Dave the Cook

Buffalo Wings Sauce 4 parts butter 2 parts pepper sauce 1 part red wine vinegar This is the basis for almost all wing sauces and glazes, dating back to the Anchor in Buffalo. You will often see vegetable oil substituted for butter, other acids for the vinegar and somtimes a form of sugar or gum to help the glaze stick. Keywords: Sauce ( RG380 )

If he doesn't show up soon, PM Ron Johnson. Louisville is his house, and he'll be glad to help out, I'm sure.

. . . plus four, Lily: Two by Pomiane, plus an Elizabeth Terry and a Rick Bayless.

I believe the word you're looking for is neonatal (before birth). regards, trillium ps thanks for the edit...but I hope all this newfound power doesn't go to your head... Um... Neonatal means newly born. Natal means having to do with birth. Prenatal is prior to birth. signed, Dave the Language Pedant

I don't have any recipes right to hand, but I've seen juniper used a lot with pork, lamb and game, especially birds. I'd bet Wilfrid knows a few dishes.

I'm sure they do. The flavor profile of almost everything is altered by temperature. But room temperature is not the way gin is normally consumed, Obi-Wan's habits notwithstanding. It's hard to take the NYT results seriously, since all the contestants probably taste differently under normal (i.e., chilled) conditions. I am reminded of several Lawrence Sanders novels that had characters drinking not gin and water, but vodka and water.

You can bet that the Royal Indian Army wasnt drinking their Gin and Tonics with ice cubes... But that was for medicinal purposes (malaria), and medicine is supposed to taste bad.

I suppose if you can decribe a gin as "gauzy," then "fat and sweet" isn't inappropriate. I like gin, but if you're going to test it at room temperature, don't you have to include turpentine as a control?

I recently came across Pomiane myself, and was shocked that this guy is so little known. Arguably, he's the forefather of the quick-but-good school of cooking whose primary spokeperson today seems to be the ubiquitous and terminally perky Rachael Ray. But Edouard's real heir is Pierre Franey, who put out a couple of Sixty-Minute Gourmet books in the 80s. Franey is not nearly so droll as de Pomiane, but he proposed the same agenda: this is not difficult, it need not take all day, it can taste good and be good for you without breaking the bank. I learned more about the ins-and-outs of everyday cooking from Franey than any other chef/author I can think of, but that's only because I found him before Pomiane. After discovering ...Ten Minutes, I went to the library to look for Cooking with Pomiane. It saddens me that the likes of Al Roker, David Hasselhoff, Suzanne Sommers and Rosie O'Donnell get shelf space, and a revolutionary like Pomiane goes begging. Thanks, Lily -- a very nice article.

Wow. Down South it's $44.97. For which one, the Smoke n Grill or the Deluxe Charcoal Smoker? That's for the Deluxe. The Smoke 'n' Grill is $13.47. Sorry for the confusion.

Yeah, but the problem is, he'll make 'em with that Mrs. Dash stuff he likes, which I'm sure is on someone's list.* *Not mine, of course.

Wow. Down South it's $44.97.

Aseptic packaging, so I never have to worry about the quart of whole milk going bad in my refrigerator.

There are a few other options out there besides the Char-Griller and Weber lines. Last summer, Cook's Illustrated compared charcoal grills (here's the link; $ registration/subscription required). Their favorite was from New Braunfels. It was promptly discontinued, which is perhaps why I ended up with the Char-Griller. Eventually, I found a specimen of the one that CI liked, but it was a rusty, poorly prepped floor model. Anyway, New Braunfels has a pretty extensive -- and attractive -- product line, and I believe it's distributed nationally. Their website is here. Alton Brown liked this one. So do I, but it costs five to six times what the Char-Griller costs. A rare lapse in frugality for AB, IMHO.

Sigh. Do I have to say it, D the C? (Okay, so you beat me to the hinged grill thingy.) Mea culpa. I have edited my transgression. Begging your forgiveness, oh Goddess.

I would think that a kettle grill (I'm assuming that's what you have?) difficult for smoking because 1) there isn't enough room to keep the meat away from the coals, and 2) it's a pain in the ass to add more coals under the grill. Yeah, but you and I are amateurs compared to Ron and Klink. And The Goddess CathyL. My large (22-1/2) Weber has a hinged grate for adding fuel. But the temperature thing is still problematic for me. Edited to avoid the wrath of a Goddess.

Eh? I thought that's what it was for? Thanks for the link. I shall now have to consider the Char-Griller smoker thingymabobber, since it could obviously do both jobs (and smoked meat is great, but sometimes I want grilled asparagus or a really seared steak). The Colonel beat me to it. What he said. I'll renew my plug for the Char-Griller, by the way. I've had it about a year and I still love it. If you've only got room or budget for one grill-type device, this is the one to have. They've been on sale for $100 (sans side firebox) at Lowe's again, as recently as last week.

Awww. Thanks, elyse. I don't know why a container would be absolutely necessary, except from a hygiene standpoint. And you'd probably get a lower yield, because you'd be bouncing kernels in and out of high-energy zones. The whole idea reminds me of the end of Real Genius, where student Val Kilmer and his buddies pack a professor's living room with golden kernels and pop it from space using a laser designed for individual assassination.

Two don't-miss places: The Lady & Sons 37 West Congress 912-233-2600 Elizabeth on 37th 105 East 37th 912-236-5547 Both are Southern at thier hearts, but a comparison is interesting. The Lady is traditional; Elizabeth is run by Elizabeth Terry, one of the original "New Southern" chefs and recipient of more awards than I can list here. Damian is right about Mrs. Wilkes, too. It's also a short trip to Charleston.

Reports indicate that it works either way. I did it cut side up. Thank you.

It was. Fat Guy cut it.

Jim's oven reminds me of another trick: microwave ovens have hot spots. Most units have a metal stirrer that disperses the waves, many have turntables. These days, almost all of them have both. But you'll still have hot spots. If you want to find out where they are, go to the office supply store and pick up some thermal fax paper. Dampen it (a spray bottle works well), and put it in the bottom of your oven. Turn the oven on. You'll see a pattern develop in the paper where the waves "cook" the encapsulated coating. At some point, the whole paper will turn dark, so don't let it go too long. When you see a distinct pattern, turn the oven off and remove the paper. The imprint is a map of the microwave distribution in your oven.

Did you mean not a good idea? Yes, you're right. I fixed it. Thanks. Did I miss this? I can't find the article on Teflon. Link please. Teflon article here: ribbit

It's the Stockholm Syndrome. I've worked at engineering-intensive companies for 15 years.