weinoo

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.

As I stated above, you could go to work in a restaurant kitchen or buy a high BTU-stove top or some other appliance which puts out the heat you seek (although I think the heat you seek isn't necessary, even for a food "geek"). Modifying a home gas range by drilling the jets or whatever just sounds stupid.

I've been saying this to my dieting friends for decades. Smaller portions. Calories in < calories out = weight loss (in many people).

Zabar's is a beloved institution on NYC's upper west side. From caviar to chocolate, Mauviel to multiplanes, if you need something for the kitchen, or for the stomach, it can usually be found at Zabar's. But really, when push comes to shove, Zabar's is all about the lox; smoked salmon, that is, in its myriad styles and tastes. Oh, there's whitefish, sable, herring and even sturgeon. If you look (and listen) hard enough, there's even lobster...just don't tell your kosher grandfather. So stop kibbitzing, and watch this video from Vimeo and the Jewish Daily Forward, about just what it means to slice lox at Zabar's. And to be the last of a breed.

Yes, I'm waiting with baited breath.

So it was HIM! Giddyap!

Why do you need this...? I think too often people equate this with better cooking. In my opinion, it's not. It's just trying to pretend you're cooking in a restaurant setting, when you're actually cooking at home. Certainly, if you have an outdoor space, or a great kitchen/stove/hood combo, have fun. But it's the cook that makes the food, not the equipment.

My mom used to walk miles in the snow, just to get her hands on some evaporated milk, so that she could whip it up for a topping on the cake she had to make out of cardboard. Oh wait - that was my grandmother!

None of which, of course, taste like, or have the texture of, true whipped cream. I can see it now - "what's the best high-powered immersion blender for making fake whipped cream?"

I guess that depends on where one lives, now doesn't it? I buy southern hemisphere asparagus occasionally and it tastes fine by me. I usually peel it, slice very thinly on the diagonal and saute in olive oil, with garlic, some chili flakes, salt and pepper - I don't get many complaints.

Sure, use calvados. But remember, you're marinating, not brining.

Brine the chops in a standard brine. If the chops are allegedly that good, who needs sauce? And then, just drink the damn cider.

Brines generally contain salt.

A really sweet, dried out egg yolk?