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

Not sure, is it Five Easy Pieces after the tomato omelette bit? ← Actually the chicken salad was not served but, held "between your knees!" A new oldie: Unforgetable turkey legs (or some large roasted bone, it doesn't matter), lasciviously consumed, open mouth and lots of tongue with "Momma"! Tim

Reef, It would also be appropriate to fry it with a beer batter. Serve with brandy whatever! Tim

Hi, I think that you can stick your original Saran in the freezer for awhile. When removed, it can be easily unrolled. Saran really messed up with its customers. First, cheaper wrap in a red box; they finally switched to a blue box. Then, that god awful cutter instead of the metal serrated finger cutting edge; they returned to the old edge. Call that 800 number and you always get a free coupon and the claim that 'none of our other customers have complained. Yeah, and pigs can fly! Tim

Hi, A few years ago I saw an internet listing for a line of cookware that used spot welded handles. The listing included an inflated list of the particular benefits of their cookware including the statement that the spot welded handles eliminate those pesky rivets dropping into your food. I wonder how Demeyere manages to weld with their multi-ply construction. Tim