Marlene

A little white paint will go a long way to at least making the kitchen look cheerful. I'm in agreement with Fat Guy on two points. Ignore the floor for now, and put down some nice non skid mats. As he indicates, paint the cabinets white and change the knobs. (knobs are cheap at Home Depot). I agree that a long table down that wall would solve some of your prep area issues. I'm not sure the kitchen is big enough for an island and it will be a bit of a distance from the stove to the talbe, but you'd have a surface to work on. You could possibly put the microwave and the toaster over there, which would leave the L counter free for setting down hot sheets etc easily from the oven. With the long table, if you are handy enough to build it yourself, you could add storage underneath it. even if it's just shelving for now. That would give you some additional space to store stuff. If it's practical to make it an L shape that seats people at the end, that's the best option, but if not, a nice little table with two chairs would fit in front of that window. (too bad you're so far away, I have a table and chairs just like that looking for a home). Doing these things are relatively cheap, and it might allow you enough left over to replace that range with something decent. Not top of the line, but something you'll be happier cooking on. The rest can wait.

The guy's 60. Let's not give him a heart attack!

The town of Playa, (5 minutes from the Hideaway), is indeed charming, and has some very decent restaurants of it's own. The Hideaway itself is in a gated community and is very safe to walk around at any time. The RH features 6 restaurants all of which are ala carte, unusual for a vacation resort. The only buffet you'll find here is during breakfast (if you choose, there's an ala carte breakfast option as well), where Carmen makes a damn fine omelet. The Hideaway has a spa as well, so if you aren't relaxed enough by the poolside and beach side waiter server, (just raise your flag in the sand when you want something), the spa will finish the job. We've stayed in 4 or 5 resorts in Playa, but nothing compares to the Hideaway for good food, relaxation and pampering service.

NOt that I know east from west , but tmy first choice, and my husband's would be to go Mexico, the Royal Hideaway. A truly pampering resort, and some truly outstanding food as well. This is usually where we head for our anniversary.

Favorite - baking bread Least favourite - fish cooking

the only reason I dry out brown sugar first is that it's a bit moist to begin with, and since I don't want it sitting under the broiler for a long time, it's easier to dry it out before hand.

My convection oven manual says not to use tinfoil when using the convect feature. I agree with drying out the dark brown sugar, and I use my convection oven set at 200 to do my creme brulee. I have a kitchen torch and I never use it.

Ok Dean. the challenge is on. I'll trade you a butter tart square recipe for a pecan pie recipe. Middle Canada against Southern US. (I win )

I'll be at the Grand America Hotel, which I think is close to downtown although a bus ride from the Conference Centre. No budget in particular. I am of course, very partial to red meat , and I'd be interested in Japanese, Indian or Thai as well. I'm just not a fish lover.

I'll be in Salt Lake City from Oct 16 to 21 for a conference. I'll have at least one free night, possibly two. Where can I find a great restaurant or two? No fish, but anything else would be great!

Sorry Snowangel, but I love my cheddar cheese on chili. I'd put sour cream on in except no one likes it in my house except me.

I agree. Nicely crusted bones separate? Yum.. I sitll think you could spit roast it, but it depends on the size of your Q. I've done up to 10 lbs on my spit.

What about buying the roast on the bone and asking them to roll it for you? Thus, the roast will be boneless, and the bones tied underneath to use as racks. Alternatively a boneless rib eye roast would be wonderful spit roasted.

You must, absolutely must, have a peameal bacon sandwhich from any one of the number of vendors there who sell them. If you haven't had one before, you will fall in love.

Chunky. I use beans, but not a whole mess of them. Just enough to add more chunk. I always, always add red wine to my chili as I do to my spagetti sauce. My husband would divorce me if I didn't add Italian sausage and enough spices and garlic to almost blow the top of your head off. And yes, served with shredded cheddar cheese on top and a side of nachos for scooping.

I would never buy a house based on the appliances. But I did wonder about the difficulty with granite. Whatever you put in has to be the same wiidth and depth as what you've got.

How difficult is it to change out a glass cooktop set into a granite counter? I saw a house today that I loved, but it has a ceramic cooktop. I already have one of those, and I want gas next time.

My sit in roast thermometer works great. It is always acurate. I have the Maverick remote thermometer.

I'd be in favour of smaller portions. I'd rather be able to try several things on the menu, (which is why tasting menus are becoming so popular), than have a huge steak or something which I can't finish and usually can't take home because I'm travelling.

I have two food processors. I've never used either one.

Tonight we dined at Ruth's Chris. Like it or hate it, Ruth's serves BIG portions. So here's what my 11 year old son ate tonight. 4 pieces of bread and butter at least a third of the Carpaccio we ordered as an appetizer Lobster tail ( 16 oz) and 20 oz rib eye steak. When he was done, he looked at my plate with my half eaten steak on it and said: if you're not going to eat that Mom........ and proceeded to scarf it down. He is now ensconced on the sofa, eating popcorn. I'm afraid, I'm very afraid.

Mine are definately fully clad. And I get great muscles hefting them around the kitchen

That sounds sooooo good Soba. But then I'm a sucker for anything with cheese.

See more education for me. What is a Wagyu anyway? I'm from Canada remember.

The menu and wine pairings sound wonderful! And of course, being a Canadian, I'm thrilled you're using Oysters from Canada. I'm still doing my darnedest to figure out how to get down there for this event. In the meantime, could you tell me a bit more about the techique you use for the Waygu short ribs? Short Ribs have been long on my list of things to try, and I can't say I'm an expert braiser, but I'm willing to give it a try! Thank you so much for taking the time and attention you are putting into this event for the benefit of our members, Chef. We really do appreciate it!