Paul Fink

Sorry I would take exception to that. I always drizzle olive oil on the top of my steaks and then cook them top side down. True the olive oil will smoke at moderate temps but the fat from the steaks moderate the effect once things get cooking.

When we traveled to China I was surprised by the poor quality of the rice. Even in upscale restaurants it was gummy with no fragrance. Not at all like jasmine rice in Thailand.

Try Tilda basmati rice. very nice stuff.

They don't use chopsticks in Indian but its still great with a fork. For most other dishes I use jasmine rice.

Correct. You can't treat basmati like just another long grain rice. Its not. It should fluffy. Not sticky. I once saw Madhur Jaffrey on TV say basmati rice "should be like brothers. Close but not stuck together." Her words... not mine.

Basmati rice should be fluffy with out grains sticking together. I've never seen it it cooked properly in a rice cooker. It should be steamed or cooked in a pot but that leaves lots to clean up.

I always used Tilda Basmati Rice. Basmati Rice.is different that jasmine or other rice. You can't really cook it in a rice cooker.

I was at a local high end grocery store.I checked out the pre-made sandwiches. They had a corn beef & cheese on sour dough only it wasn't sour dough. It was cinnamon bread. I pointed it out to one of counter workers. She just threw her hands up into the air. I did buy a ham & brie on one of those pretzel rolls. It had some mess of some kind of sauce on it It was pretty bad. ... when will I learn.

Not a fan of Thomas. I prefer Wolferman's original.

Yea, but that needs a better memory than I have.

Thanks @tanstaafl2. I'm sitting here with Bison Ridge. Please don't tell me its crap. I'm enjoying it.

I'm not sure about the citrus. I am sure that the quality of the cream cheese makes all the difference.

I used to stage at a local french restaurant. The chef let me come in when I waned and leave when I wanted. He was french and I offten couldn't understand him. During one very busy dinner service he shouted at me. “Do you know what an artichoke is” Yes I said. He said “bring me an artichoke put it right here.” He indicated a location with his knife. I grabbed an artichoke and put it there. He glared at me and shouted “arctic char!” I left for the day shortly after that.

This article says your right but also talks about current building plans. After $26M expansion, Templeton Rye will again be distilled in Iowa community where it started over a century ago It says "The first Iowa-distilled Templeton — aged four years — would appear on store shelves in about 2022" It better be good to wait that long to get some.

Wow you're a real Debby Downer. What's a good moderate price rye whiskey?

My wife came home and helped me finish the wild rice soup. We paired it with a very nice Riesling from Oregon.

I'm doing mushroom, chicken, wild rice soup. If I have the stamina to finish it

Geese I guess I have a job to do.

Congratulations @sartoric Looking forward to some pics of sausage.

I don't see how it could run more efficiently. The more mass the more the refrigerator has to work to keep it cold.

Yes, I didn't mean to represent it as anything else. And yes the proof is in the baking. I just wanted to broaden the discussion of vanilla extracts. Using natural flavors is important to me and vanilla powder is a natural alternative. The truth is we thought it was a far superior product to the typical store bought vanilla extract. Much more complex flavors.

Yes, and its also 100% natural I'm still suggested powdered vanilla as natural alternative to imitation vanilla in baking.

I just got a jar of powdered vanilla from Spice Jungle. The vanilla comes from Beanilla I don't remember where I used to source the powder. That was years ago. Anyway this bottle has Silicon Dioxide. From Google: So I guess there is more than one way to skin a vanilla bean.

I'll admit when it comes to most modern cooking technology I'm a luddite. But I'm really intrigued by 3D printing. Some of those dishes on the Foodini site were very interesting.

love those biscuits @shain