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any of the five ice cream makers listed on your website would work just fine.

not sure to which broad statement you refer - however the debate belongs in the laps of the botanists as to whether it should be called pumpkin - a nice academic exercise - but because the marketing folks at Libby call it pumpkin does not mean it is true, either. remember, a tomato is really a...

msg #1 >>I've never made pumpkin pie before but I will be next week for TG. I would like to use "real" pumpkin, meaning not out of a can. is what brought this to mind - it was quite obvious a bad idea to mention it.

sorry - it was a bit cryptic. Libby uses the Dickinson which botanically is closer to the butternut squash than the Halloween kind of pumpkin. that said, if you look up a pix, sure _looks_ like a pumpkin (except for color) and sure _doesn't_ look like a butternut [g] "experts" will disagree...

it's a long story . . . but in short, Libby pumpkin pie filling is not made from "pumpkin" almost. technically what pipples call "pumpkin" is a squash. but for pies/taste etc there are better squash candidates to the purpose. nor is Libby is some huge conspiracy to hide that fact. see...

making gravy is one of those things that varies from ultimate simplicity to very complex. "taste" more-or-less coincides with "degree of complexity" - but there is "over do" at the ultimate simple level - cook equal parts by volume fat (butter works well....) and flour, after it's cooked...

>>Dillbert (or anyone) - have you ever tried the clarification with the eggs whites and mirepoix? yup. that's when I learned about coffee filters [g]

most likely safe either way -but I'd go for a fully cooked then frozen version. reduces the "crunch time" factor to thaw/reheating only . . . when reheating precooked there's a question of "is it hot yet?" but "cooking" it from frozen raises the issue "is it done yet?" as the sweet potato /...

probably boiled a bit - that puts up all kinds of really fine stuff.... mechanical solution: coffee filter you've already seen the other clarifying methods.... they are involved and without some prior practice might not work exceptionally 'out of the box'

there's a couple Red Mesa Grills in MI

for beef & pork: generally the 'higher priced' meats are the more tender cuts - cooked by dry methods / grilling - they retain the tenderness. less expensive cuts need to be cooked longer / slower / wetter to make them tender. with the crockpot, you're well equipped to do the long/slow/wet...

once upon a century dreary . . . I (business) traveled with a Swede who oft was heard to say: I love seafood, I love all the food I see!

sounds like "spatchcock" a google will get you lots of info / tips / instructions on "how to"

>>exactly . . . oh dear. please don't hold me to that [g] anyway - "bend on" as they say - you'll need to find something that sets your knife apart from "the rest" the 'geometry' thing we covered a bit - creating a knife that is "more bold" or "more graceful" is a wonderful theory - but...

[not trying to be a smarta** here, but . . .] I take it you do not use the knives you make? especially in the area of "cooking"? this link shows how a lot of people hold a chef's knife. How to Use A Chef's Knife - Proper Chef's Knife Technique - Learn Correct Knife Grip the prongs&dongs on...

the typical pinch grip on a knife involves contact of the interior forefinger on the spine of the knife - leading to what is affectionately called chef's callous. the design pictured would obviously shred the user's finger. nice knife, regrets I would never consider it based on the overall...

it does have the advantage for customary pinch grip users - certainly will remove those pesky chef's callous . . .

Bobby Flay makes really excellent sauces - my generalized (always a dangerous thing) impression is they rely on the sauce to substitute for a really good dish - i.e. the underlying food is a bit insipid / uninspired.

I've eaten in multiple Bobby Flay's places and multiple Emeril's places. Emeril wins imho.

an exhausting hood is probably what you want - sucks the air over the cook top and expels it to the outside. the usual hood/light combo sucks it in the bottom, thru a filter (which few people clean regularly) and expels it back into the kitchen. whether your layout (outside walls relative to...

>>cleaning an oilstone you can try alcohol (from the paint department, not "rubbing alcohol") and an old toothbrush (or similar) if it's old and "caked" you'll probably need to soak it for a hour or so before starting. but be aware, they call 'em "oil stones" for that reason - they become...

reviewed the old thread (which was how to control slow cooker temp with a dimmer switch . . . ) I didn't re'find the exact references but apparently the FDA expressed 'concerns' and under apparent thread of regulation (?) the industry adopted a new standard (AHAM.org ? - don't recall exactly)...

if memory serves, the (?)FDA passed some "rules" which now require slow cookers to cook faster - they were afeared a full pot of crock would spend too much time in ".....the danger zone........"

vilasman - interesting post. I've been telling people for ages: "Yes, you _too_ can sharpen a knife!" [g] takes a little bit of 'research' to understand the geometry involved - tough to get someplace if you don't have a good idea of where you want to go - and a little bit of practice. but...

salmon comes in filets and steaks - here's my favorite for steak cuts: saute some fresh mushrooms & onion in a pan till soft (could be onion, leeks, shallot, scallions . . ) remove from pan. salt/pepper the steaks, sprinkle of lemon or lime juice get the pan hot, bit butter "sear" the steaks...