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    Rochester, NY
  1. Wegmans brand lump is surprisingly good, it's Royal Oak as someone upthread pointed out.
  2. This is much more delicious than it sounds and so easy.
  3. Epicurean cutting boards. I have been pretty happy with mine. To the people that can't possibly fathom why someone would want one that is dishwasher safe, I'll go out on a limb and guess they don't want to wash the darn things by hand. That's why I have mine.
  4. Wicked Good Charcoal Some of the best stuff I've ever used.
  5. That big time money would have been totally offset by that $3 cup of coffee if they were a paying customer.
  6. I like Marmite. You have found these in the US?
  7. I'll have to find these and give them a whirl. I've tried Journey bars and they were just okay. This has been on my list of things to try and figure out making at home because I hate, hate, hate sweet things for breakfast and would love a portable thing to eat out of hand in the morning that doesn't involve chocolate or peanut butter.
  8. I can't say I've ever heard the time involved was to cook out the raw taste, but for color and some depth of flavor. Certainly, a bechamel doesn't get cooked for that long. Am I misunderstanding your question?
  9. Interesting article about something I have given no thought to as a frequent diner. I've always read menues from laft to right, top to bottom. Weird to find out the conventional wisdom said otherwise, although the article points out that that conventional wisdom was wrong anyways. I've never considered the profit margin of any dish I have ordered but obviously the restaurant has. Kind of neat that they can lead your eye to their more profitable dishes with some little tricks on the menu. I'm going to start paying more attention to my menus.
  10. Sweet deviled eggs? I've never heard of such a travesty.
  11. Pretty sure the orange stuff is roe.
  12. karlos

    Obscene Sandwich

    Oh man, smoked meatloaf is amazingly good!
  13. I don't know the answer to this but you may get more answers from Cheftalk. Good luck.
  14. I just started fooling around with pepperplate.com and I think it's pretty good. I was e-mailing myself recipes found online and keeping them in a different folder but it was pretty clunky. Pepperplate (which is free, btw) has a button that gets installed in your browser and it adds recipes from some sites with just one click. For sites not supported there's a pretty nifty interface for cutting and pasting. I haven't figured out how to categorize anything yet. Then I can call that up on my iPad to use in the kitchen.
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