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I just finished a really good big burger I made.

Well for Teflon pans I would not pre heat the pan. But I rarely ever use teflon. For Cast Iron and Stainless Steel pans I usually preheat (I always pre heat with Cast Iron). The thing I notice with not pre heating mainly is when I'm making steak or burgers, if I throw it on the stove in a cold...

Does anyone know of any cheeses that will stay good at room temp? Say for as long as 2 days without refrigeration? Am I just wishing for the impossible?

Yes I know of Trader Joe's as well, I should prbably try them out a little more often, I know I used to have a bad time there because I didn't like their selection but I have changed my taste since then (No longer live on Frozen Pizza haha). Maybe I'll give them a try again.

So I live in the heart of Hollywood, which is terrible when looking for fresh food. Everything I buy usually goes bad within a few days to a week (for produce) and all my eggs, meats, etc. are poor to medium quality at best. Does anyone know where I could go to get some really good and fresh...

I have been searching the internet for a bit now for a guide to when different types of peppers are in season and cannot find anything, does anyone know of any such guide? Or even a book I could buy? Not just on peppers, but on everything would be best. Thanks.

There are two terms I've run into in recipes that are bugging me. 1) Whip (or beat) until stiff. This is when referring to egg whites. I try and try but when beating them all I get is foam and more foam. Never "stiff" is this something I will need to beat for like 10mins in order to achieve? Or...

I usually buy plenty of butter for this reason. Or if you happen to have some whipping cream or heavy whipping cream and don't mind a little arm work you can always make more butter. I did that last time I ran out and the store was closed.

I didn't order them, they came with my steaks.

I found it! It was a Potato Gratin. I have no idea what that means though. Are there different kinds? When I did an image search all sorts of wierd thigns came up, but this one: http://www.dinerestaurant.com/sitebuildercontent/sitebuilderpictures/D70.6139.sRGB.jpg Is it to a T. I looked in...

Thanks so much for working out how I could go about making it. I really do appreciate it. (Good Karma for you - in DC and out). I'll try out what you said. I also did a Google image search for scalloped potatoes and the images that came up didn't really look like what I was talking about, they...

The ones I've had did not have any layers of cheese but I think that they can also be made that way.

Dramas DVD of VHS?

Audrey Hepburn Windows Down or Air Conditioning on?

Oh, didn't know that word was banned. Well I'm sure someone will figure it out anyway.

"I didn't buy you Q-tips because I was protecting your ears!" - Prime "Frankly, my dear, I don't give a ****."

Apple Cobbler -- Radish

Ghost -- Steve :)

France To Kill a Mockingbird or Gone With the Wind?

Boat TV or Movie?

Cinnamon / Silk Sons or Daughters?

Swimming with Sharks Black & White or Color?

Punch in the arm. Mac or Windows?

I want to find a recipe for a particular potato side that often comes with steak at mid to high class restaurants. (You wouldn't need to go to the Four Seasons but you sure won't find it at House of Pies). The only problem is I don't know what it is called! The name that comes to mind is...

What I thought it was, was a fillet mignon made with a special kind of butter sauce, served for two. This is how it is in restaurants. When I order Chateaubriand that's what I get and that's how it is listed on the menu, as "Chateaubriand". EDIT: typo