Joe Blowe

Direct link here. Even more direct link here. Speaking as a graduate in economics (whoop-dee-do), if you're in a good restaurant and you're not familiar with their menu or the cuisine, order the steak. Lowest markup (usually) of any item on the menu.

Why do you keep bringing this up? It's complete bunk. http://forums.egullet.org/index.php?showto...dpost&p=1258516 http://www.snopes.com/medical/toxins/canola.asp

slschnur, Link to the original webcast video is here: http://nytimes.feedroom.com/?fr_story=35ea...43ab87b1474fb89 There is no slashing involved or required...

http://www.acemart.com/merchant.mv?Screen=...egory_Code=D2-5

Loaf Number 9, an interesting experiment: ======== 234 grams Gold Medal unbleached all-purpose flour 234 grams generic all-purpose flour 380 grams water 12 grams kosher salt 3/8 teaspoon instant yeast Mix all ingredients, and immediately put into refrigerator for 36 HOURS! ======== So I then removed the unchanged/unrisen blob of dough (thinking it was a failed experiment at this point) and let it sit out on the counter (at 60 degrees F) for another 7.75 hours, shaped it and let it rest for another 2 hours, and... (highest rising loaf yet...) ('scuse the plywood counter -- still remodeling.) Really one of the best tasting loaves to date, great crust (25 minutes with lid on, 17 minutes with lid off, 425F convection oven), with a much more "pronounced" flavor. Will definitely be trying this one again...

The Los Angeles Times has an article this morning profiling Farid Zadi (a/k/a chefzadi): Several recipes can also be found at the link... http://www.latimes.com/features/food/la-fo...ll=la-home-food

I am patiently waiting to "inherit" a 7 qt. oval Descoware oven from my mom. Given the genetics on her side of the family, I only have to wait another 30 years or so -- at which point I'll be too old to lift it...

I have an LC oval oven, and I just recently bought the ChefMate round dutch oven sold at Target. So far, I've only used the ChefMate to make the NYT No-Knead bread recipe, and it's performing flawlessly. I would highly recommend it to anyone looking to get their first enameled cast iron dutch oven -- it's working great at temps north of 450F, with no visible signs of wear. Yet. And, as Cook's Illustrated recently pointed out, it's quite a bit cheaper than the slightly larger LC dutch oven, with not too many tradeoffs...

Try ammonia. It just works.

Go classic: Jordan Almonds. The wife and I did, and, for some reason, a few people broke out in tears, some beamed like they discovered an old friend, some said "Whoa, they cheaped out!", and some knew exactly what they meant...

I really like the design of the baby Saz bottle, it's just too bad I'm not wild about the contents...

Here you go: http://www.lecreuset.com/usa/products/care...ls_%26_Griddles

I'm having good luck with the ChefMate 4.5 qt. casserole I bought at Target -- 40 bucks plus tax...

Psst... all of Chris' articles are archived here...

Hey Chris, I almost did a spit-take when you held up a copy of the Daily Breeze for the world to see! Congrats on the show! Joe Blowe Daily Breeze Subscriber

In the Cadco, For All to See, A Loaf of Bread, Inspired by Jim Lahey! I'm a poet, and I didn't even know it! Edited To Add: I'm not quite sure I like this yet. It was definitely the easiest loaf of bread I've ever made, used the least amount of kitchen tools, could be made in a small convection oven (as pictured in the poem/links above), had a great crust, yada yada. BUT, I find the flavor a little flat. I used Bittman's updated recipe (weight vs. volume) with the little extra salt, but it seems a wee bit flavorless to me (crust aside) using standard AP flour. Maybe it's this thread -- I thought I was going to create SuperLoaf right out of the gate! I guess it's apparent to me now why people immediately started tweaking this recipe -- it's a great start, but there has got to be something beyond this. Next batch will be made with unbleached AP flour, then I'll try some hi-glute, and so on. And, I'll probably pick up "No Need to Knead"!

FWIW, I just posted a quick "preview" of Target's ChefMate cast iron dutch ovens -- if some of you are looking for a cheap alternative in enameled cast iron cookware, this is it! http://forums.egullet.org/index.php?showto...dpost&p=1321459

This thread looks like a good place to post the following: In the Jan./Feb. 2007 edition of Cook's Illustrated magazine, the ChefMate enameled cast iron casseroles (4.5 qt. round (red only) and 5.5 qt. oval (blue only)) got the nod for best value in the category (Le Creuset, Stuab, et al.). I have not bothered getting a copy of the magazine yet, but an ongoing discussion is available at the CI/ATK website. I did buy the round oven today -- paid $39.99 (oval goes for $49.99) -- and it looks very impressive for the money. Comparable heft as compared to my sole piece of LC, lid fit seems very good, but the enamel is a wee bit shoddy in spots. The lid does come with a plastic knob that is only oven safe to 350F, but I quickly upgraded that with a Home Depot stainless steel knob for four bucks. Why did I buy it? I couldn't bring myself to use my sole LC oven for the NYT/Lahey/Bittman "No Knead Bread Recipe" that uses temperatures approaching 500F! I'm sure the LC would've come away unscathed, but this was a good reason to add to my cast iron collection! (Plus, the ChefMate fits my Cadco oven, while the LC does not...)

It definitely sounds like you need to have your burners and oven re-calibrated -- it's possible that it may have never been done! You should not have to plug burner orifices ! Go to the Blue Star archive, which was put together by a GardenWeb member, and click on the link for "Bluestar #18":

1) Is it possible that the HearthKit thermometer was damaged during the move to your new home? (Replacement thermometers are available here.) Or, is it possible the Blue Star needs some fine tuning? (Sometimes this can be done for free by calling your gas company.) 2) The fact that you can't "turn down" the heat quickly in your new oven is testament to it's fine engineering and excellent heat retention. (Proud Blue Star owner here ) 3) I'll let others weigh in on how to tame the HearthKit.

I like Goya olive oil...

One word: AeroPress. I've been using one for over a month now (the product has only been out for less than a year at this point), and it has completely changed my view of coffee!! I can't stop evangelizing about the thing! You can serve up a fresh cup within a minute (I have a Zojirushi hot water dispenser on throughout the day), make your coffee as strong (or weak) as you want, use it to make milk-based froo-froo drinks, and use it to make "espresso" for recipes that call for it (probably the biggest selling point to eGulleters, IMO). Be sure to search this very forum for mentions of AeroPress, and be sure to check out the mother of all AeroPress threads over at coffeegeek.com.

Three things: 1) Be sure to check out this thread, and any of hzrt8w's other wok burner threads... 2) Check the burners at http://www.outdoorstirfry.com/ -- much more powerful than the Big Kahuna 3) Check your local Asian grocery/appliance stores for even bigger savings on the burners mentioned above

Do yourself a favor and save one of those bottles for cooking -- it's the only reason why I keep vodka in the house...

As per Tim Hayward: That quote resulted in a spit-take upon first read! Article here, eGullet thread here.