Marlene

I run both the onion (after it's been peeled and the knife under cold water first. It works for me.

You mean marieann's didn't cut it for you? I LOVE Marieann's dressing. I want to learn how to make it in the bowl, like the pro's do at restaurants.

Hey, this is exactly what I have I generally do all the cooking for dinner party, so my husband cleans up mostly. He will usually load the dishwasher while the coffee is being made for after dinner (it's usally a hazelnut decaf coffee), and put leftovers away. Once everyone is gone, he'll unload and reload the dishwasher and put all the linens in the washing machine. Wipe down the kitchen counters, put the china and silverware on the dining room table (I usually insist of putting that stuff away myself) Then we'll sit down, have a glass of port, take two aspirin and go to bed. The rest gets done in the morning. Since I am always up first, I'll unload the dishwasher while I'm making morning coffee (definately not decalf) and sweep the floor. When he gets up, he will vacumn usually. If we are having a BBQ, 98% of the time, he'll be bbqing and I'll be doing the sides, so we generally clean up together when everyone is gone. Our cardinal rule is that one person must be entertaining the guests at all times, so we don't both go and clean up. As far as vacumns go, I have central vac which I never use. I swear by my Hoover upright, and Hubby likes the canister vacumn. - Not that I ever vacumn. Huby does, or the cleaning person does We've long had the debate as to whether we should have the cleaning person before or after a party. My preference is before, since I've got enough to do cooking wise, I'd rather not be running around cleaning. edit: if we are having a really really big bash, we hire a caterer, server and bartender usually

ceasar salad dressing

tomatoes, blue cheese, and a good vinigrette. Yum.

Soy sauce, garlic, butter, EVOO. Those are my basics. Right now, jayme's rib marinade. I've made ribs like 7 times in the past two weeks with this marinade. Some are marinading in the fridge right now.

eGullet. Truthfully, I've learned so many trips and techniques here that have improved my cooking, so I can't just pick one.

pastry making. I suck at it. I'd love to be able to make good pastry.

Facinating. Fyre made a terrific first post that spawned 4 pages, - and has yet to be heard from again on his/her own thread . The house of blues in downtown Disney actually did take our driver's license as "collateral" for their beeper. I don't think I'd ever seen that done before. We walked past the CF in Las Vegas, and never got anywhere near the place, it was so packed. However, I can't imagine waiting three hours. I won't go back to Moishe's in Montreal because we had an hour wait for our table even with a reservation. I just have other things to do in life. I depise waiting in line ups for anything. I don't care how good it is.

If the lads spend enough time with you in the kitchen, they will likely start to get interested. My son has generally helped measure things and stir since he was small. He is now going on 11, and just the other day while I was making a rib marinade, he wandered in and started asking about the components of a marinade and why I did it and what would happen if I "did this" or "added that" instead. His palate is starting to develop now as well, and he is more willing to try (and like) things with spices on them rather than extremely plain when as he did when younger. We are taking him camping for a week in a couple of weeks and he will be in charge (at his request) of making two of our meals that week. And BTW, he's shown a lot more interest in cooking since we had our kitchen re-done As to our own dining habits, we eat out a lot when it's just my husband and I. The weeks that I have my son, we tend to eat in every night during the week, order fast food on Fridays and generally try to take my son to a fine dining establishment once every couple of weeks at least.

Added to the archive: Using Frozen Egg Yolks to make mayonnaise Beef Mayo Sauce for Brisket Courtesy of Dave the Cook

I guess it's kinda like Americans not knowing the Canadian provinces

I'll fix it. Sorry, my mistake!

Ok, I've captured the recipes from this thread that weren't already in the Archive From the NY Potluck Dinner. Elyse: I'm waiting on some recipes from you I think

You did?

I'm extremely picky about glasses, except when it comes to water. For some reason, I can only drink water out of plastic glasses. Large ones. I don't know why really. I have good glasses for wine, milk, juice, whiskey etc, but I must have my water either in a water bottle, or a large plastic glass, usually Tupperware. I HATE plastic glasses otherwise.

Does this mean we gotta get up prior to 7am on the 11th? Of course, as the festivities will begin the night before, and sleep is not an option! Actually, it means that Fat Guy wanted it to coincide with day break. However, those on the cooking crew will need to man a couple of hours with the pig during the prior night/early morning. I just want to get about 6 hours of sleep. We'll start the pig around 7 the night before, and it'll be done by 3 the following afternoon. We'll serve around 5 or so. That should give us about 2 hours of daylight before the serious partying begins. We're up for the cookin crew. Just as long as we get a couple hours sleep before the main event starts

Just got back from camping. I took baby back ribs with me that I marinaded using Jaymes' recipe. Since I didn't have an oven to slow cook them in for several hours, I double wrapped them in foil and let them sit on the bbq on med low for about an hour and half. Then unwrapped the foil, placed the ribs directly on the grill and basted them with some BBQ sauce. They were outstanding. Nice and tender, but not falling off the bone mushy.

$5.31 CDN would buy me two of Maggie's limes once converted to US currency

I've got lots of little foods like cheese and stuff, but I didn't want to list it all here After I posted my list I did go to the liquor store and gee, they had these lovely plastic shakers, so of course I had to get one along with martini fixin's. I already have an acrylic martini glass! Do I really need other drinkables I've got milk and juice and cream for the coffee. Butter and jams and trail mix i mixed up myself. The car is packed and I'm heading for the open road shortly!

Here is a recipe for Kimchi Chigae. More from mamster in the archive now.

The Baked Broccoli recipe

So here's what I've got so far - we leave in the morning: Marinated steak kebobs ribs, currently marinading steaks bacon and eggs hot dogs for quick lunches homemade coleslaw pre made pancake mix hot chocolate and Tim hortons coffee (I just can't drink instant coffee) Assorted chips and tortilla chips chip dip and garlic salsa Assorted wines, coolers, baileys, grand marnier What am I forgetting? :

It was originally Chris Steakhouse. When Ruth Fertel bought the original one in New Orleans, she added her first name to it.

My cooktop is a 36 in thermador and I quite like it. Keep in mind though that electric cooktops are not that easy to clean!