tim

Hi, The suggestion of bakeries on the Hill is excellent. On the hill, you should also visit DiGregorio's Italian Grocery and Volpe Sausage. Harvest is located in Richmond Heights (just west of the city) on Big Bend just south of Hwy 64/40. It can get noisy but the food is excellent. Global Foods is located in downtown Kirkwood, a close-in suburb. This is one of the best international supermarkets in the midwest. It is worth a trip. Other restaurants worth a look include Balaban's, Pomme, Bar Italia and Arthur Clay's. Tim

By whom? Any Italian food I had in St Louis (even going to the Hill) was pretty mediocre. ← Hi, Sadly, I was quoted making a statement that I cannot defend without wincing. It is true that St. Louis is KNOWN FOR ITALIAN FOOD! The restaurants on the Hill are famous for serving red gravy with dried out heavily breaded overcooked veal. Then there is ravioli, served dried, breaded and deep fat fried. Finally, pizza with Provel, a combo of mozz, provelone and CHEDDAR. Pizza with Cheddar! Nevertheless, Trattoria Marcella (Not on the Hill!) is wonderful!!! If you have not been, don't criticize. The elegant Italian, special occasion restaurant is Tony's. For reasons that escape me, Tony's is the most revered restuarant in the city. They do serve wonderful Italian wines. Their food is not wonderful - the demi-glace was corn starch thickened. The one word that embodies the restaurant is "OBSEQUIOUS". The tuxedo clad waiter moves your wine glass 2 inches back to the proper position EVERY TIME you take a sip and then refills the glass. EVERY TIME you set your butter knife down, it gets moved back to its proper position. (I was truly afraid to take a leak!) The doorman at the exit wishes you a good evening, BY NAME! Yes, St. Louis is known for Italian food, terrible, good and mediocre. Tim PS: Ted Drewe's Frozen Custard stand at 626 Chippewa may be the best custard stand in Missouri. The CONCRETE'S are wonderful.

Shal, All of these answers are spot on.... Cook thick RIB chops like a thick steak. Sear and roast to an internal temp of 135 to 150. There are a few options: You may sear and then braise for a few minutes, again to an internal temp of 135 to 150. You can also sear on the hottest part of your grill and roast on a cooler section with a pan (or foil) loosely covering the chops to retain moisture. The basic rules are: 1. Never buy enhanced chops - Saline solutions are better in breasts. 2. Never buy previously frozen chops. If they are, brine. 3. Buy chops at least one inch thick. 4. Rib chops have more fat than loin chops - better flavor. 5. A rib chop with an extra long rib is the ultimate. 6. Season, Sear and roast/braise to 135 to 150. 7. Let rest for 10 minutes so the internal temp and liquid can equalize. 8. Make a pan sauce. Good luck, Tim

Nathan, You should take a look at the Readers Choice awards from Sauce Magazine. Sauce Magazine Reader's Choice Awards St. Louis is known for Italian food and Trattoria Marcella is wonderful. Tim

Hi, I appreciate your thoughts and advice. My only concern was themal shock and having made a really nice loaf of bread, I am no longer concerned. Yes, I placed the baker in the oven before heating to 450 degrees. Picture of my No-Knead Batard FYI, the baker is made by Sassafras and is called a Superstone. I assume that it is stoneware, fired at a higher temperature than the Romertopf. Tim

Eggplant, My favorite is Rosa Bianco sliced thick, salted, drained and then pressed to a cardboard consistancy. Then slather on a garlic, balsamic, EVOO paste with a 1:2:3 parts ratio. Finally, broil about 8 minutes on a side to a nice brown color. (Complements of Cook's Illustrated) We also roast small whole eggplant at very high heat until soft. Split in half at the table and drizzle with EVOO and good salt. Then there is baba ganouj! Wonderful flavors! Tim

Paul, Murray's also has a shop in Grand Central Station in the food court. Very nice selection and excellent people. Artisanal also has a limited selection of cheese. Tim

Tim, Did you preheat the Baker? I have one and just hadn't gotten around to trying it yet, but your results look wonderful! Betty ← Betty, Yes, I placed the baking stone top and bottom (separated) in the oven when I pre-heated to 450 degrees. I was a little concerned about thermal shock but there is no problem. It may help to pick out your covered baker in person. When I bought mine, it took three sets to find a top that really fit the bottom. Tim

Hi, I found the perfect thing for no-knead batards! It is Sassafras' Superstone Covered Baker and it makes for a nice batard shape. French Bread Baker I reduced the original recipe to 60% by weight to properly fit the baker. After the 18 hour rise I had some difficulty in shaping the dough to fit the baker. The next time, I will us a long, narrow dish for the original rise. I also reduced the baking time to 35 minutes. The results are very nice with the perfect shape for a dinner. Picture of No-Knead Batard I think I will slash two diagonal tears on the next loaf and raise the temp for a darker crust. Tim

Hi, My favorite restaurant opened a new bistro and we were excited to try their food and wine. They had installed a brand new wooden wine preserver and were serving many nice wines by the glass. The waitress asked if we wanted anything to drink and I asked, "what's in the Cruvenet." She explained that they were out of Cruvinet but they had some Chardonnay. Tim

Dave Hatfield had the following excellent recommendations. "Wine. My personal preference is for a really good Cahors. Its strong enought to stand up. Corbieres or a Bergerac come next. The Bordeaux & Burgandies are wasted when drunk with a dish as strongly flovoured as this; in my opinion anyway." Tim

The Jeff Varasano link is wonderful.... Talk about commitment to good pizza. Jeff looks like he has some nice eyebrows. That must be taken before he opens up that oven on the self-cleaning mode. Tim

Hi, We use Sadaf's Pomegranage paste. It is also excellent for salad dressings, pan sauces (duck breast or pork), citrus, fruit, ice cream sauce or for kicking up drinks. Sadaf Pomegranate Paste Tim

Hi, Some of us cheapskates apply mineral oil with our hands. That way, the oil goes on the cutting board and almost none is left in a rag. Tim

MG, TEC Infra-Red Grills includes one commercial model that is available in one burner to four burner configuration. While not designed specifically for portability, it is small enough for transport. And, it heats like crazy. TEC Searmaster II Tim

Hi, This quiz seems to be skewed like Charlie the Tuna.... I thought that the best way to judge a supertaster was to eat a hot pepper. If you can, you are definitely not a supertaster. Tim

Cooks Illustrated said "Not recommended", "Thin and vinegary," "metallic," and "chickeny." Tim

Is this possibly a commercial endorsement for Wang's Banana Bunker? Tim

Actually, you will want to purchase fire brick splits which are available at almost any decent brick yard. The splits are something like 3" X 6" X1" thick and cost maybe $1.50 each. You can build a bed of the firebricks and even put up walls, like the "Hearthstone" that costs almost $200. Tim

Hi, I would like to make the no-knead bread in a traditional batard shape. Sassafras makes a "Superstone Clay French Bread Baker" that is covered and has the right size and shape. (14 1/2"L x 5"W x 2 1/2"H.) Pictue of French Bread Clay Baker The instructions for the Baker state that it is oven/microwave safe and freeze proof. It also specifies that 'care should be taken fo avoid thermal shock of hot to cold or cold to hot. I emailed the company, asking if 4 cups of room temp dough would crack a baker heated to 450 degrees. They have not responded. Does anyone have experience with this type of clay baker? Does anyone have thoughts about no-knead bread in a clay baker without pre-heating? Thanks for your thoughts. Tim

Hi, In my experience, a good Italian grocery store will offer creamy fresh ricotta. I always assumed that this ricotta had more butterfat, no preservatives and was very fresh. Commercial ricotta is always gritty. Tim

Hi, New Glarus is located about 30 (county highway) miles south of Madison. It is a small Swiss community with wonderful bakeries and sausage makers. The New Glarus Hotel in the center of town has inexpensive food (it used to be excellent) including kalberwurst, roesti, Swiss onion soup and a four filet special. You can dance to old fashioned polka music in the main room. The local wives dance with each other while their men drink Augspurger Dark in the GlarnerStube. Lots of fun. Tim

Hi, The two magazines actually rated different olive oils, both labeled DaVinci. Tim

turkey legs has got to be Tom Jones having food sex with Mrs Waters ← Insomniac, You are perfect - EXCEPT they shared more then mere food sex... and later... poor Tom wrongly assumed that Mrs. Waters was his Mother! Tim