foolcontrol

I would have to agree with =Mark. Just put it in your food. There are several different types of salt. The main thing is that you do not want to use iodized salt. Salts come in a few different grades and price ranges. If I were going to just eat salt by itself, I would use Fleur De Sel. It rings in at about $14 a cup. Believe it or not, I do know some high end restaurants that do use the Fleur De Sel. Sea salt is also very good. I prefer Kosher salt because I like the larger flake. It makes it easier to grab a pinch without it dropping everywhere. I have also read that regular, kosher and sea salt all have different strengths. I think Alton Brown talks about it in one of his books. Each salt does taste slightly different. One thing that do have in common is that they all taste pretty salty. If you can not taste the difference between a creme anglaise made with a wooden spoon as opposed to a rubber spatula, you will probably not be able to taste the difference between regular, kosher or sea salt in your food. You should be more concerned with the level of salt. Does it need salt? Is it too salty? Is it just right?

Los Barrios Mexican Restaurant

I have a question regarding the hanging pig getting the eyes removed. Is that a great dane hanging to the right of it?

It looks like the wife broke down and let you put him in the tub. I bet the kids had a blast. I am sure they are telling all of their friends about it at school.

You can make Panna Cotta with fat free half and half and splenda. That makes it no fat and almost no carbs. You can then garnish with a sprig of mint, raspberries and raspberry coulis. I have never tried a Panna Cotta Brulee but it may be worth a shot. The one concern I have is weither or not it would melt the gelatin in the panna cotta. I have had Fois Gras Brulee that was absolutely fantastic. Just take a slice of Fois Gras and burn some sugar on top. It is really good.

I don't have a good recipe right off the top of my head. The "Best Recipe" by Cooks Illustrated has a well tested recipe. I think the key and what may sound like the most intimidating part is burning the sugar on top. You should not be afraid of this. It is very fun. Make sure to use a propane torch. I use the kind you buy in the plumbing department at Walmart. The small ones that you buy at the kitchen stores does not hold enough gas and cost quite a bit more. I have used both types and prefer the plumbing torch. I have also used the broiler (no recommended). I usually use ramekins. Here is the deal. Sugar and burn one of the custards. If you overburn the sugar, scrape it off and try it again. It just takes a few attempts to get the process down. It does not take long to burn the sugar.

Chilltown Melts I also like Meltshake.

Wait until their friends come over. My high school friends and I used to plan where we were going to hang out depending on when our moms went to the store.

I was able to get white, green and black at Penzey's. The black are quite a bit bigger. I think the black are primarily used in African cuisine.

I am reading Becoming a Chef (reading it all) and Culinary Artistry (skimming and reading). They are both written by Andrew Dornenburg and Karen Page. Both are great books. They are not really cookbooks. They do contain really good information about flavor combinations, etc.

What brand of chocolate did you use?

I usually buy the 4 packs of wine bottles. One bottle of wine is a little less than a cup; however, it is close enough for me. I think that Woodbridge is good enough to cook with.

I have had the problem with leaking foil on the water bath. The plastic and foil method was introduced to me from a friend that works in the restaurant business. I have baked cheesecakes with plastic wrap and foil with seams on the outside that have still failed for me. I have also had success doing this. I think it may have been due to the quality of the plastic wrap. My solution was to buy wider foil so I would not have to join any seams. Two layers of really large foil around the SF pan is what I have used the last 5 or 6 cheesecakes with no leaking.

Hathor, I cook my fillets very similar. I put sarawak white, green and sarawak black peppercorns in the spice mill to break them up before crusting the steak. They all stay on this way. I then deglaze with some port or madiera and then add demiglace and some veal stock and then reduce and and finish it with some butter.

Vecchia Roma is a place where all of the locals eat. The food is among the best I had in Italy and the price is right. It is not on a main street and there are not a lot of foreigners that find it. It is between via nazionale and more south toward via cavour. I think it is on via Pozzuolo. I can't find a very good map. All of the locals know the restaurant and where it is located. Just ask someone. I think everyone in Rome speaks English. The portion sizes are large and you are served a complementary bruschetta with olive oil, tomatoes and basil for an appetizer. The wine is from Rome. Get there early. I would recommend waiting outside before the restaurant opens. After the restaurant fills up, the owner will tell you to come back tomorrow. The food is really good and the staff is very friendly to everyone and you will not feel rushed. They will not speak English to you at all. However, they understand English. My friend is a sommolier and he recommended drinking the house wines in Italy. The house wine at Vecchia Roma is $5 or $6 a bottle and tastes really good for a table wine. Almost all of the restaurants that I have been to in Rome serve the same house wine. The prices are drastically different depending on the restaurant. The food was some of the best I had in Rome. The best Gelato place I found in Italy was on Via Serpenti between Via Nazionale and Via Cavour. When coming from Nazionale to Cavour is about a third of the way down on the right. I think it is the only gelato place on that strip. It is large (for a gelato place) and full of Italians and not tourists. I saw them making their own gelato there. Most of the other places that I found in Rome have their gelato delivered by a truck. I could really taste the difference. Have a good time on your trip.

It is absolutely safe. They are designed for canning. Just make sure that the jars are clean and the ingredients are hot when you put the lids on. You will be able to check the seal the day after canning. When pushing the middle of the lid there should be no movement. It should be firm.

It is the same design as the buffet casserole with a flatter lid. You can use it for a casserole. You can roast a chicken on it. It makes a good paella pan. It is not part of the standard Le Creuset product line. I have never seen one in the Le Creuset store. I probably would not buy it unless the price was too cheap to pass up.

Buddhist Sour Soup from the book Hot, Sour, Salty, Sweet by Jeffrey Alford. Page 58. Tamarind Crab or Chicken is really good also. Tamarind Crab

Does anyone have any experience with Chinese Okra? I was at Hong Kong in Houston and had two chinese women pick out some for me. I have never eaten them before. I was just wondering the best way to prepare them.