mgaretz

What did you not like about the Sharpmaker? As you mentioned, it's too slow. I also found that, for me anyway, maintaining the knife in a true vertical orientation was more difficult than it seems. Last, the angle on the diamond stones was different than the ceramic due to base of the rods being loose in the sockets, requiring me to shim them. That made setup longer than the EdgePro.

I also recommend Chad's book. Makes a great gift too. I have tried just about everything. Didn't like even the most expensive electric sharpener. I have Spyderco Sharpmaker with some added coarser diamond stones. Don't care for that much at all. Finally bought an EdgePro Apex and I love it. Now I primarily use Shun Classic knives. I haven't had them long enough to need to sharpen them, except a nakiri that was a demo knife and had a few dings in the edge. The EdgePro brought the edge back in a few minutes. Per Chad's recommendation I do regularly use a ceramic steel on them.

I would advocate that even though you can get much of Dr. Baldwin's book for free from here and his excellent website, you (we) should support his efforts by at least buying his book. Just my 2 cents...

I've been using a microwave popper from Nordicware, about $8 at Target. Works very well with our without oil, but I usually use about teaspoon of ghee for flavor and to get the salt to stick.

It's marked in grease pencil $1.49. Wonder what they cost these days? I just got back from 99 Ranch (our Asian market chain) and it was on sale for.... Wait for it.... $1.49

How long are the classes? (Never mind. I found it in your description.)

As furzzy says, most of us do it the other way around. Cook to desired doneness and pasteurization then grill afterwards.

Yes, it does both at the same time. One of the probes comes with clip that clips onto your grill or oven rack - that's the one that monitors the oven temp. The other is pointed so you can insert it into meat or whatever you are cooking. You can also set alarms for both. The oven temp alarm wouldn't be much use for a normal oven but can alert you if the fire needs tending in your smoker or grill. If you don't want to order online, you won't find this in your typical kitchen supply shop, but you are likely to find it in a BBQ shop. If there's a place near you that sells Big Green Eggs, they have the same thing with the BGE brand on it. That's actually what mine is, but I don't own a BGE.

Not writing anything down and then really messing up the order.

Ummm, donuts, Danish, various other pastries, pancakes and waffles with lots of syrup... A brownie doesn't seem all that different! <smile>

Yes. That model is sold in a variety of cases and brands. I got mine years ago at the business costco in Hayward. These days I mostly use this one: http://www.amazon.com/Maverick-Wireless-BBQ-Thermometer-Set/dp/B004IMA718/ref=sr_1_1?ie=UTF8&qid=1375301427&sr=8-1&keywords=maverick+et732It can monitor the oven temp and the meat temp and I primarily use it for smoking or grilling. I also like the fact that I can take the receiver with me throughout the house.

The Breville cycles during the broil but it broils great.

Williams Sonoma often has the nonstick AllClad pans at substantial discounts as their "loss leader" pieces. I got mine there about 4 years ago and they are still going strong. No peeling or other problems with the nonstick surface.

This is kind of off the wall, but maybe some shredded coconut. I'd try it plain but also toasted with some spice - maybe chile or cumin.

I'm thinking something sweet. I'd try orange sections or apple slices and see which one works better.

Don't know that I'd go so far as that; if you buy something uncontaminated, transferring it to a sealed container keeps it that way. I can think of just one occasion that I bought something put it in a container that sealed well, and found things hatched in it. The problem is you can't really tell if it's contaminated or not when you buy it. Some bugs, especially weevils, will not hatch unless the temperature gets pretty warm. I used to sell whole and milled barley, wheat, oats and corn. Corn was definitely the worst. But as has been mentioned, a day or two in the freezer will kill the eggs.

I've not been able to discern much difference, except I look for the packages where the crumbs are less broken. Last time I bought some that were also supposed to have some honey in the bread. Couldn't taste it. I usually just buy what's on sale at 99 Ranch.

In order to get the appropriate emulsification for my vinaigrettes, I'd have to use more mustard than I'd like - the resultant vinaigrette tastes too mustard-y. America's Test Kitchen found the same to be true, therefore, they added some mayo as well as mustard to their vinaigrette. My vinaigrette has some honey in it along with some raspberry syrup, both of which add some sweetness, so I never actually taste the mustard. The seeds as some visual appeal but not much, if any, flavor.

I use mustard in my vinaigrette to keep it emulsified. Typically I use a Dijon type with whole seeds in it (Safeway house brand mostly).

I have used it some, not enough to post a recipe. However the manufacturer was insistent that in order to work the Cremodan 30 must be brought to 180f. When I asked if that was to activate it or just to insure it was pasteurized, they wouldn't elaborate. Just kept insisting that it must reach 180f.

My wife loves the soft serve from Disneyland's Paradise Pier (and also Cars Land Cones). We found the source of the mix through a Google search a few weeks ago, but now, search as I might, I can no longer find it. Does anyone know who the supplier is?

I'm a new owner of the smallest Traeger pellet grill (so quite a bit different than the one you are considering), but I love it. The Primo will allow direct heat for charring - pellet grills don't do that. You can get to a max temp of about 450f on the pellet grill (mine anyway) and you can get the Primo much hotter than that, if you care. (I just looked at the Memphis specs and they say you can get to 650f on it and that it can do a direct heat mode with an insert. I would check to see if you can go easily from indirect to direct in the same cook on either choice.) I upgraded my Traeger to the digital controller and I love that I can set and forget it, especially for long cooks.

I use this one: http://www.amazon.com/Norpro-Stainless-Vertical-Poultry-Roaster/dp/B00004UE87/ref=pd_sim_k_16 Unfortunately my new pellet grill isn't tall enough for vertical roasting except for game hens, so I'm back to horizontal in a rack.

The Cremodan line of ice cream and sorbet stabilizers are a pre-mixed blend of these ingredients. Various companies sell them in small quantities to consumers.

Split pea with ham and carrots (pressure cooker) Sweet and sour cabbage borscht (slow cooker) Beef barley mushroom Chicken vegetable with noodles War wonton