Marlene

Those are two of my favourite things about the Miele. I have the third rack for cutlery which is great, plus the removable cutlery tray for bottles, and other small items, and the fact that I can put plastics anywhere, top or bottom rack. I also put my Reidel stemware in my dishwasher all the time, and have never had one break.

Just simple beef stroganoff over egg noodles tonight

You make demi glace Kerry? We need to talk. I guess I'll have to put Saucier's Apprentice on my list as well. I like your review Racheld. Not necessarily because you liked it (I haven't read it yet), but because of the way you describe it. As if it is a book that will become an old friend.

I use labels in Gmail, and file the recipes accordingly. So I have "appetizers" "beef" "desserts" etc. I usually just paste them into an email and send it to myself. It only became a problem this summer, when Internet access was spotty for a while, and would go down, right when I needed a recipe from Gmail. I recently purchased the Living Cookbook software, and so far, I've been very very pleased with it.

I'll dig out the recipe for the soup and send it along to you. You can certainly use the crockpot to carmelize onions, just remember it takes a long time. I'd set it on low and let them go overnight. You can make a full onion confit, or just use a touch of butter and sugar in the crockpot for regular carmelized onions. Hmm, now I want to make some myself!

Braised short ribs, mashed, and glazed carrots.

It's likely the boneless ones will cook faster than the bone on ones. I'd put the boneless ones in about an hour after you start the other ones. There's no reason you can't add water. (I don't suppose you have veal stock on hand. ) If you have or can get some beef demi glace, you can reconstitute that into stock, but water will be ok too. I wouldn't add more than a cup at most. half a cup would be better. The sauce won't be quite as flavourful, but you can fix that by adding a touch of balsamic vinegar at the end, after de-greasing and reducing your liquid. I just made short ribs for dinner tonight, so this thread caught my eye.

I guess it depends on where you live or the people you buy your appliances from. I don't live right in Toronto, but in a smaller town about 45 minutes west. The appliance dealer that I bought all my appliances from also arranges for service, for as long as I own the appliance. If anything breaks down, (and I recently had to have my Dacor coffee machine serviced), I just call them. It's never been an issue, nor have I had to wait more than two days for a serviceman, (which is going to be just about the same no matter what brand you buy), or wait again because they didn't have parts.

Yes, and yes. I used a veal demi glace a while back to finish a dish for the first time, and it "just did something" that I can't really explain. It was a dish I've made several times in the past, but the demi glace just elevated it. I was totally wowed by the dish in a way that I never had been before. Again, yes. And I can't explain it either except to agree with the silkiness. Beef stock is wonderful and I use it a lot. But it's got a flavour going all its own and it's robust. But veal adds that silkiness and wow factor, without adding a distinct flavour, that beef stock just can't do. Add some veal stock to a french onion soup and notice the difference. Add it to a sauce and note the velvety taste on your tongue.

I don't pre-rinse (the instructions specifically state to scrape), have put plenty of items (pots, pans, etc.) with crusted-on food into, used the proper amount and recommended brands of soap, used the proper cycle, and have never had a dirty item emerge from my sub $1,000 European, 2+ year-old Miele dishwasher... ← me either.

I have the Miele La Perla

I love Miele as well. It's extremely quiet, I can configure the racks in several different ways to accomodate even my largest 24 quart stockpot, and I can and do run it 5 or 6 times a day when I'm on a roll in the kitchen, and it just keeps on going. The stainless steel interior is a bonus, although more dishwashers are finally going this route and the filter is extremely easy to remove and clean.

I'll be interested to see further member reviews. I don't think Dave's review would stop me from buying the book. First of all, I like Michael Ruhlman's style of writing and I've enjoyed all his books. Secondly, a review, any review, is subjective I think. One person may hate the same dish I love, hate the same movie I love, hate the same book I love. Is it going to be the definitive resource for the home cook's kitchen? I doubt it, but then, I have several books of resource and don't rely on just one anyway, including my own little notebook. I think I have to read it for myself to decide. It's on my Christmas list.

Coming from you, that's a huge compliment, thanks! (and I would have flown out too. Have butcher twine, will travel.) Happy birthday!

Roast chicken, ala Bouchon With mashed, and green beans, steamed then tossed in butter, lemon and garlic. And gravy of course Dessert was my four layer devils food cake

I think this i s where I'm coming from, and I agree. There's a valid discussion to be had as to whether laptops should be allowed in bars or not, and the pros and cons. I just don't see how naming the place and the owner was particularly helpful and in fact could be hurtful, in a situation that was minor at best.

This is my point about grandiosity. According to Merriam-Webster: "grandiose - characterized by affectation of grandeur or splendor or by absurd exaggeration." This guy has a neighborhood restaurant in Providence and is acting like his bar area is Pegu Club at the cocktail hour instead of a half-empty neighborhood restaurant bar in Providence after the dinner hour. Please. ← So does that mean he can't aspire? Just because he's in Providence? My mother always said "start as you mean to go on". Once he gains a reputation for allowing laptops or whatever, he's going to have some trouble retracting that when/if it becomes a "cool" cocktail place. He wasn't rude, which would have been another story, and maybe worth trashing the guy all over one of the Internet's most visible food forums, (as you point out, it's Providence, a smaller place, and he and his bar have been named,so this could cause him some grief). The place was half empty not empty so others could have seen that it was allowed and assume they could bring their laptops next time. And yeah possibly he could have been more direct, but I'd bet there's several people posting on this topic who don't do confrontation, or handle awkward situations well, especially when they have to explain that it's something that they don't want to allow. Maybe he felt signs would ruin whatever ambience he wants to create. Maybe he's never had this issue come up before. This place is his "dream". He's got the right to shape it any way he pleases, and again, he wasn't rude. I"m with the others who would have just said, sorry, no harm in trying, finished my drink, paid and gone somewhere else that was more conducive to laptop working.

I make both veal and beef stocks, and the one thing I find is that veal stock gives a dish a more "velvety" taste if that makes any sense at all. Probably not. But that's the best way I can describe it. It also seems to be more delicate in flavour whereas beef stock seems to be more robust.

Thanks Ted! Tracy, that range looks wonderful. I especially love that long burner in the middle. Perfect for gravy making! Can we see a full pic of the range?

Hey - wait a minute. I was promised curly hair and I ate crusts every single opportunity. My hair hangs lank and straight - won't even take a perm! Mind you, I didn't get hair on my chest either which is surely a bonus. ← So was I. And I have more curls than I ever wanted or needed, and I hated and avoided crusts when I was a kid. (I still hate curly hair). I do not like the end crust pieces from Wonderbread or other sandwhich loaf bread, but I'll fight anyone for the heel of a freshly baked loaf or baquette. I also prefer my pizza crust well done and my bagels too.

This looks fabulous. Recipe, please?

Whoo hoo! What a guy! But I have no clue what you should cook! Something that uses all 5 burners?

Chow mein noodles. Just because I love them.

Chicken and Cashews, sort of based on Au Leung's pictorial, but I had to use different ingredients for the sauce as I didn't have most of what he called for.

That would be more or less what happened, since he started carving it before I could get a shot of it. Then he was going to start serving it, and I said "hey"!