Posts by SarahCat

I too have the indispensable Weber charcoal kettle, which is incomparable for char grilling, but for weekday dinners, I also have a Weber Baby-Q gas grill.  With only two of us, the Q is a lifesaver.    For smoke...

:suprise: I like it, Nicko! It's a good move forward and I'll wait to see what Huddler comes up with when you release it before I make any critique, however, it's definitely going in the right direction! :bounce:

After some trial and error, I found that 3/4 canola oil and 1/4 extra virgin olive oil in my food processor mayonnaise recipe is the ideal flavor most general mayo uses, including remoulade, tartar sauce, and particularly chicken salad. ...

You posed a fascinating question, but I need more information: 1. Was 'cocktail sauce' actually a red sauce or was it a remoulade? 2. Was either shrimp wild or farm-raised? (The 'wild' shrimp are typically far more resourceful.) 3....

DMT...you caught me in script revision! I confess! I read the thing over and didn't like the dramatic tension of "Todd". I turned Todd into "Rick" and I'm glad, but the specter of Todd has haunted me even today. ...

The Goose is Poached by D. White Wein; Copyright 2007 by D.W. Wein, all rights reserved. Scene 1: It's a large hard-tiled, beige, institutional room with squeaky, rusty, 1959 vintage folding chairs in a big semicircle. All but a few...