weinoo

Well, this we know .

I just don't understand why I'd need "chilled water from the fridge" and a "slight shake with ice or 5 minutes in the freezer" when I get chilled water and an icy cold drink with the melting that happens when I shake with ice. More important to the taste of the drink is the quality of the rum, lime, and ss, imo.

I'm at sea level. I suspect many of your readers will be too.

Are you saying that a properly made margarita, daiquiri, aviation, et.al. are merely "acceptable" cocktails? Or would they be better with the addition of chicken stock? Frozen, of course.

Congrats. Let us know if you need any recipe testing.

Hey, don't shoot me - I'm only the messenger!

They much prefer cooking a steak from frozen vs. defrosting first. Overall, they prefer cooking from fresh, but if that's not available...

So I could theoretically use this to make kasha if I roast the kernels first - I might give that a try.

I bought a bag of Bob's Red Mill buckwheat cereal to try for breakfast (it sucks)... But is it the same as buckwheat groats, or is something done to groat-a-lize them? And kasha - what gives?

I don't necessarily understand - why are places deliberately not on your list?

I think that's the least of her worries !

Since I can't ever have enough different ways to brew coffee, I got me one of these... It combines (imo) the best attributes of French press without the muddiness that sometimes comes from same. So far, after brewing with it twice, I am liking the hell out of it. rotuts will be happy to know that I ordered it from BB&B, and got 20% off ! Here's how I roll drip...

In what have to be some of the craziest "how-to cook" videos I've ever seen. And hilarious, too...

The only pro I can see with the one that is shallower is that it is probably easier to get a spatula in there. Otherwise, they pretty much are all the same and do the same thing. And at the prices you're looking at, not worth doing 3 weeks worth of analysis on, in my opinion.

Wow - that is an off-label, non-prescription use...and a brilliant one at that. May I ask for how long and at what temp?

1680 Watts. Whatever it draws, it's gonna be more than free gas. I haven't noticed any huge surge in my electric bill, other than from air conditioning.

Is this really happening?!

Yeah, I don't get it either. Why not just do the opposite of what they recommend?

I don't find the article incoherent at all...as a matter of fact, I think it makes perfect sense. There is a segment of the population that is willing to pay $10 for a salad from a "fast-food place"...though they may not be willing or able to pay over $300 for a meal at Blue Hill Stone Barns or Chez Panisse.

Indeed, I have an old friend who used to free dive, pre-middle age, along the Mendocino coast for ab - not exactly the safest way to acquire one's dinner. One of the sea's greatest treasures (when properly prepared)...even when it was cooked in San Jose .

In today's NY Times, on the front page, an article by Julia Moskin is entitled Hold the Regret? Fast Food Seeks Virtuous Side. I think a lot of credit has to go to people like Alice, Dan Barber, Jamie Oliver and their ilk. Because even though their restaurants, and often their snootiness, turn a lot of people off (remember Alice, cooking that egg in a spoonful of olive oil over a fireplace in her kitchen?), they were early proselytizers. But it sure seems like people are willing to pay a bit more for good fast food, if chains like Chipotle, Tender Greens, SweetGreen (my personal fave) and others are any indication. These chains: Thoughts?

Hides the blood? I like Shelby's (oyster knife). I have the same one, and it has served me well. Long Island oysters are notorious for their thin shells and being a pain in the ass to shuck.

Cute story: On my pastry and baking final, I had to make a layer cake with genoise and buttercream. Nick Malgieri was my teacher and graded my cake. I ended up with an 80-ish grade, because I had too much buttercream in between the layers; and though I still finished with a blue ribbon diploma, that has always bugged me. Cutting a 12x18 genoise into 2 or 3 layers isn't the easiest thing either!

Yep, plenty of ciders here now. Upstate NY, particularly the Hudson River Valley, is providing lots of fun drinking.

He is well-known, amongst people who have had the pleasure of having food prepared by him, for his beautifully illustrated menus.