tim

Hi, We have owned microwave/convection ovens for about 27 years. I agree with you enthusiasm for the ovens. We purchased our second oven two years ago and were a little dismayed at the choices that were available. There are many micro-convections with small square ovens having plastic walls. We had no interest. There are also options for three way ovens such as advantium or trivection.. We don't want to combo nuke our food. Fortunately Sharp makes some very nice Microwave/Convection ovens with WIDE oven cavities. These come in 24" widths and 30" widths. The oven we purchased was a Dacor model which is manufactured by Sharp. It is an excellent performer. Tim

So, who is Judy?

Hi, In NYC you have to add JB Prince, Bridge Kitcheware and Zabars to the list. I don't consider W-S (Wellborn Senora's) to be in the same class as Sur La Table. They have about 80% fewer products to sell. Tim

Mike, I think that is costs $250 for a restaurant to apply for consideration. Tim

Casey, Many of us love Nigella for her over-sized.... I can't continue, it is just too easy! Tim

Dave, That looks like a really great solution for cold smoking. I adapted a Jacques Pepin cold smoking concept using a flower pot with an electric charcoal starter that is filled with wood chips to generate smoke. This is sealed with aluminum foil and aluminum tape. A vent carries the smoke to a plastic garbage can. The seams are sealed with aluminum tape. The total cost is under $50. The picture shows the smoker being set up. Smoke is applied by plugging in the electric starter for 10 minutes once every hour. A full flower pot is good for two or three smoke sessions. The temperature in the garbage can does not rise more than 15 degrees above the ambient temperature. I have learned that you cannot cold smoke salmon when the outside temperature is above 85 degrees - the salmon cooks. Tim

Hi, A drier Ginger Beer is the perfect deglazing liquid for pork. It is also fun to flame with black rum, squirt some lime for acidity and finish with hot sherry peppers. All of the leftovers belong in a highball glass with some ice. Tim

Welcome to eGullet and the wonderful world of limoncello, mrRed! You're not diluting the solution with the extra vodka. You're bringing it back up to proof or strength to taste after diluting it with simple syrup. Limoncello isn't just lemon flavored vodka. It's a liqueur that incorporates a significant amount of sugar (in the form of simple syrup) for sweetness and viscosity. ← So Since I have two 750ml bottles of limoncello brewing, I should just be able to combine the both, add the syrup and have a particularly strong batch? If need be, I could than ease the flavor back with more vodka / syrup solution to taste to bring it back down should I want it that way, or if the stronger flavor is something I like, than just not worry about adding further non-lemon-infused vodka/syrup solution. ← Mr. Red, You will start by adding the simple syrup (diluting the mix) to add the appropriate amount of sweetness. You will then add enough vodka to bring the mix to about 60 proof. Your lemoncello may be stored in your freezer at this proof level. If you have used 100 proof vodka, you want to use about three ounces of infused vodka or plain vodka for every two ounces of simple syrup to achieve the desired 60 proof limoncello. The specific amount of simple syrup in your finished product depends on the strength of your simple syrup and the sweetness you desire. To prepare one (25 ounce) bottle of limoncello take 15 ounces of the infused vodka and add 10 ounces (15 X 2/3 = 10) of simple syrup. If the sweetness level is appropriate, you have finished making one bottle of 60 proof limoncello. If you need more sweetness (and this is likely) add three additional ounces of infused vodka (or plain vodka) and two additional ounces of simple syrup. Repeat this process until you have your desired level of sweetness. You can substitute plain vodka for the lemon infused vodka depending on the amount of lemon you want to taste in the final mix. If you use plain vodka, you may get away with using less simple syrup. Keep track of your additions and you will have the formula for your second batch. Note: If you used 80 proof vodka for your infusion, you will need 4 ounces of infused vodka or plain vodka for every ounce of simple syrup. Good luck, Tim

Hi, I like the Jamaican ginger beers like D&G. Barret's Bermudian ginger beer is also good if made from sugar. The corn syrup sweetened Barret's is not very good. Tim

Hi, I really like the incomparable flavor of beef brisket. It seems to work better in a processor than in a grinder. I also prefer to find a cut with the fat cap, which I freeze and process in advance of the meat. If you have lean cut you have to be careful not to cook beyond medium rare. Tim

Hi, I have a friend who owns the Fisher & Paykel dish drawers and love the double drawer concept. She loves that when one of the drawers is being repaired (often!) the other is available to clean her dishes. Consumer Reports surveys shows the Fisher & Paykel (They make all the double drawer washer sold under many labels) dishwasher are THE MOST REPAIR PRONE BRAND IN THE INDUSTRY. They are repaired over 2 1/2 times the average for other brands. Tim

Ah ... understood. It's a nice factory edge, then, and I'd love to learn how to hone it even finer. I'd take a class on knife maintenance if I could find one around here. ← Chappie, There is a kinfe maintenance course around here. eGullet Knife Maintenance Course Tim

Hi, I will second the Lula recommendation and add Cafe Matou to the list. Tim

Jeff, Shoulder chops are best cooked by searing on both sides followed by a short braise. Season and sear for 5 minutes a side. You may use aromatics, herbs, seasoning and braising liquids of your choice. They only need about 20 minutes of braising. Tim ps: I really like to use herbs, apples and ginger beer for the braise. You can reduce the braising liquid to a nice pan sauce.

Hi, The current issue of Cook's Illustrated has an article and tasting of Parmigiano-Reggiano and supermarket parmesan. They explain the Italian process and differences in US production methods. The article makes it clear why the Italian cheese is superior. It is also clear that Steve and Sam know their stuff. Cook's Illustrated preferred the regular Parmigiano-Regiano and the Vacche Rosse P-R that they purchased from iGourmet.com Tim

Hi, Actually a good deal from Saveur is 3 years for $12. That's what I paid. NEGOTIATE! Tim

Dan, You might want to look at the following website with your butcher to select how you want your pig butchered. Porcine Myology Tim

Hi, The Red Lobster in Springfield, IL just posted the worst restaurant inspection rating of the week. Six Critical Violations and Six Non-Critical Violations I assume that it will be extra clean for the next week or two.... Tim

Jean, Here are some more ideas for NYC: Grand Central Terminal Food Market: (Park Ave and 42nd) The food mall includes Penzey's Spices, Murray's Cheese, two sausage stores and others. It is worth the trip. Murray's Cheese: (257 Bleeker @ 6th) The Village home of Murray's has a wonderful cheese selection. Di Palo's: (260 Grand @ Mott) Great Italian cheese and sausage market in SOHO. Despana: (Broome St. at Lafayette) Spanish gourmet foods includes Iberico ham, cheeses and sausages. Jefferson Market: (460 6th Ave @ 11th St.) This grocery store will order you a black footed chicken and also sells caul fat. There is a Citarella next door. Have fun. Tim

Hi, There are many varieties of watermelon and some of the very best are newer seedless varieties. You have to ask your farmer for guidance. The Sugar Baby is round and very dark and wonderfully sweet. Tim

Hi, Her are the results of Sauce Magazines readers choice poll. St. Louis Restaurants St. Louis is known for Italian food but has the worst pizza in the USA. Tony's serves wonderful wines, obsequious service and mediocre food at high prices. The best Italian restaurant is Tattoria Marcella. Tim

Hi, Does no one else really love the Russian tomatoes. Tim

Hi, Tia Po is a tiny Basque tapas bar on 10th Ave just north of 22nd St. Nice wines by the glass, smaller inexpensive plates. The specials are usually the best bet. All of the food is wonderful. No reservations, but you can usually find a place at the bar. Tim

Hi, We spray the husked ears with olive oil and turn them every 3 minutes till they are evenly caramelized. This can be done over charcoal, gas or under an electric broiler. We also strip the kernels before serving with butter. Tim

Hi, Jefferson Market will order in black footed chicken and they carry caul fat. Tim