scubadoo97

Dick, I'm with you on most of these issues. No dipping my cigars in any of my drinks and I too feel that spirits and fortified wines like port seem to pair better with a fine cigar. I have a affection for single malts, really good bourbons and rum. I actually find rum to be one of my favorite pairings. I view my cigars like a view my wine. Both are meant to be enjoyed to savor the flavors and aromas. Unlike cigarettes, cigars do have very complex flavors that can be enjoyed. Like wines my cigars are kept in their proper environment and aged to perfection. Vintage cigars that have been cared for well are a real joy. There are so many similarities between the wine and cigars.

Here in my area we have Zephyrhills spring water. I like the taste but also use a Pur filter on the tap. In the new kitchen we will have an Everpure filter. What I don't like brands that are purified water which has a flat taste

Don't forget the mint. The mint and Thai basil give them such a wonderful fresh flavor. I also like to use shredded cabbage and julienne carrots for crunch and again to add freshness. As far as fish sauce, 3 crab brand fish is a good one to look for. I like to make 2-3 dipping sauces and also a little hoisen sauce can be used for a little sweetness if desired.

Oh man that looks good. I grew up with muhamara only we knew it as hamara. Unlike the Lebanese recipes our family just used red bell peppers and now thanks to the food processor whip them up to a fine paste. Let drain and cook slowly with a little sugar, salt, a crushed red pepper for heat and just a touch of oil to give it a sheen. Cook it long and slow until it get's thick. Make a great dip for veggies or pita.

GG, Passover was the only time we would buy the Temp-Tee. It was the kosher cream cheese of choice for our matzos. Cream cheese and sephardic haroset made from dates. Great combo.

A premium rum is one that I can drink neat and has a complex wonderful taste

Salt does add a great crust to foods but I can tell you the fast hot sear and then into a hot oven works wonders on steaks and even boneless chicken breasts. I get the most moist juicy results this way with a nice crust. The after cooking rest is also very important to help retain the juices in the meat.

I will also advise carmelize them. Wonderful as a topping for Mujaddra(rice and lentils)

Thanks for the replys. I just got back from the showroom and looked at this Franke double. http://www.frankeksd.com/productdetail.php...&group=65&lvl=3 They didn't have many single bowls. I am planning on getting a goose neck type pull out faucet by Grohe so combined with the 9" depth of the sink, this should give me a nice area to clean stock pots, roasting pans, 9 X 13 baking dishes and cookie sheets. I guess I would use the little sink for washing veggies but still toying with the idea of the single bowl. I see in Franke's catalog they have a 30"X18" that is 11" deep. Now that's a nice big sink.

I am in the middle of a kitchen remodel. I have always had a double sink but can't say that I have used the non-disposal side very often. One of the real benefits I would have with one large single bowl is that I could wash a roasting pan with out having to tip it and turn it to clean it. So which do you prefer? What would I be giving up with a single bowl that hasn't yet crossed my mind? What are good brands and gauges for stainless and are there better materials you would recommend? Egullet members always have good suggestions. Help! Thanks

I've use mine for toasting bread but have done baked potatos when only doing a couple. It's great for roasting garlic. I cut oil and wrap garlic in foil and toss in the toaster oven. Great for little things. My kitchen has just been ripped out for remodeling. It may get used a lot more now.

Yumm. Stuffed grape leaves. Now your making me hungry!

In my family we never had m'jeddrah on Shabbat or holidays. My Grandmother always said it was bad to eat it on Shabbat. Don't know if it was because it was peasant type food or what. It's also a dairy food in our house. For Rosh Hashanah Seder we had our traditional Syrian Jewish line up of rice, spinach, black eye peas, dates, pomegranates, squash, and fish dusted in flour and cumin. All foods had a prayer that was said prior to eating it.

My favorite places when in NY. As a Syrian Jew I find they sell the things I grew up with. Here in Pinellas County, Florida we have several Middle Eastern markets so which everone is in my area gets the bulk of my business.

I always like to toast my corn over my stove burner to give it a good roasted corn flavor. Then use it in corn pepper relishes and salsas or just eat it plain. I have family in Mexico and the mayo, cheese, chili and lime additions are the most common way the Mexicans add flavor to the bland hominy like corn they have in Mexico. With our sweet corn in the US I prefer it on it's own. I just can't see covering up that great flavor

I did it for a year. Works well Also have roated nuts with the heatgun

I have smelled some very racid tahini before. The quality of the tahini make a big difference in the end product IMO. I still keep mine out of the fridge because I like it smooth where the oil and thick paste are well blended before using. Hummus recipes can vary to where it is no longer hummus. Black bean hummus for example. The word hummus means chick pea. I do mine the traditional way with tahini, olive oil, fresh lemon juice and garlic. Our family always added a little ground cumin to the mix. My grandmother would always peel the chick peas but I just don't have the desire to sit and do that so the KA food processor grinds it fine enough to make it smooth. Hers was like velvet. You can get creative with hummus and it's all good.

Jason you are correct. I live in the Tampa Bay area of Florida and we have followed the shrimp trawlers when fishing and have even traded the crew beer for shrimp. These boats go out for a couple of days and they have flash freezers on board. The shrimp would loose its quality if it was just iced for a couple of days until they got back to shore. One thing you should do with shrimp is bine it if you are doing any dry cooking like grilling. It really improves the texture.

Varmint, great looking set up. I am starting a kitchen remodel and have been round and round on many of the appliances. I really wanted a range since I often start things on the cooktop and finish in the oven. Had looked at the 30" pro ranges and almost settled on the Wolf but then thought the cook top area was kind of small and going to a 36" with pro hood just about ate up my appliance budget. I have since decided on a Viking 36" rangetop with 6 burners and seperate wall ovens. Now about the hood. I have picked out a Viking 42"X18"X27" professional model wall hood and think the smaller 600cfm blower maybe okay if I can extend the hood like this to capture all areas around the cooptop. The next step up is the 1200cfm blower which the applicance people recommend but I fear the problems associated with such high air turnover and need for a replacement air system which may be required by permit. I need to check in to the permit issue. Has anyone gone with a larger hood than the cooktop and for those with matching hood cooktop sizes do you ever wish you went bigger with the hood? what do you like or dislike about your choice? So many decisions.

I would think to really do espresso you need fresh beans that are are blended and roasted well. Illy may be Italian but it's not fresh, nor will any Italian coffee be fresh. Find a local roaster that knows what they are doing and you will be amazed at the difference. Whether it's espresso, Frech pressed or drip, good fresh beans are a big factor in making good coffee. Now as far as being sucsessful that's another issue. Starbucks doesn't make great coffee but they sure know how to market it to people that only thinks they are savy to what good coffee is.

Moet Hennessey is good at marketing and making their products appear to be of elite status. I would be interested in tasting it but so far it has not shown up on the shelves around this Florida rummy.

If I can find culantro I will use it. Taste like cilantro but with a little more punch in flavor. The wide flat leaves are easier to clean and chop compared to cilantro. It is easy to grow here in the south.

If grinding for espresso the Mazzer Mini is the best, built like a tank and will be the last grinder you will ever need.

I haven't had it but remember seeing a Thirsty Traveler episode on it. It is found as a clear spirit that is not aged. I would think that would be good for mixing. It can also be found aged which gives it a golden hue and smooths it out a bit. I can't think of the name but the bottle that I see in most of our stores here has a picture of a shrimp on it and is clear.

The Turtle Kraal is the one place that I go to time after time. Never had a bad meal there. The fish is always fresh and tasty. I have been to My Blue Heaven. Good for Breakfast and lunch. Kellys was a disapointment