But haven't stopped in. It is over by Patel Brothers grocery. Has anyone tried it?

Anybody got a recipe to share?

The operson we spoke to said she thought the difference in utility in going from a standard to a slightly larger range was negligible and not worth the expense. Plus, wile we cook often, and sometimes ahve guests, I can't think of more than 1 or two times I have run out of burners.

I bought a tabletop convection oven when we were overseas (made by a Japanese company), and it is a great addition. Bit of a pain to clean, but fantastic. No real need for a second oven.

Horseradish sauce. Go for it.

Interesting. I am a pretty avid gardener (my lemongrass, Thai basil, etc.. are all coming in nicely.

I see it and have not stopped. How is it? Pretty fresh? Local (NC waters) ingredients?

Hello -

My wife and I are looking to remodel our kitchen. We cook 6 nights a week, so it is definitely more of a workshop than museum/fashion statement. ont eh other hand, it is a fairly small house and the floorplan means you see the kitchen from living room and dining area.
We know we need to switch out/upgrade our countertops. The person we spoke to said while quartz looks nice, it stains easil. Any experience?
We'll also need an upgraded dw, fridge, and range. They had an absoultely lovely Bertozzini range. Anyone had some experience? I doubt we have room (or budget) for sub-zero fridge. Any suggestions on smaller sized appliances?
Finally - what flooring do my my fellow hounds prefer. Att eh moment, we have vinyl. We are thinking either Pergo or cork. Any experience welcome.

I just saw Polpo ina small local bookstore. Just beautiful. I know next to nothing about teh food of Venice, but it actually looked approachable. Liked it.

Let me know how that goes for you. I picked up a copy for 50 cents at a yard sale and have not made a thing from it. Would appreciate some first hand experience.

Thanks -except I am going boneless. Any sense of how to convert?

Hello -

Thinking of ordering a prime rib for a family fathering. How many pounds should I bank on per person? Also - any sense of same for shoulder clod or Brisket?

Nope. Never heard of it. When I was in TX, I liked Rudy's (yeah, I know it is a chain, but reverse - snobbery aside, darn good and very consistent).

Another Patsy's sauce fan here. Also a big fan of the cookbook. The chicken parm is perfect.

hello -

Almost time to pick out mu mail order BBQ sauce. Not being happy with what is available in the supermarket, I mail order some each summer. The three I am thinking ofL

1. Powdrell's - Excellent. A little thin. Reminds me of better Bone Suckin' Sauce
2. Jack miller's - Unique. I have not had in a couple of years, but recall it a bit spicy. Very thick and chunky.
3. Maull's - Maybe teh best KC sauce out there.

What I cook: Lots of chicken (leg quarters, wings), occasional pork ribs.

Thoughts/votes welcome.

Another Lawry's fan here.

Cooking up a Storm.

Italian: Patsy's
Chinese: Bill's Asian, Blue Dragon
Vegetarian: bean by Bean
General Cooking: Simply Bill's, Slater's Appetite, Dean adn Deluca

That was a GREAT book. I made the duck out of it to impress my Chinese pals in college.

I once ordered (from either Black's, Smitty's or Kreuz) some BBQ sauce. I kow...I know...TX BBQ is famous for NO sauce. It was obviously NOT a big seller - it came in a plastic bottle, no label or anything. A little thin. Definitely had Worcestershire in it. Not bada tall with beef.

Thanks. Very nice. What size/type cake pan?

Anyone have a recipe for a banana chocolate chip cake/ I am tired of spending way too much at Starbucks.

How do you like the Takeout Kitchen? What have you made that has worked well?

Ming Tsai did this combination in one of his books. Excellent. (response to Jean MarieOK).

Ground pork. Chinese cabbage, finely chopped ginger.

That is sort of my issue with it: It IS engaging and beautiful. I am just not that likely to cook from it.

In order of preference:

1. Gordon Hamersley's roast chicken and lemon
2. Jeff Smith's Chinese take out (reduce the cooking temp increase duration to reduce scorching). Yeah he was a hack, but this was a keeper.
3. Mist Grill: Maple roast chicken
4. Nigel Slater's basic recpe. I also stuff butter and herbs under skin

Another vote for Maull's.

looking for a place to celebtrate a bonus and thought it looked good. Location seems to have gone through a few restaurants, though. Bad karma....

Hello -

I'd like to eat smoothies in the morning, but assembling, disassembmbling and cleaning my full size blender is just not a good use of time. Is there a single size alternative? if so, any experience?

hello -

I KNOW I have seen some cookbooks with a sort of birds-eye view of the kitchen prep area. i recall their being being British. It showed the ingredients ready to go , and then step by step instructions. My wife is interested in cooking mroe and is a visually based learner. Any direction/experience would be welcome.