Steep it in cream and make a custard of it.

Frozen, pot de creme, whatever.

I like caramelized onions (shallots) with thyme, chili flakes, and balsamic. Salt of course.

Maybe it wasn't cool enough when you capped the container?

Put the mess on a pan in the oven and it should remelt... Do overs, if you will.

The Whole Foods in Reno sells chicken backs for like $0.69/lbs. Great deal, and they don't take the oysters off either, so you can pick the oysters, and make stock. You can also peel off the chicken back fat and make Gribenes.

There's a sandwich out there of EPIC proportions called "The Herkimer" it was invented by a friend of mine's mother, Joan Gavagan.

It's hard boiled eggs, mayo, green peppers, mozzarella, provolone, and salame all ground up in a food grinder. Grilled on cocktail rye. It's fantastic, honestly one of the best things I've ever eaten.

Sadly, I cannot find the recipe on the internet.

I'm giving my son a Global GS-58 when he's four.

Seriously, you can train a kid to do anything. I would venture to say that using a razor sharp knife is more safe than watching Disney channel all day.

You could make M.F.K. Fisher's Ginger Hottendots (or any ginger snaps) and make a crumb cookie crust out of them. Then make pumpkin ice cream, and make a (or individual) frozen pie(s).

Then, you could BakedAlaska them.

I've never made baked alaska. It's so old school, but it sounds so damn good.

Do not put it in the dishwasher. Just rinse it immediately, and wipe from the top to the bottom (so's not to ruin your rag) and you should be golden.

Chem's got it right on the nose with the sprayer. Makes your job even easier.

On a side note, I don't think dried zest ever hurt anyone.

I've eaten at Ella, Waterboy, and Mulvaney's, and would rate them in that order. Ella had oysters, which scores major points. Girlfriend was introduced to affogato at Waterboy, and I love their highchairs.

I applied at Tuli and got a really good vibe there, apparently the chef used to work at Bouchon. I understand they recently opened a new joint, if I end up in Sacramento I will certainly try to get in there.

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Waterboy Restaurant
2000 Capitol Avenue, Sacramento, CA 95814

Bouchon
9 W Victoria St, Santa Barbara, CA 93101

Don't know if you've come and gone yet, but I recommend Moody's in Truckee (much less than 45 minutes from Incline), Le Bistro in Incline (the chef was apprentice of the year when he worked at Lameloise, a 3 star in France), and Wolf Dales in Tahoe City. Bite is good.

I would eat at Le Bistro, if I could choose any place up there. The tasting menu is ridiculously well priced, "The "Prix-Fix" Menu includes five courses: Appetizer, Soup of the Day, Salad, Choice of Main Course and Dessert, $50 per person"

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Le Bistro
312 Petaluma Blvd S, Petaluma, CA 94952

Buy a cow's heart. Cook it. Yum.

Wilted Spinach and Grits.

Copious amounts of Crystal Hot Sauce.

Also to assist in cooling you can put everything in a more shallow pan with more surface area.

I think you have something like 2 hours to get your food from 140 to 80 degrees, and then another 4 hours from 80 to below 40. It's been years since I took a sanitation class though, so DON'T QUOTE ME IF YOU DIE!

That being said, you could probably leave it out. It's just cabbage, right?

FINAL ANSWER: Leave it out, let yer husband put it away,

Can I ask why you don't like to cook vegetables with oil or butter?

You could make a soup of it, like a ratatouille soup. Roast everything together and puree it, lemon juice and what not to make it thin enough. Season it appropriately, whether pimenton or maybe some mint, whatever suits your fancy.

Gotta go with the Victorinox. That was my first chef's knife, and if price is a concern I'd go with it again. I like the weight (rather lack of) on the Forschner, and like you said they're quite affordable. Seem to keep their edge fairly well too, and easy to sharpen. For a sharpener I would check out Tuesday Morning/Marshalls/Ross. Steels are difficult, don't always work well. Especially if you don't know what you're doing.

These days though, I love my globals.

Beware of leavening agents (baking soda or powder) as when you increase or decrease a yield the leavener doesn't always increase or decrease exactly the same as everything else. A recipe that calls for 1T baking powder, if I double it, I usually use 1T + 2t

I met Sara Moulton, she is tiny! And yes, she does use a large knife.

My 10" is great for all sorts of stuff.

At home I find myself using my Global GS-58 more than anything, and it's tiny. I even use it to breakdown chicken with it, but often wish I was using something bigger.

That messermeister roll is the way to go. They have lots of colors and different capacities and whatnot. Camo, Black, Navy, etc.

Dexter Morgan uses one.

I love to sample my raw doughs. Sometimes too much.

If you're baking Gluten Free, and the base of your GF flour is made of bean flour (Bob's Redmill All Purpose Gluten Free Flour is mainly made of garbanzo bean flour) DO NOT EAT IT. Horrible horrible raw dried bean flavour, YUCK.

It doesn't matter what you put in there, it tastes like raw dried garbanzo. Chocolate doesn't help. Almond flavour doesn't help. Awful.

Egg whites will never go bad. If you put them in an impeccably clean dish they will stay good forever. I was told by an old Chef of mine that they are the most alkaline food we eat. While I have never read into that, I do know that I've had whites in the fridge for months and never lost them. I've also read that (probably to a certain point) old whites are better for making macarons.

David Lebovitz's Gluten Free brownies. They're on his blog. Awesome, like crusted fudge.

Sierra Nevada Bigfoot Ale with Gorgonzola Dolce.

Yum!

Oskar Blues discontinued distribution in Nevada because they couldn't keep up with the demand. They are out of Colorado?

Agreed on the Old Rasputin,

Stone RIS comes out May 2nd... can't wait!

Did you have the reserve?

Serious perfume.

I could justify the price; there's less than 500 bottles of it in the world.

Hamburger, no sauce, sub mustard. Grilled onions.

They don't have mayo to dip frites in, which sucks.

http://www.klwines.com/detail.asp?sku...

Nolet Reserve Gin.

That's an $80 martini.

Although, I would have to say the stuff is way too floral for my taste... damn near to perfume.

I like Hendricks, and I can afford it.

Reckon on going out and buying a bottle of everclear and some lemons today.

Remembered the cheese cloth, and actually I think right now I will go strain and bottle.

The vin d'orange I made is from David Lebovitz, and the oranges I picked in Roseville, CA... Matter of fact, I think the lemons in there were gleaned also.

Yay!

Risotto is a technique, you could use potatoes if you wanted.

Ming likes to use Sushi rice.

We use carnarolli (sp?) at work.

Sliced tomatoes? Stuffed eggplants?

It's February.

Gnochhi with brown butter and sage. Little lemon, keep it SEASONAL

I have 10 oz coffee cups from Fiestaware and they are good, but sometimes I need two of them.

We use a cone drip. If I made a pot of coffee everyday then 10 oz would be perfect.

I think a lot of the charm of coffee cups is having lots of different sizes/designs.

When I'm hurting in the morning, I definitely make meself a larger cup... but day to day the 10 is a good size.