scubadoo97

I do the same as Chris does. I'm looking for the best yield when dicing.

I made pho for the first time. Used oxtails to make the broth and very thin sliced flank and brisket to finish before serving.

My Weber Silver gas grill came with bare cast iron. Nice pyramid shaped for good grill marks. It was a bugger to keep seasoned due to the high heat of grilling. I had porcelain cast iron on a lower end grill before getting the Weber and they did chip over time so I replaced the cast iron grates with the SS from Weber. Plus side these are very light weight. Down side these are very light weight. They will never hold heat like the heavier cast iron and or coated grates but they are easy to scrub down and a few applications of oil prior to use makes food release easily.

The problem with the hot air popper for me was batch size. We will go through a pound of coffee in 7-10 days. I really only want to roast once a week as the coffee is excellent through this time frame and even improves over the first several days.

I noted on the SW site that they said that the new models now have the 9 hole sprayers. As I recall the Bunn has an 8 cup carafe as well. Well they call it a 10 cup

Gwenn, I just did a search and found that Sweetmarias has a replacement spray head for the Technivorm with 9 holes for $15 http://www.sweetmarias.com/sweetmarias/technivorm-9-hole-water-sprayhead.html

FWIW, I had to do a modification on my Clarity coffee maker which had one hole for the water to wet the grounds. I was able to pull the plastic cover with the one hole and drill several holes so now it comes out like a shower head.

We use a Bunn for many years. Some down sides, the brewing cycle is very fast. My FIL has a commercial model and we timed the brew time at just under 3 min. The other down side for some is that the tank needs to stay heated constantly so it uses a lot more electricity and if you leave town you do need to turn it off or the water in the tank could evaporate. The water tank builds up a lot of hard water deposits. The brewer comes with a spring like reamer for descaling. You can get a flow restrictor from Bunn for free that will decrease the flow out of the machine to slow the brew time. I have not used a Tecnivorm but have a Melita Clarity which was designed like a Technivorm. What what I hear the Technivorm brews at a more correct time and temperature. If you go to coffeegeek.com you will get a lot of information every kind of brewing method.

My wife has been dealing with a bad case of TMJ so I've been experimenting with broccoli dishes that are soft. Recently broccoli cheese soup, broccoli casserole and most recently broccoli quiche.

I too am on the fence between the BlendTec and the Vitamix. They sell the BlendTec with both jars. May not be a bad thing to have an extra jar for doing multiple tasks. The Popular Science video although not really representative of what you would normally do with a blender still made me think twice about the prosumer blenders. One thing I've heard more than once in reviews is that the BlendTec can over blend quickly. Orange smoothie becomes orange juice. Anyone have input on this?

I freeze mine too. I have seen pantry moths rooting around in some bags that were still in the store. Got to keep those critters at bay.

Because the Western Deba is not a single beveled knife it is better at dealing with bone with less chipping. I would still add a microbevel if I were chopping through a lot of fish bones or lobster shells.

As far as using a waterstone or the Edgepro stone, flatting your stone is quite important if you sharpening your knife or your grinder blade. You need to keep your stones flat.

One common way to sharpen a deba is to use a microbevel at the heel to reduce chipping and use the heel for cutting through bone

6ppc, that's great that your homeroasting and enjoying it. I really like my stir crazy/turbo oven roaster. It's cheap, quiet, can roast nearly a pound at a time and allows lots of hands on control of the roast. I've been a member of the coop since the beginning and also am a member of the green coffee buying club. I have to say I've been buying more from the buying club since every time I go to the coop there is no coffee available. With the coop you need to visit frequently cuz you never know when they will have beans and when they do it flies out the door very quickly.

I never refrigerate it. It seems very stable and I have yet to have it go rancid on me. Mixes and pours much better at room temp.

FrogPrincesse, your comments are typical of a new Edgepro owner. Take time and play with the different stones. You may just get a charge from seeing a mirror shine from your new bevels. To make changing stones easier I removed the plastic spacer between the stone holder and the ball handle and replaced it with a spring. It makes changing stones a little quicker. Have fun and watch your fingers. Sharp knives are indeed dangerous.

I am looking at the Blendtec HP3A with the new 3 qt jar which has the larger blades. I too have concerns about smaller quantities although I can't foresee doing anything as little as a 1/2 a cup in the blender. Anyone had experience with the new container? In some of the videos at the RawFoodWorld the 3 oz jar Blendtec seemed to work the best at quickly blending all the contents. Also for an additional $60 you can get both the 2 qt jar and the 3 qt jar. Would there be much need for two jars?

One needs to leave a little pulp around the seed since this is best enjoyed while gnawing over the sink.

Prior to my Grandmother passing away in 2001 at the age of 94, one of my cousins spend time with her to watch her prepare many of the family foods she made for holidays and everyday fare. My cousin also asked all of us to submit recipes to add to the book. The book was published a year after my Grandmother passed away. It is filled with all of her recipes we still cook today as well as many that were submitted by her children and grandchildren. It also has many photos of our very large extended family. It is a special legacy and we use it often. Tomorrow I will gather with my aunts and cousins to prepare many of the Syrian recipes that we use for the up coming Jewish New Year Rosh Hashanah. We remember her fondly as we try to recreate the many special dishes she made and have to think that she would be very happy to know that these dishes still help to bind her family together. We have extra copies to pass to our children and hope that one day they too will carry on the traditions of our family.

Paul, I'd say a little bit of both. Many restaurants just don't devote enough attention to great coffee service using fresh high quality beans and they are not willing to provide fresh brewed coffee on demand. This is their fundamental disadvantage. Instead they have the big Bunn drip brewers and depending on how fast it's used can sit for a considerable time and scorch. I'm not saying it can't be done but it's not likely to happen. I've been to restaurants that provide individual coffee service using French press pots. I don't know the quality of the beans, how it was roasted or when it was roasted but at least it's a first step.

The microplane. Inexpensive and used quite often for zest, to grate a light fluffy mound of cheese or to quickly and finely grate ginger or garlic to a paste.

Coffee service at even a fine restaurant is dismal and even the coffee at "espresso bars" in many places is really bad. The latter is a product of the consumers love for frozen syrupy sweet coffee drinks and training that doens't go much beyond what the average consumer wants.

Khalal fresh dates at the Middle Eastern market.

One of my woo moments recently was finding fresh tumeric in an Indian market. It was a big wooo!