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Posts by Colin

+1.  Gardenweb just has way more on ranges, and more recent discussion.     Also consider separating the cooktop and oven choices - you can still install the oven below the cooktop.
Spice Route, New Delhi: http://www.theimperialindia.com/the_spice_route/
A breakthrough!  Maybe someone can add beef extract to a bordeaux, and you could pair that with the filet mignon.   Anyway, I'm with you on the flavors: chocolate is a super-strong flavor and my experience is if you combine two chocolates, the stronger one dominates and the other won't get tasted.  Much better to pair a high-quality chocolate with a good port.   I rarely order desserts, but I can be tempted if it looks like they're trying something interesting.  OTOH...
What makes a regular magnetic strip dirty or damaging?
Hey, on Amazon it's been knocked down to $533.     In his defense, the dude has a book on "home cooking" that is normally priced.  
Some discussion of the improvers here: http://www.pizzamaking.com/forum/index.php?topic=20951.0   By all means try this special yeast, and/or other "dough improvers" out there.  But they're not needed.   "Shoku Pan" is just a standard, sweetish, milk-based bread, -- pillowy, insipid, and enjoyed by children.  It's easily made.  It's pretty much global.  Look for "pain de mie" or "pullman."  You can add butter or cream for more richness.     Two comments on the linked...
I second the wok shop.  I also suggest using the search feature: this question has come up several times in recent years and there's a lot of useful wisdom in the older threads e.g. http://www.cheftalk.com/t/21248/where-can-i-find-a-good-wok
Can you give us a recipe?  There's such wide variation across cakes that it's hard to generalize -- way more variation than among breads.   To take two common cakes, there's the variety that starts with creaming butter and sugar, adds liquid ingredients, and then folds in dry ingredients.  Then there's the variety that makes an egg foam of some kind and then folds in dry ingredients and perhaps small amounts of liquids.  They need different handling, though they share...
Harold McGee's 2004 _On Food and Cooking_ contains a well-informed, thoughtful discussion of nutrition and food safety.  You might start there.  I would no more ask a chef for medical advice than I would ask an oncologist how to roast a chicken.   A lot is still unknown in terms of the basic science of human diets, but that doesn't hold back the flood of flapdoodle, hokum, and panic.  This has always been around, but the web has made it much easier to spread nonsense and...
FWIW a Konsuke 210 is my go-to knife, with only a few jobs requiring anything bigger.     While you sacrifice certain bragging rights, a 210 is light and easy to maneuver.  My bigger Richmond feels clunky by comparison.  Clearly, though it comes down to individual preference and technique.
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