scubadoo97

I have been getting into making Manhattans recently and have been drinking bourbon for a few years but had never tasted rye. Very little to choose from in our local stores. The other day I picked up a bottle of the Wild Turkey Rye and was pleasantly surprised at how good it was. I like it better than bourbon and it makes a great Manhattan.

confused, what doesn't sound good? Please elaborate.

I've been away as well but since you are staying on Sand Key you could go to Guppy's on the Beach which is in Indian Rocks and a short distance from where you will be staying. http://www.3bestchefs.com/guppys/ Caretta on the Gulf at the SandPearl on Clearwater Beach has a nice menu and also isn't very far. Just back over the bridge to Clearwater Beach http://www.sandpearl.com/Resort/Dining_Fin...l_SandPearl.asp Island Way Grill which is at the entrance to Island Estates heading off the beach towards Clearwater is okay http://www.islandwaygrill.com/ These are three good restaurants that should have something for everyone. Take a look at the menus. For sushi Kiku's is one of the best in the area http://www.clearwaterbeachkiku.com/ Have a good time. They just finished the Beach Walk on Clearwater Beach. http://www.clearwater-fl.com/gov/depts/pwa...ects/beachwalk/ There has been a lot of construction on the beach but they are trying to make it more upscale with addition of many new large expensive condos. I have fond memories of the mom and pop motels which are becoming a thing of the past and Australian pines on the beach that are no more. If you want to enjoy the beach there is the Sand Key park just adjacent to where you are staying. Very nice beach.

Fate was sealed on a coin toss. Dale is a good cook but doesn't play well with others and has never broken out of his comfort zone.

Had high hopes when I got the first one right but then went down hill from there. I got an incomplete.

What type of restaurant are you looking for. Innovative high end, good seafood cooked correctly, beachy with good sunsets and your feet in the sand or casual dinning that's decent,? Give me a little more to go on. Grew up in Clearwater and live in Dunedin, just north of Clearwater. edited to add, how far are you willing to drive and where are you staying?

I am not a member of CI but did search the web for the recipe. None instructed to split it down the middle. So when you cut it you are cutting it longways to create two long half cylinders out of the round, correct. My wife's mother likes to do eye of round and roast it in the oven and then have the butcher slice it for sandwiches. I've always hated it as a tough, flavorless piece of meat so would love to find a way to do it to produce good flavor and texture.

George my wife is the same way. We grill flank steaks a lot which have that nice tapered end so there is a range from well done to medium and I put the thin end at the hottest part of the grill.

recently did salmon with the Nobu's miso glaze. The sweet/salty glaze went very well with the rich salmon.

I've made slaw a couple of times in the last week. I had made oven braise chuck with BBQ sauce. Didn't want to offend and call it BBQ What better to serve than a nice slaw. For these types I like a mayo based slaw.

Wildly better is right. I ground 5lbs of raw horseradish root and 2 large raw beets in mine recently without a problem. Glad you enjoying your new grinder Chris and the sausage looks amazing.

The more correct spelling is Mu'jedarra if you look it up for a recipe

Rebecca, I've made m'jeddra a couple of times in the last month. Once for a dinner party with people we traveled to Israel with last year. My aunts commented on how that was the cheapest thing you could serve but oh is it good. Onions are the most expensive part (not so cheap any more) of the dish and like you I brown a boat load of onions. What I've been doing is frying the rice in the oil from the onions along with a lot of caramelized onions before dumping the cooked lentils and water into the rice. The flavor of the onions and the onion oil is the best. Those fried ones for the top are heaven as well.

You did good Rebecca. Your daughter sounds like a wonderful person. Apples don't fall far from the tree you know.

Like the Twinkies idea. You could fry thin slices of apple or other hard fruit as you would potato chips for the fish and chips or there are quite a few recipes on the net for fried fruit. You could even serve the cut apple, pear or I like jicama raw cut into sticks to resemble fries. Dusted with spices like cinnamon or other things to give it a darker hue as if it was fried. Plantains would be a good choice as well for a fried fruit. They Caramelize so well

The doughnuts just sound disgusting but wonder if it was topped with foie would it be any less fattening

Loud like ear protection loud. My ears would ring after use without protection.

Chris this is the one I have or very close. It is a Tasin TS-108 which is listed at 1200 watts but virtually the same. I think mine was around $100 off ebay. Works well but very loud or at least mine is. I think Tasin a Korean Co. makes all of these that have that body.

Bob, you mirror my own feelings. It certainly is a matter of personal taste and preference. I rarely go out for steak and I have to be bored with a menu to order the fillet. When we do go out for steak at one of the better known steak places I assume I'm getting better than choice beef since I've read that most all of the prime beef goes to restaurants. We make steaks at home on occasion and I don't find the steaks at the restaurants to be 3 X as good as I make at home so would be hard pressed to buy dry aged prime NY strip at $53/lb + shipping or $42/lb not aged. I look at it as why spend that much when I can go out and get served a steak for around the same price or less and not have to do the dishes. So what do they serve at places like Ruth Chris?

Also like to add the radish family and kohlrabi to the list

Katie mine is packed and ready to go. I have 6 lbs of horseradish that I made for our two large Seders. I use a couple of raw beets to give it color. We will be driving over the causeway to Tampa as usual to connect with the every growing family. Everyone really loves the horseradish strong. In addition to the horseradish the baton has been pass unto me to lead the service. Fun having to keep 40-60 people in line for the hour long service. Happy Passover to all

I had a reaction to crab and had a body rash and bad hand itching. I can eat shrimp, lobster and all mollusks that I know of without reaction. I am temped to try fresh crab since my reaction involved Phillips canned crab but too scared that any further reaction my make me more sensitive and the thought of cross sensitivity really scares me.

T They know it's not white tuna. More marketing like Chilean Sea Bass I guess. Even the market where I buy the escolar calls it white tuna.

Mine is made from dried dates that have been cooked in water to soften then pressed through a sieve. This is seasoned with a little cinnamon and a dash of sweet kosher wine

Thanks for the warning. Ah escolar, the fish with many names. I had cooked escolar at a restaurant which called it butter fish and then at a sushi restaurant where it was called white tuna. No warnings given at either restaurant. I had done some research on escolar and knew what to look at for. Never had any ill effects.