Posts by bluedogz

Propane burns clean too- that's why plumbers use it to solder pipes together- leaves no "film" on the clean copper that could cause a leak. I suspect MIL dealt with a dirty kitchen in her past whose owner used the excuse...

You mean a caesar salad? Never seen bacon bits in one, although I guess a sprinkling of pancetta might be interesting...

Back in the day, I bought a copy of Steven Raichlen's High Flavor Low Fat Appetizers at a library sale, from which I got a recipe for a Thai pork appetizer he called Galloping Horses- ground pork sauteed with fish sauce/nuoc mam with...

This is why I keep some of the box-wine special at the back of the fridge. Lousy wine, but it'll stay there happily for 6 months.

All true, Phil, but you don't find abalone salad on the menu of every diner from here to Vancouver. I was wondering about the dominance of one particular fish in American cuisine.

At the risk of sounding like I'm plugging another publication, CI's last issue has a feature that discussed the meatball texture issue in depth, including touch, prep techniques, type of grind, etc. I learned a lot.

Dude- go find the fire escape. Classic NY grilling at its best. The hardware stores on Lex sell hibachis for a reason.

In a family discussion, the question came up... we know why we have so many recipes for chicken and its parts, because chicken used to be a luxury that needed every bit of use squeezed out of it. However, we couldn't come up with a...

Ooh... mmmmmmmmm.

I do the same, but I went to the dollar store and bought a set of 100ml. plastic containers, about 20 of them. So when a make a batch of stock I cool it in an ice bath, fill all the little containers, then freeze the rest in 1 l....