tim

Daniel, World Cuisine is the former importer of DeBuyer. They are now importing comparable cookware from China. Here is a Canadian source. Good luck, Tim

Kleatius, There are a number of options in tri-ply cookware that are much less expensive than All-Clad. (The Viking is much more expensive.) You should look at the fully clad cookware offered by the following lines: Gourmet Standard Tri-Ply, Calphalon Tri-Ply Stainless, Cuisinart Multiclad Pro Stainless, LeCreuset Stainless. You might also run to your local Sear's store. They may have the Kenmore 8 pc. Stainless Tri-Ply set at an incredibly low price. This set is not currently available on line. There are other options, but these sets are well made and have pouring lips. Good luck, Tim Tim

Hi, Sam is correct. There are problems with disc bottomed frypans with any cooktop. On a gas burner: The food over the disc receives even heat. If you have a small frypan and a large burner, the food just outside the edge of the burner is exposed to very high heat. On an electric cooktop: The food over the disc receives even heat. The food outside of the disc receives very little heat. Tim

Denise, I have seen this cookware and it is well designed with nice pouring lips and oversized pouring handles. Unfortunately the skillet is poorly shaped and the selection is very limited with saucepans only up to 3 quarts. Tim

Steve, Bovine Myology has a picture of a bone in strip loin that can be rotated. Bone-In Strip Loin Tim

Hi, I also have excellent luck with NY strip roast, usually using the same method that I use for a rib roast. Sear on all sides and finish at a very low temperature to your desired temperature. This works in an oven or in a kettle with lump charcoal. With lump charcoal, I use a fire brick dam (a homemade Smokinator) with the lump against the kettle wall. This provides high heat for the sear on both sides. The roast then goes onto the cool side of the grill. I place some wood and a water pan on top of the coals to moderates heat, provide smoke and humidity. It is easy to hold the temp to below 275 in the kettle. A probe alerts me when the temp gets to 115 degrees. Pay attention to the temp of the cooking chamber and the temp of the meat and you cannot miss. Tim

Mark, Consumer Reports rated ranges in their February, 2008 issue. You can read the whole article at your local library. They gave top ratings to the following models, both within your price range: Electric: Kenmore 9641[2] GE JBP81SL[sS] Gas: Kenmore 7136[2] Jebnire 7138[2] Near the bottom of the ratings were two Viking models costing $4,000. Good luck, Tim

Hi, My wife and I have auctioned a number of dinners for groups of 8 to 12 guests. We make it clear that the quality of the dinner will be commensurate to the bid for the meal. These types of events require a group of engaged bidders who know the meal providers and are willing to participate. We have also participated in a number of progressive dinners for charity. Appetizers, main courses and desserts at three homes. These require more logistics. The most successful event was a group of 15 dinners on the same evening for 8 participants at each dinner. The participants all met at a pre-dinner cocktail party to bid for their dinners in advance. Each dinner was a different style, fine dining, cowboy barbecue, Italian pasta, bratwurst, chile, vegetarian, etc. The host had no idea who was coming to dinner. There was also a dessert party for everyone at a restaurant at the close of the evening. This last event was incredibly fun and raised an incredible amount of money. Every event is BYOB and designated drivers are required. I hope this gives you some ideas. Tim

Hi, Apparently, Whole Foods accepts the practice of peeling off sections of bok choy if you want to reduce the cost of your purchase. I can't wait to try this at Whole Foods. I can't wait to see the reaction of my check out yuppie! Tim

Bob, I am assuming that you personally sharpened your treasure. It is beautiful. Tell us about the steel. Tim

Kit, If you are looking at fully clad stainless pans, check out the Calphalon Tri-ply pans, LeCreuset tri-ply pans, Henckels pans, Cuisinart Multi-Clad pans, Anolon Advanced Clad, or Gourmet Standard tri-ply pans. Tim

Annabelle, You should make some of the syrup into maple sugar. I would talk to your brother-in-law about storage. I remember that syrup can pick up an off taste from a plastic jug. Bringing the syrup to a boil and skimming any foam shouldl restore the flavor. We should all have to suffer with such problems. Tim

Bob, A suggestion. Buy an extra thick, nicely marbled Certified Angus Beef strip steak for about $12 per pound. This is just like the steaks that DeBragga sells for $32 per pound. You may then dry age the steak at home for two weeks or more, just like DeBragga. You will probably lose about 10% of the weight, raising your cost to about $13.50 per pound. Trim off the black waste and carefully sear your steak; dry aging makes them easy to over-sear and over-cook. Now, you will know if you have a taste for an expensive steak at a fraction of the cost. Or, you could buy one of those grade 10 Kobe steaks.... Tim

Steve, It appears that they are aging the whole strip for 28 days before cutting into 12 ounce portions.. That would explain the color. The "Certified Angus Beef Brand" has their own quality specifications using murky marketing jargon. Strip steaks currently cost between $9 per pound on sale to $12 per pound. I don't mind aging at home for this price. We have two local source for the "CAB" products. One always has well marbled steaks and the other always has poorly marbled steaks. That confuses me. Tim

Prawn, If you go to a hardware store you can purchase a hacksaw frame and a bi-metal blade that is suitable for bone. Their may be a selection of frames with different sizes and levels of sturdiness. Each blade will have a list of uses and you will see one that is suitable for bone. These are usually bi-metal and the easiest sawing will be with the blade having the fewest teeth per centimeter. The blades are very inexpensive. Good luck with your piggie. Leave those ribs as long as possible for the best eating and really great presentation. Tim

Chris, Bradley has a forum on their website which shows a number of cold smoking setups. Most users separate their smoke generator and use a vent pipe to carry smoke (cold smoke) into the Bradley box with the food. Bradley Forum on Cold Smoking Tim

Kleatius, You are better off roasting a chicken in a low sided pan with a rack. I use an 11" carbon steel paella pan or a 10" skillet. I use a heavy curved rack to hold the chickens, beginning breast down. These pans are also perfect for making a pan sauce when the chicken is finished. Carbon Steel Paella Tim

Hi, We're looking for BBQ ribs, pulled pork, brisket, chicken and the sides.... Anywhere in Philadelphia to the main line. Thanks, Tim

Chris, could you be thinking of Breville???? Tim

Hi, If you want a casual and fun day, New Glarus, a small touristy but fun village is about 30 mile south of Madison. Great swiss food, beer and a wonderful bakery. The New Glarus Hotel serves kalberwurst, roesti, swiss onion soup and other wonderful food in an appropriate setting. And, polka dancing in the evenings. The local sausage maker and bakery are worth the trip. New Glarus Certainly not cutting edge gourmet, but really fun.... Tim

Thank you, We are considering Patou or Bistro St. Tropez, sister restaurants run by Patrice Rames. We have not received responses to phone calls or email. Any thoughts on this? Tim

Toliver, there should be a special place in Dante's Inferno for their creators. ← Hi, One of the nightmares in my past was an important business lunch in our exclusive and stuffy corporate dining room. They served salmon salad with the salmon cut from the can, WITH THE RINGS FROM THE CAN CAREFULLY PLACED ON TOP. It was an embarrassing horror. In fairness, our kitchen had to come up with this dish at the last second to replace the pork chops being served to our kosher observing customer. The cigar box after lunch sealed the deal.... Tim

Hi, I didn't find the "old" Compari untill I went to an "old" liquor store. It was nice that they also had the "old" Compari price of $25 for a LITER. Nice! Tim

We are looking for ideas and recommendations for a party for 50 - 60: 1. Small chef-owned restaurant featuring fresh local food with a changing menu. We will want moderate pricing, up to $50/cover plus drinks. (Small plates preferred.) A private dining room is not required Maybe a French bistro. Derek's seems a good possibility. or 2. A fun experience for a really casual party. A Philly cheesesteak malt shop or bakery/bistro. or 3. A private chef with a facility. Thank you for your ideas, Tim

Hi, The reduced stock was the problem with the salt. Do not add salt to stock and you can eliminate this problem. Cream is wonderful for a sauce, when appropriate. Milk just does not have the flavor or fat needed. Taste your sauce as it is being developed and you can compensate as needed. If you have to dilute with water due to excess salt, you may thicken with arrowroot. Tim