Believe it or not I'm on my third kitchen timer in less than three months. Is it too much to ask that a timer counts down accurately, sounds an alarm that you can actually hear from 2 feet away, turns off when you want it to and maybe, just maybe, fall off the fridge due to a lousy magnet?
I turn to the SE community to help me figure this one out. What are your favorite kitchen timers and why? Thanks.
I've noticed two posts on here today about mayonnaise or miracle whip...so let me ask you: When you're spreading anything on your bread for sandwiches (excluding buttered bread exteriors for grilled things) do you spread the interior bottom only, top only or both? I do both--because it tastes sooooo good.
When Paula remarried she commented that her new husband would kill her if he caught her cooking with her rings on.. Well, now she's cooking with at least fifteen carats (non-edible) which brings me to the subject: Do you cook with your jewelry (especially rings) on? Mine come off as soon as I hit the door.
Can't decide whether or not to buy this salt I saw at Whole Foods today.
Should I (it was $12.95) and why?
I yearn for the long lost days when restaurants served Escargot peeking out of their little shells inviting the challenge and theater of using that special little fork to remove and savor them (remember the scene in Pretty Woman?). With the return of true haute French cuisine I hope this classic will return. What long, lost traditions of fine dining do you most miss?
Any ideas for side dish using this great smelling root veggie and what to serve it with? Thinking more fish, chicken rather than beef. Thanks.
Anybody take advantage of the free new brew from Starbucks today and, if so, what did you think of the new Pike's Place roast? One reviewer likened it to the Duncan Donuts house blend. OUCH.
A new Penzey's just opened here in West Hartford and it is amazing. Among the 300 other items I purchased was smoked paprika. I've checked for uses on the web but I thought I'd turn this subject over to my Serious Eats comrades. When and how do you use it? Recipes appreciated.
Yeah, Guy can sometimes be a little over the top, but his enthusiasm is infectious and keeps the show fast paced. Don't think it woulld be the success it is without him.
Not a big fan but it's usually great with fried or rich foods.
How thick are the chops? Looks yummy.
I have been to Ruths Chris four times and each time I've been totally un-impressed. Their steaks are less than memorable and their service is what one would expect from a high end(?) steak-house. Nothing more, nothing less. I do not understand why people in the Hartford area here RAVE about it.
Even Mortons service was a wow compared to RC though their steaks were less than memorable, also.
PETER LUGER...WHERE ARE YOU??????
I make a cauliflower mash with heavy cream, butter and caramelized onions. Steam the cauliflower until tender, dump it in a saucepan, add the other ingredients and buzz it with your immersion blender. You can really control the texture here and I've had it stand up to steaks and braises. Needs plenty of salt & pepper.
I second that, Chiff0nade and SE. This sight is the highlight of my day.
I keep tellin you guys...Jif, Hellman's, Romaine lettuce on rye. Someone once dared me to try it and I've never been the same.
This is priceless and disturbingly adorable. Ed, you've got a great life!!!
Well, I found a great timer today at a hardware store. It's by West Bend and counts down in seconds, minutes, hours...has a stop watch, a strong magnetic backing, large digital display and a loud alarm.
Wish me luck with this one and thanks for all your great suggestions. I'll let you know how it works out.
Oysters are ideal, but I'll settle for almost anything: last time it was antipasti, next time it could be grilled fish -- who knows? It's a not-too-decadent indulgence to break out a bottle of something with bubbles for no good reason every now and then...the world needs more bubbles!
OYSTERS, CAVIER, CHESSE... WELL ANYTHING THATS EDIBLE AS LONG AS I HAVE CHAMPAGNE
A flute of Champagne with pomme frite (it must be fried to perfection) with an anchovy mayonaise to dip into.
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