggia that leaked steam and water and was very fussy to use - unless the portafilter was in just the right position, one would be surprised with a burst of steam, frightening sounds and the ejection of bubbles of coffee laden hot water. It also weighed a great deal and was very difficult to move. I have quite a few vintage and antique coffee makers of various kinds but never felt the need to collect espresso machines. Daniel has an impressive collection of antique espresso machines, including a huge copper and brass La Pavoni, early Gaggias, and several others with names I can't recall. The one he currently uses most is possibly a commercial machine and I can't recall the name, Mozzoco or Mazocco, as well as an Expobar and a Pasquini. He doesn't have a superautomatic machine because he says he doesn't need one, however he does say that for people who want a "plug and play" machine that does not have a steep learing curve, they are fine. If one is a strict traditionalist and has an extremely refined taste then the traditional machines would be best but it takes practice to get a "perfect" shot. He says it took him ten years of practice to draw a shot that pleased his grandfather. On the other hand, his father would drink anything that even remotely resembled coffee. He also says that over the years he has spent enough on coffee/espresso machines and equipment to buy a Rolls..... He thinks the money has been well spent!

Wow! You really have sharp eyes......... I missed that completely.

I have a couple of the acrilic or plastic ones but neither will hold the oversized cookbooks and having them tip over, often causing a spill of something, is really annoying. I found this enameled cast-iron book holder at Linens 'N Things and I bought a sheet of acrilic made for picture frames at Michael's. It works fine even for very large books. This is one that is wider and taller than most but the holder will hold much thicker books, even the "Beautiful" cookbooks, which are extremely large. This site has several types of cookbook holders.

I think the dings add individuality and character to the tagines. Mine are all obviously hand made, no machine-made, cookie-cutter pots can ever give the same effect.

Are you referring to the refrigerated drawers? They are fantastic. Several people I know have the Sub-Z - I also had them but had a little problem, not with the appliance itself but with the area in which they were placed and now they are in my garage awaiting some shifting of cabinets in the kitchen. Another friend has the KitchenAid and is happy with them. I have a lot of difficulty bending and stooping - totally impossible to squat or kneel because of my knees, so the undercounter fridge in the patio is coming out and I plan on putting in two of the U-line units, one with two fridge drawers and one with a freezer drawer and an icemaker. Refrigerator drawers. I like the clean lines and the price is fair. I had an old U-line icemaker that worked beautifully for 22 years through 3 moves so I feel the maker is reliable.

I posted earlier in this thread about the Saeco that I have and never use for myself. I got it for parties and because many of my friends are coffee afficianados and can tell the difference between a peaberry and whatever, by a taste. I am not that much of a coffee drinker, I often prefer tea and actually drank coffee very seldom prior to getting a Senseo a couple of years ago, sent to me by a friend who tests and writes articles about various appliances, is given one of more of the appliances and disposes of them when he is finished, giving them away to people like me. I tried the coffee and I like it - the dark roast, the others not so much. Now, as far as the Saeco is concerned, I know that even the diehard enthusiasts, who are really picky about their espresso, tell me that it produces a pretty good shot. Those that prefer the extras, cappuchino and etc., like it too. I have been gone for a few days and ran into one of these friends (at Disneyland, of all places) and asked how he thinks it compares to my ancient Gaggia (circa 1979) and he said there is no comparison, the Saeco is greatly superior. However, he also said that what one puts into it determines the outcome. Crap begats crap, in his inimitable words! The last time they visited, he brought a Bolivian cayama?? coffee and a Kona thunder mountain coffee. 1/4 pound each, one dark roast and one medium dark. Frankly, I couldn't tell the difference but that is just me. He said he had seen (and tasted) the Miele demonstrated but felt the quality of the beans must have been off because he felt it was less than it should have been considering the cost. He said he would advise anyone to get a demonstration of the machine, with several different types of coffee before spending that much money. Before he retired, he owned a place called the Fox and Bean, in Anaheim Hills and was extremely fussy about the quality of product. Prior to that he was a coffee broker for many years. After he sold, I think the place was out of business within a year. He likes the Pasquini best but says it is not for the novice. He says the Saeco or Jura would be his next choice and a toss-up between them. That's all I have from the notes I took, or at least the ones I can read. His last remark was that Miele makes terrific ovens and dishwashers but the Germans still have some things to learn about espresso.

Perhaps cutting the potatoes in half would solve the problem? I have a rotary cutter that cuts sweet potatoes (or whatever) into long skinny strands and it will not hold one of the large, long, sweet potatoes so I always have to cut them in half, crosswise. For French fries on the mandoline, I cut them in half or for the really large ones, in quarters, so they will fit on the mandoline. The trick to crisp sweet potato fries is some preparation. Cut the fries and put them straight into very cold SALTED water - figure a teaspoon for each quart of water (a rounded teaspoon if using kosher salt). Soak them for 30 minutes, drain and wrap in a towel or in several thicknesses of paper towels, you want them as dry as possible. Your fat must be at least 375 degrees F. Place fries in the fryer basket, no more than 3 inches deep. Lower into oil and time - cook for 3 minutes, drain on brown paper bags, allow to cool completely. Bring oil temp up to 385 degrees F. Place pre-cooked fries in basket, same as before, not too deep. Lower into fat and fry until they turn slightly brownish at the edges. Again, drain on brown paper bags. If you drain them on paper towels they will get soggy but the brown paper will absorb the fat without gathering moisture from the air.

Here is a different style wok ring. However you can also go to a metal shop - take the wok along - and have one made of iron that has just 3 legs so it will rest steady on the cooktop. It is just a ring with 3 legs welded onto the bottom of the ring and they will make it at the height you want so the wok is at the correct height from the burner. It would look similar to this one made for the DCS range only with three legs instead of 4, but you can have 4 legs if you want.

I have one of the superautomatic machines that is plumbed into the bar in the family room. I can't get a photo of it right now because there are 80-some boxes of books, files and stuff stacked in front of the bar along with my housekeeper's stationary bike and five cases of champagne I am storing for a neighbor. The machine was installed a couple of years ago, I think it is a Saeco. The plumber had to put a pressure reduction valve on the water line. It also has a separate container for milk to froth it automatically. I haven't used it much myself, but it has been used quite a bit at parties. I found it, or one like it, except for the color. Mine is all stainless with some black bits here and there and the milk container is black. I paid more than the price listed here. Saeco machine It makes regular coffee too, as I recall. The enthusiasts bring their own beans.

One stroke to cut a somewhat elderly apple in half. And it will shave slices thin enough to see through. Ted said any of his blades would take an edge that would shave a peach!