Asparagus pea lemon risotto

Cooking oil. I mean grapeseed / peanut / canola etc.

I don't get the lobster part. If you don't eat them, they eat themselves anyway.

http://www.npr.org/blogs/thesalt/2012...

At my local fishmonger, the prices are clearly labeled - filet, bone-in, or whole. I guess they've learned their lesson. It saves them time explaining and left with an unsatisfied customer. Sole filets are priced about 3x more expensive than whole.

As for veggies, I can't bring myself to break off the "good" parts and leave the stems behind. Ginger and bananas are a different story. I peel the broccoli stem, cut it up and eat it with the florets. If I leave the stem behind, more than likely it'll be tossed into the trash. Not very good for the environment and a waste of perfectly good food.

News said there isn't enough fund for all victims in the One Fund. Plenty have pledged, actual amount in the bank was less than half of the reported sum. At least that was the case when I first read it. The real challenge is yet to come.

BBB twitter feed said they reached 1mil on Tues night, but no news has confirmed this with flying colors. Maybe they're still waiting for the online auctions to end this month. What we do know is - VIP tickets were sold out, and 1500 first correspondents got in for free thanks to some very generous donors. That's almost 1/3 of the general admissions.

I doubt the chefs can pull it off again for a different cause. I obviously don't want to have to commemorate another tragedy. BBB's not a celebration, but it's still in the most part a charity thing. I wholeheartedly wish for BBB's success to set an example for future fundraisers. I'd be eager to attend another one of these yummy charity events. That's what I had in mind when I said "if they do this again". :-)

Almost the same here. It was fantastic and epic! We splited the bigger and/or heavier bites among ourselves to make sure we could taste as many things as we could. I'll definitely revisit if they do this again.

Didn't have any wine or beer for the same reason. Not worth the wait at all. Having a bottle of water is more convenient than an open cup of beverage when you try to multitask lol.

There was almost no wait at any station. People just grab the bites and go.

Yes one big failure, and I'm not sure if we're thinking the same...

Interesting, they have "discounted" tickets now.

"After 8:00pm" - General Admission $100.00

I agree with you completely. I'm just not sure why nobody has started a thread on this already lol. I think it's a pretty cool and epic foodie event even if you don't look at the fund raising part.

This is the setting on the Electrolux based on what I observed.
From Lo (1) to 2.8, each step up is 0.2.
From 3 to 6.5, each step up is 0.5
From 7 to High (10), each step is 1.
And then the power boost.

I'm not sure what to feel about not seeing someone started talking about this event already. http://www.bostonbitesback.org/

The listing certainly looks interesting to me.
Anyone going? Maybe it's too expensive? Can't make it? Not attractive enough?

For those who haven't already bought a copy - The electronic version of the book is now $3.99 at Amazon, iBookstore, and BN Nook.

As a matter of fact, water burned LOL! It boiled over and the starch from pasta burned right on top of the stove. It wasn't the most difficult thing to scrub off anyway, there were worse, so no biggie.

So the next time I got "smarter" by not turning it all the way to high heat. 30-mins or not, I don't remember. All I remember was I started boiling water before doing mise en place and watched some TV before the water boiled. At least I had less cleanup afterwards.

I did feel like a total idiot in front of that stove. Food was sticking to the pan, burning, boiling over... GARGH. For the amount of time I was going to stay there, I didn't feel the need to relearn cooking habits. Kudos to those who have mastered cooking on smooth top stoves!

More like 30 minutes LOL.

It is indeed magical if you don't like the heat.

When I first moved from electric coil to induction a few years ago, I was too busy with adjusting the schedules, ie when to start preheating the pan, how long to expect water to boil etc. I don't remember appreciating the fact that my face didn't get roasted anymore.

Fast forward to several months ago I stayed at a place equipped with an electric smooth top. OMG if I had extra money I would gift an induction range to the unit owner. I was either burning everything or starving while waiting for water to boil. The heat was also VERY memorable. We ended up eating a lot of salad.

I've found a list of oils and their respective smoking points here:
http://en.wikipedia.org/wiki/Smoke_point
It's interesting to know that coconut oil has a lower smoking point than olive oil. So yea, I'd pick another oil to start.

I test the pan to see if it's hot enough by putting drops of water in it. Like this:
http://www.youtube.com/watch?v=CB-SCA...

I don't move my salmon into the oven as I don't think it saves any time or energy. I first sear the skin side over medium for 5mins until crisp, then flip it over and cook for another 3-5 mins depending on thickness.

Hope it helps.

Good grieve it's 24 lbs when empty. Get ready to "go help" wifey whenever she uses the pot...

It's only a steal if she commits to use it frequently. Otherwise consider selling it.

That's something I read quite some time ago I forgot about the details. Google it if you want more details. Since this has been outed, I'm sure there has been an outcry and issue got erected.

My point is, run your finger inside the bottle to make sure it doesn't have lining before you deem anything 99.9% safe.

BPA migrates into food at room temperature. Look at tomatoes in a can.

Stainless steel water bottles aren't necessarily any better either if they are lined inside.

I'm happy with this Electrolux. What do you think?

Sorry for the dirty door lol.

I wonder if you can just use a higher wattage bulb.....

Hot chocolate!!

Heat up 1 cup of milk and add 40 grams of shaved semisweet or bittersweet chocolate, your choice. Mix and enjoy.

Add your flavoring:
Mint essence
Cayenne pepper
Used vanilla pods
Hazelnut

It's from someone I dated.

He knows I was into food and was trying to impress me by saying "I can make sausages". I was intrigued.

I thought he might like the MasterChef series, so I introduced it to him and we watched it together. At some point I suggested that he has good culinary skills and should totally go to their open cast.

He: (pointing at the TV) I can't make food like that.
Me: You have some time between now and the actual competition for training... at least you know how to make sausages.
He: Yea... I can throw the sausages into a pan... from scratch? Are you kidding me? Who does that.

I think I've pretty much maxed out on my everyday food budget. Sure, truffles are nice, but every single Fing day? I'm not so sure.

I just had 4 seared U8 scallops, risotto made with organic carnaroli rice with basil pesto that I made in summer with organic basil, organic garlic, European pine nuts, good parm, and good olive oil, and some slow roasted organic cherry tomatoes on the side.

I would hire someone to do all the "difficult" work for me though, like
1. Picking meat from freshly steamed crabs
2. Peeling chestnuts
3. Tend my veggie garden
4. Making puff pastry dough

All the time.

Temperature of simmering water is 185F to 200F - possibly the case of most CPs.

Water inside a 325F oven for hours is probably going to hit 212F no matter what.

Pressure cooker brings water to 250F.

Maybe that's why.

I don't eat bacon straight up. Usually I crumble the slices into bits and use it as a condiment, but that doesn't stop me from treating myself when they come right out of the oven. Mine are perfectly flat and crispy. The fat is clear, white, and free from overcooked bits.

225F for 3.5 hours on a rack.

Looks like OP found the answer s/he can understand, and more...

http://chowhound.chow.com/topics/610140

"The wife is charmed by the idea of a quick-heating small oven, but I'm skeptical the preheating is *that* much faster."

Seen an Electrolux 30" induction range in action. The second lower oven does NOT heat up any faster. No scientific proof though. Maybe other brands score better?

It is Android's inheritance "feature". Imagine having to develop an app that has to work for the hundreds of brands x all the different screen sizes x the number of breed of dogs.

http://phandroid.com/2012/05/11/animo...

I'm interested to know the devices the CH team have used to test the app.

How's your levain baby doing?

I am as excited and anxious as you are!!!

Tell us something - does your broth become jello after refrigeration?