Marlene

I did know that. Don likes doing that one and it didn't take that long. We do however, have "people" for most other things.

The bottom one is the "risotto" pot. It's 6 quarts but looks bigger because it's wider. Next is the 7 quart, then the 5 quart, then the 2 quart and the babies.

compound butters, melted over. Red wine reduction homemade bbq sauce

The rain showers seem to come and go here. One minute the sun is out the next minute it's raining. the ribs don't need to go on for another hour yet, so we'll see how it goes.

We moved our fridge and microwave into the dining room. We used paper plates when ever we could and we washed dishes in the laundry room tub. We grilled a lot.

As I mentioned, the ribs are rubbed. Like Susan, I tend to prefer side ribs to baby backs, although all ribs are good: In the meantime, Don put together my Le Crueset stand that arrived last night. (I ordered it in Dec!), so I hauled all my LC upstairs. The braiser doesn't fit in it, but I managed to find a spot for it upstairs.

Tell you what Susan. I'll deliver cake if you come and do my gardening We had a half hour of sunshine and now it's clouding over again and getting that dark look that it gets when it's just about to rain. I think lunch is going to be a slice of left over prime rib.

I don't bother brining them and half the time I forget to remove the membrane as I forgot today. They'll go foiled on the grill for a couple of hours using indirect heat then unfoiled and glazed for the last 10 minutes or so.

Onion powder, chili powder, garlic powder and paprika basically.

The ribs are rubbed and in the fridge for now. I'm going to do broccoli again, but this time with hollandaise and baked potatoes. We still have cake for dessert. My dishwasher is running (again). The sun seems to be trying to peek out.

The broccoli is blanched first for about 2 minutes. It can be done ahead of time. I'll try to post the recipe to RG sometime later today.

If you live in an apartment, check codes and apartment rules. Lots of apartments won't let you have one at all and if they do, the specifiy gas only. It's rare, even in a condo apartment to allow charcol. I really wish it would stop raining. I'll still be grilling ribs, but there's something about grilling in sunshine that just makes a person happier. i'm off to the market to lay in supplies.

I haven't but there's no reason it shouldn't work as long as you cooked it using the indirect method!

None. We found it very easy to take the blade out and clean. Once the blade is out, we had no trouble wiping it down and we disinfected with ammonia. Nor was it hard to put back together. It's got suction feet on the bottom, so it was very stable on the granite, didn't move around at all. For what we'll use it for, slicing meats mostly (unlike one reviewer who used it to slice potatoes, for which I would use my mandoline) it's fine. Of course, we've only used it twice now!

Sure. Blender Hollendaise I expect to be making this tonight in fact!

I confess. I never make Hollendaise , stovetop. I use a blender and I consistently get good results doing so. It's not classic, but it works for me, takes me 2 minutes when dinner is ready and I don't have to worry about it.

Morning everyone. Guess what? It's raining. Nothing but showers and cool temperatures in the forecast. Don and I are seriously re-thinking our camping trip this weekend. Sigh. Up and at it early this morning. I've got contractors knocking on my door in about an hour and I'm not even close to having the kitchen cleaned up. I've just taken ribs out of the freezer for dinner tonight. I've got to get groceries. I need coffee.

It doesn't unmold very well. 3 times I tried it in that pan. Three times, it stuck. Then I tried it using a cast iron frying pan and it worked like a dream. I love gratins especially potato one and broccoli ones. I took a recipe from Epicurious for that one and modified it.

The Waring Pro isn't that big and doesn't take up a lot of counter space. When we used it the other day, we were very pleased with it.

Blender Hollandaise Easy, foolproof hollandaise. 3 egg yolks at room temperature 1-1/2 T lemon juice 3/4 c butter 1 T hot water dash cayenne 1 tsp mustard Put the eggs and lemon juice in a blender and blend. Melt butter until bubbly. Add the hot water and the mustard to the egg mixture and blend. Add the cayenne and salt and blend. Pour the butter through the hole in the top of the lid of the blender, slowly, with the blender at high speed. This should take about 10-15 seconds to blend and thicken. Keywords: Blender, Sauce ( RG1713 )

And more than any of us, you deserve cake. You've had awful weather for your first blog and yet you just keep going. You have been a great partner.

Thanks. I got lucky with the buttercream You hate dessert. Remember?

Grilled pizza definately takes practice I think. Still, nice job Mike. Dinner tonight was fairly simple. I started by making the broccoli gratin. Butter a gratin pan, or in this case, a Le Crueset tarte tatin pan, which sucks for making tarte tatin, but is great for gratins: Over that goes a mixture of heavy cream, dijon mustard, cheddar cheese and parmesan On top of that goes a mixture of garlic and onions sauteed in butter, dry mustard, dijon mustard and breadcrumbs, cooked until crisp, then add parmesan when the mixture cools: Dry aged rib eyes. My normal proceedure is to brush with olive oil, sprinkle cracked pepper and kosher salt and paint with a little balsamic, but I found this balsamic glaze I wanted to try: We used up the leftover roasted potatoes by simply frying them in some butter and garlic powder: Dinner: And of course, cake:

I'll join you, although I'll make mine a CC and Coke. I've got the broccoli blanched, and the mustard streusel ready for the gratin. Now I just have to wait until Don gets home! (I think I"ve run the dishwasher 4 times already0

The rain has arrived, although it's not raining too hard at the moment. It's probably at least an hour and a half before dinner though so we'll see how it goes.