weinoo

Interesting note: a couple of years ago I sent in 2 of my old MC non-stick All-Clad pans to All-Clad to see if/how they'd honor the lifetime guarantee that those pans had (I think they were an 8" and a 10"). They'd been beaten up, were flaking a bit, etc. etc. All-Clad, much to its credit, sent me two new pans. Of course, they were the new version of MC, I think called MC2 at the time, and they were nowhere near as beefy as the original ones were. Decent nonsticks, but now - if and when I've bought non-stick pans, I wouldn't spend that kind of money for an All-Clad. I'd spend a lot less and get a just-as-good non-stick from one of many other brands.

They were heavier years ago. And most likely better. I'm still smashing my original MC stuff around - it's gotta be the better part of 20 years old. They don't make 'em like that anymore.

Arnold Palmer and Four Roses bourbon popsicle...

Union Square Greenmarket is positively rocking as summer moves into full swing. Linguini with Long Island littleneck clams and scallops.

This article may be of some interest regarding dishwashers and how to use them.

Everything about the old (30+ years) Cuisinart I have is better made than the one I bought a few years ago. From the plug (which is a monster) to the base to the pusher - they just made that stuff almost for industrial use then, That said, I have no qualms about putting all the parts from the new machine into the dishwasher. Using the proper soap and the proper amount of soap is probably the most important thing when using your dishwasher...it's less than you think, btw.

Run the puree through a sieve before freezing. More sugar. Add a bit (like 2 T) of alcohol. Vodka works. Or a complimentary brandy, eau-de-vie or liqueur.

I don't think so.

Do you have pans this big...

For some reason, I thought a shot was basically that - a shot of whatever booze is being drunk. I'm sure you could infuse something, however; a la Eben Freeman's "Pumpernickel Scotch," which comes as part of his Boiler Maker:

I made 4 bases last night (well, one is a frozen yogurt base)... Clockwise from top left: Fresh apricot/apry (Brizzard) Banana/rum (Appleton) - with Russian kefir as the yogurt Arnold Palmer with Four Roses bourbon Strawberry mojito - Appleton again - I'm making popsicles with this one. I've just churned the yogurt and it tasted pretty fine. The Palmer is in the machine, the popsicles are in the molds and the apricot will be next. These are all totally uncooked, no stabilizers, just whizzed up in the Blendtec with sugar, lemon juice, booze (and always a pinch of salt). Oh - the mint was not blended with the strawberries, but a chiffonade was added to the blended mix before going into the fridge.

Cacik. Cold cucumber and yougurt soup. Written about a bit here.

Wonderful article on Eau de Vie by the late, great R. W. Apple: Eau de Vie: Fruit's Essence At my local Austrian restaurant Cafe Katja, which has a fine selection of eau de vie, they serve the Clear Creek slivovitz, and it's pretty tasty.

Is the zucchini salted and allowed to rest for a few minutes before plating; a little pickled, perhaps?

More importantly, what about booze?

It certainly performed well in any number of those taste tests.

I thought RR escaped from Albany? English is a shill (as are some of the others). WP deserves all the kudos he gets...the man was a groundbreaking chef on many fronts.

Here's what Cooking Light had to say: And the San Francisco Professional Food Society (whatever the hell that is): The Washington Post throws their two cents in: Paula Wolfert, writing in Food & Wine, suggests that you make your own and it will be better than most you might buy: What brands are available in your store?

That should read Highest Earning Food Personalities. In my opinion, neither Rachael Ray nor Paula Deen can be considered a chef. And Fieri is pushing it too.

A: I'm surprised at Jason for buying pre-ground beef. What, you don't have a grinder attachment for your Kitchen Aid? B: If I see one more Publix product, I'm gonna scream...

MY main question is why are you working at a "friends'" wedding?

But wait...can it core a apple? And welcome to eGullet! You sound like quite a resourceful kitchen person.

You do know that the NY Times' article you link to was written by their TV reviewer, right?

Well put. But you didn't touch on a fairly important point, and that's the whole diabetes issue. Letting it slide while knowing about her illness for years, and then all of a sudden becoming a spokesperson for a diabetes drug was really the straw that broke the proverbial camel's back, in my book.

I wouldn't be surprised if there were some fried peppers in there too.