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  1. I find that I have trouble finishing a loaf of bread before it spoils. I was thinking that maybe I could cook half a recipe and freeze the other half. Is there such a thing as a half loaf pan? TIA, Dan
  2. I noticed a new show on Create called Kitchen Queens. I tuned in a couple of episodes which I thought were OK. I was really struck by how much it reminded me of the Great Chefs series. Anyone else watch these? What do you think?
  3. I've ordered seafood from Pure Food Fish Market in Seattle. No issues having it delivered to MA. It always arrives cold and fresh. For meat I usually stick to Lobel's and sometimes D'Artagnan
  4. I didn't read the entire topic but have you checked to see if your bowl is adjusted properly? Kitchenaid adjustment
  5. I like to look at the presentations in Art Culinaire. The photography is great, the style is "current", and it makes me hungry.
  6. dans

    Online Nuts?

    Ditto. I use SLF for all my nut needs. Some dried fruits, too. I got some dates one year so my MIL could make date nut bread. She said they were too good and to next time, get them from the grocery store.
  7. I've dealt with that plantation in Carolina for a while now. They happily take you order and quickly ship the product. However, the last shipment arrived destroyed and the plantation has been on radio silence ever time I have tried to contact them. Their phones go to voice mail. Email and web contacts go to the bit bucket. I've been wondering about other sources for rice. I see that Anson Mills Is pretty highly regarded. Geechee boys I just heard about. What other places have you dealt with and would you deal with them again? Thanks
  8. dans

    Frozen Pizza

    The pizza shop that I grew up on will indulge me by partially cooking and not cutting multiple pizzas. I take them home, wrap them well and pop them in the freezer. When I'm in the mood, I can cook them the rest of the way without worrying about overcooking.
  9. I've been using Shiso Soy for a while now. They are offering 25% off you order using the code EZAS
  10. Chilean Sea Bass is another name for Patagonian Tooth Fish. Escolar is sometimes called Butterfish or "White Tuna" and has been associated with some health issues in some people.
  11. My late wife's family has a branch outside of Seattle. We went out for a wedding and stopped at Pure Food Fish Market before jumping on the ferry. We picked up a whole salmon cut into steaks. When we got there, I removed the bones and tied them into rounds. I grilled them that night and people were saving the leftovers for lunch the next day. I've since ordered from them a couple of times. Excellent quality, fast delivery, but don't ask the price. As for supporting local. We have a farm stand nearby that has a seafood vendor (and others) come in on Saturday. Every time
  12. For you sous vide corned beefers, how do you cook the vegetables (potatoes, carrots, cabbage, etc.)? Inquiring minds want to know.
  13. I had an interesting hot sauce on a recent cruise to Mexico and Central America. We had gone to a market and had an assortment of tacos for lunch. There was three hot sauces on the table two of which were habanero based. One I liked much better than the other. When I asked about them, I was told that the one I liked a just habanero with the assumption that the other had more ingredients. I can't imagine there was only habanero peppers in there. I wish I had done more research and tried to find a source for the sauce but I suspect that it was made in-house.
  14. I typically use a sliced deli cheese. American or cheddar. Oh, and it has to be a dog with some pork in it. All beef host dogs just don't do it for me.
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