dockhl

No Kidding ! I want one........... Absolutely !

I really liked that, too !

FG~ All I can say is WOW........from start to finish, everyhting from the food to your endurance ! Great blog. And what an amazing bash to end it with........

Whew........... I was beginning to feel like a geek since I thought this site was exciting and there were so many views and not a comment........... I feel better now, thanks ! I like looking at ALL of it, not just the food........but I MUST get a Cucumber Chili bar very soon. (And, maybe , a Cherry Garcia milkshake..............?) I think I'll sign up for their email newsletter..............

a site that is: a daily update on stuff from the intersection of design, culture and technology including foodstuffs ! Wheeeeee! pages and PAGES of cool stuff .....................

check out this thread, where Carlovski is doing exactly that. ← Thanks, Chufi, that is a good thread.

I have always enjoyed the Vegetarian Epicure series, and find it interesting to watch Anna's progression (like the rest of us!) to healthier eating, while certainly not 'doing without' ! I've starting to look through my three Veg. Epi. books seeking inspiration, thinking of doing a vegetarian lifestyle for a while. (Don't ask me why; I am a huge carnivore.........just think it is time for a change and reassessment of life.) I'd love any suggestions from people who have made that transition.

I'm sorry, isn't that what I said?

yes, you should try it yourself. 1) yes, leave the meat uncovered. the surface will dry out, but that's what you want--wet meat won't form a crust (and wet chicken skin won't get crisp and brown). 2) type of salt doesn't matter so much except in terms of measurement. 3) i think it works best with beef and chicken for roasting. it does work for braising and frying, too. 4) season as needed, after having tasted. 5) judy says 1 teaspoon for every 1 1/2 pounds of meat, regardless of type. she does take care to sprinkle the salt a little more thickly on the thickest parts of the meat. ← Russ~ I read your article about Judy and followed the directions given, but find that both chicken and steak seem way too salty. I am sure I used less than 1 tsp/1 1/2 lb meat............ Any insight?

jgm~ What Susan said.......and altho I don't have any recs as to restaurants along the way that will make your life easier, I envy you a roadtrip with Fred. I LOVE travelling with my guys, but it IS difficult. They get such a kick out of it............ Good luck. K

I'll be in Chicago next weekend (Aug 25-26), staying at the Hyatt McCormick Place. I know they have a shuttle to the Miracle Mile for shopping, and I wondered if there was anything in particular I should make sure I do............shops, restaurants, etc. ?

I find that presalting tends to make meat/poultry too salty. I am using kosher salt applied the way I'd normally salt ! Why is this?

Here are a couple of recipes to get you thinking... ack...........

WOW. You win

Actually, with a whole chicken I just put it breast down in the brine, no need to brine the thighs/legs/back. Still am wondering about the other flavors, tho. I have no problem with the brining process itself....... I guess next time I'll up the other ingredients and see if it makes a diffference.

Good thought, did it......... I have visions of this chicken infused with this sweet/salty/spicy taste......... I'll keep trying.......

Well, yeah................ just seems like the 'flavors' never make it in there. I'd love to hear someone else's experience where they DID .......and HOW !

I made a brine today for a chicken: kosher salt, brown sugar, lemon juice and Frank's Chile and Lime hot sauce. Brined for 6 hrs in the coldest part of my fridge (ice cube didn't melt all the way). Dried , roasted and ate. A very good chicken, with all of the bennies of brining ( a little saltiness, juicy, firm texture) but I found NONE of the flavors other than the salt were present ! No lemon, hot sauce, sugar......... So what is the REAL deal? Is this all BS? Is the salt the only thing that permeates the chicken? In other words, why bother with the rest?

In San Luis Obispo, we like the Petit Soleil. John and Dianne are lovely people and she is a great cook ! If Paso Robles is on you itinerary, (good wine!), the Summerwood Inn attached to the winery is lovely, altho a bit higher priced than you indicated. There are others but I am not personally familiar with them. When are you going? That can make a huge diff in price and activities........

I love this place.......... where else do you find references to "left over truffled pecorino that I needed to use up........" Kinda like the "left over duck confit in my pantry" comments from before.......... (of course, my daughter DID ask about the five different types of fats in my freezer the other day !) Hmmmmmmmmm.............

scrambled eggs with tzatziki salami sandwiched between two salt 'n vinegar potato chips

Sandy~ You are so clever.......... Kathy

meatz~ can you tell us anything about you/your girlfriend? This isn't a first date, right?.....what do YOU normally eat when you are together? Do you cook a lot? Does she? Kathy

Man. No butter? Prolly 'cause they already used it when making, right? Butter (if needed), h/h or cream,not milk..............., brown sugar or a related maple substitute, some sort of toasted nuts? pecans? walnuts? hazelnuts? OK............... a savory oatmeal is delicious, and could be a welcome breakfast entree, but I am not sure WHERE, other than MY house.........and maybe , yours. Not a big SWEET breakfast eater.......savory will ALWAYS win, but this kind of oatmeal is pretty darned good BTW, no raisins,ack.........

That would be Splash Cafe, also now in San Luis Obispo on Monterey by Cal Poly. Clam chowder in bread bowls. IMHO, Pismo is an icky town and SLO is much preferable for walking around ! Faster, yes, but SO BOOOOOOOOOOOOORRRRRRRING ! I HATE driving up the 5..........don't forget, they are planning on hitting Santa Barbara anyway, and Carmel. May as well incorporate some Central Coast wine country and Big Sur beauty while they are at it. Makes the LA-SF drive bearable.........