[The All All-Clad Cookware Topic]

Keep in mind that you can save money on AC by shopping for seconds.

http://www.cookwarenmore.com/

[Pizza Stone: Why?]

I believe this will answer most of your questions:

http://observer.guardian.co.uk/foodmonthly...,807445,00.html

[Sources for Sodium Alginate & other chemicals]

Depending on the volume of these chemicals you want, you can get smaller portions of these items from http://www.willpowder.net/

I am assuming they will ship to Canada.

[Internet source for Kobe Beef?]

Fat is about 80% on this. I ccok it like a piece of foie gras. HIGH heat and very rare. If you dont get it seared properly on the outside you'll lose most of the fat content inside..and that's where all the flavor is. Salt is important as well..I season before cooking with a semi-coarse pink salt . Whatever ou do..DONT slice it thin and then cook it/or sear it..you'll lost the fat and all the money you paid will be worthless. This beef is where you want to keep it simple..NO heavy sauces..just with a little salt..and even the traditional way with a light soy is great.

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Great, thanks! Now I'm glad I asked. I can't wait to try kobe.

[Internet source for Kobe Beef?]

Looking for some advice here... seriously, all this kobe looks awesome. I have yet to buy any, but I really want to. From these pictures it looks like the fat actually exceeds the amount of meat. Is it even possible to cook this like a steak? Sear both sides and serve. Based on the pics this stuff looks more like a pork belly where I'd slice it thin and pan fry it. Can someone who has actually bought and eaten this stuff enlighten me on how best to prepare it? Thanks!

[Sauerbraten]

Thanks for the correction, logicalmind and apologies to you and Alton brown. 

Brown's recipe does indeed cook the meat in the marinade in the typical manner.  I mistakenly was referencing this recipe for "Classic Sauerbraten" on epicurious in my previous post. click

Good to hear that the sauce is nice and vinegary; although I'd still not be too sure about adding the 1/3 cup sugar.

Thanks for your comments; I'm going back to edit my previous point to clear up some of the confusion.

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No apologies necessary

All this talk of sauerbraten makes me hungry to make some

[Sauerbraten]

... most surprisingly, the recipes instructs cooking the meat in the oven in a roasting pan without the marinade.  All the recipes I've seen cook this as a pot roast--slowly simmering in the marinade and other other vegetables untili the meat is tender.

One correction, the recipe says:

"Add the sugar to the meat and marinade, cover and place on the middle rack of the oven and cook until tender, approximately 4 hours."

So it is cooked in the marinade. When I made this it actually was quite sour. The amount of gingersnaps I added mostly determined the sweetness of the sauce.

[Sauerbraten]

I have had very good luck with Alton Brown's recipe. It's available here:

http://www.foodnetwork.com/food/recipes/re...tml?rsrc=search

Be sure to read the reviews for some extra helpful tips.

[Celery]

Celery root is also good. It is also known as celeriac. It is the part of celery responsible for celery seeds. It just so happens that I bought some recently and made a mashed potatoe/celeriac dish. It's a nice change of pace.

[Dinner! 2007]

This is my first food post (second post ever on this forum). I made a lamb stew yesterday with the only twist being that I added pearl onions near the end and included carrots. The toast points in the picture are seeded rye bread toasted brushed with clarified butter. If anyone wants the recipe let me know.

[Perfecting Basic Beef Stew]

What is stewing beef? I mean, what larger cut are these chunks from? I have tried using stewing beef, but I always find, no matter how long it is simmered, the meat stays dry. The pieces will fall apart, and unless I pour lots of gravy on them, I don't enjoy the texture.

I've always used beef shortribs, but they are very fatty. The fat is skimmed off before thickened, but it is still quite rich. The meat is very tender, but shortribs are not always available. So, is chuck the best bet?

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In my experience, meat chunks sold as "stewing beef" are very lean and cut from the round. I prefer to use cuts from the chuck. I try to get a large piece of chuck in cryovac from a place like costco or sam's club then I cut it up myself into cubes. Since the chuck i s actually a few different kinds of muscles the stew ends up with varying textures, which I like. And with the trimmings I make beef stock (by also adding beef necks from the local ethnic store to get collagen, very cheap).

If you want your meat all one texture you can just use chuck steaks. Usually anything around the blade is best. Again, make some stock from the trimmings.