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Probably the martinis they were drinking. :tongue:

Shrimp Scampi and Peaches Mascarpone.

The one I really miss is Charlie's Cafe Exceptionale - some of the best meals I've had anywhere before he went to the great restaurant in the sky.

Based on my friends who have bought them, tomato dicers don't dice, they crush. A sharp knife is the best, but apparently won't work for you. How about buying small tomatoes, roma or other, and cutting them multiple directions with an egg slicer? They typically have a small indent to keep the...

I have a Polder with an alarm that I leave in the meat from the get-go and a Taylor digital that I use to doublecheck when the Polder says the internal temp is right. Fortunatley they run almost identical, plus the time in the oven usually closely matches the recipe time, probably because my...

I like America's Test Kitchen, Everyday Italian with Giada DeLaurentiis and Paula Deen (her recipes are great, but if you ate them on a regular basis your cholesterol would be in 4 digits). I also enjoy watching Sara Moulton if the recipes aren't too foofoo Gourmet. If I'm really bored I can...

When Stan was the owner, there was a huge "Nobody Beats Stan's Meat" sign and the waitresses were all comedians. He's passed on, but try the garlic beef sandwich - it is still awesome!

And if you liked Nye's...you would love Mayslacks. http://www.mayslacks.com/

I love their prime rib. When I used to frequent it more often they would give me an end cut when I requested it - heaven on earth!

I keep an open mind when shopping for new items, but I usually wind up with Oxo - they seem to have the best r & d behind them. Also, I've never had an Oxo product that didn't work properly or wore out prematurely.

Lobster tails, glazed carrots, dinner rolls and cheesecake.

Restuarant supply would be pretty much a 9-5, at least it is in the one that I'm familiar with. Check your newspaper classifieds, possibly they have a food, restaurant or other section that would give you either a job or an idea for a job.

Thanks Michael, but I'm going to stay out of the bread machine loop. Our local grocery now has someone who is excellent on bread, so I don't have the problem now that I had when I bought the BreadMachine a few years back.

I get my Dutch Process from Penzeys. I like it, but haven't had any other brand, so I have no basis for comparison.

I just visited cooksillustrated.com to check something and noticed that they are offering a 14 day free trial of their web site, so you might want to try it and see if you like it.

Well, I don't have a bread machine problem any more - it died this morning, and I don't plan on getting another one. :wacko:

Cook's Illustrated (America's Test Kitchen) rates a lot of cooking related items - everything from pots and pans to utensils and more. The site also has taste tests of various grocery items plus all their recipes. Cost per year to access the web site is about 20 bucks. I've been happy with every...

I'm pretty much in line with all the recommendations except that I have been using bread machine yeast. I never get a light, fluffy bread - it always comes out dense and heavy.

I bought a BreadMachine to have fresh, better than "storebought" bread. To date, my results have been mediocre, at best, despite using fresh ingredients and following the instructions meticulously. I've baked in the machine the entire time and I've also used the dough cycle and finished in the...