weinoo

I'd leave it on.

I'm just guessing here, rotuts - 20% off, right?

Yes - but my regularly used board, which I treat often with oil and beeswax, seems sealed to me - at least, liquids bead up on the surface, and it doesn't absorb odors. However, and this is a big difference, when I cut up fish or chicken, I used a plastic cutting board which goes into the dishwasher!

I would make sure to reoil thats board before using it again. If a board is properly oiled and sealed, it shouldn't pick up any smells in the first place.

This - and preheating everything that is used in the process.

Here you go: There's this thing called google.

Your first statement made it seem like you were roasting and then using the beans immediately. The second one tells me your haven't been doing that - my guess is the beans you're buying have been gassed out. The better question is to ask your roaster/seller when the beans you are buying were roasted - and then not to buy beans that you won't be able to use up within say, a week to 10 days. Every place I buy beans from has the roast date on the bag - for example, see my post above. What do you mean by the term "Soft Brew?" That's a new one to me. What type of grinder are you using? Where do you live and how is the quality of your tap water? I use Brita filtered tap water here in NYC and it's fine. And if I were you, I'd start real simple - why not buy a $12 Melitta pour over set up and brew some coffee that way...it's great for starters.

LOL. That is indeed a vanilla bean. Why it's there I still can't figure out? I think I was trying to figure out what to do with a stash of older beans that had turned a little hard.

I just picked these 2 coffees up in DC - Qualia Coffee is an excellent, single proprietor shop - he has a nice setup... And then in-between cups of coffee, as I was washing my Hario Ceramic dripper, I did this... Sometimes, I think I single-handedly keep these guys in business.

I think the lack of, or not using salt, causes many cooking experiments to fail.

It's nice that that's the best coffee you've ever had. But there are plenty of other methods to brew great coffee. And plenty of other great beans to be had. And I take issue with this statement: Since roasted coffee should be gassed out for a day or two, in m opinion.

Maybe I didn't express my thoughts perfectly (I often don't). Of course you own copper and want copper because of its performance. But it also looks damn good and can last forever, with some care - those things Andie mentions above. All these taken together are what make it, in my opinion, cool cookware to own and use.

Unless, of course, you just want it cause it's cool. For instance, I know some people who have lots of knives. Are they all necessary? Perhaps.

$8 a pound is steep. Shit, even at the Union Square greenmarket, heirlooms are "only" $5 a pound.

Summer - lots more gin drinks Not summer - lots more brown drinks

Yeah, I'd be pushing 400 for a shorter period of time. More importantly, how'd it taste?

I don't know what has gotten into me, but... A bicycle ride past a small farmer's market made me do this. White corn that looks as if it might've been slightly cross-pollinated with some yellow. Green beans and yellow wax beans, Southern style, thankfully with a little bacon. Fresh field tomatoes with black salt.

I've always thought Julia Childs' The Way to Cook is a great primer.

How drunk were you?

I would buy a Cuisi-Steam Boy and use that!

Exactly. Did I ever tell you the story about when I preheated a tin-lined copper piece and forgot it was on the burner???

Channeling Bogey?

I'm really not too bad with this disease - I love throwing expired stuff out, if I find any - it's pretty much the only way to make room for more stuff. But...I do have a jar of black truffles that expired sometime back in the early aughts - it still reminds me of that particular trip.

Cuisinart sells the shelves. You could always buy another one and give it a try.

Use shoulder - there are plenty of lean parts in shoulder, but overall it's much juicier than loin or tenderloin.