melkor

Whereabouts is that enlightened grocery store? The Raleys in Napa and in Vallejo both have them.

Latkes, match stick fries, uh... lemme do some digging. edit to add: gnocchi, potato bread..

We discovered that one of the local grocery stores has Usingers hotdogs. We had them for lunch the other day - they rock. Thanks for the heads up.

You know, that doesn't look half bad! I wonder how much bacon you'd need to substitute??? If you substitue bacon for all of the ingredients, and you fry it instead of bake it, it would work out quite well I suspect.

This cake is clearly better than all others.

The Col Vetoraz is another prosecco, you can find it and the Zardetto for $6.99 at Sams in chicago. I think they will ship to you in virginia.

The zardetto can be had for $7 or so if you look hard enough... If you like the zardetto the Col Vetoraz is definitly worth tracking down.

Add a little sugar to the brine, the less you cook the cauliflower before you process it the crunchier it will be.

The harm as you put it is that you're not being the least bit civil with your request for help. A good molten chocolate cake has very little to do with the recipe, it's success depends almost entirely on the person putting it into and taking it out of the oven. Throw some eggs, melted butter, sugar, flour, and melted chocolate together, mix them, toss them in buttered/sugared ramekins, and bake them at 425 until just before they stop wiggling when you shake them. If you want them to be fluffy you can whip the egg whites, if you want them to be richer use more egg yolks. Or just use any recipe that looks interesting. If you over cook them, they turn out dry, if you under cook them, they turn out soupy. Make twice as many as you need the day before (they can sit in the ramekins) and just bake one at a time until they come out how you like them. They take less time to eat than they do to bake so you won't end up with a pile of them on the counter, just eat them as they come out of the oven and adjust what your doing based on how they come out.

You want to age beef with the fat cap intact. Once the meat is ready, you trim off any part that was exposed to the air. Otherwise it does have an off taste.

It's $97.22 - your math is fine. edit: my typing sucks today.

I usually make dill pickled beans with raw beans. If you cook them at all in advance they end up softer than I'd prefer.

That's my feeling, too. I think it's a complex question, and I'm not sure what's the best way to develop criteria with which we could answer it. It's easy to start ruling entire countrys out based on completely insane food habits - I'll start by elminating any part of australia on the simple fact that there was a fried egg on top of EVERYTHING I ordered when I was there.

What's a vegetarian chicken pot pie?

New York ranks either first or second in food in the US. It would be first if you consider the borders in San Francisco to end when you get to a bridge. If you consider the bay area as a whole (including wine country) it's hard to rank NY first. Internationally, it's harder to say.

I'll toss in my usual recomendations: col vetoraz prosecco ($10-$15) michel turgy blanc de blancs ($38) paul bara brut rose ($40) billecart salmon brut rose ($40)

Where's the beringer white zin?

By far the best wine list in California is at the Martini House in St Helena. Extremely well organized, great selection, reasonable prices, and they have an 88 d'yquem by the glass

I wouldn't worry about it at all, if the wine was below freezing for an extended period of time that might be a concern, but cold is far better than hot.

My fav was a place near where I lived in upstate NY, this is the sole content on their road side sign: Three Hooks, We Have Air Conditioning

Steel but the way its designed the rotor never touches the pot, the metal prongs that make up the base of the bamix might be a concern. Williams Sonoma sells the bamix under their name, without the grinder attachment - they have a picture on their website here.

Can you find me a phone number, please. (916) 736-3800

I've tried a few of the low end burr grinders and they don't seem to produce a more consistant grind than their blade cousins. I'd buy a blade grider and toss the grinds into a fine-mesh strainer to get rid of the coffee dust before putting it into the press - otherwise you'll end up with cloudy gritty coffee.

and i thought you ate it raw! too much fire = yick

How about a potato gratin? You can cook it the day before and reheat it, it's always better the next day anyway. You can blanch any number of green veggies, shock them in icewater and reheat them with butter/oil/etc.