Lisa Shock

I second this. The Oxy Clean agitate-then-soak method is a lifesaver.

You may wish to check out info on Dr Dean Ornish, he did a series of clinical trials demonstrating reversal of heart disease (and cholesterol) through diet.

I just saw the finale, and, without spoiling it for anyone, I can't believe what happened. I am overawed at the stupidity of it all.

So, let us know how it turns out!

My pet peeve is places where the backs of chairs are sloped, meaning that a purse cannot be reliably hung on the back. I greatly appreciate chairs where the uprights of the back are slightly higher than the center of the back, so a purse will stay hooked on fairly securely.

What kind of cutting board are you using?

It's extremely close in flavor to the best quality beans, without the storage hassles. It also saves a bit of time, since you don't need to cut open and scrape beans. So, it's useful for high volume production in terms of time-savings, and home use because you never have to worry about dried out old beans.

HERE is a link with a brief explanation of the types of cinnamon.

I had a Dornfelder a couple years ago, it was pretty sweet. It was also fruity and tannic. It was a bit as if someone added cane sugar to a Shiraz. The closest I can come would be a Brachetto, or possibly (if sparkling is ok) a red Lambrusco. But, both of those have more of a grape juice flavor to them, which doesn't really match the Dornfelder. There are some small sweet reds from various European countries, Greece and Spain come to mind, but they aren't exported much.

Well, there will probably still be discoloration after refrigeration, but, the acetate method means that you get a good finish quickly and can be done before you put the cake in the fridge. For edges, get s closer grip on the acetate and give it the curve you desire as a result. For a sharp corner, hold it straight and do the top then the sides, or an upper surface then the lower surface.

Don't use a spat. Take a strip of acetate about 6 inches long and an inch or two wide (the stuff used for holding together small entremets), hold an end in each hand and run it over the cake at a slight angle. I can usually get a finish that people mistake for fondant by doing this.

On shoes: get ones with certified non-skid soles and hard tops. You don't want soaking wet feet from having a drink fall on your feet in a cloth shoe like sneakers, and you need protection from falling knives and flying glass. The soles will prevent slip & fall accidents. Buy an ok shoe brand, but don't spend a lot of money because it's best to replace them fairly frequently. The inner structure breaks down before the heels wear out, and this means that there's less protection for your knees and hips (and ultimately your back) if you keep wearing them. (it's a bit like advice on running shoes, after a certain number of miles, retire the shoes) I buy the work shoes at PayLess, and toss them every 4-6 months or so. Taking care of your knees and hips, and back, will help you endure long shifts with good cheer. Good socks are also important, make sure they fit and have a little padding on the bottom. You don't want blisters, and you don't want chafing. You also don't want anything that will trap and keep foot moisture against your feet. Backpacking, outdoorsy places like REI are good places to buy socks.

Pre-measure acetate to fit inside a cylinder item to use as a form. Spread tempered chocolate on the acetate, place inside the cylinder, cool, then unmold.

I'd like to point out that oils that rancid oil doesn't start to smell bad until it's really very unsafe to use. Oil can be rancid and smell fine, odor is not the best indicator of rancidity. The free radicals formed as the oil deteriorates can promote the growth of cancers. I add a dose of BHT to all of my oils when I open them, and I store them in the fridge in the smallest bottles possible, to minimize exposure to air. I also discard unused oil after a few months.

The Braun Multimix is a good thing, if you can find one in your price range (at a yard sale, etc.) it's a handle with removable parts: an immersion blender, egg beater and 1 cup food processor. (edited for spelling)

My Braun Mulitimix came with a mini chopper/processor attachment that I use a lot. I also have a similar attachment for my Delonghi DSM700 mixer.

AP flours vary in gluten content regionally in the US. It's more like cake flour (low gluten) in the south, because it's used for biscuits, it's more like bread flour (higher gluten) in the north and west. I see that you're in Maryland, so your AP flour could go either way.... I don't think that there is an adjustment you can make, other than maybe kneading them a bit to develop what gluten you do have, just be aware that the cookies won't be as chewy.

Does it have to be puff pastry? Why not make large seasoned croutons, which can be stored for days at room temperature, then just top with cheese and stick a salamander or flame off with a torch?

Yes, BBC America shows one episode per week -regardless of the season. The first two seasons, while not perfect by any standard, at least let viewers see more about each contestant and their restaurant. There was less time devoted to fake challenges and more time spent on having the restaurants running. I felt like I got to see a lot more of the day-to-day challenges of running a place in the first two seasons. I have to agree about the looks issue. The contestants appear to be either pretty (the picnic guys) or drama queens (the Front Room woman who hates everything and vomits on cue) or buffoons. I can practically hear producers encouraging people to act up and act out to create 'drama' for the show instead of looking for stories in their journey as restaurateurs. I don't blame Raymond so much as the snakes he has bedded down with. I would gladly visit any of his establishments, but, sadly, I have never been to the UK and cannot afford to any time soon. (A visit to Le Manoir would be doubly sweet for me, as I am a huge fan of Chef!) I do think that he should take a long hard look at what has happened and consider saying 'no' to a fourth season. This part of the Blanc empire does not meet the standards he sets for his other ventures.

Well, now season 3 is almost over. The format of the show has been changed, so a couple is now eliminated every week. I am not happy with this change, since we don't get to see as much about the couples and the restaurants as in past seasons. Also, once again, the competitors are very unqualified. I guess the producers think this will make the show accessible to the mainstream public. I, however, am not enjoying watching the incredibly basic mistakes being made.

I agree with the metal bowl solution. They have the added advantage of not randomly exploding on you. The stuff they slap the name Pyrex on nowadays isn't worth the money.

Looks like the New York Health Department is starting to cite bars that don't inform customers that they are consuming raw eggs.

The usual formula is to get one bottle of wine per person who will be drinking. Each standard bottle contains 4 of 5 glasses, depending on how people pour. And, if they pour for themselves they tend to fill up glasses almost twice as full as a server would. The rationale for the one bottle is as follows: one glass before dinner, two with dinner, and one afterwards. That, and some people will always drink more than others.

I think your temperature is too high. Most cakes recipes call for 350°. Do you have a thermometer in your oven to confirm the temp? Also, you have to remember that there's still some carryover cooking going on even after they leave the oven. They will be firm to the touch after they are overcooked and beyond.

What about mice? Or lizards? (I live in Phoenix, AZ and found a lizard in a cupboard once.)