Joe Blowe

Damn skippy, I actually buy it by the bag!

I do! Since Penzeys opened a store in my area recently, I've been using their peppercorns in my Magnum and have been very happy with the results. Just finished a small jar of their Whole Special Extra Bold, and am currently running a load of their black/white euro-mix. The Magnum refuses to hang up on any of 'em. Could probably grind small rocks...

SHOW THE HEAD! SHOW THE HEAD! SHOW THE HEAD!

I guess it's safe to assume that you're opening up shop somewhere in California? Tell us if it's North or South, because I do believe there's a big difference in style...

I agree. I think everyone should live with crappy knives at some point, and then they'll REALLY appreciate the step up...

FYI, Heaven Hill's Rittenhouse BIB recently took the prize for best North American Whiskey at the 2006 S.F. World Spirits Competition. I've been keeping Rittenhouse on hand for the last year or so, and I gotta say it again: Not only is it the best bang-for-the-buck whiskey in America right now (IMO), but it would be just as good at twice the price. Now that it's an award winner, I hope that doesn't become the case!

google works just fine, when you spell it correctly! try "xiao long bao"...

Well, katsudon is a complete dish, as opposed to a single item. It's basically a contraction of Tonkatsu Donburi, or breaded pork cutlet (tonkatsu) over rice. And Dave is correct -- tempura is "supposed" to be a light golden brown, while fried cutlets are generally a bit darker.

If anyone is interested in ordering this, I'd suggest examining the same or similar model in a store, if possible. The one I saw at Sam's Club the other day redefined the word 'rinky-dink' -- I'm not sure how long it had been there, or what kind of abuse it suffered, but the door was falling of its little, tiny, weak hinges...

Not to steer you away from this forum, but do check out the Appliance Forum over at GardenWeb -- many, many threads on induction, pros and cons, etc. If I was limited to electric, it would be my only choice...

I promise I'm not looking to pick on your new found love , but for that quantity of ground pepper wouldn't you use one of those $20 coffee grinder doo-hickeys? Or can this peppermill produce the same quantity over the same period of time?

I haven't had any first hand experience with that model, or any other countertop convection oven for that matter. But, I did do extensive research on all the home/prosumer/commercial models (in my typical AR manner), and the Cadco/Broilking (both of which are manufactured by Unox of Italy) is the only brand that received UNIVERSAL praise. Nary a bad word! (FYI, all those little ovens you see at the warehouse clubs, e.g. Costco, turning out those free hot samples at the end of the aisles -- guess what? Cadco! How many hours a day do you think those ovens are running?) OTOH, I saw enough bad reviews on the Waring, Haier, Cuisinart (the best of the smaller models), DeLonghi, Farberware, etc., that they didn't get any further consideration. I knew I wanted something with serious capacity, something that could actually approach "second oven status." This bad boy does. Anyway, be sure to do your research (check Amazon, Epinions, Usenet, etc.) and I'm sure you'll make the right choice

I was going to start a new thread, but nah... I just wanted to say that I recently purchased a Cadco 250 from my local restaurant supply, and I couldn't be happier! I think it may be one of the best appliances I've ever had the pleasure to work with -- I can definitely echo all of the positive statements above. Gets up to temp quick, recovers heat quickly after adding food and shutting the door, etc., etc. Frozen food/snacks taste completely different than a regular oven or toaster oven, texture wise. Breads and pastries are great. But, in the blink of an eye, I did overcook a roast. It's a powerful tool... Anyway, I'm happy to join the club!

I saw this at Digg yesterday. And then I thought to myself, didn't I see Jeff Smith (a/k/a Frugal Gourmet) do this a dozen or so years ago... Edited to add the MotherLink: http://crazyjapan.blogspot.com/2006/02/sec...poneses-al.html

Actually, if you picked up what I think you did, it's made of rubber. I bought one of the 1" thick Sani-Tuff Cutting Boards shortly after Ms. Hesser's review in the NY Times. It's nice and heavy, doesn't move around, cleans up nice, but it's a little pricey. On the other hand, I've had it for almost 7 years now, and it's not showing any signs of wear. It's probably the last cutting board I'll ever buy...

I hate to hijack a thread, but does anyone here have any input on the Tormek Sharpening System? The first time I saw it used was on an episode of Norm Abrams' Yankee Workshop. Handles everything from chisels to chef's knives, depending on the jig you have on hand. Pretty spendy though... I've seen the EdgePro in action at my local, umm, "outdoor" store. It also seems like a decent bit of kit. I'm just wondering if there's more room for error when using something more "manual" like the EdgePro.

From French's Mustard FAQ: Q: Do FRENCH'S Mustards need to be refrigerated? A: Dijon & Horseradish Mustard will lose heat and distinct flavor, so we encourage refrigeration for both. For all other mustards, refrigerating will help maintain its flavor; however, it is not necessary if you prefer your mustard to be room temperature. There are no ingredients in mustard that spoil. "Refrigerate After Opening" is not required for food safety. It is recommended to maintain optimal product flavor.

If you have time for a slice, check out Bronx Pizza (111 Washington St., San Diego, CA 92103; 619-291-3341). I think they make a better pie than anyone here in LA...

hey sarah, welcome to eGullet. or should i say, it's about time you posted...

I've been looking for another pepper mill for a few months now, and this thread pushed me into high gear. Today I received my factory-direct Unicorn Magnum. THIS THING KICKS ASS ALL OVER MY PEUGEOT PEPPER MILL!! The way this thing spews forth pepper is astounding. I'm talking like an 1/8th turn on the Magnum is like two full turns on the Peugeot. Serious pepper production! (BTW, I've tried everything I could think of in an attempt to get that Peugeot to perform. It's the 11 incher, a very thoughtful gift from someone, but I'm now convinced that it's a tired design...) Anyway, if the OP hasn't already made up their mind, definitely check out Unicorn's website for the linked reviews, and be sure to search eGullet for opinions.

That's the place. The house burrito, the Hollenbeck, was named after the police station...

The first thing that popped into my mind was: How many different pronunciations of "Paso Robles" did you hear?! I contend that the correct pronunciation, the "local" pronunciation, is Pass-uh Roh-bulls. My wife insists that it can only be pronounced in over-emphasized newscaster Spanish...

I get mine from Binnys.com -- good price, shipping is a bit expensive, but if you order enough you can lower your average shipping cost per bottle! They also sell Buffalo Trace and Ancient Ancient Age (the 10 year old), both of which are not sold in CA.

Google 'portonic' -- sounds like it would fit your parameters...

alamut, Not sure if you've visited the boards over at SB yet -- lots of good information on the genesis of Bernheim Wheat, insider pics, discussion of mashbill, etc. FYI, from what I've read, Bernheim was named not so much for the forest, but for the Heaven Hill Bernheim Distillery in Louisville. And in case anyone here is wondering, I'm in no way affiliated with StraightBourbon.com. I'm just a happy member wanting others to get sucked into my little world of bourbon appreciation