guajolote

Dave the Cook recommends welder's gloves. They're cheap and you have the use of your fingers. I continue to burn myself weekly with crappy potholders.

Yes, it is produced in the U.S, but none of it I've had is very good. The ones I've had don't have enough acidity (same problem w/ US Rieslings in general).

Add good bacon to the Usinger's list.

Luckily it's right on the way home from the airport for me. We always stop for dinner on the way home after a late flight. The best thing about SuperDawg is the architecture, though. We don't have many examples of that flashy 50s style in Chicago. Holly's pictures of SD

Steak Appetizers The one I made was really good, but there are lots of other good ideas.

This is on sale for something like $13/bottle. Has anyone ever had it? I have not been able to find any information on it.

Amanda is out, Alpana Singh - the sommelier at Everest- is in. Amanda left 10 days before taping was to start for "personal reasons." More here

Thank god there's another Sox fan here. My daughter did the "OOOH-EEE-OOOH MAA-GGGLLII-OOO"cheer for everyone the other night and no one knew what she was doing.

Um, I think you meant 1.25 times as much Morton compared to table salt. In the salt thread, there's a link to an article that contains information from the Morton Salt Consumer Affairs department, where they give the following numbers: table salt = 10.2 oz per cup Morton Coarse Kosher = 8.1 oz (The article also mentions that Diamond weighs 5 oz, but that info didn't come from Morton). Cook's Ill also gave some measurements recently, but that info isn't readily at hand at the moment. Thank you. I had heard add 50% more Morton somewhere else. I neglected to do the math.

I think Hot Doug's makes his French Fries in duck fat on Saturdays.

G, could you put this in your sig line so we don't forget where to find this info? Do you want me to get into a discussion on how the distance you pour the salt will affect its density?

I use both brands, so I'd love to know what the difference is. Could you (or someone) post the URL of AB's post or tell us which section and subsection of the message board it was in and the date of his answer? Thanks! In general: table salt = 10 oz. per cup Morton's Coarse Kosher Salt = 7.7 oz. per cup Diamond Crystal Kosher Salt = 5 oz. per cup Use 1.5 times as much if you use Morton, or twice as much if you use DC.

I have to say that the pastries/cakes/tarts etc. that I have been getting from Nightscotsman are by far the best I've ever had. I usually go to Rolf's Pattisserie in Lincolnwood (Touhy 1/2 block east of Lincoln). Good selection and fair prices. They also have a couple of tables if you want to stop for a cup of coffee and some sweets. Bittersweet on Belmont (1100 block?) is also good, but very expensive. If your in Pilsen you have to go to Bon Bon for tres leches, they make multiple flavors.

Do you think chiles were transported more via the Pacific route than the Atlantic one? It seems they have "caught on" more in Asia than Europe.

It was definately beef.

Last night some Heartland eGluttons had dinner at a Vietnamese restaurant. We ordered a salad called Bo Tai Chanh, sliced beef and onion salad tossed w/lime juice, basil and topped w/crushed peanuts . The beef was white, it looked just like chicken. There was no breading or batter on the beef. What caused this? Any ideas?

I made Dave's wrap of a slice of beef (hanger steak browned in a pan then thrown in a hot oven for 5 minutes, 5 minute rest) surrounding oven-dried tomatoes, roasted garlic, and a basil leaf. I didn't marinate the beef, though. It was very well received, and I'll be making it again. Thanks to the sous chefs who did the actually wrapping.

Did any of these articles answer the question about why it's a flavor enhancer? I couldn't find the answer in any of them.

I have a beautiful hangar steak that I want to make for some friends as an appetizer before we go out to dinner. I know I could just serve up slices but I was wondering if anyone had any other ideas. I also have some great heirloom tomatoes, it would be nice to combine the two. Thanks

But the chicken soup from those machines is soooo good . At a lot of restaurants in Mexico they serve Nescafe. They actually bring you a cup of hot water and the bottle of Nescafe so that you can add as much as you want .

This is interesting. It makes sense to me.

Pull out your copy of McGee. McGee's tasting section is outdated. He has that old diagram of the tongue which has been disproven.

Damn, everything is expensive in SF.

I can't help but I know who to ask. I'll try to find out later this week.

There are lots of other Starbucks threads but I'll chime in here. Starbucks gives their part time employees health insurance. The librarian at my daughter's school, who's a friend of ours, received a $1000 grant from Starbucks to buy books for the library.