weinoo

Watch them bury this brand, just like the Food Network has done, as has Chowhound.

The one-egg cheese omelet, with Hot Bread Kitchen's NY Style Rye toasted (CSG) and buttered. Organic grape tomatoes that suck.

Yep, my MIele has a salt compartment. I've never used it and never will - the water here evidently is perfect for doing dishes.

Yes - I just fill that compartment with pain old vinegar. I just read that the acid in the vinegar "can"damage the rubber components in the rinse aid compartment. Interesting - I just checked and don't see any visible damage but I guess you never know.

Miele here. Always have used the Cascade "regular" powder, literally a coffee measure (2 T?) per load. White vinegar in the rinse compartment. Perfectly clean dishes 99.9% of the time (I have to rinse off stuff like peanut butter and cream cheese from knives, or they won't get totally clean).

Does its thickness matter? I seem to recall reading that thin sinks are super noisy when banging around pots and pans in there.

I was pleasantly surprised - my copay was $0!

Interessting, gfweb. My derm just presribed a fairly new product for me to use on my hands. She has seen great results in patients who've used it. It's called EpiCeram, and it contains just what you say... You know what else she likes? Mother Dirt! Which is kinda like the poster who mentioned raw, fermented products above!

I think the OP isn't a "her," be the OP sure does a lot of dishes.

I've bought the Bag Balm! My udders are in perfect condition . I do use dermatologic cotton gloves under the non-latex gloves. HeidiH just told me about a product called Kerodex. Anyone have experience with it?

Yes - but I actually use a product called Eucerin's Aquaphor - with a main ingredient of petrolatum, and also containing mineral oil and lanolin. It's quite vaseline-like.

It almost looks like this steak, from the certified angus beef web site:

I've lately (and at times in the past) developed a type of eczema on my hands; my dermatologist calls it dyshidrotic eczema. It often comes with changes in weather; e.g. when it gets colder and when the humidity goes down. I think I first may have noticed a change in the skin on my hands after using Bar Keeper's Friend (and as I got a little older, so I've stopped doing that). She (my doc) feels that it is mostly caused by too much exposure to water, dishwashing liquid and soaps (and she really thinks antibacterial soaps and stuff like Purell is bad); because I cook a lot and concomitantly clean up the kitchen often. So - I've taken to a regimen of every single time I wash my hands using various creams, ointments and lotions afterwards. And I've purchased disposable gloves (as well as dermatologic cotton gloves) which I use whenever I work in the kitchen. This seems to be helping to mitigate the condition. But - gloved hands are not as dextrous as non-gloved hands. Not while doing knifework, that's for sure - you just don't have the same feeling in your hands and fingers with gloves on as you do sans gloves. First - anyone else have this type of skin situation? Or other skin condition of the hands? Second - anyone find the best gloves to work with?

Looks round to me. I think there was a Kirk's in San Jose (OK, Campbell), that I used to go to as well!

Awesome. Hopefully you'll get to come back to NYC for more cocktails the book signing - I should have some new dining options for you by then .

Yes, this is the reason I craig's listed and sold off my SVS - took up too much damn room. I like the fact that I can put the Anova into a drawer right under my counter.

I like St. Louis. After all, baby backs aren't real spareribs.

Fuggetaboutit.

Thanks! And yes - that's a T-Fal, at least 5 years old. Great pan, but I don't think they make this line any more - it can go into a pretty hot oven.

Duck flannel hash. Topped with 2 over-easy eggs. Roasted a pair of huge duck legs last night, and had some leftover duckie. And roasted some assorted potatoes, etc. That's what's for breakfast!

What Pan said - the star ratings here in NYC are pretty ridiculous for the most part. And stars in newspaper/magazine reviews are just as silly too.

Maybe we can get Cuisinart, in addition to making the oven large enough for a quarter-sheet pan, make it WI-FI or Bluetooth controllable from your computer!

I'm a classic cocktail kind of person. Their bartenders are competent at making most any cocktail. But you can get a good cocktail in many places; the reason to go is for the cider list...the food's pretty good too (though it is vegetarian).

Funny, but I thought the idea of the "Cooking With..." threads was to actually cook the recipes as they appear in the book.

But I thought this book was the culmination of recipe testing, so that only the best recipe got published. I've never seen the line adjust for personal taste in any cookbook I've used.