Marlene

When I bread other things, I always bread them about an hour before and the refridgerate them. It seems to make a difference for some reason.

Aha! My ex-husband's wife is Japanese and she has some mirin. Since I have to pass by their place to pick the lad up from school, I'll grab it from her. So sesame oil?

This is great! Having now read through the Tonksatsu thread, I'm more confused than ever. It appears that the difference between a pork schnitzel and tonkastsu is the breadcrumbs vs panko and the sauce. I don't have any mirin, and since it's pouring rain and the day from hell, I doubt if I'll get out to find some. But I really want to use these panko crumbs. I've never had any before and I've heard so often how wonderful they are.

Never having heard of Tonkatsu, this sounds intriguing. Is there a special panko crumbs method of coating

So, I've got some boneless pork chops and some lovely panko crumbs. I'm looking to make pork schnitzel tonight with Fettucine Alfredo. Besides, it's been the kind of week where pounding on something will make me feel a whole lot better So here's my question. What do I mix with the panko crumbs, anything? Fry them in peanut oil or soya oil or something else? Help

So here's a dumb question. If you chop things on butcher block, don't you get knife grooves in the surface?

Steak. Preferably USDA or Canadian Prime. And champagne

I want another all clad 4 qt and 2at saucepan. a mandoline cookbooks. any cookbooks will be just fine thank you! a waffle maker if we buy this house we are looking at, a second oven for the kitchen the courage to use my new deep fryer I'm quite sure I'll find more stuff as gift giving season approaches.

Tonight I made homemade mac and cheese for the first time in ages. I think I've finally cured my son of his preference for Kraft Dinner

My son has decided he's too old for Halloween this year and so he is intending to stay home and hand out candy. We alway buy the usual treat size chocolate bars (from Nestle so they are peanut free), and for the little ones, I always have small bags of cheesies. We always buy too much candy so I give it out by the handfuls. Maybe that's why we get so many kids - around 125 or so.

Actually, yes. I like them. I've made several things from some of their other cookbooks and have been pretty pleased. They also give some detailed technique instructions in the back as well as helpful hints for each recipe and all recipes are accompanied by a colour photo.

Terrific! I have now requested reservations for the New Yorker for Monday night and Baci for Wednesday night, so now I just need something for Saturday night.

4 more for me. All William Sonoma. Sauce, Hors d'oeuvres, American, Steaks and Chops

It also depends on the length of cooking time. For example if you are baking something that only takes 30 minutes, you don't need to drop the temp. For roasting though and things that take longer, the 25 degree is a good rule of thumb

The "rule of thumb" when cooking with convection is to drop your oven temp by 25 degrees.

I adore my convection oven. I wouldn't do a roast any other way now, (well ok, I might spit roast something). I don't use it for everything, but I any oven I own now will always have convection.

I have too many things to list,(I think I have everything known to man in my bar) but those more knowledgeable than I will chime in here. If I were building a bar I'd have the following assume all brands are decent brands Grand Marnier 1 bottle Skyy vodka 1 bottle Pearl vodka 1 bottle Noilly Pratt vermouth 1 bottle Canadian Club or Crown Royal 1bottle red vermouth 1 Bottle scotch - Glenfiddich or Strathisla or something decent but not outrageous 1 Bottle Rum 1 bottle Baileys Irish Cream 1 bottle Frangelico ! bottle gin (can't help you with the brand cause I don't drink this stuff, and I'd have to go check the bar to see what we have) 1 bottle Jack Daniels (for when Mayhaw Man comes to visit) 1 bottle 10 year old tawny port - taylor fladgate is decent for starting out 1 bottle sherry - I prefer a cream sherry Grenedine Bitters This will get you started nicely

The only place I've ever seen the Green is in the duty free stores in American airports and at Heathrow airport as well. Don picked up a bottle in La Guardia airport last time we were there. Green this is the only thing I could find on Google.

Johnny Walker Blue is definately a decent blend. Johnny Walker Green is average.

The New Yorker website says it's a private club for members?

thanks everyone! The New Yorker sounds exactly my style. I'll have Saturday, Monday and Wednesday nights to dine on my own. Italian and Japanese are likely going to be my other two choices. Thanks for the review Dave that was most helpful.

Re-Stores gets it's own thread

My husband who owns enough single malt scotches to open his own scotch store, would absolutely agree with this sentiment. He would probably put Chivas second on the list

Jamie, that water is like nothing I've ever seen. The purest of turquioses. Observing that water from the patio at Spices during breakfast is the best thing in the world

Rachel, we normally feel the same way. This is the only all-inclusive we've ever really liked. The food is way way above the run of the mill all-inclusive place. And we also get out and explore. There are some great restaurants in Playa as well. I have the menus for all of the restaurants if you'd care to have them Dining at the Hideaway here's a link to their dining page. Below is the menu for the Palazzo Dining Room. You just don't get food like this at the average all inclusive. They take great care to ensure the ingredients are fresh and use local ingredients where they can. PALAZZO DINNER MENU ANTIPASTI ENTRADA / APPETIZER CARPACCIO DI MANZO IN SALSA DI GRIBICHE (*) CARPACCIO DE RES EN SALSA DE GRIBICHE BEEF CARPACCIO, OLIVE AND CAPER DRESSING BRESAOLA CON RUCOLA PARMIGIANO E NOCI BRESAOLA CON QUESO PARMESANO Y NUEZ BRESAOLA WITH PARMESAN CHEESE SHAVINGS AND WALNUTS PROSCIUTTO E MELONE JAMON SAN DANIELE Y MELON PROSCIUTTO SAN DANIELE WITH MELON CHAMPIGNONES PORTOBELLO CON CIPOLLA ACETO AGLIO E ROSMARINO CHAMPIÑONES PORTOBELLO CON VINAGRETA DE AJO, CEBOLLA Y ROMERO PORTOBELLO MUSHROOMS WITH GARLIC VINAIGRETTE, ONIONS AND ROSEMARY INSALATA CAPRICCIOSA ENSALADA DE ESPINACAS CON CAMARON Y CHAMPIÑONES, SERVIDA CON ADERESO DE MOSTAZA DIJON SPINACH AND MUSHROOM SALAD SERVED WITH SHRIMP AND DIJON VINAIGRETTE INSALATA MISTA ALL’A CETO BALSAMICO ENSALADA MIXTA CON VINAGRE BALSAMICO MIXED SALAD AND BALSAMIC VINEGAR ZUPPA ALLA TOSCANA SOPA TOSCANA CON ESCENCIA DE TRUFAS TUSCANY SOUP WITH TRUFFLE ESSENCE ZUPPA ALEGRIA DI MARE CREMA DE ALMEJAS Y CAMARON SASONADA CON RAIZ FUERTE CREAM OF CLAMS AND SHRIMP SEASONED WITH HORSERADISH RISOTTO DI SALMONE RISOTTO CON SALMON AHUMADO RISOTTO WITH SMOKE SALMON