Marlene

White?

Do you have a nice blazer that would go over the sleeveless dress? I do this all the time. No only because at this stage of my life, I tend to overheat quite easily and I can always remove the jacket and have a lovely dress underneath

I guess you're the expert, "marinade," but is this really a myth? Don't milk, yogurt or buttermilk marinades tenderize chicken, at least a little bit? I didn't think so. I thought there had to be some sort of acidity type thing, hence the vinegar or soy sauce in a lot of marinades. But hell, what do I know. I used to put oil in my pasta water

Yes, but if you add the oil at any time, the sauce just kinda slides right off the pasta

And then pouring all that nice oil down the sink. The pasta doesn't stick until you dump it out, so that would be the appropriate time to add oil. Yes, but if you add the oil at any time, the sauce just kinda slides right off the pasta

Adding oil to the water before cooking pasta to ensure it doesn't stick.

Here is the finished product of a roast I made a while ago, roasting at 300 degrees convection heat, no searing before hand. http://images.egullet.com/u6080/i1639.jpg]Prime Rib Ok, I keep trying to make it smaller!

If you want it rare in the middle, take it out at 115-118 and let it rest for 10 to 15 minutes. Don't sear before cooking. You've got a convection oven, and that's going to give a roast that size a nice crust.

This is the point I was trying to make, obviously not clearly enough

Online shopping is just the best thing in the world! And have you seen the jewelled napkin rings at Pier One? They are going to be perfect on my Christmas table this year Can you ask the butcher to cut it fresh for you and leave it on?

In a shameless attempt to promote the recipe archive, I'm asking for recipes for traditional rum balls. You can post your recipe in the archive or pm it to me and I'll post it and link it here

Right you are Dick! I'm ordering

those are very good reasons. do those of you have don't want to share recipes have reasons for that? i can see if you plan on making a career based on the recipe. but if not, why such the fuss? To be honest, there are very few recipes I am not willing to share. It's always great when someone likes it enough to ask. But there are a couple, that my father made me swear not to pass on to anyone except family. I loved my father deeply, and so I respect those wishes.

I've just started a spagetti sauce simmering for the day. To be served with crusty French bread, which I'll start in the bread maker later.

Betts, I've added your recipe to the recipe archive. Carrot Pudding

I really like the Carmenet Dynamite wines, the Merlot and the Cabernet. They come in half bottles.

Still?

I suppose. But they'll match the Wusthof set of knives I'm hoping to get for Christmas

Well back at you He said "as an example". A 3 page example? come on. Double

I have the Henkels serrated, they are ok, but not great. I'm looking at the Wusthof Steak knives now. Like these

Perhaps so, but you are the one who said this wasn't a referendum on anyone. But it clearly is.

I either say what Suzanne suggests, or that "it's a family secret, I'm not allowed to tell, my mother will kill me". I like Suzanne's better though. It does tend to scare people away.

I use my convection oven for roasting now always. I'm absolutely blown away by the difference it makes

It took you three pages to say that?

Somehow we've gone from this . to this The latter completely dismisses the original intent of this thread which was to discuss whether writers/food critics etc in general, have an obligation to disclose. This whole argument is nothing but a perception issue. If you perceive Steven or anyone else has not made a full and proper disclosure then that perception is your reality and no one else's. Don't read their reviews then. I read plenty of food reviews I don't agree with. Sammy is trying "catch" Steven out by suggesting he didn't disclose something he felt he should have. Sammy is certainly entitled to feel that way, but I just don't think a whole thread on whether Steven did or did not is relevant. As an example yes, but really, Steven is the only one being put on the hot seat here. As far as I can tell, Jason asked the question, Steven answered it. He did not try to hide the fact. I eat at Ruth's Chris probably 4 or 5 times a month. The General Manager is a good friend of mine as is her husband who owns his own restaurant and the Chef at Ruth's. If I'm paid to write a review about it, that then becomes my job and I take a step away from the relationship. No different than my relationships with my co workers or staff in and out of the office. One is a business relationship, but if we go out to socialize, it becomes a different relationship. I can keep the two separate. I suggest to you that food writers/critics whatever have the ability to keep that separation. If they can't, they shouldn't be in the job. Maybe Steven should have just said, "Yes the guy's my agent, I didn't think it was relevant. My apologies if you think it is". This was a great debate until it became personal.