Marlene

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!

You could probably do Camembert fritters then if you have that. :)

ca, has it really been three years since we first talked about you getting that roaster?! But yes, I agree, I've been making gravies and pan sauces in my All Clad roaster probably once a week for a long time now, and have no problems at all.

Brie Fritters with a raspberry sauce?

I almost always have my chafing dishes out for three hours or more. If I fill the bottom halfway with water, I don't have any problem running out of water.. The other thing I have, which I forgot to mention, is a Rival Crockpot "Little Dipper" (I searched in vain to find a picture to link to). It is perfect for keeping sauces and gravies warm on a buffet.

melted cheddar cheese? My husband puts red pepper flakes on his

I broil stuff all the time. And Fifi, don't knock the pan till you've tried it It works a dream. Really

Beef Stroganoff. A staple in our house in the winter months. shepherd's pie but with a rice and cheese topping usually.

I suppose. I've been using the pan for well over a year now with no problems. Most home oven broilers don't get over 500 or 550 to my knowledge. I use that broiler for steaks, ribs, creme brulee, and lots of other things. Having said that, I also use the convection broil feature most often on my oven. I don't know if that makes a difference or not. And most broilers are not operated for long periods of time. I think the longest I use mine is to broil ribs, about 20 minutes. I just checked my pan, and ther are no scratches, and no wearing of the teflon. Go figure.

ooooh, I like the sounds of this. You always have such great ideas woodburner.

spareribs and saurkraut! 2 lbs of ribs, some lard, a little coarse salt and pepper. Season the ribs first with the salt and pepper Broil the the ribs first under the broiler, or if you don't care about your fat content, melt some lard in a roasting pan (be sure the roasting pan has a lid for later), and brown the ribs first. The lard method does "give a little something" to the taste. remove the ribs from the pan. Put a layer of saurkraut in the bottom, then a layer of ribs, then a layer of saurkraut, beginning and ending with saurkraut. You could also add some peeled apples to this for some extra taste. Set oven to 325, cover the roasting pan and bake for 2- 3 hours. Each hour, "turn the saurkraut" moving wetter saurkraut to the top and the drier to the bottom of the pan. The ribs are falling of the bone, and the saurkraut is to die for. This is probably one of my all time favourite dishes.

I adore saurkraut, but I must confess I've never made it. I always get my fix at Oktoberfest in Kitchenerwhich is coming up soon I'm thinking I'll have to make this my new project. Learn to make saurkraut edited to add link

During the big blackout here last year, every coleman stove for miles was snatched up. I did without coffee for a couple of days and said, not next time. I now have a coleman stove in my garage that's never been used, but I'm ready for next time Good luck Robyn.

I can see me doing this. And then trying to figure out why the timer is going off in 30 minutes or whatever. Stupid timer! I'm not cooking anything

Yes they can. They do not, to the best of my knowledge make a broiler pan specifically.

This is the one Caphalon pan I own broiler I love thi span. I do a lot of broiling and this pan has stood up to everything I through at it. The ones that came with my ovens are useless.

As summer turns to fall, so now, my thoughts return to making Onion Confit. Onion Confit is now the base for my French Onion Soup every time Prime Rib Stews Pot Roasts Red Wine Casseroles It is however, now that my vegetable consumption starts to drastically reduce. I'm not a squash and turnip fan, and most of my favourite veggies are summer ones : beans, corn, peas....

I got my chafing dishes at Costco. Reasonable price, and they work great

I own a number of All Clad Stainless steel pots and pans, including two roasting pans, and I swear by them. I didn't buy them in a set, but aquired each one as I decided what I needed. And I always put them in the dishwashwer, with no ill effects.

Fortunately, he doesn't watch football. Or hockey. Or baseball. Or basketball. However, I've been informed that I'll be making steaks again tonight since he's actually going to make it home for dinner.

Steak pics. Fresh from the BBQ Nicely medium rare It was soooo good.