weinoo

I do like the fact that there's rice in their risotto.

Here's a recipe for "Rice & Vegetable Risotto," from Viking, no less. Let me know how it turns out... 1 1/4 cup aborio rice 1 onion, diced finely 2 tablespoons olive oil 4 cups heated vegetable broth 1 cup steamed spring vegetables 1/2 cup grated parmesan cheese Follow recipe for spring vegetables. Heat oil in small saucepan. In a large skillet, saute onion until tender. Stir in aborio rice and sauté until rice is warm. Turn mixture into 2 quart glass bowl. Add broth and place the bowl on the rack. Cook using STEAM, 210˚F (100˚C), 30 minutes. Allow the mixture to set for 10 minutes in the oven. Stir in vegetables and parmesan cheese. Serve immediately. makes 4 servings They should be ashamed.

You have to be kidding with some of those recipes...when the links actually work, that is. As I said, look in the Cuisinart Combi Oven thread - you'll be much better off.

I think you need to read this thread, as there are people here who cook in combis all the time, be it via recipes, reheating or just playing around with their combi to make some shirred eggs. I'm wondering why you need specific recipes for a combi, as if it's some equipment from outer space? It's just another tool in your arsenal.

I've had the book for about a month or two - it's great. And my wife and I ate at Husk this past autumn - it, too, was great.

I never buy peeled, and now only buy organically grown, whole head garlic from the US. It's Auerpak brand packaging, but they must be getting it from Gilroy. In the late summer/fall at the farmers' markets here, there's great hardneck garlic, and it lasts for a couple of months just hanging in an airy spot. There is so much cheap Chinese garlic that has flooded the market, it makes me wonder what they're growing it in.

Every once in a while, I get the urge. The urge for a bowl of ramen, that is. Now, I'm fortunate enough that I live within walking distance of probably 10 good ramen places, including Ivan Ramen, Minca, and the new Ramen Lab, to name a few. As Robert (I don't have tastebuds left) Sietsema will tell you, vis-à-vis Ramen Lab: Anyway, ever since David Chang gave me the OK (though I refuse to eat them like a Dorito), I sometimes make ramen at home. And when I can't get the great fresh noodles from Sun Noodle Company, I'll resort to using the classic dried ramen, usually sans the "flavor" packet. I'll gussy it up with some bit of veg, maybe some leftover chicken or what have you, some ginger, some vinegar, some soy, etc. Oh, and an egg. My questions to all of you are: What's your favorite brand of dried ramen noodles? What "flavor" do you like?

Shirred egg over sautéed spinach w/Benton's bacon. Cooked in the Steam Girl.

Really a wonderful store. Now that we're back in NYC full-time, that's one of my most-missed DC places.

One year in, and my CSG is still going great.

I have sent back All-Clad stuff (obv. different than your complaint) with a lifetime warranty - they sent me brand new pans.

A nice roast chicken, which became part of... Dinner. Red beans, rice, collards, and a bit of that roast chicken; since I had nibbled so much while carving the bird, I only allowed myself a few slices of breast meat and the piece of wing I hadn't yet eaten...cook's choice.

Aged egg nog.

This is interesting... WIKI.

The Cornwall Negroni is pretty damn close, as the Punt e Mes is still a sweet vermouth. Both the black and white negronis take the drink to a whole different ballpark, in my opinion.

Yeah, but isn't placing a pan on a preheated oven shelf subjecting that pan to instant temperature change? I'd still return it.

I'd just return it.

From what I've read and heard of late, there are new and better sushi places to spend your money. Nakazawa to start. Dojo. 15 East. Ko. But if you're not paying, what the fuck.

While it might be "better" braised in a Dutch oven, I've had pretty good luck roasting at 275 until done.

By definition, a Negroni already has Campari in it.

Campari.

It's a vast conspiracy on the part of the lime growers' association to get you to buy all their limes.

Try milk, not water.

As a naysayer, I still naysay. Anyone who thinks that stuff has the mouth of, or tastes like real chantilly cream, might need their taste buds examined. Actually, what I might do in a case like this is make some real whipped cream and some agar agar-ed low fat, fake whipped cream, and let each guest choose his or her preference. Everyone wins.