c oliver

Thanks. I have a Bradley smoker and love hearing the details of others' experiences.

Could you elaborate please? What temp for how long? Are those babyback? TIA.

My pleasure. She's one of my faves.

Yep! I have the KA pasta roller set and it's really a snap. She was a strict mistress so I never mentioned that I make the dough in the FP! As you can see from the book, the only cheese is grated Parm. Layers of pasta, the bechamel and Bolognese mixed together and the grated. Rich but not heavy. If I don't have time for that, I don't make lasagna! Off topic (is that allowed here?) her carbonara is my go-to and her onion/butter tomato sauce is much loved.

If you ever want to create, IMO, THE best lasagna, try Marcella Hazan's green lasagna. Even if you've made the Bolognese sauce ahead of time (I make a 4X or 5X recipe and freeze in portions), it will still take you hours but is SO good. And I've made it ahead of time and it freezes beautifully. http://www.crumblycookie.net/2008/01/12/the-real-deal/

If not prying, what does avocado add that something else wouldn't? They look great!

I'd had a small package (<half a pound) of sweetbreads in the freezer for a while and couldn't decide what to do with. My one other attempt was a few years ago, involved all that weighing down and I wasn't impressed. Can't remember what I did with them that time. But having had them in a restaurant recently, I was determined. I generally find Saveur recipes reliable and this was better than that. Very straightforward and very, very good! We kept toasting ourselves over HOW good. If we'd had this in a favored restaurant,we'd have been wowed. Here's the recipe and a pic: http://www.saveur.com/article/Recipes.. .

Do you just mean a "sweet" onion? I've never seen Vidalias this late in the year.

From what I know, a diabetic who is injecting insulin has a lot more leeway than someone on orals meds. They can do an immediate adjustment if their blood glucose spikes. So you're home free

I referred to it as "fusion." Thanks for being so welcome.

Not a problem. I made up a basting sauce that I first poured over them. Of soy, sesame oil, sherry and garlic. Sliced in half. They're going on the grill as I type this (thanks, Bob). It's actually a Bobby Flay 'recipe' (so shoot me). Three minutes a side, more or less of course. Thanks. I've been on Chowhound for a seven years or so, so still feeling my way around here.

Scoobie, how long did you smoke the wings please?

(Excuse me if I should be posting this in a different way or place. I'm new here and still working on navigating my way around.) We're going to be grilling some Turkish lamb kofkas tonight and I want to add a Chinese eggplant to the grill. Should I just cut it in half, brush with oo perhaps? and grill cut side up til done? Maybe start on direct (cut side up or down?) and then move to indirect. I have a few herbs in my container garden (tarragon, sage, oregano, rosemary) that I could add somehow or some way As you can tell from this post, I've not much experience with egg plant! Thanks for your help.

Please, please ask them. There are all degrees of diabetics. A roast chicken with salad and vegetables is safe and delicious. Steak also. Burgers with lettuce in place of the bun.

Hey, tcamp! Glad to see fellow 'hounds showing up here.

I love birria, a Mexican low and slow dish. It's sometimes done with lamb instead of goat. I'm betting in Mexico it would be goat all the way but US eaters can be weinies when it comes to the less common meats. Here's a recipe http://www.saveur.com/article/Recipes/Birria-Goat-or-Lamb-with-Sauce

Yikes! Have you considered becoming a vegetarian?!?!? I would definitely be cooking meat til it was three times dead! I'm far from a germophobe but that's beyond my level of acceptability. Regarding "cohesion," do you think your meat is too lean/not enough fat? I have a couple of times asked the butcher to give me some extra fat to grind into the meat. Actually the turner part itself is longer. Best of luck and good for you for trying!

A couple of things: o There is basically no trichina in commercial pork and hasn't been in decades so don't worry about the bacon o I put my burgers, home ground, on the grill on one of those 'holey' things that you can grill vegetables on. No problem with them falling through the grates. o Okay, one more I use a long turner so I can slide it all the way under and past the burger. Helps.

I haven't even looked at the Thermomix thing but I've never seen any appliance that doesn't require prep. Slicing, dicing, measuring, etc.

THAT just got saved!!! Sounds delicious and I love dishes where the ingredients are always on hand. Thanks.

I consider my most valuable tool (I travel with it) my meat thermometer. You'd want digital. It gives you the internal temp of meats which is really, really important. Don't know how basic a list you want but measuring cups and spoons, slotted spoons, tongs, box grater, serrated knife, vegetable peeler. Ikea has a great line - 365 - of cookware. Good heft to them. I recently got two each of two different sizes for under $70 including tax and shipping. Kitchen timer. I'd get an immersion blender that has the little food processor attachment. More to come

Too late to help the OP but The Wok Shop on Grant in Chinatown is a must-stop for me. http://www.wokshop.com/ While there's loads of Asian stuff there, it has a little or a lot of everything.

I've made this recipe of Wolfgang Puck's for risotto in the rice cooker. http://www.freep.com/article/20140220/FEATURES02/302200014/rice-cooker-mushroom-risotto-wolfgang-puck It's not the best I've ever had but it's better than what I've made I'll make it again.

Just a note that Plumpjack and Lone Eagle Grille are both on the North Shore. A few years ago (we live on the North Shore so don't get down there often) we had a super lunch at Riva Grill. Right on the water. http://chowhound.chow.com/topics/985234

That says it Brand new to the site and I replied on a thread. When there are new posts to that thread will I get a notification? TIA.