WandaSue

I started reading it a couple of weeks ago, and am enjoying it so far.

The most memorable dipping sauce I've ever had was a toasted pumpkin seed oil that was served at a well-known Los Angeles restaurant.

I installed my IKEA kitchen 7 years ago and it's the primary reason I hesitate to leave my house, much to my family's and friends' dismay. It's the best kitchen I've ever had, done MY way, so I have no complaints. The best features are the drawers and the European-style pull-out pantries. All of the American-built cabinets I researched were too clunky and overbuilt; IKEA's are sleek but sturdy. I'd say go for it.

I was appalled by the guest judge's behavior and attitude. You couldn't pay me to eat at any of his restaurants. On the other hand, I have eaten at Fabio's restaurant. Both the food and the service were excellent. Perhaps the format doesn't showcase his talent.

I'd suggest talking to Charlie Fredericks, who teaches Meat Analysis at Santa Barbara City College. If anyone would know, he would.

Just a note: tomorrow the Tuesdays with Dorie group will be posting their weekly recipe. This week the choice was made by Dorie, herself, who will be baking with us. Check out either Dorie's blog or the Tuesdays with Dorie blog.

A friend of mine just moved from Jackson, so I asked her for recommendations. Here's her reply: Fenians - Irish pub Keifers - Greek Primos - southern food; desserts Que Sera Sera - burgers and red beans & rice Haru (better than Nagoya) Amerigos expensive: Char Julep Nicks Schimmels - Mayflower is overrated but it's in downtown Jackson, one of the few old restaurants left. - Cock of the Walk has good food and is on the reservoir but it's a dump and full of kids. They have excellent fried catfish and turnip greens if you can tolerate the atmosphere. - Sal & Mookies is new; fun kid-friendly. Same owners as Broad Street which is also good. - Steam Room Grille is good (seafood), but a little pricey. - Two Sisters is in an old house; I think they only do lunch. Fried chicken is their specialty. - Aladdins is pretty good; Mediterranean food. Got a complete facelift after the fire. Sadly I can't recommend any BBQ place. The Corky's there is not very good; not up to Memphis standards. Please keep in mind that these her opinions. Others might have differing ones, but perhaps it's a start for you. cheers

And for Sacramento, check out this blog: SacFoodies

In Santa Barbara there are a fair amount of ethnic/special restaurants from which to choose. Here's a link that gives the most current information and ratings for the restaurant scene. Santa Barbara dining

I also cook bacon in the oven. I lay the strips directly on parchment in a half-sheet pan, then I make a small pleat on each strip, so that the bacon comes out flat. When I remove the sheet pan from the oven, I rest it at an angle so the drippings collect at one end of the pan, sort of like self-draining bacon.

I'd suggest adding a copy of Shirley Corriher's Cookwise to your collection. She offers a good explanation of why cookies spread. It depends on several factors: flour type, fat type, sweetener type, leavening type, etc. Since I prefer a thicker cookie, I always consult her book for potential changes.

Try Chicken Marbella (Silver Palate Cookbook). I reworked the recipe using boneless chicken and it's fabulous.

Yes I did! It's probably a habit with him; tought to break. ← Someone else -- Dale, I think -- double-dipped as well. Guess I'll have to catch a rerun to check it out.

Here are some possibilities: Ye Olde Butcher Shop 4317 State St Santa Barbara, CA (805) 967-9213 Shalhoob Meat Co. 220 Gray Ave Santa Barbara, CA (805) 963-7733 Whitefoot Meat Market 336 N Milpas St Ste E Santa Barbara, CA 93103 (805) 965-8850 I'm most familiar with the first 2 establishments, but the third one has positive reviews.

I would highly recommend the snails. A group of us made these several weeks ago, playing with currants, dried cranberries, and other dried fruits. They were fabulous.

I wonder if it's meant to be beaten into the egg whites? Curious, indeed! ← Try PM'ing Dorie. She is monitoring the "Baking: From My Home To Yours" discussion in this forum. I'm pretty sure she will respond. ← Great tip! That's just what I did. The answer? Add it to the egg whites during the beating process to help stabilize them. So, do I get to collect?

The Tuesdays with Dorie bakers all posted their marshmallow creations today. I'm always amazed by the variety of results and experiences from the same recipe. By the way, in the recipe there is an extra 1 tablespoon of sugar listed, but nowhere in the instructions does it say where it goes. Does anyone know?

Thanks, Rob. That's just what I needed. Next time I'm in NM, I'll swing down to Silver City and visit your shop.

Short of going through 30+ pages of marshmallow goodness, has anyone used a gelatin substitute in their marshmallows? It's an ethical issue for a fellow baker, who would like a vegan-like alternative. TIA

I belong to both Daring Bakers and Tuesdays with Dorie, which Dorie actually keeps an eye on. It amazes me how so many people can make the same recipe with such different results! But, I have a question for those of you who have made the PH Lemon Cream Tart. (I need to do a butter run before I tackle it....) Some of the TWD members have already worked on the lemon filling, but find that A) they can't get it to reach the 180 degrees specified in the recipe; and B) it takes a heck of a lot longer than 10 minutes to heat it even to 140 to 160 degrees. Did anyone else have that issue? Should they be doing something differently? Just thought I'd ask a larger group. Thanks for the feedback.

I'll second All Heart Chefs. The jacket, pants, and shoes I purchased online 2 years ago are still in good shape after lots of use and washing.

Giada De Laurentiis has used this technique several times on her show. It actually works nicely for a relatively quick meal. http://www.foodnetwork.com/food/recipes/re...6_35199,00.html (Turkey and Cranberry Ravioli)

That was a classic episode. Hope they do reruns. And, I think it should be mandatory viewing for every culinary student or wannabe out there.

I installed a Grohe LadyLux Plus pull-out faucet about 6 years ago, and I wouldn't trade it for anything. Key things are quality construction and parts, and reliability.

For creme anglaise, I've been successfully using the recipe published in the November/December 2006 issue of Cook's Illustrated. The egg yolks, sugar, salt, cream, and half & half are all mixed together, then heated to 175 degrees. Stir constantly, and watch for the visual clues (mentioned above) that the custard is done. Works perfectly every time.