Marya

I would also be grateful if anyone can send me a copy, Spanish or English. globigm@gmail.com Thank you

When I was researching ranges, I called BlueStar and asked if the burner components were comparable to Garland's as I found them to be superior to other brands. They assured me that they were because they owned the manufacturing process. Sealed burners were the other nagging issue I wanted to avoid as they decrease burner efficiency. And, I simply didn't want to lose BTU power by retrofitting to propane after market. Turns out BS makes them propane ready before shipping, so there was no loss whatsoever. Love this product!

"I’m never buying anything from Blue Star, formerly Viking. Mine is an overpriced, poorly designed piece of something." Have to chime in. BlueStar is a Prizer-Painter product. It's the company that produced burner components for the sterling line of Garland professional ranges. The BlueStar's appeal is that it has the same burners Garland was lauded for. I've had my BS range top for 16 years. No issues with grill, griddle or burners.

Copying internet models is simply another way to dummy down what was once considered intelligent writing. Many sites now offer limited writing in picture book format for adults with short attention spans. To understand why this, stylistic continuity, syntax and consistency have suffered, this article pretty much says it all: https://theoutline.com/post/2780/new-york-times-copy-editor-layoffs-aftermath.

I've checked out a few free to read books in the past four years, and there are no return dates. You can borrow up to 10 books and, when you max out, you need to return one to check another out. Go to Kindle Store and type Prime Reading.

Not adept at posting here, but this is a wonderful book. My Korea:Traditional Flavors, Modern Recipes by Aki Kamozawa Kindle $2.99

When I transitioned to food publication in the 70's, this was one of several books I purchased to facilitate the new challenge. I had hoped it would be an excellent reference source and it did not disappoint. Forty years later, I am still consulting it. My cooking skills may have improved, but the mind still seeks the discipline of knowledge.

I find Russian food particularly uninspiring (except for the imperial offerings greatly influenced by foreign chefs) and less flavorful than other East European cuisines. Having said that, the food from this restaurant is more appealing than most, so had to bite.

This.

This might be of interest, too: "Middle Eastern Cookery" Kindle Edition $1.99US Amazon is messing with us. Checked it an hour ago and it was $8.99. Still is.

I'm convinced it's an acquired taste. My daughters were by necessity not exposed to it while growing up and, to this day, they prefer to notify others that they are intolerant/allergic to it even though they are not. They say it's off tasting, smells repellent and they prefer not to eat it.

Report post Posted yesterday at 07:50 AM The recipe. The modified mise. No celery for starters. But if Thomas Keller can turn his nose up at celery I feel no real regret that there’s none here. When we emigrated to the US, my parents opted to travel by ship. The inclusion of V8 in the breakfast menu intrigued me so I drank it daily. By the end of the week, I began to break out in hives and no one could determine the cause. Celery has been my nemesis ever since as this foul smelling fiber stick seems to be ubiquitous in American cooking. It's easy to detect in salads because, as a cheap filler, it's used with abandon. Everything else, I need to ask about it's inclusion before ordering.

My curiosity about her long-term goals is effectively nullified by the bad judgement of partnering with a restaurant owner who kept a special room reserved for predatory activity.

https://www.foodandwine.com/news/gabrielle-hamilton-partners-with-ken-friedman I just finished reading Blood, Bones & Butter and acquired a new admiration for this talented chef. After her pronouncements in this article, I only see a broken moral compass. Alluding to this project as comparable to Jose Andres' untiring work in Puerto Rico was really rich.

Authentic Mexican: Regional Cooking from the Heart of Mexico $1.99