scubadoo97

I don't use it in all my vinaigrettes but I like it in many. When using Dijon mustard which has a little bite I like the balance a little sugar gives. Just one more area of the tongue to stimulate

That's one of the ways my family makes it. A local Israeli restaurant make baba ghanouj with mayo instead of tahini. It really works well. Comes out creamy, white and no bitterness. I have tried it a few times and get raves from those that try it, but it is not traditional

Rancho, were yours the triply or aluminum/copper disc bottoms and how long have you been using them? FWIW I saw an All Clad 12"? Stainless-Steel Sauté Pan with Lid at Homegood reduced to $168. I'm thinking that is the 6 qt but still some serious bucks for one pan.

I think the mother is the same for red or white, yeast and Acetobacter. I used organic non filtered apple cider vinegar to get the "mother". Worked on both red and white.

This is exactly what I did a couple of years ago. I have a red and white in the pantry that I work from. I haven't tried sherry yet but would love to since finding sherry vinegar in local grocery stores and even specialty stores is pretty difficult.

I love my new kitchen and sure there are somethings I would do different if I was doing it all over. #1 would be to hire a different contractor. This has been the most difficult frustrating thing I have ever had to deal with due to poor work on their part and they came with good references. End result is the kitchen looks good and I love most of the appliances. The joy of cooking has increased significantly.

I love slaw and use cabbage quite a lot. You can give it a twist with different dressings, spices and other ingredients to give it an Asian or Mediterranean flavor which can turn regular cole slaw into something quite interesting. Of course I love the American standard as well.

I like the Pyrat rums. Even though it is more like a spiced rum it is good to drink neat or with a little ice. The sweetness pairs well with some cigars. My local haunt has just put the Pyrat Pistol on super special for $7.99 for the 375ml bottle. I picked up 3 bottles to give it a try and found it very similar to the XO. I may have to go buy a few more while they are on special.

An espresso machine can double as a hot water dispenser if you're not in a hurry. I can tell you home roasting is not something you want to undertake at this time. You will have too many things to get right in a restaurant that the last thing you need to worry about is home roasting. If you have a local roaster that will roast fresh for you and you can offer organic fair trade coffees that would fit in with your organic farm conversion to restaurant. I too think the french press idea would be a nice touch with good fresh beans of course. When you think about it, the people that are out there drinking 12 oz flavored lattes with whipped cream are not really into coffee anyway. I've seen in several coffee/espresso shops the Batista, and I use that term loosely here, pull dozens of shots one after another to fill a pitcher that will be used to make milk based coffee drinks for the day.

For Tampa is has to be the Cuban sandwich.

I go for the scrambled egg style. I know some people do it almost like french toast but for one person I like to break up one sheet of matzoh, soak briefly in water or milk, drain and fry in butter to dry it a little and get some color and flavor going in the matzoh add 2 eggs beaten and cook slowly until done.

"The appearance of", is extended to many areas of government. Are we cleaner, more secure, safer? I doubt it, but it looks good.

MM, those look great and even has a 12" saute pan. Many sets include a 10" which is too small.

Heating the sides of the pan directly should be the only reason for burned food. If you have gas burners, just watch that the flame does not go past the disk and up the side of the pan. If electric, avoid having the pan on a burner larger than the disk. ← I have the Chefmates with the metal disc bottoms and have been learning to cook with gas. One thing I've learned, is to cook lower and slower in stainless pans. I have learned to turn the heat to mid/high or mid so the flames stay away from the sides of the pan but even still when checking the pan temp with an IR thermometer I find the side temperature to be significantly higher than the bottom. I attribute that more to the thick metal disc on the bottom that is taking longer to heat up.

Forget the worms, ciguatera is the real reason you should avoid large pelagic ocean fish.

Can you tell us a little about your restaurant? What type of coffee drinks do you want to serve and how many espressos would you anticipate making in a short period of time? If a table of 4 all ordered espresso milk drinks, how quick could you pull them, steam the milk for the 4 drinks and get them to the table hot? This is a small number for a restaurant and something not easily done with even a good entry level prosumer single boiler machine.

I have the Bron and the regular Benriner. For slicing a lot of cabbage I opt for the Bron because it is wider. If you get a Benriner go for the wider one. If I had that I don't know if I would have ever needed the Bron. I also was able to pull the blade out and quickly sharpen on my EdgePro so now it works as good as when it was new. No way to sharpen the blade on a Bron.

Many big grouper that I've caught have had a few worms. No big deal, just hold the fish fillet up to the light if you see any cut them out.

I have not had the pleasure of halibut cheeks but where I live grouper cheeks, if you can find them or are lucky enough to land a grouper big enough to have some meat in the cheek, are wonderful. To me cheek meat has a texture similar to crab. Flaky, delicate and delicious. I will usually pan fry cheeks. Yummm.

We've been hearing that meats cooked with high heat causes cancer for several years. The worrisome chemicals created by grilling meats are called heterocyclic amines (HAs). They form during grilling, broiling, or even searing meat in a very hot frying pan, where the very high temperatures break down the amino acid creatinine. Heterocyclic amines have been linked to many types of cancers

That was my method last night. The oven has to be really hot so you can get a little color on them without over cooking.

Since Passover is just around the corner, here are a couple of links that highlight some of the Sephardic Passover traditions http://www.angelfire.com/pa2/passover/seph...vercustoms.html Here is a Middle Eastern or Mizrahi Jewish take on it as well which is what I'm familiar with. http://www.ahaba.org/zeman.asp?id=2

When we travel by car and are staying in a condo with full kitchen I always take a cutting board, chef's knife and a cast iron skillet, the "basics". When flying and staying in a hotel I now travel with a small blade coffee grinder, fresh home roasted coffee beans and paper filters to make moring coffee in the in room drips machine. A cork screw is always in my travel bags

The way I heard it was Moses was on Mt Sinai and G-d told him not to seethe a calf in it’s mother’s milk. Moses replied so we are not to mix milk and meat. G-d replied Moses do not seethe a calf in it’s mother’s milk. Moses answered so we must wait at least 4 hours between eating meat and milk. G-d replied do not seethe a calf in it’s mother’s milk. Moses answered so we must have separate dishes for milk and meat. G-d finally replied, alright Moses have it your way.

I'm not familiar with Fish Cutters but the place sounds like one of my favorite places called Fish Tales Market and Eatery. On the Atlantic side just south of Key Colony Beach and next to Capt Hooks Dive shop.