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

https://www.amazon.com/My-Pizza-Easy-No-Knead-Spectacular-ebook/dp/B0078XCOMO/ref=pd_sim_351_81?_encoding=UTF8&psc=1&refRID=GZ1K23HFYPGF2TGTQ0ZW $4.99 (Seriously need a tutorial on this link thing)

https://smile.amazon.com/Cuisines-Spain-Exploring-Regional-Cooking-ebook/dp/B00C8S9Z0I/ref=pd_sim_351_23?_encoding=UTF8&psc=1&refRID=7ATP4NHJC2BJYA6WYEVW https://smile.amazon.com/Into-Vietnamese-Kitchen-Treasured-Foodways-ebook/dp/B004IK8PVY/ref=pd_sbs_351_54?_encoding=UTF8&psc=1&refRID=36TWZ2AAVERD5RYAC7RR I'll just copy and paste for now. Clearly, the kind tutorial has not sunk in.

Just found this: http:// Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto Kindle Edition by Marc Vetri Kindle edition $1.99US

Thank you. Now let's see if my brain still has what's necessary to follow through.

This is a treasure. https://smile.amazon.com/Aromas-Aleppo-Legendary-Cuisine-Syrian-ebook/dp/B003V1WW3S/ref=pd_sim_351_9?_encoding=UTF8&psc=1&refRID=9XZ9YA3DH9669WYTJNFX Now that I've found this crack-like thread, can someone tell me how to post with a simple HERE link. Thanks

You might also find Yzaguirre and Atxa (Perucchi, too) to your liking. I personally find that Spanish vermouth, particularly the reds, are naturals for sipping. Maybe it's the memories they evoke of the tapas bars with vermouth barrels behind the counter that I first encountered four decades ago. Before they were available, Carpano Antico was, and still is, a favorite, but the Spanish beauties are the ones I choose for my "hora del vermut". I don't understand why they are not more popular in the states.

Since I use so very little mayonnaise, homemade and Kewpie are my choices; the former for the obligatory salads for barbecue, and the latter because it is utterly unique, and delicious. Yes, it does have a little MSG (see link), but it also has a more pronounced mustard-egg yolk flavor. And I have to admit, the plastic container is pretty cool to the touch. http://www.nytimes.com/2008/03/05/dining/05glute.html?pagewanted=all Edited to add link

Ideally, high alcohol content is achieved by hand sorting and discarding unripe second growth clusters and only using the ripe fruit. The riper the fruit, the higher the sugar content that will convert to higher alcohol levels.

Teo, Very useful post, I will send this thread to her. It's been years since I enjoyed this lovely city, so I have no clue what is available now.

Cinghiale: I understand that prices are high. A summer in Vienna pretty much numbed her to the cost of dining in and expensive city. I should have used casual dining as the identifier as it would have been more accurate. I will tell her about do Mori and, if you have any other suggestions, I would love to know about them.