Hi SEers!

Can you roast marrow, scoop, hold and then reheat for service the next day?

Hi SEers,
I am intrigued by a dish prepared in Episode 5. The chef took a standing rib roast, butchered off the bone and "reversed smoked at 100 degrees"; then seared to finish. I did a bit of searching and thought I would reach out to the team here for advice on how to prepare this. Kenji, would love your input as well.

Hi, I live and breathe SE. Love everything about it.... but....

Why do you now have those little "paid advertisements" at the bottom of postings under "You Might Like"? No.... don't like to read about a Kardashian (sp?) or any other waste of time. Yeah, some of you will say just don't click on it. Trust me, I don't, but why does it have to be there in the first place?

I get that you have to do ads, but make at least make them relevant, please.

....where to eat and what to do? No national chains, no typical touristy, please. We will be on foot and staying in Lower Nob Hill, near the Powell Street BART. Tuesday evening is a milestone birthday (big 5-0!). Exceptional dining is practically a must :)

Thanks in advance SErs!

Dinner is done, dishes are washed... time to clean and season the cast iron pan used that night.

After it was dry, I naturally gave her a little oil massage. It gleamed so beautifully.... this just struck me as awesome!

Hi - we are planning a trip to DC this summer. Any ideas of absolute "must dine" restaurants. Anywhere from $ to $$$$ in price range.

TIA

Hi - you can probably guess why I am asking. I have searched SE for any ideas and all I seem to have come up are debates about restaurants. Not really going to consider a Primanti-style sandwich (though they sound divine!!) because I am looking for something that will hold rather well for the better part of the game.

TIA SEers!

p.s. I hope the Steelers PULVERIZE the Packers. I am a die-hard Bears fan.... :)

I always throw a pretty big SB Party every year. The menu is derived from dishes indigenous to the two teams. EX: New England Clam Chowder; Philly Cheese Steak; New Orleans Jambalaya. I think you get the drift. I have also done rather tongue-in-cheek type dishes such as Rothlisberger-Bites or Bellichicken and Sausage Gumbo.... good times!

I would love to get your input, SEers!

Dear Gentle SEers,

As I am putting away dishes and then begin to organize a bit, I realize I have WAY too many graters. Way too many. There are 7 of them!!! And that does not include the 2 that are for chocolate only and the nutmeg grater.

Oh... and wine openers. But can one really have TOO many wine openers?

Hi - looking for ideas. The SE readers have always been so helpful in the past. I always do an over-the-top Christmas Eve or NYE dinner for myself and my BF. Thoughts?

Hi - I would like to serve an assortment of cheeses for an appetizer. There will be red wine, margaritas and martinis. I will have rustic bread and a couple heads of roasted garlic. Thoughts?

My boss is taking our department on a 3-day meeting/getaway to Monterey, CA. And I have been charged with making dinner one night. We are staying in a rented house with a decent kitchen and there is a gas grill available on the patio. The gang is all men with the exception of myself and the boss. The boys are big meat eaters. Lamb and spinach is already being served for another meal. I can do lots of prep ahead of time and will travel 5-6 hours by car to arrive at the site. I will need apps, main course and dessert. TIA, fellow SEers!!

I've been working with a new crust recipe i adapted from a fantastic baguette recipe, and it works GREAT at producing an airy, chewy but crispy crust that hold up great to ingredients. I owe an acknowledgment to dmsnyder and... More