Serious Eats - seriouseats.com

The classic - maybe a little heavy on the lemon and garlic. As to tahini - I've been using Prince Tahini with good results. I've got some Achva to test next.

Washing dishes (inclusive of the pots and pans) and "deep" prep - chopping all the stuff to cook dinner.

Can't recall the first - but I do have memories of thumbing through my mother's Joy of Cooking years ago. I purchased an updated edition for myself a few years ago.

Fried chicken and cream horns (main course and dessert, not served together) at my grandparents house...I miss those days

Check out thefreshloaf.com - Anis Boubasa's baguettes (my spelling of his name may be incorrect). This is the guy who's baguettes were voted best in Paris (or a similar honor). Really good write up and recipe. I haven't tried it out though. Time/space issues.

Grass-fed for me too. Taste is much better. I've used it in several applications and the lower fat thing hasn't been an issue.

I sweat mirepoix (seasoned with salt and pepper) in butter over low - medium low heat, add flour and make a blond roux (cook for 3-5 minutes to get the raw taste out of the flour). I add milk (always whole, have tried skim and it never comes out quite right), a pinch of nutmeg, and a couple of bay leaves and simmer for 10-15 minutes (never boil). Then I strain the sauce twice, once to get rid of the mirepoix and big lumps (press on the solids to get out as much of the sauce as possible) and the second just to make sure it's smooth. I adjust seasoning at this point.

Cook's Warehouse is as dangerous online as in person.

I've been shopping jbprince.com and pastrychef.com for a while - much to the detriment of my bank account. bridgekitchenware.com is one that's getting my attention of late too.

1. Chef's knife, honed to razor sharpness
2. Cutting board
3. Spatula (preferably heat-resistant)
4. Salt (I've switched to sel gris and it's made a world of difference)
5. Shallots (for clarity now that I live in Louisiana, I mean the French shallot)
6. My enameled cast-iron dutch oven (I LOVE the Lodge Outlet store)

Coffee, bacon, bread or cake baking, anything chocolate baking, onions and garlic, tomatoes cooking, chili...the like list goes on and on.

Dislikes - fish sauce (works wonders in food, but stinks to high heaven), cleaning out the science project bits in the back of the fridge, burnt popcorn

Tried baking a simple pound/tea cake in a round pan - rose beautifully, slightly pulled away from the edges, golden brown. Checked it with the tester...clean all over, middle included. Pulled it out of the oven and left it to cool for 10-15 minutes. Came back and the middle had sunk a little. Turned it out and had a handful of very hot batter from the supposedly cooked middle. Made a lovely tea ring after that.

Zapp's potato chips - either the Creole Tomato and Tabasco or the Sour Cream and Creole Onion...or better...both.