AnneN

Any day that combines football and food is a great one! Here's my menu: * Buffalo Wings * Nachos * Chili Dogs * Tacos al Pastor * Mini Sliders on Waffle Fries * Crab Salad Paninis * Super Bowl Sausage with Mustard * Mini Spinach Dip Bread Bowls I'm especially excited about the tacos al pastor. I made the marinade yesterday. The pork will marinate for awhile and then on to the BGE for a few hours. I also made a tomato jam yesterday from Mourad: New Moroccan, by Mourad Lahlou that I'm going to use as a condiment on the sliders on waffle fries. The sausage came from my local German pork store; they make a smoked kielbasa style sausage just for the Superbowl that I serve with a locally made mustard with horseradish. I'm making the chili this morning since the hot dogs are being served around lunchtime; we start early around here and eat all day!

I was just looking at a nakiri knife; what do you like about it?

My Thermapens just arrived! Throwing out my crappy Taylor.

I certainly didn't need 3 but somehow 3 ended up in my cart. Thanks for the link.

I am looking forward to the US version of Nigel Slater's Kitchen Diaries II that is slated to come out in the next month or so. I forget the exact date. I couldn't wait for this book (and I still don't see a US release date for it) so I ordered it from Amazon UK. The book is huge (400 pages) and great to read. Same style as the first Kitchen Diaries but he compiles a few years worth of recipes into one calendar year. I also ordered the Fuschia Dunlop book from Amazon UK but haven't really started it yet; it's up next after I finish Kitchen Diaries II.

I stuff them with goat cheese or blue cheese for appetizers.

In case you are looking for a lower price, I just got this email. http://shop.food52.com/deal/14077/exclusive-book-launch-modernist-cuisine-at-home/national Shipping is included.

The way I use Evernote is pretty straight forward. I created a notebook named recipes and store all recipes in it. Evernote allows tags so I always tag each recipe with multiple tags based on ingredients. Their search function is excellent so I haven't had any issues finding recipes. I am thinking of splitting up my recipes notebook into more detailed notebooks like appetizers, mains, sides, etc but I'm not sure if it's necessary. The web clipper is great when I come across a recipe I want to keep since it allows me to immediately put in into the correct notebook and tag it.

I tried again and got them to process a refund as a one time exception.

I tried an online chat. First, they told me that $140 was the lowest price at the time my book shipped. Then they switched to saying there was no price guarantee in place when I placed my order back in June. What a scam! Ship the book early then lower the price and now they don't have to honor their pre-order guarantee!

Just received mine. 2 volumes; cookbook and kitchen manual in a case. Can't wait to be able to check it out further! There is an owner registration in the back of the book but the registration doesn't start until 10-08.

Check your orders. I placed my order back in June with Amazon when the book wasn't part of Amazon Prime. I just checked my order after I received notification that it would ship soon and I was being charged $18.98 for one-day shipping! I had to contact Amazon to get them to change it. Excited to be receiving it this Friday!

Eat Your Books and Evernote work well for me. I love being able to clip a recipe into Evernote and then look it up on my phone when I'm in the grocery store. Evernote is easy to search and can be setup with notebooks to help organize things.

I need this recipe six ways past thursday. I know a Vietnamese girl who's returning to Wisconsin in August and has a truly massive sweet tooth.... Try chilling the mixture for a few hours before you put it the ice cream machine.

We will be at a house in Cape Cod.

I will be spending the week at a friend's summer home. There will be 12 of us (6 adults, 6 kids, ages 10-15). I expect to be doing most of the cooking so I'm looking for recipe suggestions and ideas for items to bring. I am planning on taking kosher salt, pepper grinder, olive oil and a sharp chef's knife; what else should be in my arsenal? I'm also looking for a suggestion for a storage box to carry my supplies. Any ideas?

We are going to a bbq this afternoon and I'm making ribs for an appetizer. Since it is raining here in NY right now, I popped them into the oven; I'll finish them on my Big Green Egg later on.

Yesterday, I made grilled veal chops with flash pickled mushrooms, grilled sliced potatoes in a foil packet, asparagus with a lemon prosciutto vinaigrette and marinated tomatoes. Today, we are having low and slow baby back ribs; still working on the sides. Beautiful day on Long Island, temps in the upper 80's later today. Enjoy!

I received this book yesterday and I'm making "Chicken and Bean Stew" from page 270 tonight for dinner. Smells delicious! Just from flipping through, I can see many recipes to try. I haven't checked out the dvd yet.

I just received the latest edition of Le Guide Culinaire. The forewords by Heston Blumenthal and Dr. Timothy Ryan explain the relevancy of Escoffier on modern cooking. Do you think it is relevant? Do you use this cookbook?

Any new dishwasher recommendations or warnings? My 5 year old Bosch is taking over 2 hours to run a cycle and everything is coming out wet. Of course, the warranty expired last Sunday ! The Bosch worked well and my only issue with it was the handle came loose which required a service call because the door has to come apart to tighten the handle! It was very quiet. I'm thinking of replacing it with another Bosch but wanted to see other recommendations.

Ruhlman is commenting about Modernist Cuisine via Twitter-"Glad I waited to purchase Modernist Cuisine (http://amzn.to/mnixl3) won't have to check its site for errata: http://nyti.ms/m7ge06"

I used hickory on my Big Green Egg and it worked well. I think the next time I might cut down the smoke time by 30 minutes as I found them to be very smoky (but good).

I'm still trying to work out an efficient system. What are you using for your electronic notes?

Oh that just looks too good. I'm just waiting on the Insta Cure I ordered to come in so I can make some myself. Since Insta Cure seems to be hard to source locally around Los Angeles, does anyone know if you can just make your own? I think it's 6.25% sodium nitrite and 63.75% sodium chloride. I couldn't find Insta Cure locally on Long Island and my short ribs were going to spoil if I waited for mail order. I found curing salt at Williams Sonoma and it worked great! Amazing pastrami!