scubadoo97

The grinder in question is the Solis 166 and not the Maestro. The Maestro is a newer model and can be bought for about the same price. I would go for the Maestro. It is better designed, has a better motor, and is quieter . The Maestro Plus is the newest model with the same design as the original Maestro but has a heaver base and a few more grind settings

You could also drop in boiling water for 1-2 min then in cold water. That should loosen the skin. This works for tomatos as well. I would go for charring to get the smokey flavor.

Different techniques can be use to mute the acidity with an air roaster which will yield excellent beans for espresso. Blending is the key to a good espresso coffee. You can get good espresso from a single variety. Espresso is a method of extraction that really gives you the heart of the bean if done correctly. Often people think espresso is a bean or a type of roast which it is not.

Sorry for the repetition. I keep getting an error message after hitting the add post

As a Jew of Mizrahi (middle east) origin, we ate typical arab foods. No pork of course and lots of rice. Now things we didn't eat, Ashkenazic cuisine My brother was at Katz deli in NYC and is telling the guy behind the counter that he wants his pastrami extra extra lean. The comes back with do you want that on white bread. Too funny

I swear I am absolutely addicted to this. We have been having it about every other night. My wife and I will eat one head with no problem it is soooo good. I have done broccoli and brussel sprouts and although good don't compare to the cauliflower.

Here's a recipe. Pound breast, roll up with swiss cheese in the middle then roll in hazelnuts. Brown in butter and sherry and bake till done. My favorite way to do boneless skinless breast is to salt and pepper and brown both sides in EVOO using a hot cast iron skillet and finish in a hot, 450F oven for 10 min. Remove and slice. This yields a very moist breast with a nice crust. Simple and sooo good.

I don't think this is a dish you can cook ahead and nuke. The best part is the crispy edges which would go to mush in the microwave doing a reheat. You may be able to cook ahead and then recrip in the oven. I was thinking of doing this dish for 14 people but thought I would not be able to manage it. The wife and I ate one head tonight. What do you think, can you cook a bunch of this and then throw in a big 9X13 dish and put it back in the oven later to reheat? I may have to try a small batch to see if it can be cook ahead.

Yes Like it made any way

Toliver, I do it the exact same way, core and all. Easy, fast, taste great and funny, all I could do was think of brains after slicing it. The crumbs are my favorite part they end up being more crunchy. This is my favorite recipe, love it. Last night I roasted cauliflower and brussel sprouts. Yum.

I too have gotten into the coffee roasting obesssion. I have a Fresh Roast Plus roaster, use a Solis Maestro Plus burr grinder and brew in a french press. I have been roasting different beans and experimenting with roasting times and end points. The coffee is excellent and I would advice anyone interested to give it a try. The investment in money is small but the rewards are big. High quality green beans average around $4-5/ pound and after yeild the best coffee you have tasted that would sell for $15-20 a pound. Flavor peaks between 2-3 days old and I never have coffee more than 5 days old. For anyone looking for a new obession this is it.

Ice I am fond of Mojitos

Barbancourt 8 yrs old Mount Gay Extra Old Both are a standard item on my shelf

We have a place in our area called Marble Slab. Same concept and the ice cream is really not very good on its own. Not enough taste and texture is gluey. A gimmick that many people like as they oohh and ahhh the mixing of stuff which is needed because the ice cream can not stand on its own IMHO.

KateW, my brother is a peep freak. He microwaves them as you do then places a few M&Ms in the middle and folds it over to form a taco of sorts. After it cools the peep is hard and crunchy with a nice mild burnt sugar taste and the chocolate is oozing out. Very good. He also likes them when they get stale or hard.

On occasion I will make multiple reservations but will always call well in advance to cancel. I work by appointment and no shows are the pits!!

My wife likes her steaks well done. I always try to make seperate steaks to accommodate her wishes. So cut that tuna into two servings and cook the way you like.

I have had good results with Waring and Oster. I have a Kitchen Aid that is by far the worst and most expensive of the bunch. I think the problem with the KA is the shape of the jar. a funnel or tappered shaped jar will help pull food to the blades for better blending. Opt for higher power if you will be blending frozen treats.

After grinding a couple of chuck roast yesterday, I had to do something with ground meat. Decided to make a Cuban picadillo dish, with ground meat, sofrito of onions, green and red peppers and garlic, olives, capers and raisins. Had this along side a nice salad.

Thank for the kind words Suvir, I have visited the middle eastern forum. Your recipe for hummus is very much the same as mine. Any recipe you are interested in? The stuffed grape leave recipe uses mulberry leaves which work very well and have a better shape for more precise tighter rolling. Every region has their own way of doing something. I would be happy to share

What was your family food culture when you were growing up? I had a very interesting food culture growing up. My Grandparents where Jews from Syria who migrated to the US and ended up in the South. So it was not uncommon to have Arabic dishes like kibbeh, hummus along side more traditional Jewish or Southern dishes. On New Years it is always collards and black eye peas. On the Jewish New Year we have stuffed grape leaves, stuffed squash or eggplant, kibbeh etc. Was meal time important? Food was always an important part of family life. It is very customary to make sure your guest are well fed Was cooking important? My Grandmother took it to an art form with perfection in any anything she made. She would cook for her family and friends and as the family grew that resulted cooking for more than 40-60 people at many family get together. She still cooked for her large family even in her 90s. My mother also was a great cook and food was always important in family life. What were the penalties for putting elbows on the table? No penalties Who cooked in the family? As mentioned, my Grandmother did most of the cooking for “family” get together/holidays. My mother did all the cooking in our house. Now I do the cooking for my family Were restaurant meals common, or for special occasions? Most meals were in the home and in my home they still are. Did children have a "kiddy table" when guests were over? At large family meals the kids would sit together, but more just to be together. They were not banished to the kiddy table When did you get that first sip of wine? My first sip of wine was probably at 8 days old at my bris. Wine is a customary part of Shabbat and holiday meals Was there a pre-meal prayer? Prayers were always made before meals on Shabbat Was there a rotating menu (e.g., meatloaf every Thursday)? Certain dishes were a standard for Shabbat Friday night dinner but there was more variation during the week How much of your family culture is being replicated in your present-day family life? Not much has changed. I have made efforts to retain traditions and recipes of my heritage.

I always grind my own meat. At least I know what went in to it. For hamburger I use chuck roast since it has a good amount of fat usually 20%. For leaner ground meat I use top or bottom round or london broil. I will look for sales on different cuts. I try to freeze the roast prior to grinding. Fully thawed meat results in a mushy texture in my Kitchen Aid grinder. Partially frozen meat produces a nice texture and the fat does not get bound up in the grinder. The trick is to handle the meat as little as possible. I also grind twice as a rule and use the high speed. I will try the lower speed at the suggestion of other posters here. What is the benefit of grinding on the low speed?? For hambuger I prefer them cooked medium to medium rare. I have never had a problem eating them this way when grinding my own. Just a note for those that like rare ground meat, or want to make steak tartar, a small amount of prune pruee has been found to kill or supress most e coli, salmonella and other bugs. I have never tried this but If you are a bit paranoid of under cooked ground beef this would be a safer alternative. http://www.mediarelations.ksu.edu/WEB/News...plums11002.html

The best stuffed leaves, yebrah, or cigars as we call them are the ones I make. My Syrian grandmother's recipe. I use mulberry leaves which are better than grape and use a mixture of rice and meat and mixed spices, Syrian style. Fantastic!

Thanks Jason. I paid $25 in Florida, so I guess that was pretty reasonable. I am currently sipping it with a nice cigar and it taste fine!

I would like to get some feedback on this Appleton rum. I have been looking at the rum reviews and went to the store and decided to try an Appleton rum. They had in the premium the V/X and the Extra. I purchased the Extra since the label said it was aged "up to 18 years". I like the overall taste as a sipping rum and wanted to know how it compares to the V/X. I did not find the Extra listed in the Profile list. I have also tried the Barbancourt Special Reserve and the Matusalem Clasico from DR. All are nice rums. The Matusalem was better on the rocks. Thanks, from a new rummy