Raynickben

I was never good at science but isn't boiling water at a constant temperature of 212 F/100 C? It can't go higher. I think.

I think the confusion is you don't want to salt until the water is already boiling, or you slow down the process. Actually, WATCHING the pot slows down the process.

FLAVOR!

Soft Shell Crabs

I saw that website before. Thanks for letting me know it works. Now did you order from the French site or the US-legal site? I order from the US site. It arrives the next day and it is well packaged and at a nice, cool temperature.

Actually I have ordered cheese from France and it was outstanding. Fromages

Buffet = All you can EAT not All you can fit on a plate over and over again. Owner: You are correct sir!

The Dallas Morning News: Texas Taste Nothing like a Fat Bastard and a Big Ass Kangeroo hanging out at the dinner table. What's in a name? by Kim Pierce checks out some of the "more interesting" named wines. Mr. Kendall Jackson: you are boring. More fun with labels. "She's a Lady, wo wo wo, she's a lady": Spain's Maria Martinez-Sierra, winemaker for Bodegas Montecillo is visiting Dallas tomorrow. Tina Danze has the details. The 2004 Dallas Wine and Food Festival sponsered by The Dallas Morning News is next week. Kim Pierce highlights the events. Ft. Worth Star Telegram Tim Madigan: The Adventures of Grill Man, first in a series. Amy Culbertson Shops 'n Scans her way through Albertson's using their new technology for customers to keep track of their purchases and spending. Now if Albertson's would just invent a technology to keep their stores cleaner that would be the ticket. That's right, I said it.

Extra MSG: What happened to Cafe Azul???

The Dallas Observer How Now Mad Cow by Mark Stuertz looks into the effects the Mad Cow disease has had on beef supply, prices, and quality at local restaurants. Yes, there is "fake prime" out there.

FT. Worth Star Telegram Pan Pals: Readers wrote in on the history and uses of their favorite pans. Very egulletish. The Dallas Morning News: Food KERA (the local PBS station) has some new cooking shows added to their lineup. Kim Pierce provides show details and broadcast times. KERA

Robin's eggs (the malted milk egg shaped things) and now that Easter is over they're half price!!!

The Chef: the Cafeteria Lady from Rossi Elementary circa 1975. The Cuisine: Boiled meat, green jello, room temperature milk The House Band: Creed The Guests: Gilbert Godfried, Fat Bastard from Austin Powers, and Freddy Kruger

Best of luck Rodney and Kyle with your new BBQ endevour in Ptown. I wish I was there to support you but once you have your location, name, etc. let us know. I have a lot of friends I can send your way and they are really hungry!

I have a simple, whimsical timer that looks like a head of garlic. May be too basic for your needs but hey, it's cute! Timers

Dallas Morning News: Business Cheryl Hall's report on the lower prices of quality wines now appearing in restaurants: When it's chic to be cheap Dallas Morning News: House and Garden I love this story! Three Denton County men stopped hunting and fishing to collect blue-and-white English transferware (that's china...I didn't know what that was either). The history and developments of Wedgewood, Dalton, etc. are featured in Barbara Rodriguez's piece: The Flow Blue Brothers

The Dallas Morning News: Texas Taste There are three things that scare me: sharks, serial killers, and deviled eggs. Call me crazy but anytime I see that bright yellow and white orb hanging out on a buffet table (usually on a hot summer day) I feel like this: . Call the sanitation police! But for those of you who love the little devils, Debbie Moose has a new cookbook called Deviled Eggs and her article The Devil, you say reports that Gourmet a Go-Go (previously referenced in this thread) has a deviled-egg bar where you can mix a variety ingredients with the yolks for something beyond the mayo and paprika version. Recipes and advice on cooking eggs are here. Ft. Worth Star Telegram Sunday Best by Amy Culbertson reports on Russel Cronkhite's A Return to Sunday Dinner. The egullet thread on Sunday Dinner is here.

Me thinks you may be opening a BBQ joint in Portland? Lord knows they need one. Thanks for the great pictures and for making me very hungry

The worst food gift: The Extra Large George Foreman Grill. Any George Foreman grill is bad but the extra large one looms above me on a high shelf taking up space and I think it's laughing at me. The best food gift: My education at the CIA given to me by my parents. I use it everyday.

That's so funny because we have "Soprano's spaghetti and meatballs" every Sunday night when the new episodes are on. The rest of the year the Sundays are hit or miss. We usually do "dunch" which is dinner + lunch so we only eat once on Sunday. I am enjoying Soprano's spaghetti and meatballs because it only lasts a little while. I had a friend who always had "Taco Bell 60 Minutes" which was simply Taco Bell eaten during "60 Minutes".

Well, I can report back that MY result with the brined turkey was that it took exactly the same amount of time to reach the proper temps. This was actually my second brined turkey. The first took an hour longer to cook but that was in a different oven (a convection oven actually which doesn't make sense) so that experience led me to ask the question. Maybe I need to get my oven re-calibrated.

Have you all seen her "new?" commercial for Campbell's cream of mushroom soup? She makes that green bean, fried onion thingy and well...I am at a loss for words. Gordon Elliot makes an appearence too! Again, I thank god for TIVO.

Does a brined turkey take longer to roast than a plain old turkey? Should the temperature be adjusted as well? (ok, that's two questions) Thanks!

Can I use molasses?

Ok, stupid question here: Having grown up Methodist I'm kind of new to Passover (actually this will be my 12th year) and I am making the turkey and my mother-in-law just called to tell me not to forget to bring the neck bone which she uses as the shank bone. Am I suppossed to roast the bone? How long and at what temp? Just cook it along with the turkey? Thanks.