Posts by knightdo

For recipes: Best Recipes from Cook's Illustrated or anything from these thorough Brookliners. Although Joy started me down the path; love it. For fun: Steingarten For not-so-fun but knowledge: Mcghee For depth and passion: ...

epinions.com?

Thanks CHRose. Great place. try www.zingermans.com

I'm with hipjoint. And I love good knives. The difference between the $100 knife and $4900 knife is that the $4900 knife cuts 49 times better. No really. The really expensive japanese carbon steel knives are repeatedly tempered...

Lobsters can do kooky things. Here's one. Couple of years ago I sat down to eat a lobster prepared the same way, cracked it open, and it was full of a black crude oil like substance. Thick raw crude. I should have taken it to the...

Your water might be the problem. Follow jock's advice and use filtered/Britta water at every stage. A little (stress little) madeira also adds a bit of richness.

Scharffenbarger makes those little dark bars with cacao flakes. Great for hiking, climbing, etc. Having said that, the best bar of chocolate I ever had was Valrhona.

Dinks easy recipe (sorry if it is repetitive): Meat: Ground chuck (1/3) and ground sirloin (2/3). Don't add anything. It's a burger, not a mini meatloaf. Home grinding is clearly superior if you have time. If you do decide to...

Holy Moly! That's a Texas beet! No really, California? I grow at 9600 ft above sea level so they never come in that big. Put it through a meat slicer and make a cold salad.

Beautiful veal. The only hangup I had was the wine was to fruity, I used Sauvignon Blanc but should have gone with a dry and loamy chardonnay. Side of simple homegrown chard. Microwaved a hot pocket for lunch. blich.