Msk

Thanks everyone for all this information, I appreciate it greatly. I'm always in search of new tasty transmission mechanisms for my caffeine. Msk

Prior to getting back to read this topic I decided to start investing in my palate in regards to espresso. I was in a restaurant and watching them grind and tamp and saw a beautiful reddish hue to their espresso. I figured I'd give it a go. No milk, just a little equal. It was good, very good. I'm starting to believe I like espresso, but that I never had a good one. I usually drink my coffee with alot of milk and equal so for me this was as close to straight black as I have ever had. I know this wasn't the best either so I am encouraged to try more. Msk

I didn't receive my book from amazon either so I couldn't makle it this weekend either. I did make some sourdough focaccia though, I'll post some pics tonight. All these pics look great! Msk

Ok what questions do I need to ask my local coffee house to see if they get it or not? I have a boutique coffee house in my town, I will try the espresso there. What should I ask them to know if this is representitive of good espresso. Do you roast your own beans? What beyond that question? Msk

OK these suggestions all look great. Irwin, your suggested process is exactly the type I am looking for. I will be trying this again this weekend. Does "Top Cut" = "Second cut" = " Top of the rib"? I think so but I'm just making sure. So I should not sauce this until I have sliced the brisket after it has set? I plan to use a BBQ/Cayenne pepper sauce combination. Wow 215 F internal temp, most other stuff I see says 180-195F, well I'll give it a go. If I can't get this to work, then the next stof is the baking bag technique. Initially I thought it was going to be this go around but this technique seems promising. Ill take pictures and post the results. Thanks alot. Msk

Yes on both counts. But during the summer I ask them to take it easy with the ice, or you can barely taste the coffee! True True

Swanson Pinot Grigio is one of my favorites though not necessarily a bargain at around $17. Wonderfully crisp and fruity. Msk

I always thought I did not like espresso. I always found it way too bitter. It could be that I have just not had good espresso. Msk

Are there any good books or guides written on this subject? I'd be interested in reading more on it beyond the 101 stuff. Msk

I don't like my toast burnt. I don't like my coffee burnt either. I much prefer the brewed stuff at DD. I especially love it iced during the hot humid NYC summers. I used to work at a company that had Starbucks on tap 24/7 in the pantry for free. Gotta love those ploys to increase productivity! I disliked it so much I would actually go outside to get my coffee. Msk

I make large batches of sauce and freeze them in appropriate quantities for about 1 lb of pasta. I do have a couple of jars of Barilla in the pantry though, "in case." Msk

You may find this thread in the low carb newsgroup helpful on yogurt. Msk

These wines are unoffensive and easily drinkable. I wouldn't exactly say they are complex or have tremendous character. But for $4 unoffensive works for me. I keep a bottle or two around if I only want a glass and my wife isn't drinking, or to cook with. Msk

I've been meaning to pickup a copy of the Bread Bile too, so I'm all for moving onto that or whatever. Blovie, I generally prefer my bread to be pareve so I can use any leftovers for whatever kind of meal presents itself. I would be very interested in your success with the variations from the recipe. Msk

Inexpensive Pinot Noir. I have had the Caporoso (Which is CA I believe) which is solid for a $15-$20 bottle as is O'reilly's Pinot Noir (Which is an OR I believe) I am not a Pinot expert either but I have been trying to expand my horizon beyond Cabs lately and these two were compatible with my tastes. Msk

Challah next weekend works for me. I have a wedding this weekend, the kind where we have something to attend every night. Msk

I'm in. Though I will most likely stay away from most of the sweet stuff. I did the sourdough bread from Jackal10s class and it has changed my life! I even used the starter to make Dan Lepard's Focaccia with very tasty (though a bit surprising) results. If we decide Julia's book is it, I'll pick up a copy. Sounds like it would be fun. Msk

Sorry, but according to some that is non-kosher (Hashek h'goy?), since some hold that imitation food has to be treated as the original, otherwise it might deceive people into thinking that the original can be eaten. Thus imitation bacon can never be kosher. True, but for many it is still an option. I offered this as a suggestion for people who follow a similar level of Kashrut as I do. That is a very interesting rule seeing that I often purchase "Beef Fry" at our Glatt Kosher butcher which is certainly a Beef version of bacon. So imitation bacon is an option (just not for consumption with cheese in this case), perhaps the nuance of the law is crossing milk/meat categories. Jewish law is not my strength, the level of Kashrut I follow is dictated by my wife's needs. Msk

Ok so after reading 2 pages worth of posts on Cauliflower of all things, I decided to give it a go. How could this recipe possibly live up to all the hype? Well it did! Even moreso. I can totally see how people would say it tastes like french fries. I, like many here, left it in 5-10 minutes longer to get a bit more browning, and it were those carmelized pieces that tasted like fries. This base has such potential as others have already posted here. I can't wait to try some of the variations (as well as add my own). Thanks again! Msk

Ya Roo, You need to take into account the high (~100%) turnover of waitstaff/FOH employees. It is often a major reason why only certain positions ever get benefits (i.e. managers, if that) Since you are a finance person, there are lots of clues in publicly traded restaurants. Look at their different business models and compare their returns to your template. This may help you tweak your ideas a bit. Despite what you think of their food, look at Cheasecake factory, their restaurants literally open AT CAPACITY and only grow revenue based on price increases. (They also do no advertising). Compare their return figures to your template. Succeed or fail, this will not be easy. But I wish you the best of luck. Msk

I'll third those. Haven't used it for potatoes though yet. For carrots its pretty awesome. But then again the last one I had been using was one of those old school all metal ones that was dull as a doorknob. Msk

If there is not a helpful salesman around. If I do not remember a couple of wines I would like to try from the list I have compiled from excellent resources such as eGullet. If I am completely baffled by the wine inventory. Than I MAY look at the rating displayed in the store. Msk

Sim, Any hints on focaccia? I recently tried it at home subbing sourdough starter from Jackal's eGCI course for Dan Lepard's leaven and used his recipe. THe result was fantast light loaf (that I wish I took a picture of). While it looked and tasted great, its not exactly what I would call Focaccia. It was not as flat and I couldn't get it to shape the way I wanted so it was round. Msk

Gifted, I completely agree with your Pareve cheese comments. Perhaps its fair to say, in my own home, I stay away from things that need it since I know there is very little possibility of replicating a quality dish that NEEDS both meat and cheese. Pareve cheese might as well be Shrimp in my home. However, that does not mean I have to sacrifice my love of the sweet-tart-creamy combination of Buffalo wing sauce and blue cheese for example. I simply find other flavor transfer agents than chicken wings. (Potato latkes for example). To me a foodie is someone passionate about food no matter what their diet is. Someone who strives to learn about and experience the most they can within their particular dietary restrictions (whether those are religious or healthminded in nature). FG, thanks for the heads up. Fortunately my wife does not follow that particular law (or doesn't know of it and I'm not bringing it up ) As an aside, I will say that Morningstar brand non-meat products are pretty good approximations. The Big Grillers taste frightengly like a hamburger, or will do with a little seasoning when I need a sausage egg and cheese sandwich fix. Msk

Personally, the restrictions I have when cooking have made me a much better cook and more of a foodie. I simply refuse to sacrifice the quality of my food at home even given my restrictions. Keeping a kosher kitchen has forced me to rigorously control my ingredients and not allow me to cheat using packaged items. This often means making my own tomato sauce, bread (thanks Jackal!), stock, etc. The end result is (usually) extremely pleasing to my pallate, a non-kosher, cheese-steak-loving, 4-star-restaurant-experienced pallate. Can one make kosher equivalent versions of dishes that taste as good (though not EXACTlY)? Yes Can someone who keeps strict Kashrut have food/wine/cooking as a hobby and be a foodie? Yes, there is a whole realm of food beyond shelfish and pork to be excited about. Can someone who keeps strict Kashrut be a shellfish aficianado? Well, maybe if they are a marine biologist. As FG said, alot of this debate seems to stem from definitions. Msk