Posts by Slake

LavAzza. Sometimes through the french press. Mostly automatic drip.

The last few years I've gotten completely away from metal bakeware for pies and cakes and have switched to glazed stoneware. Durable and very easy cleanup. I believe Williams-Sonoma's bakeware is made by Chicago Metallic.

I agree that it gets harder to find restaurant meals I feel are worth what they are charging me. It's true that restaurants have a much higher cost involved in the preparation of food than just the ingredients, which is the yardstick...

I did a short-rib braise, loosely based on a recipe from Gourmet magazine, that was only semi-successful. The sauce and vegetables were wonderful, but I had picked up some "boneless" short ribs to try and they were not good....

Is the plant still in the pot in which it was purchased? If so, the problem could be that it's root bound and needs more room. If you plan on keeping it potted, I would put it into a pot that has at least a 12" diameter at the top....

Timing, proper spicing, sauces, braising - well, most things, really. But I too am cursed. Being an American male, it shames me to say that I can't grill a steak without it coming out well-done. Part of the problem, I know, is that...

I live in Upper Colorado, about a half-hour from the Wyoming border. I’m an old guy (just went on Medicare, and is that a shock to say out loud). I debated somewhat on what to say my level of experience is, as at one time I was the food...