AB:
Aioli is a mayo flavored with garlic while remoulade is a mayonnaise based sauce containing chopped gherkins, capers as well as mustard and (sometimes) anchovies. (Post 398.1)

AB:
Thanks for your support. As for chefs posting messages, you've got to remember that I'm not trying to run a restaurant day in day out the way most of those folks are. Chefing is an extremely labor and time intensive task. Besides, if they weren't doing that 12-18 hours a day, they wouldn't be able to share all their collective knowledge with their viewers. (Post 75.1)

I know this is frustrating for you. You're in a new place, a long way from home and you want to put a little south in your mouth. Don't despair, just experiment and keep a record of each change you try. You'll get there. (Post 78.1)

AB:
I gotta tell you, I'm deeply honored to even be in the same sentence with Emeril. As far as I'm concerned he built the playground I'm playing on. (Post 171.1.1)

AB:
... And by the way, I watch Bobby and Emeril, so be cool. (Post 173.1)

AB:
... I have to say that not only does Chef Flay do some mighty fine work, Tyler Florence is anything but a jerk. I know them both and can speak from experience. (Post 368.1)

I stand...corrected. (Post 234)

Family...whatcha gonna do? (Post 507.1)

AB:
Air deprivation and cold (but not too cold) are your best allies in apple preservation. I keep mine in a heavy plastic bag in the "crisper" drawer. Of course if you've got a frozen river or lake at your disposal, you can seal your apples in a barrel and sink 'em for the winter. Come spring, they won't taste one day older. (Post 505.1)

AB:
Arrowroot is not only a thickener, it's far superior to corn starch because besides being utterly tasteless (like some of the jokes on Good Eats) it leaves no chalky residue. To use, mix thoroughly with cold water and add to the gravy to be before it comes to a simmer. (Post 218.2)

AB:
Boy are we with you on this one. Our daughter (also 9 months) is starting to call for take out. The problem is that infant Nutrition is a tricky thing. Although I'm hoping to do a show all about baby food in the near future, my advice for now is to talk with your pediatrician and check out a few books like "What To Expect In The First Year."  I can tell you that if you don't own a mini-food processor, you should. (Post 508.1)

AB:
You're one of the many people who are sensitive to the "baking powder taste". The problem is indeed the "double acting" portion of the equation. You can make your own "single-acting" baking powder by replacing each teaspoon of baking powder with a quarter teaspoon of baking soda and three quarters of a teaspoon of cream of tartar. However, if your recipe was formulated for double acting powder your results won't be the same. In the case of baked goods containing acidic ingredients like buttermilk, you can play with replacing all the baking powder with baking soda and simply increasing the amount of acid. You'll have to experiment a little, but eventually you can work that pesky powder right out of the recipe. (Post 135.1)

Or, cook more fish. (Post 287.2)

As for your video request, you don't have to write anyone because the powers-that-be check this forum often. If you say it here, they know about it. (Post 558.1)

As for your other suggestion, the only non-alcoholic brews that I know of are coffee and tea. How would one go about brewing an alcohol free beer?  Just curious. (Post 533.1)

AB:
Most structural bread problems come not from inactive yeast but from dough structures that can't hold their gas...if you know what I mean. Before you abandon the recipe (and believe me there are some bad ones out there) try changing to a flour with a slightly higher protein content. If the recipe calls for all purpose, try substituting a third of it with bread flour. Also, you may need to do more kneading in order too develop more gluten. That's the stuff that makes dough both plastic and elastic. (Post 183)

AB:
Caesar here. Do not, I repeat, do not brine anything in a reactive container. As we mentioned in the show, food grade plastic is the best way to go since most of us don't have stainless steel buckets laying around. Your hypothesis concerning the metallic flavor was correct! Good experiment but bad eats. So promise me, no more reactive vessels for brining! (Post 139.1)

AB:
Until your skillet gets good and broken in, lube up your burgers just a bit with canola oil before it hits the metal. And speaking of metal, make sure it's thoroughly pre-heated. (Post 360.2)

On the other hand you could switch to an egg white butter cream... (Post 214.1)

Of course I'm not a Dietitian and if you're cholesterol is dangerously out of control, you should see one (or your doctor) asap. (Post 712.1)

AB:
There are no coincidences. (Post 716.2)

AB:
Don't despair. Wash the pan thoroughly and use a light abrasive (green scrubby etc) to get the rust off. (If it's rusted so badly that there are pits...well cast iron pans are cheap.)  Recure the pan and the next time someone tries to put it in the dishwasher fake a heart attack. (Post 119.2)

If you did get the rust off pre-cure, and assuming that you cured correctly and that you'll take proper care of the pan, it shouldn't take more than a few months of regular use for your pan to take on that stealth-bomber finish. (Post 577.1)

On the other hand, your oven may be running hot. Run it down to 300 and leave the pan in ten minutes longer. (Post 193.2.2)

By the way, I have too confess that I've switched to shortening for my curing. It's cleaner. (Post 230.2)

AB:
Sorry but the enamel won't cut it. You've gotta be a purist here. Now as for aesthetics, I have to say that I find a well cured, midnight-black cast iron pan to be one of the most beautiful (not to mention functional) items in any kitchen. Don't you know that basic black is always in style? (Post 483.1)

AB:
Be careful here. Although rice wine vinegar tastes dandy, it's a full percentage point lower in acidity so it's not...I repeat NOT interchangeable in recipes calling for standard wine vinegars. If you need a replacement for champagne vinegar go with white wine vinegar. (Post 503.1.1)

AB:
Parchment, not wax paper is the answer. And don't try cutting it into a circle. Cut it into a square and tuck the corners under and close the collar over the paper. That way you've got something to hold onto as you slide the cake off the round. (Post 217.2)

Culinary schools are a great way to go (I went to New England Culinary Institute and I'm very glad I did) to get a culinary education but I do not believe they can [replace] college. (Post 248.1)

AB:
Yes, your chicken sounds pretty darned nasty. But not at all unusual. You see your home freezer isn't really that cold as far as freezers go so your bird legs freeze relatively slowly. That means that the moisture inside has time to grow into nice big (not to mention sharp) ice crystals, which gouge the meat cells like hundreds of those little metal star things they throw around in kung fu movies. You don't really notice this damage until the food is thawed. Cooking only makes things worse because the pressure of heat pushes on the juices which now have lots of neat little holes to ooze out of. If the heat is just right, the meat will literally fall apart. Hence the nastiness. To prevent this you can do a couple of things: buy frozen, purchase a blast freezer, cook then freeze...or don't freeze at all. (Post 384.1)

AB:
My wife is also allergic to cinnamon so I've had to ponder this one in the past. Since cinnamon is often associated with other spices (mace, cloves & allspice) you might try any or all in combination. Although non are specifically "cinnamony", their pungent spiciness might do the trick...unless of course the name of the recipe actually has "cinnamon" in it. (Post 131.1)

Remember, words are complicated, cooking is simple. (Post 213.1)

End of lecture. (Post 275.1.2)

AB Update:
... I've checked with the good folks at thermos and they are still happy to take your order at 800.243.0745. They make two different cones, one for bottles (a regular thermos) and another for carafes, which is the one I use. If you'd like a set, ask for JMD500CC. That's the number for the new 17oz thermos with a matching cone. It's a good single serving maker. My own carafe is made by Nissan, but I do believe the parts will fit since the companies are owned by the same interest. (Post 486.2)

AB:
It's just a personal thing. I know great cooks that swear by them.
(Post 704.1.1.1)

I'd rather have one great pan than a cabinet full of crap. (Post 627.3)

AB:
I just want to go on record as saying that I have no problems with Cool Whip. It is a miracle of modern science with myriad applications. However, I cannot condone the substitution of whipped cream by Cool Whip. That's just not right. (Post 271.1.1.1.1)

AB:
You should use a sharp knife. But seriously, you want to use a non-serrated knife that's long enough so that you don't have to saw back and forth. An oriental style vegetable cleaver or an 8 inch chef's knife would be best. (Post 144.1)

So, eat that crab now. (Post 320.1)

To finally answer your question, yes I would recommend NECI, I think it's a great program run by great people. And no I don't get paid for saying that. (Post 61.1)

AB:
Truth is I don't know you so I can't recommend NECI to you. But I will say I think it's a great school for anyone who's already been to college and gotten their partying out of the way. NECI's a serious, not to mention expensive place, but if you're aggressive, you'll get every penny's worth. (Post 104.1)

AB:
Why wait at all. If you've decided to do it...do it. (Post 253.1)

AB:
Keep it clean, don't use it for...well...un-culinary cutting tasks, sand it if it becomes heavily grooved (once a year is a good idea) and when it looks/feels dry or begins to warp, rub it down with FOOD GRADE mineral oil (available at your local pharmacy). (Post 318.1)

AB:
I hate to be persnickety, but what kind of tree are we talking about here. If it's a dense wood like hickory or cherry you might be in luck, but the wood will need to go through a very long curing process, or it will need to be dried in a special kind of kiln. (Post 328.3)

AB:
As for your husband...tell him if he has a better name I'll be glad to adopt it. Until then, the darned things will remain: Doo-dads. (Post 559.1)

AB:
I have to say I have lengthy day-dreams about Good Eats on DVD. I just recently added a DVD player to my baterie de media and I have to say I think it would be the perfect format. Alas, only the good folks at Food TV can make these things happen. Unfortunately there are only about 5 people out there (including you, me and my mom) who would actually pay for them and that's probably not enough to make business sense in the long run. (Post 410.2)

Ain't science cool? (Post 713.1)

Stick to your no junk policy always. You'd be better off going too an Army/Navy shop and buying one solid cast iron skillet than buying one of those "bargain" sets of pots and pans. (Post 177.1)

AB:
Here's my philosophy on any kind of tool, be it a hammer, a hard drive or a vegetable peeler: get the best tool you can for the job you intend to do. If you're going to bake muffins, do some research, find out what's out there, think about the kind of cook you are and buy accordingly. Personally, I'm not so big on muffins that I'd spend $60 on a tin, but I would spend $20 if it meant the difference between so-so muffins and great muffins.

AB:
Fish can sense fear better than a Doberman Pincher, so if you want the upper hand, you've gotta be the boss. Slower, gentler methods like poaching give you more time to hit the temperature mark without turning char to charcoal. We've got a poaching episode called "Mission: Poachable" coming out in the fall, so stay tuned. (Post 140.1)

AB:
I don't do flavored coffee...period...but if I did, I'd use a gold filter rather than paper because it would allow more of the flavor sprayed on the beans to come through...if I drank flavored coffee...which I don't...period. (Post 382.1)

AB:
Believe it or not, the moths were probably in the flour when you bought it. A certain amount of "livestock" is inevitable, especially if you buy organic grains. I place unopened bags of flour in freezer bags and freeze for up to six months. As for the air tight container, it's still a good idea, because if your flour does harbor critters, you don't want to let them out. (Post 347.2)

The imac is mine. I do most of my work on an ibook (special edition graphite of course) though I've also got a hulking old 9600. I have never owned anything but Macs. (Post 124.1)

AB:
Many fowl, such as ducks and quail spend a lot of time flying. This results in a musculature high in "slow twitch" muscles. This kind of meat cooks quite differently than a chicken or domestic turkey which are relatively grounded. Also, chickens and turkeys are processed quickly and in great numbers which can result in outbreaks of bacteria such as salmonella. (Post 362.1)

AB:
The V-slicer I used on the "spuds" show is the actual "V-Slicer" and goes for about 15 bucks. It makes two different fry sizes including a nice fat diner style fry. If you saw our show "fry hard", you saw it in action. As for professional mandolins, they're great tools, but you've got to use it a lot to justify the investment. (Post 221.1)

AB:
We shoot in a real kitchen in a real house. No studios for us. I do have to admit that it is not my kitchen. My kitchen is half that size and not nearly as nice...but I'm working on it. (Post 247.1)

AB:
It's a weight thing, so just go with a box (a half ounce difference won't have an effect). (Post 482.1)

AB:
Just to clear up an ongoing mystery:  Ma Mae is my real grandmother, (currently recuperating from a heart attack) but Marsha is a figment of my slightly warped imagination. (Post 55.1)

Hope those suggestions help you to grilled cheese Nirvana. (Post 280.1)

AB:
Okay Bonnie, you've been patient...Aveda Self Control. (Post 433.1.1)

Of course you could just eat those herbs while they're fresh! (Post 205.1)

AB:
Try a slow rise. A lot of home bakers go for rapid rise yeasts these days because they produce copious amounts of gas in a short period. However, there is more to yeast than CO₂ alone. Yeast creates flavor as well, but it takes time. Try using an instant rather than a rapid yeast and let the rise happen slowly in the refrigerator rather than in the typical "warm, draftless spot." (Post 493.5)

AB:
If I were you I wouldn't fry those frozen fries, I'd spread them on a cookie sheet and cook them in a 500 degree oven (550 if you've got it). You only have to fry when you're dealing with raw fries; I've never seen raw fries in the frozen section. (Post 327.1.1.1)

AB:
As far as the ice cream goes, I must admit, "greasy" is a new one on me. I'm don't know what part of the country you live in but there's a chance that your dairy products contain a slightly higher percentage of milk fat. That said, try replacing one cup of the dairy mixture with whole milk. Also, be sure to use quality preserves. They really do make a huge difference. last but not least, make sure that your ice cream machine isn't leaking coolant. (Post 176)

I also have a theory that adding sugar to the bags/leaves before pouring on the water helps to keep murkiness at bay but I have yet to garner enough support from the scientific community to rouse the attention of the Nobel committee. (Post 555.1)

I'm just thinkin' on paper here, but I bet you could work it out. (Post 271.)

I'd have to say...my dough blade. Also referred to as a board scraper. It's a flat piece of metal with a handle across one end. I use it for scooping up minced ingredients, cleaning up after bread making. It's a veritable Swiss Army Knife. (Post 495.1)

AB:
To find the correct volume of kosher salt, multiply the table salt amount by 1 1/2. (Post 263.1)

AB:
Your BRT (boned, rolled, tied) Leg o' Lamb was cryo-sealed at the plant. This bag is hermetically sealed which allows it to last a good deal longer (up to 10 weeks if properly refrigerated). Often meats sealed this way ... especially lamb ... gets what I call the "cryo-funk". It's a darned funky smell that comes from being cooped up in that bag. Once removed and rinsed, the meat should smell just fine and there should be no funkiness once cooked. Judging from your well reported experience, you encountered "cryo-funk". Nothing to worry about. (Post 371.1)

AB:
Leftovers are a huge deal in this day and age and most of us throw out as much as we eat. (I don't have statistics for that mind you, just a gut feeling) We're working on a lot of basic dishes right now that utilize a lot of "refrigerator Velcro". So, in coming episodes you'll see a lot of dishes that are "second generation" dishes rather than from scratch. (Post 142.1)

AB:
Well that's two of us that got it. (Post 481.1)

AB:
I consider L. G. as one of the great humorists of all time, so thanks for the compliment. (Post 195.1)

AB:
If your sauce is lumpy, one of two things is probably happening. One, you don't have enough fat in your roux. You've got to have an equal amount of flour and fat (by weight) or the flour particles won't be coated. Also, I add the liquid all at once while whisking furiously. Others like to dribble on, but I think the burst of steam helps. Either way, whisk like crazy (but carefully) for the first few seconds. Then as the roux tightens (thickens) you may want to switch to a spoon.
(Post 708.2)

AB:
Your friend's not wacky, just old fashioned. Lye, (extracted from wood ash) is a powerful alkali usually associated with soap making. However, lye also has a long history of food use. Native Americans used to treat corn with lye in order to soften it. (The process also made more of its proteins usable by the body). In the south, this type of corn is still called "hominy". As for your friend's pretzels, I'm betting the recipe calls for a tiny amount. That said, lye is basically Drano and since I've got an infant in the house, I'd rather keep lye out. So, you may choose not to cook with it, but you certainly should enjoy your friend's offering and the vanishing know-how that made them possible. (Post 459.1.1.1)

AB:
All I can say is that I hope there are a few more folks like you out there because that's exactly the kind of book I'm working on. (Post 51.1)

AB:
I really don't think (just my opinion) that you can interchange the two at any ratio. However, there are several places on the www where you can find maple sugar which can be used 1:1 in place of the white stuff. (Post 517.1)

AB:
To make a truly righteous Mac & Cheese, you'll need a lot more cheese and you'll need extra sharp cheddar to cut through all the starchiness. I usually wake mine up with some hot sauce as well. And don't worry, that sauce can take just about all the cheese you can throw at it without breaking.... (Post 41.1)

AB:
... For scalding milk, simply heat it until tiny bubbles just start to break the surface, but don't let it come to a boil. (Post 327.1.1.1)

AB:
The remark was meant as a joke for the several Canadians who work on the show, eh? No offense intended I assure you. (Post 258.1)

AB:
I just purchased a new one myself and I have to say it wasn't a fun experience. So many gadgets, so many buttons I'd never use. In the end I went for power, size and buttons that I understood. No sensors, no funny business just a keyboard and a beverage button...I'm loath to mention individual brands, but I have to say that Consumer Reports is always a good source for these kind of passionless decisions. (Post 244.1)

AB:
Are you kidding?  If I could find a steady source for those darned spoons, I'd be a millionaire. Unfortunately, I seem to have the only set on the planet. And I'm willing to sell them for only one million dollars. (Post 243.2)

Or of course, you can tell your grocery manager to stock Old Bay. (And no I don't get a kickback...I just like the stuff.) (Post 325.1.1)

AB:
I buy mine at Publix. They're in the produce department. (Post 396.1.1.1)

That's my story and I'm sticking to it. (Post 622.1)

AB:
Restaurants that grind at table usually use high quality grinders that have very fine mechanisms. Most home grinders don't. My favorite "fine" grinder is a Zassenhaus from Penzeys Spices. (Post 352.2)

AB:
Bad news I'm afraid. The crock is nineteenth century French. I picked mine up at a small antique shop in San Francisco while I was shooting "Art of Darkness". (Post 471.1)

AB:
I don't like those jars because they never really seal tight again. A screw top mayo jar would be okay however...but only for refrigerator pickles. No preserving! (Post 527.2)

AB:
White wine vinegar will do just fine. (Post 629.2)

AB:
For better or worse, pie crust is one of those things that just can't really be produced from a recipe...which is why I figure there are so many pie crust recipes...go figure. The reason pie crust is so elusive is that it is a very tactile thing, meaning only your fingers can really tell you when you've got things right. That said, there are some big points to remember. First the flour needs to be hydrated in order for the dough to be plastic, and the fat must be cold. The dichotomy is that you want to use as little moisture as possible. A wet dough makes nasty crust, so only use enough cold liquid to bring the mass together, then wrap and rest it in the fridge. This time is really crucial because it allows the flour to soak up the moisture. Skip this step and cracks will be nearly impossible to avoid. (Post 66.1)

And remember, just because it cracks doesn't mean it won't taste good. (Post 128.1)

AB:
Here's my advice: Don't be afraid to play with your food. It's not like overcooking a flank steak will result in the collapse of the universe as we know it. A kitchen is a laboratory, use it. Experiment and learn from every single dish you cook. Do not fear failure. Failure is a necessary part of learning. (Post 57.1)

AB:
Play with it of course. Use it in a salad dressing, a marinade, or in mayonnaise. You could sprinkle some over grilled vegetables, season soups, macerate fruit...The possibilities are pretty darned endless so have fun with it. (Post 175.1)

Seriously Gloria, I'm what's called a minor-fringe celebrity ... which means I can get good tables in restaurants, but I have to wait twice as long for them. (Post 196.1)

AB:
I'm afraid I've got more in common with Mel, the cook on "Alice" than with Mr. Gibson. (Post 201.1)

AB:
You can cook'em up exactly like the baby backs, but, you'll probably have to double the braise time because they've got a good bit of additional connective tissue. (Post 181.1)

AB:
Although the containers you mention are made by several companies, they are known in restaurant kitchens simply as "lexans." You can find them at any good restaurant supply store. They are rigid, won't warp, and can take a beating, thermally and otherwise. (Post 610.1)

Combine spices in a tea-ball or tie them securely into a paper coffee filter and place in pot with salt and molasses. Add water and bring to a boil. Remove from heat and cool to room temperature before introducing to the meat. (Post 492.1)

AB:
I live in Cobb county, and I know for a fact that the county fathers have outlawed Rocky Horror.

AB:
When it comes to prime rib, the goal is to have a crispy/crunchy exterior with an interior that's bright and juicy all the way through. For that I go with two tiered cooking. Start with a half hour in an absolutely rippin' hot oven (crispy ext) then drop the temp way down, say 250 until an instant read or probe thermometer says 140. The lower heat allows for a more even range of temperatures inside. (Post 93.1)

And get that skillet back! (Post 573.1.1)

AB:
Hi Phil, AB here. You can basically use any flavorful liquid that has some acidity to it. Try ginger ale with a shot of vinegar. (Post 19.1)

AB: Leave the vermouth, take the beer. (Post 63.1)

Seriously, it'll be great. (Post 203.1)

AB:
You'll have to extend the braising time probably by a factor of 2...depending on the ribs. I hate to sound like a chef, but you'll have to cook them until they're "done". (Post 244.1)

AB:
Sorry Heidi, guess I glazed over the glaze part of your post. Believe me, if you follow the recipe and cook it down enough, you will have a glaze...If you're in a hurry, add a little honey or brown sugar to it. Cornstarch would definitely thicken, but the glaze would be more like what you see on ribs at a Chinese buffet...not that there's anything wrong with that! Corn starch will thicken, but your ribs will not be finger lickin' good. (Post 176.1.1)

AB:
Go ahead and brine before you take your turkey for a spin.
(Post 710.2)

By the way, the Romans considered savory to be an aphrodisiac. (Post 126.1)

AB:
I have no idea how I come up with my scripts...they just sorta...come. As for the coffee, I've cut back to 2 big cups in the morning. That's it. I used to drink it all day, but I got to where I vibrated like a bad set of motel "magic fingers". (Post 327.1)

AB:
There's nothing wrong with purchasing frozen seafood as long as you're sure that it hasn't been mishandled (partially thawed and refrozen). (Post 127.1)

AB:
You are "go" for the sea salt. Just remember that unless it's a course grind, odds are it will take up less space in a measuring spoon than kosher, so cut it's amount by a third. (Post 317.1)

AB:
You don't sound stupid. Shallots (Allium ascalonicum) are members of the lily family just like onions and garlic and they look like they could be the afore mentioned couple's love child. The flavor however is (to my taste) sweeter than any garlic, but stronger than most onions...but not in a tear-jerking way. I like them because they provide a more sophisticated, less easy to pin down flavor. (Post 388.3)

AB:
For economic reasons, we shoot Good Eats "out of sequence" like a motion picture. That means that on any given day we may shoot scenes from 5 or 6 shows. But if you were to average it out, I'd say each show takes 2.5 to 3 days to shoot and another 2-3 days to edit (that includes sound, music, graphics and all that other fun stuff). (Post 130.1)

AB:
I've always believed that the best way to teach is to entertain, and that's what we try to do with Good Eats. (Post 52.1)

End of lecture. (Post 561.1)

AB:
You're right about five pound blocks. It's the only way I buy shrimp unless I'm a shell's throw from the ocean. The only reason we didn't deal with block shrimp on the show is that it's still tough for some people to find. I would like to suggest you try a different thawing technique: place the entire block in cold water until you can harvest off enough for your meal, then replace in the freezer. That way a new glaze of ice can form on the block. If you place only one end in the water you'll lose the glaze on that end which could result in freezer burn. (Post 277.1.1.1)

AB:
I definitely don't want to come between you and your cravings, but this is something I'd have to show you...it just doesn't translate into words. Since I don't have a doodle pad here let me suggest that you go to your favorite sushi bar and ask the guy with the knife to show you how to do it. It's a snap when you see it. (Post 228.2)

AB:
The set we use on the show came from Restoration Hardware, but you can also get a set almost the same (a hair lighter and a lot cheaper) at Target. I'm not to proud to admit to using the Target models at home. (Post 80.1)

AB:
My general rule is that brines are for light colored meats and that marinades are better for red meat...meaning: beef. The salt in brines tends to cover a lot of beef's natural flavor whereas the acid in a good marinade elevates it. But hey, that's just me. (Post 401.1)

Sear your steak in a very...and I do mean very hot pan for thirty seconds on each side then park it in a 500 degree oven for three minutes. Flip for another three. That should be about as done as done can get, but it won't be burned...and that's the most important thing. (Post 207.1)

AB:
The problem with stir-frying in America is heat. Our ranges and cooktops just don't deliver the BTUs necessary for the job. I do my stir-fries outdoors on a big outdoor propane burner (from one of those semi-ridiculous turkey frying contraptions). Not only does this burner deliver enough thrust to get a big ole wok F-16 hot, but my kitchen doesn't get all hot and bothered. (Post 147.2)

AB:
Sunflower oil is just that: oil squeezed out of sunflower seeds. It's an interesting fat because it's very hi in polyunsaturates so it's relatively body-friendly. Although it's pretty wonderful in salad dressings, it has a very low smoke point (well under 400 degrees) so I'd keep it out of the pan if I were you. (Post 305.1)

AB:
Geoff's number is 770.938.6324. And no I don't get kickbacks. (Post 125.1)

AB:
One day I hope that Mr. Dolby and myself we be lucky enough to be in the same place at the same time. Then you will all believe! (Post 439.3)

AB:
Any time you cook with acids, there's a potential for interesting results. So much of what happened did happen because of the particular tomatoes you used. You'd have to tell me a little more about the recipe for me to guess. What kind of milk was it anyway? (Post 89.1)

Now get to drying! (Post 714.4)

AB:
I have to tell you that I'm not a fan of this method for one simple reason: it's dangerous. Other than that, there shouldn't be a problem culinarily speaking. But seriously, I do not advocate the whole turkey frying thing. (Post 711.1)

AB:
Dressing good, stuffing evil. (Post 45.1)

AB:
Removed from the bone, sealed and properly refrigerated, you can expect to keep that turkey around a week at the outside. It freezes well but is vulnerable to freezer burn so wrap it tightly in plastic wrap or place it in a freezer bag and add a layer of foil to that, freeze and use within three months. (Post 455.3)

AB:
The first two episodes were produced before the show had a home. Since most of us had film backgrounds it seemed like the thing to do. However, we quickly evolved to video and despite our film-snobbery, couldn't be happier with it. (Post 50.1)

AB:
Try just a pinch of dry mustard (Coleman's is my choice). No one will know it's there, but it's emulsifying powers will grant your dressing some hang time. (Post 266.1)

AB:
... As for "W", she's a figment of my imagination...twisted though it is. The folks at Bed, Bath & Beyond would never be that snippy. (Post 129.1)

AB:
As for "W", she's a result of my having watched a lot of 007 movies as a kid. She's 100 percent fictitious. And no, the actress that plays her is not married to moi. (Post 362.1)

You could also use diluted lemon juice. Either way, you should have success, even if the the flavor isn't quite the same. (Post 496.1)

AB:
No woody stems.