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I've used the Oliviers & Co as well and have really enjoyed it. If you have a membership to Cooks Illustrated's website you can look up their Balsamic Vinegar tasting and get a few choices.

Duffs!!! My wife is from Buffalo so I've been to both Anchor Bar and Duffs. Anchor Bar is a tourist trap and the wings are just okay. Duffs are great. I had a bad experience at Schwabl's but maybe it was just a bad day.

When I feel like this I make jerk chicken, glazed sweet potatoes and some Key Lime pie. I imagine myself eating it on the beach. It's my vacation from the winter.

I have one and love it. It is expensive but it is worth the money.

When you said you chilled the butter how did you do that? I found that if I freeze the butter for 10 minutes I have better results. For me, just taking it out of the frig wasn't enough it still melted and made things stick.

sweet potatoes now my favorite food
fish

Geeyore, go on a Sunday in the afternoon or during the week at lunch. The place is pretty open at those times.

I had a huge 4th of July party and the power went out due to a big fast moving storm. Fortunately, I had made most of the food earlier but I still had to heat it up. I put foiler over the grill and used it as a stove. The bottom of most of them were burnt but the majority of the food was saved.

hotnpopin, can you expand on that? What do you mean by pan frying the green beans? Sounds good.

They also constantly drag their knives across the board to scrape food which ruins the knife. Drives me crazy. You would think there would be some sort of quality control person to edit or direct the talent.

If I don't have any water can I substitute something else for it?

I make this all the time. This is my BBQ sauce go to:

http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-barbecued-chicken-recipe/index.html

I made my fireplace into a tuscan grill by stacking bricks on both sides of the wood and placing the grate from my grill over the wood and on top of the bricks.

In Rick Bayless' new book he shows how to make an outside wood burning grill using a similar method.