Marlene

melted chocolate and icing sugar with maybe a little vanilla?

No scientific proof, but club soda has usually worked for me, but only if you apply it as soon as the stain happens. Baking soda, rubbed into a spot(especially red wine) works. My Consumer reports book "How to Clean Practically Anything", states that the best way to clean a red wine stain is with salt. -"Sponge stain with cool water. Spread fabric over bowl, pour salt on stain, then pour boiling water through fabric from a height of 12 inches. If garment is fragile, pour salt on stain, moisten with water, let stand then scrape off and rinse." They say Petroleum jelly is useful for removal of bacon grease, motor oil, suntain lotion or other oil related stains. Glycerin for ink . And a variety of combination solvents or oil solvents for most other stains. There's a whole list of them!

We have two in Toronto. The restaurant 360, at the top of the CN Tower revolves. The food there seems to be hit or miss, and it takes forever to get the elevator to get to the top. The Westin Harbour Castle's restaurant used to revolve, but I don't know if it still does.

Scamhi's Greek Style Turkey Burgers

Here is Really Nice!'s recipe for Rack of Lamb

Rack of Lamb 1) Take a scissors and cut between ribs 1 & 2 and 7 & 8. Then cut across from one slit to the other. Do it over the sink because there will be a lot of liquid pouring out. Rack of lamb Australian lamb from Costco ($7.99 lb) 2 slices of bread Rosemary, fresh Garlic, fresh Basil, fresh Mint, fresh Preheat oven to 425F. Place bread and herbs in a food processor. Process until bread crumbs form and are of uniform shape. Rub olive oil on fat side of ribs. Place a skillet on the stove over high heat. Add a small amount of oil. Wait for oil to get near smoke point. Place lamb in skillet, fat side down and sear for two minutes. Turn lamb over, sprinkle with bread crumbs, and drizzle olive oil over crumbs. Wrap foil around bones and place in oven. Cook for about 11 minutes per pound. These were about 1.45 lbs so I cooked them for 16 minutes. Remove from oven, lightly cover with foil and let rest for 10 minutes. They came out a perfect medium-rare. Keywords: Lamb, Main Dish ( RG492 )

Added both hjshorter's recipes to the archive here and here

These are the days I usually order pizza! Seriously, beef stroganoff or tacos don't take that long to make, chilli could be made ahead in the slow cooker, it takes about 5 seconds to throw the ingredients in and maybe 5 minutes to brown the meat first . Broil some steaks, burgs and hot dogs for the kids, if they aren't into it, a veggie burg for your wife. I just remembered your wife is a vegan and most of my ideas of a good meal include meat. Never mind

Barbecued Baby Octopus Really Nice's recipe 1 lb baby octopus, tenderized 2 T soy sauce 2 T sake 2 tsp grated fresh ginger 2 big cloves garlic, crushed 1 chili, chopped (seeds removed if you don't like heat) big dash sweet chili sauce squeeze lemon juice Prepare the octopus as follows: wash well under cold running water (to remove any excess salt). Cut off the head below the eyes and discard (or alternatively, split head open then clean and cut into strips). Next remove the tiny beak from the middle of the tentacles simply by pushing gently from underneath until it is visible, then remove and discard. Combine soy sauce, wine, ginger, garlic, chopped chili, chili sauce and lemon juice and marinate in refrigerator for 30 minutes. Remove octopus from marinade and cook on a hot greased barbecue plate, basting often with the marinade. Cook quickly until the center is cooked. To cook evenly, press octopus down with a spatula when they start to curl. The trick with octopus is to cook briefly otherwise they can be tough. To serve, pile them onto a plate, squeeze over some lemon juice and season with a little salt and a generous quantity freshly milled black pepper. Alternatively, boil up with remaining marinade hard for a minute or so then drizzle over the octopus. I sometimes add a little mirin (sweet sake for cooking). Scatter over some sliced shallots. Keywords: Main Dish ( RG489 )

The Omega The Omega? What is this? A carton of oversized eggs? A secret Greek Society? Au contraire, ‘tis the steakhouse of steakhouses, where tableside cooking is considered an art, prepared lovingly, albeit gruffly, by your waiter who is likely Greek, and is as much a part of the atmosphere as the softly glowing fireplace in the corner, and intimate candlelit tables. There is always a special, and it is always a veal chop, of such proportions, a family of three may easily dine on it, perhaps with some to take home, eleqantly wrapped in a foil swan. An Omega steak is beefy, of manly proportions, perfectly crisped on the outside, and any waiter at the Omega worth his salt will quietly ignore an order of “well done” and bring it to you the way they think it should be cooked, never more than medium, although medium will earn you a slight frown. Their signature dish is the Caesar Salad. Prepared tableside, the making of this salad is as much about showmanship as it is taste complexity. Not for the faint of heart, or at least not for anyone who may wish to converse with others unfortunate enough not to have consumed this salad at the same time. This salad is guaranteed to keep Vampires/Bats and Door to Door Salesmen away. Reservations Recommended. Closed Sundays

Was it a Roast Pork or a Pork Tenderloin? Pork tenderloins tend not to have any fat on them or very little, and I find they work best when they are marinated in something such as one of these. I also find red wine, by itself as a baste tend to dry out things more, not sure why! But I have a great red wine/butter/garlic baste that I use on beef tenderloin that would work equally well on the pork tenderloin I think.

Oblong should be fine. I usually put a touch of shortening in the pan, and I use the lower rack to roast. At 158, it could have rested for 10-15 minutes and have been the temp you wanted. A llittle garlic and salt on top, helps the top brown nicely I find, unless of course, it wasn't very fatty. I always like to get well fatted roast porks on top. And I usually roast pork at 325. And unlike beef, I've never found pork to need that blast of higher temp at the beginning to brown it up. Takes a bit longer, but the slower cooking helps keep the roast moist and allows more time for browning. Just my 2cents

I would think so, if the rack will fit in the lid as well. Since it's a good idea to match the roast size to the pan you are using, you could make a giant roast pork and invite us all over But yes, it sounds shallow enough. As long as the lid is sturdy enough that it won't warp or bend when you are handling it.

Marvellous. I'm on it

To me, roasters and lids just don't go together, but what do I know . Is the lid flat enough for roasting? Normally, I don't suppose you would roast anything in the lid, but that's a pretty big roasting pan, good for a Turkey

I think that Vacuvin probably does more harm than good. It lowers the pressure in the bottle, which will cause more evaporation than if it wasn't used. And it does not remove enough oxygen to significantly reduce oxidation. I think that the best way for home users to preserve wine without buying it in half bottles is as follows: when you open your wine bottle, immediately pour half of the wine into a clean empty half bottle of wine, and recork the half bottle (using either one of those synthetic cork, or the cork you just removed from the full bottle). You can then keep the half bottle for days or even weeks until you're ready to finish it (refrigeration is not necessary but can help). I've been using that method for quite a while without any problems. If you want to do this more elegantly than just reusing old half bottles, there are specially made decanter sets for this purpose:Wine For Later Decanter Set I'm such a sucker for this type of stuff I wonder if they ship to Canada.

what wine? Hubby had a glass of Gewurtztraminer Hugel, Alsace, 1997, I had a glass of Amarone Classico Capitel De Roari 1996 He also had two Strathisla (sp?) Scotches, I had a martini, and we also had a glass each of Gould Campbell 1980 Vintage Port.

I got the WS aluminized steel pans. I got a loaf pan, four mini loaf pans, an 8' square pan. Plus a whole bunch of other stuff (I love that store! ) I still need muffin tins.

Because we can't get the Dynamite Merlot at the LCBO here anymore, I have a wine merchant get it for me by the case. On my last order, he told me that the Dynamite Merlot and the Dynamite Cabernet were also available in half bottles. I got a case of each. Half bottles are perfect for me since my husband drinks white and I drink red. My wine broker told me that half bottles are becoming more popular in restaurants because more and more people want to pair different wines to their courses or are like my husband and I. He said it will take a couple of years, and then most wine lists will start to include several half bottles in their lists. Today however, there is still more of a predominance of half red wine bottles that white.

Personal Last night, dinner for two, Ruth's Chris 550 pre tip Cdn Delmonico's Las Vegas - $800 pre tip US Business: 3k Cdn Ruth Chris - about two years ago.

I'm off to WS for some Friday afternoon stress relief shopping. I need a bunch of new baking pans - cake, loaf etc. The question is, should I get non stick or stainless steel?

I've added rozrapp's meatloaf recipe and Jaymes' meatloaf glaze recipe to the archives Meatloaf

It's all a matter of pacing yourself.

I hate deep dish pizza. All that crust makes me feel like I'm eating a loaf of bread. Thin and crispy.

What time should I be there? Dinner's at 7:30 Cocktails at 5:00 Two and a half hours for cocktails? I'll be under the table before the roast is on it. Nah. We serve lovely little nibbly things to soak up the alcohol with! But then again, if you're under the table instead of at it, well, more roast for me