Audiofan2

I enjoy the term "commercial" on cookware and other kitchen equipment. If I want to purchase commercial quality products I shop at a restaurant supply store. When Linens and Things went out of business I purchased a non stick pan that used the term "commercial" and NSF. A similar pan that I purchased years ago at a restaurant supply store has held up much better.

If you like beer go to Toronado: http://www.toronado.com

Don't think I read any suggestions for Grateful Bread Co. on this thread yet. They are located at Fair Oaks and Fulton/Monroe. http://www.gratefulbreadcompany.com

My top 4 favorites: http://food.theatlantic.com/author/grant-achatz/ http://blog.ruhlman.com http://anicca3.blogspot.com http://www.alineaathome.com/ Shamless self-promotion for my blog: www.sacramentocook.com I focus on a featured recipe, food travel, and local Northern California food news.

As for All Clad I got 2 fry pans 10 & 12, 1 saucepan 3 qt, and 1 stockpot (8 qt) with lids all coppercore from a store display off of a reputable eBay vendor in 2004 for $400. So I think it was a pretty good deal, they have held up really well. My LC dutch oven came with quite a few warnings about its use so I prefer to cook with my All Clad. Funny side note, my wife and I received a Macy's Martha Stewart 8 qt. stockpot for Christmas last year and it is really bad, rust forms on the interior. My contribution to the granite discussion is that I would never go with Corian because it scratches too easy. I also wouldn't choose granite because for the same price I could get Silestone which is quartz based, has Microban built in and doesn't require sealing.

I would add one thing to your post, when I left the industry last August a few manufacturers besides Whirlpool were making their bottom mount french doors with the moveable flap. Samsung and GE had models with the moveable flap, although usually it was on the right hand door vs. the Whirlpool (Maytag, Amana, Kitchen Aid, Jenn Air) which was on the left hand door. A big problem with LGs magnetic seal was that the plastic clips that hold the door can break off. Sometimes on floor models you will see that the clips are broken. Kenmore bottom mount french door refrigerators were either Whirlpool or LG and you can tell which via the moveable flap. Here is a link to who makes what: http://www.appliance411.com/parts/make.shtml

Has anyone tried the Taylor TE10? http://www.taylorusa.com/foodsvc/scales/elec.html http://www.restaurantequipment.com/scales.html $129

Carol Blymire who prepared and did a great blog on every dish in the French Laundry Cookbook has a blog going on The Alinea Cookbook here: http://www.alineaathome.com

I purchased my All Clad Copper Core just over two years ago and have been very pleased with them. While not 100% copper they are much easier to maintain, and I can give up a minor bit of minor heating and cooling speed. They are still very fast and I am impressed with their quality. I did get a very good deal at just $435 for a set that normally goes for about $700. A retailer was selling their display models.

Gosh, I hope not. If you are right I guess I might be able to purchase beer at a better price though.... Drinking a Bayern Brewing Killarney red lager. Its different, not exactly in a way that I prefer although some people my like it. It really tastes like a Bass ale mixed with Killian's Irish Red.

Tonight I enjoyed a Rogue Chocolate stout with a bit of vanilla ice cream floating on top. Very smooth and tasty! A perfect night cap.

Thanks SheenaGreena! I tried the Old Rasputin Imperial Stout at a Eugene Oregon brewfestival over the weekend. I thought it was very nice. Perhaps I will try your other two suggestions next. Also at the festival, Siletz Ales had a really good chocolate porter that seemed to garner quite a bit of attention.

Lately I have been addicted to Rogue's Eugene City Brewery Oak Rum Stout.... first stout that I have really liked. Only available on tap though, so I have been filling up a growler each week. I also used a growler in a 5 gallon batch of homemade chili Sunday. Rogue's Monk madness is also very nice.

1) Trappistes Rochefort 10 2) La Chouffe Dobbelon Tripel IPA 3)Chimay Red 4) De Ranke XX 5) Delirium Tremens

I did an IPA that turned out pretty good and just bottled an Orange Honey Wheat, both 5 gallon batches. Funny thing though, I was able to score a keg of Eugene Brewing Company (Rogue) Honey Orange Wheat for only $70 for a Superbowl party that I had for about 40 people on Sunday. I guess I picked a bad beer to brew as with the keg I may get a bit tired of this beer. Trying to figure out what I want to brew next. Rogue has an amazing Oak Rum Stout that I have been buying by the growler weekly that would be fun to re-create. That is the fun part about homebrewing, to collect a bunch of beer that I have brewed in the past, do tastings, then try and improve using techniques I have learned.

OK, well how about a beer of the month club? http://www.microclub.com/

Does your friend homebrew? Do they have a home kegorator? Do they enjoy going to beer tasting events? Do you know their favorite brand/style of beer?

We have had a few posts here in this thread on the Houblon IPA. The head is very large and overall the beer is quite good. I have purchased a couple and really liked it. Unfortunately, it seems to be getting harder to find. I hope you enjoy it as much as I did!

Ha, yea you could say so. The last event I attended was Sasquatch and I am going through withdrawals. I have only been in Eugene for about 1 1/2 years, and down in Sacramento where I came from they didn't have much for beer sampling. Really, it isn't so much the bargain aspect of beer for $, but rather the opportunity to try so many excellent beers with friends.

They are up to three locations now. I believe all kegs are sold from their NE Quimby beer hall. It is nice to be able to call up and speak directly to the brew master to order my kegs. We have quite a few parties and the Lucky Lab is always a favorite. Their Blue Dog Amber was well received at a party that we hosted last night. A mix of coffee, nuts, and malt are the most significant flavor traits. Their Super Dog IPA is very hoppy with a nice floral scent. Plus at $55 for ponies and $110 for regular kegs the cost can't be beat. While discussing Portland beer, I would also mention that Laurelwood is also very good as well.

Is there a benefit to using more yeast?

I like their Hop Devil. It is a bit difficult to get their beers out here on the West coast.

Malkavian, thank you for the response, I am referring to the liquid extract. my homebrew shop said that they get a new batch about every week. The canned kind seemed like a bad idea. I try to avoid anything canned whenever I cook.

Last year each glass was 50 cents. With over 40 breweries on hand this is a great event and a good benefit for the local listener-supported, non-commercial, independent public radio station. I was wondering if anyone else planned on attending? Information can be found here: http://www.klcc.org/post/microbrewfest2006.html

Funny how posts in this journal seem to come in batches.... I have been enjoying the pale ale (my third homebrew) I mentioned in my Sept. 22nd post. Also I surprised myself with a very nice Belgian Triple that I made as my second homebrew. It was suggested that I let it age for about six months and I am trying one tonight after about three 1/2 months of aging. My fourth homebrew was a red that I left in the carboy too long. I had transferred it after a week of fermenting to a second carboy and added the dry hops. The problem was my schedule was really screwed up and it sat for three weeks. Mold formed and the batch was ruined. I am positive that the mold was not a result of poor cleaning because I always clean everything very well with the BTF iodine. I would like to put some homebrew in a keg rather than 22 oz. bottles to make things a bit easier, but I keep buying new pony keg's from Lucky Lab up in Portland. I have a dual tap kegorator and I think my girlfriend would disown me if I made a second kegorator for homebrews. Also I have managed to collect about 80 22 oz. bottles so I guess I will keep bottling for now. Has anyone tried getting away from using malt extract? My homebrew shop has very fresh (not canned) malt extract, however I have heard that it is more professional to not use the extract. Any tips would be appreciated. Thanks!