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So, every now and then, some great deal comes up that everyone's talking about. Sometimes it's a line that Costco has for a great price or the Tramontina at Wal-Mart or...? What's the current deal-du-jour on clad cookware? (induction ready) I've been searching around on Amazon, Costco...

I've been relatively dormant on here over the past few years as I got busy with opening my law practice and trying to keep up with life. I'm still cooking, still love cooking, and am even taking classes now! Given that I maintained my love for cooking, I've decided to update my knife selection...

Hi all, Wondering if many (any?) of you have experience with clad cookware of the "more-ply" variety (not encapsulated disc, but full clad). There are obviously many good tri-ply options out there (Costco.ca sells a nice looking Kirkland set and there are of course others like Cuisinart...

Sorry, but I'm REALLY excited about this. We bought our first house last year and are putting in a pseudo-suite downstairs for family...needed a range for downstairs so... when we couldn't find anything cheap/decent on Craigslist or cheap enough in stores...so we bought a new range for...

Pleasantaries - I hope to someday be able to contribute something rather than ask question ad infinitum. Someday. That aside...three questions... I've been looking to round out my collection of cookware with a nice big stainless steel saute pan with a lid - something good for browning AND...

While I often use this cut for steaks (grilled, panfried, whatever)...I figured I'd consult you guys before screwing up a perfectly good roast. It's labelled as being a "Top Sirloin Premium Oven Roast" and is about 3.5 lbs. I've found several threads referring to sirloin tip roasts being less...

Never made stock before - have a 5.8 litres (6qt, I think) dutch oven. Is that generally big enough or are those big stockpots that are 8-12qts more appropriate?

Hey guys, I posted this in T&T with the understanding this may get moved to Beef, but it's more of a technique question, so onwards... I'm thinking of possibly saving some money by buying a big hunk of Top Sirloin from Costco (only $7.49/kg as opposed to pre-cut steaks or roasts at $9.99/kg -...

Hey guys and gals, Did some post-holiday shopping today and decided to expand my knife collection a bit. I currently have 7" (I think) Santoku that I got for my birthday and two old blocks of "Laser" knives. The blocks of knives are basically garbage, they aren't sharp and do more tearing...

Just figured I'd let my fellow Canadians know that I picked up a copy of the newly released 75th Anniversary Edition of the Joy of Cooking at Costco (in Burnaby, BC, if it matters) for $15 today. That's pretty fantastic, considering cover price is $36. I'm happy.

ISO help with Sesame Pineapple Vinaigrette Hi guys! Went to a very funny dinner theatre show last night where the chef had prepared a basic garden salad with a sesame pineapple vinaigrette. Everyone in the family loved it so I decided to take on the task of seeing if I could come up with...

K, I'm kinda lazy and have a great bakery nearby, so I sometimes buy the 1 pound bag of frozen whole wheat pizza dough (okay, so this is the second time). My question is - what "prep" is needed for the dough? I presume it has to be left at room temperature to thaw and then rise (how long??)...

So for Christmas we got some nice Lagostina "Tavola Mia Encapsulated Base" cookware. This basically stainless steel cookware with an aluminum "pattie" in the base, for lack of a better word. The link is here: http://www.lagostina.com/eng/prodstaitavolamia.html Unfortunately, where my dad...

So I picked up my first two full-on reference books - excellent prices at a local independent bookstore. Le Cordon Blue Complete Cook - Home Collection (part cookbook, part reference book from what I can tell) and Herbs and Spices: The Cook's Reference (I find herbs and spices intriguing and...

so what are the qualifications for one to be bestowed such an honour?

So for dessert tonight, I thought I'd get ambitious and make a fresh raspberry and mango sorbet. I made a quick and dirty raspberry the other night with just a bunch of raspberries, some sugar free pina colada syrup, and some crystal light. This time I thought I'd something similar, but maybe...

So we're hosting tomorrow night...we have one 3 lb standing rib roast that comes tied (bones removed) for five people. I figure that that'll give about 6 or so ounces of cooked beef per person. That's a rough estimate, though. Anyhow...was going to prepare it with a recipe from BigOven...

So for our 4 year anniversary tonight, I've decided to go with a surf and turf theme. I don't have a problem with the steak (it's kind of my specialty) but I've never cooked lobster tails before. Tips? What do I need to know? I was going to pick up the tails (they're on sale 2 for $9) and...

I just realized that I've been posting but never saw the intro forum...so here I am. Uni student in a professional program in Vancouver who has always enjoyed food a little too much. I've been working hard on fat loss and I've taken to really enjoying cooking now that I'm preparing almost all...

Sorry, wasn't sure which forum to post this one in, so I guessed :lol: I recently purchased some "Garlic infused" EVOO - was very good. Figured I could do it myself. Saw Michael Smith do it with some other spice on the Food Network but have no recollection of how he did it. If anyone...

Okay, another question! I've been watching a LOT of "Chef at Home" (Michael Smith) on Food Network Canada and he always talks about flavour matching...like ALL the time..."well this flavour is a natural match wit the fennel in this sausage" or "of course...when using terragon, **** is a natural...

That question is actually a bit tongue-in-cheek...but I have noticed that all of the chefs on TV can hold the hottest dishes fresh out of the oven with nothing but a towel. When I do that...yowza. What's the deal? What am I missing out on? Do I need some kind of special towel? Am I using...

Hello, another silly question from a newbie. I've been watching a LOT of Food Network Canada and I notice that on many shows, the hosts will use metal utensils in S/S cookware. Now, I've always learned not to do that to avoid scratching and damaging everything...or does that only apply to...

So, with my birthday coming, aside from a couple of non-kitchen pieces (laser rangefinder for golf and new mtb shoes), I'm thinking it's time to update some of the kitchen goods (as a baker/avid cook wannabe) -- some things that I'm certain that I'd like: - Food processor, thinking of the Oster...

Hi guys! I'm new to the forum and am enjoying reading it all so far, so I thought you folk may be able to give me some new ideas from time to time. So looking in my crisper, I see asparagus that needs to be eaten ASAP and then there's some ground turkey that'll only last two more days. I'm...