LindaK

Budget considerations aside, the fun of cooking on vacation is to seek out local products that you can't get at home. I'd be asking people where to buy great local seafood or other products. Then keep it simple with whatever equipment you have. I don't pretend to know Florida well, but the highlights of past trips include stone crab claws and grouper. Maybe the regional dining/cooking thread has some ideas.

A good broiler is one of my priorities, too. Is yours an infrared? I've been assuming that's the best available for a non-commercial range. What is a "dual ring" ? There was a little discussion on another thread about the Blue Star range series (the new non-commercial brand name of what used to be Garland). On paper, it's still tops on my list, but I've yet to see one in person. Up to 22,000 BTUs. I once had an old Garland, still the best range I've ever used, so I'm very intrigued. Not cheap, but less than Wolf or Viking. So three and a half year later, I can report that I finally had the courage (and money) to do my major kitchen renovation and that the star of the kitchen is indeed the 36" Blue Star. Love the 22,000 BTU star burners. Love the 140 BTU simmer burner. Love the infrared broiler. Am learning to love the convection oven, that's taking a little practice. It's been about six months now and I'm still pinching myself.

I only recently discovered pimenton, and for a while was adding it to everything, it's so delicious. My favorite local emporium carries La Chinata so that's the only brand I've tried. A lovely balance of sweet smokey flavor.

This thread was bumped up at the perfect moment for me, just as I was eying a couple of cookie recipes that call for chopped candied orange peel. Since I don't have a microwave, I went ahead and followed the directions in Pierre Herme and Dorie Greenspan's Desserts by Pierre Herme, really the same multi-blanch, sugar syrup steep technique that folks here recommend. Though I didn't do it, that recipe calls for adding several whole spices to the sugar syrup, which would probably be lovely if you plan on serving them simply sugared or dipped in chocolate. After letting them drip dry for a while, I gave them some time in a very low oven with the convection fan turned on. They look and taste great, sweet with just a hint of bitterness in the zest. So I still have some questions. - the Herme/Greenspan book notes that the peels can be stored in the syrup and used without drying them. When would you use the candied peel in syrup? I would think that adding them to most recipes would add too much moisture. I plan on using the dried peels in my cookies. - When you use candied peel in baked goods, do you skip the final sugaring? I'm assuming yes, that the sugaring is for eating the peels or using them as a garnish. - How long do the dried peels last? And how are they best stored? thanks for the discussion thread, everyone, I probably would have bought some vastly overpriced and less flavorful candied peel for these cookie recipes.

I'm not sure when I'll have my next opportunity to dine in Paris, but do keep us posted. Will this have any impact on tipping practices in restaurants in France? That's always been a murky area for Americans under any circumstances. Any advice would be helpful.

I have long since decided that an evening alone in the kitchen is cheaper than an hour with a therapist. Yes. For yourself as well as your BF, family, friends... Hang in there!

Recently I stumbled across a set of measuring cups and spoons that have magnets imbedded in the handles. When you nest them they cling together neatly for storage but as they aren't encumbered by a metal or plastic ring they are very easy to pull apart when cooking/baking. I'd never thought much about these simple things but am now convinced that this magnet feature is genius! Yes, using a weight scale is best but most recipes don't provide weight measurements.

Congratulations! Considering the cost, functionality considerations, and the noise factor, buying a dishwasher is a stressful appliance decision. It's good to know more about the Asko, too, which is not the best known model in the U.S market. As for the quiet factor, I'm guessing that they're all becoming more so and that the difference today between a Bosch and an Asko is not that great.

Rarely, but recently my pinky had a close encounter with a Microplane grater (no alcohol involved). It wasn't pretty. Three weeks later the band aid is finally off.

Your meal sounds terrible, especially at that price point. No need to apologize for being critical when you get food such as you describe. Though it sounds like you had a good waiter... If this is a typical experience, then in this economy especially, I'd guess this restaurant might not be around much longer.

I second the recommendation for Garden Web. It was a great resource while I was planning my kitchen renovation. In particular, the threads devoted to specific appliances/brands are endless and exhaustive. I don't know your aspirations for cabinetry, but if you are considering Ikea cabinets, then the Ikeafans web site is worth getting to know. It's hard to navigate, but once you get the hang of it, it's a great place to cruise for ideas and advice. The moderators include some professional kitchen planners who will critique your design and layout (as will everyone else who reads the site). Also for DYI folks there is much advice and support for the technical side of assembly, modifications, etc. There's a lot of info about the cabinetry and its virtues/limitations--which gave me the confidence to go ahead with Ikea cabs in my otherwise high-end kitchen renovation. I love them, and the cost savings made a number of other upgrade options possible.

This is the first time I have stumbled upon this thread and have enjoyed reading your several years' worth of birthday menus. I am so impressed. So much thought, care, love, and work put into each dinner! I will look forward to next year's and hopefully will have a few good suggestions to contribute.

Beautiful photos and a great story. I don't know what I envy the most, the fresh produce or the humidity experience. Given today's snowfall, I think the latter.

Although I'd long heard of this book, I finally purchased it only last weekend when I found it on sale. Now I am kicking myself for having waited so long. In the category of food memoir, this is the best I've read in a very long time. Chapters are organized around portraits of the important women in Kamman's life and their cooking. Beautifully written, perceptive, fond but not at all sacharine, and with WWII hovering in the background, sometimes the stories take a slightly menacing twist. As for the recipes, I have yet to cook from this book, but I'm pleasantly surprised by what I see. I'd mistakenly assumed that the recipes from that era would all seem dated. True for some but otherwise most look straighforward and appealing even today, and there seems to be a lot of good technical advice. I'm glad, Markk, that you've had a good experience with them, there are several that I am looking forward to trying. One of the first will be her recipe for Pineau, the fortified wine apperitif that I love but can rarely find (or afford) in the States. I'd still recommend one of Julia Child's books as a first book if anyone is looking to learn the basics. But though I'm only halfway through reading this one and have yet to cook from it, it's already on my list of desert island cookbooks.

No. 9 Park. Excellent food by any standard, and about a year ago I was part of a very high end corporate group (12-ish) and was very impressed with the semi-private space, atmosphere, service, menu choices, etc. for a large party. It's probably too far a walk from the Westin for non-locals but it isn't far--across from the State House and Boston Common, a lovely venue. Definitely at the high end of your price point but worth it. Brasserie Jo. a quick walk from the Weston in the Colonnade Hotel just down Huntington Ave. The food is reliably good and reasonably priced, though not innovative, and the space is big. Large group lunches or dinners would not be a problem. Petit Robert Bistro. On Columbus Ave in the South End. A lovely neighborhood and 10 minute walk from the Westin, not a far or complicated walk with a map. Food is excellent standard bistro cuisine, not expensive. The space would be cozy for a group your size--off a small lively bar there's a long, narrow dining room that can easily be configured for a group.

I actually just had to replace mine. I understood, though, that the current ones are more reliable? Mine was from that notorious batch of two years ago. I haven't had any ignition problems--yet, anyway. When visiting the showroom to test the BlueStar, I inquired about the ignition issues I'd heard about, and the sales person told me the exact same thing.

My Bosch is almost 5 years old and I still love it. It's the only appliance that I reinstalled in my otherwise new kitchen this past summer. Extremely quiet, cleans beautifully. I love that you can adjust the height of the top rack, which lets me fit stemware and medium size dishes up top. You can pull it out entirely for tall loads below. I had no problem adjusting to the non-heated dry cycle, but I typically run mine at the end of a dinner party or before I go to bed, so I don't need to run loads back-to-back. If you do, you may want to think about that feature. The payoff is in energy efficiency, it makes a big difference. The recent Bosch recall was mentioned upthread. It doesn't effect me, thankfully. I would still buy another, regardless. Katie, there were some compliments about the Asko below. That's a big price differential between the Bosch and the Asko. My favorite thing about this thread is learning that there is a dishwasher, the Hobart, that cleans on a 90 second cycle. I was sure that it was a typo when I first read it. How is that possible?? No wonder it sounds like an airplane.

I have a BlueStar range--not a rangetop or cooktop--as well. But the burners are the same. Woks fit nicely once the grate is removed, partly because the burner units themselves are set lower than is typical and also because the surrounding area is bowl-shaped, which really lets the flame wrap around the wok, or any pan. It helps that they're open, not sealed, burners too. And has anyone mentioned that the entire top of the range is all cast iron? This guy gets hot. If you read the endless GardenWeb blogs about BlueStar, you will read some complaints. The most consistent is that the ignition units are not reliable. So far (6 months in) I haven't had any problems, but another friend with a BlueStar has had a couple of duds needing replacement over the past 2 years. At least here in MA service has not been a problem. I needed something small when I first had the range installed and the distributor (Eurostoves), BlueStar, and the service company were all quick to respond and get it fixed. My friend would say the same. On the other hand, about the same time I bought my BlueStar my sister bought a new Wolf rangetop and the gas flame blows out every time she opens one of the drawers beneath it. The Wolf service guy says its a problem with the gas pressure, the gas guy says the pressure is fine. So while they bicker and say it's the other guy's responsibility, six months later she's stuck with a rangetop that isn't reliable and that makes her nervous.

please tell us about these pictures! where, oh where...do you need help in Italy, by any chance? I love olives, and use them whenever that briny, meaty flavor demands. Ordinarily, black trumps green, but sometimes I just crave the green--in which case the little picholine are my faves.

When I think of the items that No One Else Can Use or Clean, they're all knives. Um, and my wok. Hrm. Ha! If I may quote you from an earlier post upthread, Chris, which is it? Knives or pots? Me, I'd grab my pots. Besides the fact that I love them, I could use an excuse to upgrade my knives. If I had to buy new pots, I'd buy the same.

Wow. You've made two of my favorite classics, the salade nicoise and the brandade. But seasonally, they are at odds, imho. I serve the nicoise often during the summer months when beans and tomatoes are in season. And btw, it is perfectly acceptable with good canned tuna. A big platter for a crowd, rather than individually plated, is the way to go and the components can be made well in advance. A very easy dish for casual entertaining. As for the brandade, you do need to know your audience. Not everyone loves salt cod. I think of it as a cold weather dish, but I'd eat it any time of year or day. When I was kid, I'd eat leftover branade cold for breakfast. Keep posting, please!

Except for frying, I've always pulled fish off the heat just before it's cooked to preferred temperature and let it sit a minute or two so it can "finish cooking" from its own residual heat. Unlike with meat, this "rest" for fish is to prevent overcooking it, especially important for whole fish or other thick-cut pieces, whatever the variety. Fish can overcook so quickly otherwise.

Sorry, but a dumb question: what are you talking about? I have a KA and would love a beater blade that "CLEANS those bowl edges." One of the reasons I'm not a habitual user of my KA is that I get tired of scraping down the bowl. If there's something out there that does the job, please share the details. Warranty be damned.

I would second the Trader Joe's recommendation. I don't remember the exact price, but the "pound plus" (17.5 oz) bar of 72% Belgian chocolate has quickly become my favorite bargain chocolate. To my taste, better than the Ghirardelli and less expensive.

As sparrowgrass advised, your state extension services are excellent resources. If you live in a city or town that has community gardens, often the organization that owns them sponsors events, demonstrations, lectures, that can be very helpful. And if you participate in a community garden, your fellow gardeners are always ready with advice. It's worth getting your soil tested, both to find out if you need to amend it in any way, but especially if you live in an urban area to be sure there isn't anything toxic lurking in the soil. Take some time to learn about what grows well in your planting zone. When I moved to Massachusetts from Missouri, I was surprised at the differences--the shorter growing season, harsher winters, etc. meant that many of the herbs and vegetables that did well in MO didn't thrive in MA. It's frustrating and expensive (time, money, water) if you put in plants that are destined to fail. Finally, give some thought to how much time you want to spend gardening. Keeping up a garden takes time--planting, weeding, watering, harvesting. Everyone is enthusiastic in the spring, but once the growing season commences you're at the mercy of the weather and harvesting schedules. You can't put off watering during a dry spell or harvesting ripe vegetables until it's more convenient for your schedule. I've had to learn to plant varieties that come to harvest at different time so I can keep up with everything. Otherwise, a lot can go to waste. Herbs, on the other hand, are mostly maintenance free--although some, like basil, need regular water and must be harvested before they get too mature and goes to seed. If you're a beginner, start simply. It's easier than you think, but don't be discouraged if everything doesn't go perfectly. No matter how long you've gardened, each year is different and there is always something to learn.