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Thanks everyone. Five out of five is good enough for me. I'm subscribing today.

This looks like a useful magazine. Has any one tried it? Thanks

Hi Ayrton, Thanks for The recipe. I really think the custard step might provide the moisture and richness I was looking in the first cake, which by the way seemed to me to taste better and have a better texture a couple of days later. Is that possible or just my wishful thinking? I'm going to...

I can't begin to tell you all how much I appreciate the help and encouragement. Ayrton, please do post the recipe. Thanks so much everyone. Fred

The recipe said 35 to 40 minutes 350 degrees, I did the toothpick test at 30 minutes and took it out then. I didn't sift, although I did measure carefully. Next time I will sift and use cake flour. Great tip Ayrton, thanks.

Thanks Swann and ChefJune. I do have an oven thermometer. However I've had it for years. Might be time for a new one. I did time it, so that wasn't the problem. I really appreciate the words of encouragement. I was really quite proud that it turned out as good as it did. Thanks again.

My 14 year old son came home with a "Hershey's Best Loved Recipes" cookbook from the school library, and asked if I could make this cake for him. It was called "Chocolatetown Special Cake". I said "I'll do my best, but you know cakes are not something I know how to do". It turned out pretty...

I got the 9 bowl Duralex set at Sam's Club. It seems like I use them constantly. You pretty much always have whatever size bowl you need.

I got mine at the local Ace Hardware. I think all of them have pretty much the same inventory.

Sounds good Ariesgirl. I've got about a quart of garlic mashed potatoes left over from a family dinner. This sounds like a good way to use them up.

For years I've made crepes in whatever non-stick fry-pan happened to be handy. Since my wife & son have developed a real fondness for crepes, both sweet and savory, I'm thinking of buying a crepe pan. Non-stick aluminum and traditional carbon steel are the two options under consideration so...

Thanks for the input everyone. Ironchef, I'm not familiar With Charlie Trotter's work. Is there a book that deals more sauces than the others? Thanks.

I'm interested in getting a book that's only about sauces, and this is the one I've been looking at. I'd like to know what the appropriate sauce or sauces would be in a given situation, and be able to produce it without spending a lot of time comparing recipes from different sources. Is anyone...

bobngreen, if you google "mole poblano" you will get pages of recipes. Read through some, and pick one that fits your time, patience, and available ingredients. Whether you pick an authentic complicated one, or a simplified recipe, you will be beginning a fascinating journey of discovery. There...

jkath, after trying a couple of castiron griddles I got a calphalon very much like tom's. It's 13" x 20" which is big enough for 6-8 pancakes or grilled cheese sandwiches at once. I really enjoy it.

Take a look at frenchcookware.com. They have carbon steel fry pans up to about 20'' dia. for less than $100.00. Carbon steel is what woks and paella pans are commonly made of. I realize you asked about stainless, but carbon steel might worth a look, especially if you're concerned about giving it...

Check out places like a Ross Store or Tuesday Morning. I "made do" without a good roasting pan for years because I didn't think the expense was justified. Then I ran across a Calphalon 16" triply with nonstick rack at Tuesday Morning for $60.00. Didn't even think about it, just bought it. The...

I've never had hard anodized cookware from either maker. I have had both Kitchenaid and Cuisinart stainless. I've always felt the two were extremely close in quality and useability. Ironchef nailed it. Handle them. Pick the ones that fit you best.

Assuming the wine is not the main flavor in the dish, you might try pomegranate juice as a substitute for red wine. I've had good luck with it in things like braises and stews.

I have had an Analon 6qt. "Dutch Oven" for a couple of years. It's hard anodized, non-stick inside and out, and gets used a lot for cooking potatoes, rice or pasta. Also for deep frying. I paid about $30.00 at a Ross store, and I've really been surprised at how good it is.

Just in case anyone is interested Amazon has these on sale for $22.50. A good price for a solid piece of cookware.

Beer bake Copper, I have used essentialy the same method you're describing to cook things like chicken quarters, or chuck steaks.

My favorite steaks In my family we have always "pan broiled" rib eye and strip steaks. It's the same method without the oil. Heat a dry cast iron skillet over medium high flame for 3 - 4 minutes, throw in a little kosher salt, then your room temperature dry steaks. 1 inch thick takes about 4...

Just took a look at the cutlery set at the local Sam's. The Box says they're made in Brazil. I'm thinking they were probably made by Tramontina, better known in the US for their low end cookware and food service line of knives and utensils. Their Pro series cutlery, which is what these appear to...

Does anyone have preferences for one material over another, and reasons for them. If I'm going to roast a turkey, or a leg of lamb, or a rib roast, does it really matter if the pan is aluminum or stainless or expensive tri-ply? Thanks, Fred