weinoo

That's great, but they're not bay laurel, or Turkish bay leaves. As it says on that web page: This variety is twice as potent as the Mediterranean type, so use accordingly.

WIKI: Bay laurel (Laurus nobilis, Lauraceae). Fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance. The leaves are often used to flavor soups, stews, braises andpâtés in Mediterranean cuisine. The fresh leaves are very mild and do not develop their full flavor until several weeks after picking and drying... If you find fresh bay laurel leaves, please let us know.

Nice skin and range.

I don't know if you're getting fresh Turkish bay leaves - the ones I buy from Penzey's are dried. You can get fresh California bay leaves, I'm pretty sure....a different species entirely.

I think there's also an In 'n Out not far up 101 across the bridge (as well as one near the wharf).

I always buy from Penzey's. 4 oz. is a lot of bay leaves.

I seriously still had some of the wood shavings ("chips") that came with the thing. IIRC, it came with hickory, mesquite and grape vines. I used the burgundy.

I decided to pull the stove top smoker out of the closet and give it a whirl yesterday... That's a whole 1.25# trout, along with a bunch of wild shrimp. So I made a little salad with arugula, almonds, celery and its leaves and tiny grape tomatoes. Healthy dinner...

All of these flavors linger on the palate long after the last bite is done.A wonderfully satisfying apple, high flavored after the manner of Ribston and Cox.

USA according to their web site.

The Poly-Sci unit (creative series) available from WS is made in China. If you're going to go Poly Sci, save up a few more hundred bucks and get the pro model...my $.02.

Why do you even discuss this stuff with him ?

Since you'll have to drive through the city, you have quite a few options. What type of food would you like to eat?

Here's mine... Here it is new.

I lay the silpat flat in my sink, sprinkle a little BonAmi on it, and use a sponge or dobie. I do both sides like this and then rinse - works pretty well, but I agree that they never feel as if they're clean.

Silpat is a brand, yes. There are a number of other manufacturers of silicon baking mats. For some reason, I like parchment for baking cookies, but I use the silicon mats for other things occasionally, like roasting vegetables. I'll even put a silicon mat under focaccia, since I tend to bake that at a lower temperature than, say, pizza.

The only way to know is to try it, I guess. I would imagine that there would be some loss of texture, since the vegetables are most likely blanched before they are frozen. And there might be some more liquid that leeches out of them.

I'll never forget the first time, oh so many years ago, that I made a coffee filter out of a plain white paper towel. The rest is history.

In another thread where a few of us are geeking out a bit about espresso making with Rancilio Silva, a discussion might be erupting about being a food geek and whether or not the equipment one uses helps define the term "geek" in this instance. Are you a food geek? Do you need equipment to be a food geek? And...what does your equipment look like?

Anyone have any experience with this? I tried it last night... Pretty good - if a little on the sweet side.

Per KTVU:

But I think the boiler is sealed, sort of like a pressure cooker, so that it can also produce steam for milk. In that case, the water could theoretically boil at a higher temp than 212.

It's all over Chinatown - I'm sure at the market too.

Why?

There's more to come. I mean, you started off by talking to Kinsey...that should've clued you in.