weinoo

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.

Doesn't appear to be discontinued, as it's still on Cuisi's web site. These retailers might be trying to clear their shelves to get ready for the holidays?

Great stuff. It's got a funny name. Breads Bakery. Best rugelach in town.

I've got one of those pups too. It's funny - I think Lapsong is good for smoking, but not for tea drinking!

I find liquid smoke to be a bit chemical tasting, but that's just me. I think the smoked salt idea is a good one, since you're probably salting the meat already. I have this brand, and it's pretty darn good... Falk Sea Salt

This thread is as good a guide as any.

My 8-year old Lello is right around 20.

I think of all the bakeries to be checked out, Maison Kaiser might be the one I'd head to first.

That's why I put the ?... Spoaghetti cacio e pepe is to me an iconic noodle dish. As is carbonara.

Clean up is the same as with a drip cone. But as I explain to my wife (and sometimes others), cooking, making coffee, etc. creates a mess...that's just the way it is.

I think it's even cleverer. Wait for it - because whenever I use one of those devices that releases the valve to start the flow by placing it on a cup or a carafe, I make a mess. With this one, I make less mess. But - it's the same principal, yes.

There is no "best" patisserie in Paris. Google the phrase, and Lebovitz, Paris by Mouth and any number of other bests will come up.

Brewing coffee via what's called the "immersion" method can take place with various tools. French press is an immersion method of brewing coffee. Aeropress is too. Siphon also. From coffee universe: The Bonavtia takes this a step further because it allows for full immersion brewing (by allowing the user to control the amount of time the ground coffee and water are in contact with each other) and combines it with manual pourover drip using a paper (or metal) filter. Hence, the best of both worlds - the body of the coffee done via French Press (immersion) with the filtering of the oils and sediment of a drip...Immersion Dripper!

Lamian?

I think what you need is one of these...

I'm old school - Jacques Torres. JB Prince for cooking equipment. Broadway Panhandler is nice, too. Korin, if you're a knife person.

Paul's been know to eat off other people's plates, too.

Everyone knows the story of Russ & Daughters, the 100+ year old appetizing store on Houston Street in New York City, right? And everyone knows what appetizing is, right? And everyone knows how to pronounce Houston Street, right? Oy - where do I begin? To start, read the story of Russ & Daughters in Mark Russ Federman's book, Russ & Daughters: The House That Herring Built. Mark is a 3rd generation Russ, whose grandfather Joel started the business over a hundred years ago, from a pushcart on the lower east side. Here's the timeline. Mark is also a hell of a nice guy, and always with the stories, if you know what I mean. Next - appetizing. Or, to put it better, an appetizing store. Appetizing, according to that great Yiddish website Wikipedia, is the food that one normally eats with bagels. Typically, one eats these foods for breakfast or lunch. So what you'll find in an appetizing store is stuff like lox, smoked salmon, herring, cream cheese, etc. And what you won't find in an appetizing store is stuff like pastrami, corned beef, tongue, salami, etc. You want that - walk down the block to Katz's - it's a delicatessen. Oh yeah, it's also on Houston St. - and no, it's not pronounced like the city in Texas, heathens. So where am I going with all this? Simple - around the corner and down the block to the newly opened Russ & Daughters Cafe, at 127 Orchard Street. It only took a hundred years, but Russ & Daughters has finally expanded, with a sit-down cafe, nu - and we're all the better for it. Fourth generation cousins Niki Russ Federman and Josh Russ Tupper are in charge here, and if it's possible for Russ & Daughters to be a schtickle better, they've accomplished just that. At the cafe, you'll find wonderful house-made sodas and cocktails, though I'm not one to drink booze with my bagels. I had some sort of cucumber-y thing, which was perfect on a hot summer afternoon, and my California friends (one's an ex-NYer) loved their chocolate egg-cream and matzo ball soup. We also thought these potato knishes were the real deal... I went back with Significant Eater a few days later, because, well, once she knew I had been, you know the rest of the story. We had no problem enjoying this ice-cold borscht on a sultry afternoon... And these potato latkes were (almost) as good as mine... Now you'll notice I didn't have any smoked salmon, lox, herring - those goodies which make Russ & Daughters famous. That's because I eat them all the time, at home, with Significant Eater - I'm a Russ junkie, and as anyone knows, that whitefish salad is addictive. But if you've never been to Russ & Daughters (the appetizers), you don't know what you're missing. I realize that can be hard to do if you don't live in town or you're just here for a visit. But now that there's a cafe a block or two away, your worries are over. Just do me a favor - don't wait 100 years. And Niki and Josh - mazel tov. I'm sure great-grandpa Joel is smiling down on Orchard Street.

I don't know if I understand the question. I could see using every type of each vegetable if that's what you want to do. Except for - eggplant. It's not a salad vegetable, at least in my opinion. And onion - either green or red in salads. I'm not a fan of white or yellow in salads.

Flying Pigs Farm's prok rib chop with pan gravy, pan-roasted new potatoes, Southern-style (i.e. cooked a lot) green and yellow wax beans.

It looks like the "Steam" function is the only one with 10°F increments...all the others (bake, bake/steam, broil, etc.) appear to be 25°F.