Marlene

That's ok, so did I when I had olives in my martinis

I work from home mostly too, but I have furry moccassins

Hell, while I was there, I was part of the smoker's corner Come to think of it, NY has come up with a couple of tobacco based recipes to help smokers with the ban

Parmesan chips? I'd like to know more about these please! Oh and I'm kinda with Jason on this one. We tend to drink champagne on it's own, and pair wines/ports with dinners and appetizers.

Ditto for Costco in London... And we can get wine AND cigarettes here... Part of the charm will be to see the regional, continental differences here I think. And we can get cigarettes too, although I can't imagine what I could use them for in a dinner

Oh yeah. We ended up getting one of those "executive cards" since we always spend way more than we intend to. This is perfect timing. I was justing thinking I needed to make a run to Costco soon. I'm with you on developing this thing. Just let me know what you need Maybe a limit on number of courses? We want to try to keep it reasonably "even" for everyone!

Ok, I like it so far. Do we set a dollar limit on what people can spend or does it matter? The eGRA folder is for recipes, so , as long as people are willing to post the recipes that they've made that day, we could possibly hold the discussion there. Note to self, check with vengroff. If we are going to have Costco threads in every forum, would it make sense to have one forum where everyone can post to instead so they are all in one place? That's a lot of forums to check for those who are living vicariously through this Regional challenges? Note to self: check with FG re logistics. Anyone else have additional thoughts?

Yes, that would be a good idea, as I'm in Canada and can't get wine either I can get wine!!

Yes, that would be a good idea, as I'm in Canada and can't get wine either

We had the pig pickin, one of eGullets biggest real time events. Now we offer, the virtual Costco dinner, eGullet's largest ever virtual event!

Aw shucks.

I like Pepsi, hubby likes Coke. We have Coke in the house The only time I drink Coke is mixed with a little Canadian Club on ice.

I like it too. It lets lots of us participate, since I can't be in Chicago with y'all

A virtual dinner? I have a membership to Costco. It could be fun!

I've always been taught that adding salt to the water when boiling eggs, prevents them from cracking. Is this not so?

Mine does not spit either!

Oh dear. Another 6 for me this weekend. What am I going to do with all these cookbooks?

I have a little one and I use it quite often for cheese sauces, warming chocolate for fondues spagetti sauce for two etc. That's the one I have fifi. You'll like it!

Yes I like having the stoneware come out to clean. It cleans up beautifully in the dishwasher. Fifi, just a note though, if you're going to do all night cooking with one, don't get the smart pot since it will switch to keep warm after a maximum 10 hours. I don't think this feature can be turned off, but I've never tried. I'll try to find my manual and see!

I have this one rival and an older oval one. I like rhw smart pot, it goes automatically to keep warm after the preset cooking time is done.

Test the top of a creme brulee with my index finger after it;s been sitting under a 500 degree broiler. One 2nd degree burn later..... (My torch is broken). The brulee was fine. I'm now typing one handed

It was a lot eaiser to get a reservation there too

Yes that helps thanks! And based on that recipe you're using woodburner, I'd probably use my slow cooker. I can't imagine leaving my oven on for 24 hours!

On my reccent trip to New York, we went to Peter Luger's on Long Island. Why? Well for one thing, we couldn't get into the Brooklyn location, and for another thing a friend of ours who plays for the Islanders, lives out there, and we met up with them for dinner. It is not a fancy looking place, plain wood tables etc. Appetizers were: Arron had a shrimp cocktail, his wife had the tomato and onions I had two slices of bacon and some of Don's tomato and onion. The shrimp cocktail was very nice. 5 very large crisp shrimp with a sauce that had a nice bite to it. (It may have been Luger's sauce with horseradish added). The onions were very strong and tangy and the tomatoes incredibly fresh. We had the Luger's sauce with the tomato and onions. The bacon is to die for.( It's advertised as Canadian bacon). Thick strips, broiled, and fairly lean. Arron, Don and I had porterhouse for three, while Nikki, who is pregnant and off meat, had the lobster. They shelled the lobster for her which was nice. That steak. Ok, I can't compare to the original location, but boy oh boy was it good. It is I will have to agree, the best porterhouse steak I've ever eaten. It came medium rare, crisp on the outside, and the stuff they spoon over it is amazing. No surly waiters to be had here either. Service was impeccable, and friendly. I'm in love with porterhouse all over again.

Ok, I'm happy to show my ignorance here. What's an onion confit and what do you use it for?