weinoo

Yes, been to Morgenstern's and like their stuff. Il Lab has an espresso flavor that I like as well. I gave up on a lot of stuff where I find the purchased product is practically as good, if not better than my own, and because it's just so much easier! Bread is another one - though I'll still work on flatbreads, but I can buy awesome bread at Maison Kayser, Balthazar Bakery, Pain D'Avignon, Hot Bread Bakery, etc. etc,

Considering all the "fun stuff" you use in making coffee ice cream, have you ever experimented with something as simplistic as Medaglia d'Oro instant coffee as a flavor booster? Or a coffee liqueur? With all due respect, you understand, all these steps necessary in preparing what must be delicious coffee ice cream (my fave) wold send me rushing to the nearest ice cream shoppe for a pint of their's! Or Il Lab...

I've bought these bar mats, which I actually use on my stainless steel shelving, to keep the noise level down when moving pots and pans. They come in 12" x 12" pieces, are and easily cut with a good pair of scissors.

Y'all do know that this happened at Edwards, right? More.

I got one of these, which is perfect for the space I have, and the way I do dishes after meals... It folds up... It rolls up (for storage in a small space)... And I often fold it in half, put a towel underneath, and let stuff drip dry for a few minutes, before putting everything away! P.S. It's a Franke, and it can go in the dishwasher! P.P.S. It works as a hotplate, as well.

Salts, sugars, and larger quantities of things like bay leaves, are on another shelf somewhere. Obviously time for me to do some updating.

Hmmmm - not if that pill comes in suppository form!

Been on a bit of an Italian kick lately, since returning from vacation. In Florence, I had what may have been the best sugo di carne I've ever tasted. Attempted to recreate it. Along with some ciccoria, blanched then "fried" in olive oil, with garlic and chili flakes. While it was nowhere near as fantastic as that sugo mentioned above, it wasn't bad at all...

Significant Eater and I got married in Las Vegas as well - downtown, at the court house, by a court clerk. I think it cost $35, and we filled out the marriage license in pencil. Don't worry, we're still married, and just celebrated our 20th wedding anniversary. We were going to dine at Jean Louis Palladin's restaurant the night we got married, but it was closed. I think we still had a pretty good meal at another location. And we were scheduled to head to Vegas in 2 weeks, to see a few shows at the Wynn, but they got cancelled (due to the Wynn), so we cancelled our trip. Blog on.

Anyone see this?

Yes - this is what we do when we travel. We are into slightly schlocky souvenirs. It has started again...

Yep - that's why I brought it up. And when we have a dinner party (or something similar), I really utilize our one bedroom to stash stuff away.

I know, I know - another banal topic. Goes along with my PB&J stuff, along with other things that creep into my deranged mind. But...seriously, refrigerator magnets. We've got a nice, shiny, new, stainless-steel, French-door, 33" wide, Kitchen Aid refrigerator. And I'm on a need-to-know basis. Do I reinstall the refrigerator magnets that used to decorate our previous fridge, which wasn't stainless, but white, yet magetic? Is your refrigerator covered with refrigerator magnets? Does it look like a kindergarten's class project? HELP!

I think the best idea is to just have a kitchen in every room.

I wouldn't pass up Husk.

From the pictures and stories and results above, it seems as if this Panasonic unit is no match for the Cuisinart Steam Girlie Man. Perhaps Panasonic should stick to what they're good at, whatever that might be.

What if the scar isn't on your hands, arms, legs , or feet, but actually on your neck? Though I did cut the tip of my finger off on my first day in cooking school. But my main scar is on my neck, between C4-C5, where the doc went in through the front of my neck to remove the herniated disc (the procedure is called an ACDF) and fuse the space left, no doubt caused by years and years of looking down at a counter top or cutting board, or doing some other chore in the kitchen where I might've been more careful.

It looks okay, but the recipe is wanting. How is the pasta cooked? It certainly doesn't go in the pressure cooker with the beans. I'm not a fan of whole rosemary leaves as garnish; is anyone?

If you build it, they will come...

Can it core a apple?

Is that a microwave?

Don't I know it - many of those folks are basically nuts.

Wow, @HungryChris...nice enough for them to go out fishing in the middle of January - awesome.

NYC apartments - as you know, you gotta use every little nook and cranny and square inch.

Now that the kitchen is done, I'm actually doing a bit of cooking again. I don't know what came over me, but this is a vegan meal we had a few nights ago. That's a saffron tinged fried rice, with mushrooms and peas. Next to it, a salad, dressed with a homemade avocado based dressing, that we also dipped steamed artichokes into. And tonight, we had... Tuscan white bean soup, using Rancho Gordo beans, of course. Served with some CSO roasted broccolini. There's a tiny bit of ham in that soup, and it was dressed with parmesan - I'm not totally nuts.