There is a Wegman's opening in Germantown? Far out!

A cast iron goose pot. Up two three...

I have a 16 qt fro the old Linens and Things. On a power burner, with the cover on, it still takes a long time. It is all about the reality that water is a heat sink, and a lot of water absorbs a lot of heat before it boils.

Remember not to watch it.

Thanks for getting back to us, so many on CH don't.

I recently went to Il Portofino on S. 23rd St and had a very good meal with home made pasta, wild mushrooms, custom sauce, and a true zabaglione made to order. Caveat: I was with an Italian who jabbered away with the owner in Italian, so I don't know how it would be if I were to return.

It just boggles the mind that we are becoming so weak in the USA. Anything and everything outside of narrow boundaries of taste just gets snuffed out. The cheese is different than cheddar or gouda precisely because of the mites. The officious will reduce us all to velveda, in mind, body, and spirit.

Some remote possibility that a person allergic to the mites will come into contact with the cheese, indeed!

All those with qualms about eating animals should read "The Sound Machine" by Roald Dahl.

Also this in NYTimes:

http://www.nytimes.com/2011/03/15/science/15food.html?pagewanted=all&_r=0

Plants scream when you cut or chew them, so you must give up eating vegetables and fruits. There is a growing plants rights movements, and one must always keep in mind the psychoanalytic concept of "Oral Sadism and the Vegetarian Personality"

http://www.goodreads.com/book/show/44...

So we must give up eating our plant kingdom cousins.

No quivering shrimp for you!

http://www.cdc.gov/parasites/trichine...

Think again

"Fresh" pork is the same. What you buy at the store is always frozen due to worms.

You have proven honerable!

That is I, thanks for the respect ;~)

Oh so simple. Chop up some bacon and cook. Slice a bunch of cleaned Brussels sprouts and add to the bacon when the bacon is crisp. Cover and let sweat. Pinch of salt, pepper, nutmeg at 4 to five minutes. Very traditional French dish. Vary ingredients according to your tastes with some vinegar, or pancetta etc. But must have the nutmeg.

Hey! You stole my avatar.

Since haggis is akin to canned dog food, a gamay may be too fruity.

Right, I didn't say burgundy. And You'll agree, then, about the gewurtztraminer.

Gewurztraminer for the haddock, Pinot Noir for the haggis. You need wines than can stand up to these ingredients but also complement,

Yes indeed.

Second Bistro Lepic upstairs. Nice wine list with many half bottles.

Yes, and much as I love gadgets, a good cook is one who can do well with a pot and a campfire if necessary.

I use mine to make a cherry, port sauce for goose or duck.

Cookware that is not battle-scarred is always suspect.

Agreed, but today's entitled parents feel it is their duty to impose their feral children on the rest of us.

I don't like food that fights back when you bite it. Lobster? I think what you had must have been flavored with lobster, SC doesn't have that natural flavor; much closer to calimari, but much tougher and slightly bitter, even medicinal.

BTW, they are being used in fish farms to clean the bottoms of the "pens" because they live on waste.

Tofu and sea cucumber. After that, very wide. Jelly fish, now there is a source of protein w/o calories.

ANY Cruciferous vegetable. Brussels sprouts especially. Old, old French tradition. People ooh and ahh over some restaurant Brussels sprouts only to discover it is due to a pinch of nutmeg.

tofu is disgusting,

A myth, nothing but a myth. Brooklyn is always in the shadow of Manhattan, and that is the real issue, isn't it?

A blender will cause it to go flat. Terrible idea.

It is like Abner Doubleday and baseball. Everyone knows he invented it, except he didn't. The egg cream was a good 20 years before Auster.