weinoo

That sucker is over $100 - my guess is it ain't happening. From the manual...

Amazon. http://www.amazon.com/Cuisinart-DLC-2ABC-Mini-Prep-Processor-Brushed/dp/B0000645YM/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=http://www.amazon.com/Cuisinart-DLC-2ABC-Mini-Prep-Processor-Brushed/dp/B0000645YM&linkCode=as2&tag=egulletcom-20">$36. No analyses paralysis necessary.

What if you live in a city and don't have a car?

I think you should also buy some seeds and plant next year. Or bribe someone with a garden to do the same,

Any of the piccatas have lemon in the sauce, right? Chicken, veal, etc. I like to use this thing called google occasionally. It works well. http://allrecipes.com/recipes/fruits-and-vegetables/fruits/citrus/lemons/

They were probably driving a Humvee around Berkeley.

"Kinda silly" being the operative words. I think if you can afford to drive a car around Berkeley, you can afford the Ronco dehydrator. http://www.amazon.com/Ronco-FD1005WHGEN-5-Tray-Electric-Dehydrator/dp/B000G20TCQ/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=http://www.amazon.com/Ronco-FD1005WHGEN-5-Tray-Electric-Dehydrator/dp/B000G20TCQ&linkCode=as2&tag=egulletcom-20">It's $35 on Amazon. And if rotuts is around, you can be sure he's searching for the BB&B coupon !

Do you roast stuff in your engine compartment as well? http://youtu.be/c8N7fbevmRg

Common? Kinda new to me.

Only in Berkeley, folks, only in Berkeley.

Wouldn't the dried be the best in this case, Rob?

My wife spent many years in ABQ, and still has family there - though most of them have fled. They always cook (roast) and freeze. Here are a couple of sites: http://www.hatchchilefest.com/chile_facts.php http://www.hatch-chile.com/ Don't forget our own Rob Connoley or gfron1...he's probably an expert. http://curiouskumquat.com/

I always think in this order: Coffee Water Grinder After all that, technique and the coffeemaker become important.

Yay, restaurant owners.

Wouldn't it have been nice if he told us how finely the coffee was ground? How fresh it was? What type of water he was using?

I prefer listening to Elvis Costello while I'm doing my pour over.

I need an explanation of the title of this thread.

Looks like you took one for the team, SJMitch! One idea - can you put a rack (inverted) directly on the oven floor? Probably not. Also, if you're heating with steam, you should remove the crumb tray from the bottom of the oven. My guess is if Cuisi wanted you to put 2 racks in there, you'd be able to.

Are the tomatoes still hanging in? Because I'm out of town till next Tuesday, and try to head to market Wednesday.

Those are the ones, dcarch! Oooooh! Me. Me. Me - that's why I started this thread. I think food should be visually pleasing, texturally pleasing, smell good, and taste good. Actually, it was more like 30 years ago; Alfred Portale at Gotham Bar and Grill in NYC.

Something like this...

If stuff is getting really stuck and really charred and really messed, my guess is the seasoning on what it's getting stuck and charred onto isn't exactly right.

Not that I need anything else to complain about, but has anyone else had enough of the asymmetrical plating style so popular these days? I'm not just talking asymmetrical, but where the food is all on one side of the plate, practically falling off the edge. Is it really that much nicer to look at?

Yep - about $3 - $5 in any decent Chinatown.

Another solution looking for a problem.