modthinglet

Is this true!?! I think the address given was 1192 9th. As a resident of the 1500 block of 9th, I couldn't be more excited. (I hope this is true, because the news has hit the neighborhood blogs--I found out at renewshaw and we can get cranky when disappointed) Well, if true, welcome to the neighborhood.

Many thanks for the info. Maybe I'll trying dipping in chocolate if I don't want to wrap them.

I saw a version of this recipe on Epicurious and was thinking about making these. Does anyone know how long they keep or the best conditions for preservation. I was also thinking about putting them in candy cups instead of wrapping each in wax paper/foil. Does anyone know if they are too sticky? Thanks.

I am the proud and happy owner of an apple, peeler, corer. Best part of owning the gadget: my sous-chef/husband is completely in charge of operating the device and producing the sliced peeled apples for apple pie production.

I believe the store you are talking about is Home Rule. I love Home Rule.

My favorite online supply resource is http://www.cookwarenmore.com/ which is the factory site for all-clad seconds. I also like fantes for cooking and baking supplies.

I have to thank my Mom for teaching me how to cook at a very young age. Some of my best memories are standing next to my Mom at the mixer and her allowing me to add things. The cooking bible in my house was the two volume Gourmet cookbook published between the mid-50's and early 60's. When my Mom arrived at graduate school at Columbia her cooking knowledge was limited to Russian Jewish peasant food. The students and professors in the program generally came from a very different background than my Mom, and they gave dinner parties. One of her graduate school friends recommended the Gourmet cookbook to her, and she basically learned to cook by working her way through the book. This cookbook is quite the harsh taskmistress for the beginning cook (which I remember well during some of my early experiments). I've thought about getting the book rebound for her since it's been falling apart since the 70's. So, anyway, I have Mom to thank for my love of the complex receipe. Thanks Mom.

Let's see: My favorite cooking shows when I was in junior high and high school were The Frugal Gourmet (pre-abuse allegations) and the Great Chefs series. I think my first cookbook purchase was a Frugal Gourmet cookbook (although my first cookbook was my mother's two volume Gourmet cookbook from the early 60's) Currently I'm enjoying watching Iron Chef, Giada and Ina Garten. My recent guilty pleasure was Top Chef. Loved it! (and I hate reality programming). My even guiltier pleasure is reading the Semi-Homemade cooking Television without Pity forum link , then watching the episodes while hurling insults at the TV. My recent favorite moments are when she made chocolate truffles with canned chocolate frosting and when she earnestly reminded her audience to make sure the hot dog is "cooked" to 160 degrees. Classic!

For cookware, I found the official website for all-clad seconds. The pots still have the full warranty and function. Usually there is a small cosmetic flaw. All-Clad seconds I just bought a $243 6-qt saute pan for $120. My husband and I looked for the flaw but couldn't find it. I've used this website for baking supplies. Fantes The site is fairly annoying to navigate and finding stuff can take a bit of searching.

There was plenty of gelatin using standard round bones. So I guess the answer is substitute freely.

So I had this recipe which specified veal neck bones for a stock sauce. I couldn't find veal neck bones, and I couldn't figure out the difference. So, I got some standard veal bones and made the dish. Does anyone know what the difference the type of bone would make in the sauce?

As a two attorney household, we are connisseurs of the frozen food section. I don't know the selection at Costco, but the Amy's, Moosewood, Cedar Lane and Ethnic gourmet frozen dinners are usually pretty reliable.

A fresh bagel is soft, chewy and perfect. Toasting destroys the texture. Toasting is for day old bagels only. (Thanks for the welcome)

I'd go for the ones from Calvert Woodley. I haven't checked recently, but their bagels and bialys used to be imported from the king of New York bagel makers H&H bagels. H&H And remember--never toast a fresh bagel. It's an abomination.