DMickelsen

This is incredible! It's nice to know that a company that makes such wonderful products is truly a good company from the inside out.

Maggy, so glad to hear that you're a Cypress Grove junkie like me! Cooperb and GeorgeCooks, you've both got something there! After all, most people I know were practically raised on peanut butter sandwiches.

I am a huge fan of peanut butter with chocolate, but my husband, Bill, has me beat. It's definitely his favorite combo. In fact, for Valentine's this year, I got him a sampler of Ococoa's Classic Peanut Butter Collection, which included their outrageous dark chocolate peanut butter cups topped with 'Alea Hawaiian sea salt. To die for! You can find them here: http://ococoa.foodzie.com/classic-peanut-butter-collection.html

Lisa, they really are out of this world. I think you're right - the best combo pack would be the country ham plus the cinnamon biscuits. The best of both worlds!

Dabs, this sounds incredible! How does one get oneself onto your holiday list?!

I love reading the Pioneer Woman! It's one of my favorite blogs, and I am constantly impressed with how often she posts. She talks about this sheet cake all of the time... so glad to hear that it was as good as she says! Apparently, it's Marlboro Man's favorite. ; )

Lisajoy, you have a great point, there. And the judges did say at least twice that a bone would be disqualifying in the real Bocuse d'Or. They should have stuck to their guns, I guess. But, like on all reality tv shows, they can't get rid of the arrogant, drama-creating contestant until the very end, right?!

I agree with the melon issue too! It's such a strong flavor, it takes over anything it comes in contact with. I'll never understand it!

Griselda, it's funny bc I hadn't thought of the Buffalo wing representing NYC in the same way... but you're right, why was a Buffalo wing representing NYC? Good point. I think I was sidetracked by how pleased I was that Buffalo wings were getting some good press, and an inventive update.

Chefnina1, I am with you on so many of your comments! Robin should have gone LONG ago because she was a cook, not a chef (and a touchy whiny, too). In fact, that's what I like about this season... the cream is really rising to the top and the people that are left now have the cred and the skills to actually be called a top chef. Finally! The last couple of seasons had nowhere near this caliber of chefs, in my opinion. And I love Kevin too. He reminds me of Rick Bayless in Top Chef Masters this past summer... calm, modest, and extremely talented. If only every chef could be like that!

Oh Laurie, your banana aversion makes me so sad! Banana desserts - especially banana pudding - are one of life's greatest pleasures, in my opinion. I wish you'd brought some of David Guas' pudding back to the office for me!

Then again (as you know), I don't do eggs, so who am I to talk? I know, it sounds crazy... my husband says I'm a freak for not liking eggs, but I just can't. Not fried, or scrambled, or in egg salad (my idea of hell), or poached... yuck, yuck, yuck.

Hey Dabs, I am with ya. Well, I am not as ardent a turkey-hater as you are, but I'm pretty sure that my life would still turn out OK if I never ate turkey again. Just not my favorite protein. But to each her own -- just try and take away my mom's sausage stuffing at Thanksgiving! I would resort to violence in seconds flat.

Evan, I forgot about Vienna Fingers! I loved those as a kid. Something about the super sweet filling and the rather bland cookies... together, they're magic!

Hi Dabs! This stuff sounds amazing, but I must admit I'm partial to the huge industry rolls of plastic wrap that my husband brings home from work. It takes us about a year to go through one roll! If only Stretch-Rite came in really big boxes...

Oh, it looks like David Leite is about to give a demo... thanks for being there so that we can see it, Sarah!

Hi Andrea516! Sorry I didn't make it easier for you to buy the chips... here are some links that will help:

You can buy the cassava chips from this website:
http://mybrands.com/BrandsHome.aspx?bid=767&B=true

There is a minimum order of 4 4-oz. bags for $3.39 each.

You can buy the falafel chips at Whole Foods, or through this website:
http://flamousbrands.elsstore.com/

The plantain chips can be bought straight from their website with no minimum order.

You are right, Boulder Canyon's rice and adzuki bean chips can only be bought by the case at this website:
https://www.greatgoodiesandgifts.com/mall/greatgoodiesproducts.asp?manuf=02&units=each

But you can also find them at Whole Foods, Safeway, Albertsons, Fry's, Big Lots, Sprouts, Costco, and Walgreens.

Sam49r, your specialty sounds so good! Kind of like a cheesy guacamole. Yum. Do give Curds 'n Cream a try... the curds are on the larger side, but it's very tasty. Hope you like it!

Call me crazy, but when I hear "powdered carob," I think spice rub. Similar to a marinade, yes, but you may be able to use up even more of it, right? Could be good on other flavorful meats, like lamb or pork butt... and how about adding it to a savory morning smoothie? Or stirring it into a garlicky dip?

I hope rye is on its way back... I love how it adds a bit of spice to drinks.

Dabs, did you see the dining section of the NYTimes yesterday? A big story about beer cocktails, of which the Michelada is king... stay tuned for FC's Aug/Sept. issue, too. There just might be a similar story inside... : )

Brilliant, Lisa! I am going to make these for my house guests this weekend.

Funny you should ask, Lisa, because I was shelling English peas last weekend and it occurred to me to turn the empty pods into pea stock... it worked out quite well, actually! I took the pea pods (about 1 quart of them) and put them into a pot with water to cover, a few peppercorns, a couple of sprigs of fresh mint, and a halved onion. Simmered for 30 minutes, strained, and cooled, and voila! Lightly green, sweet-smelling pea stock that was nice to sip chilled and made a killer summer vegetable soup with a little chicken stock added in for body. You should try it!

Lgari, I am so sorry that I didn't see your request for the recipe before Father's Day had passed. But better late than never, right?

I don't have exact amounts because this is from memory, but here's how Bill did it:

Heat your grill to medium or build a medium-hot charcoal fire.

Take two ripe avocados, and peel and pit them. Transfer the flesh to a medium bowl and mash together with about 2 Tbs. chopped fresh cilantro and a drizzle of olive oil. Season to taste with salt, pepper, and fresh lime juice. Set aside.

Plan on serving 2 soft shell crabs per person (I put 2 crabs into each taco, but Bill had 2 tacos with 1 crab each)... Brush the cleaned crabs with olive oil and season them lightly with salt and pepper. Grill until lightly charred on the outside and cooked through, about 2 minutes per side. Serve with the avocado mash, extra chopped cilantro, lime wedges, and warm corn tortillas (I like using 2 tortillas per taco so they don't get soggy and break halfway through; see my blog about it at http://www.finecooking.com/item/859/two-is-better-than-one). Grilled corn on the cob and scallions were nice additions, too.

Enjoy!

I am so sorry that you have trouble finding soft shells in the Bay Area... I think this is the first time I have ever heard of something NOT being available in that part of the world. Usually, you guys get the best of everything! I also know what you mean, Berry B, about chefs not leaving well enough alone when it comes to soft shells. I had one at a restaurant recently that was over-breaded, paired with a really sweet salsa, and then topped with goat cheese... ?? You could hardly taste any crab! Ah well. I wish you luck finding some soon...

What is this "no mayo" nonsense?! You gotta have a nice slick of mayo (Hellmann's, of course, or homemade if you're feeling ambitious), a juicy slice of ripe tomato, butter lettuce, melted sharp cheddar... and yes, bacon. YUM.

Whenever my mom, sister, or I travel, we make sure to pick up a little something edible and yummy for those who stayed home. I have received some incredible jams over the years, chocolate-covered graham crackers, creamed honey... these are the best kind of souvenirs, if you ask me, because they speak to the place you've visited and fulfill a sensory pleasure all at the same time.

Dabney, that sounds like an incredible experience. I've never had freshly made tofu, but now I really want to!

Dabs, I NEED to try an Old Fashioned with your homemade orange bitters! That sounds so delicious. Feel like shipping some out to CT?!

Oh Mom, you're so cute! Sorry I said that you were hard to shop for... you know that you can be! : )

Sharon, what a fabulous video! I felt like I was right there in the kitchen with you and your mom. Well done! And that cornbread looked amazing!

The ends and pieces are truly fantastic. Super smoky with a touch of sweetness from the maple syrup brine, there are pieces of all sizes and shapes in the package so you can do with them what you will. It's a big package though, so I found it best to divide it into smaller portions and freeze what you won't go through in about a week.

Dabs, don't be so hard on yourself! We take out our rice cooker at least once a week, and this is in a household with a chef husband and a food editor wife. There is no shame in using a rice cooker, none at all!

Sharon, it IS a shame that I have yet to give you my dad's pancake recipe. It's perfection, and I know that it will solve your pancake problem once and for all. I'll bring it in tomorrow.

Lisa, I don't know how I feel about this whole "non-pork" bacon thing... Why mess with something that's perfect as is?! With that said, D'Artagnan also makes duck hot dogs(and beef and bison) that are very tasty.

Hi Pielove - That sounds delicious! I love the idea of there being a blue hue to the drink, too. Now I just need to get some creme de violette...

Pielove, what's an Aviation? It's not in Pink Elephants... : )

Dabneyg,

There are tons of recipes for cobblers and fizzes and the like in the Pink Elephants. Some are just funny, but some sound delicious.

Loved the post, Dabney, but I have to draw the line at ranch grits with Buffalo wings (given that I am a Buffalo girl, born and bred). Ain't no ranch with REAL Buffalo wings... it's always and only blue cheese!

Lisa, what gorgeous bread! Bring some into the office next time! : )

Dabney, you are making me so hungry!

Boynestadt, thanks for the book recommendation! I will check it out of the library soon.

Charlover, have you tried your hand at Vietnamese yet? Once you have the ingredients (fish sauce, limes, brown sugar, rice noodles, lemongrass), the cooking itself is easy. And the flavors are great!

I made this for dinner last night, too. I sliced up some bok choy and sauteed it in the same pan that I used to cook the shrimp, then added in the chiles, scallions and garlic, then the shrimp. With steamed rice it was such a good meal!

I have had some of the best tacos in San Diego. In fact, I would say that fish tacos are probably my favorite kind.

Take note! Barstore.com has changed their policy on their website, so you can no longer buy directly from them without signing on... go to http://webtender.barstore.com/ instead so you can buy the shaker and bar spoon that Jim Meehan recommends.

You MUST try these ice creams. We loved every single flavor Mercer's Dairy makes, and that is really saying something! They are something truly special.

This book is such a pleasure to read. I know that I'm a cheesehead, but I couldn't put it down!

Hi Beccaporter,

Your cake looks wonderful! Just like ours did in the test kitchen. Thanks for going to the trouble of getting molds and peelers and juice and all...

Thanks for sharing the pic of Diver. What a beautiful dog! And your cake looks great, too. Thanks for cooking the issue!

Good thinking, Maggy. Your chops look delicious!

Hi again! Glad you liked the story (which I was happy to edit). And your drink looks like it was made by a professional! Beautiful tray, too.

Hi BetsyCooksinAz! I haven't had a chance to make the Kalamata Dressing with asparagus yet, but I am so glad to hear that it turned out well. Thanks for letting us know!

Hi NDBaker! So glad that you tried this cake, despite it's "secret ingredient". It's one of my new favorites too.