Luluso's Profile

Short videos or a pictorial on tips and techniques would be great, with inclusion on using your senses and examples. For example, a video on how to make a roux, and a detailed explanation of how you know when it's done (e.g., what does it look like, how does it smell and taste, what exactly does it mean when they say roux is done when it no longer smells raw). Another example -- if you're making mayonnaise or hollandaise, show me what it looks like when the sauce has broken.

Your entire Wine Words series has been very educational and interesting. I've bookmarked them all. :) Thank you!

One of my favorites is a Rose' for only $4.99! It's called Quinson Fils Cotes de Provence Rose'. It's pale pink and lighter body, perfect for a warm day. (Although I drink it during the winter, too.) It reminds me of the rose's served at cafes in the south of France. I'm in Northern California, so I don't know if it's sold in the East.

I second the Bionaturae brand of whole wheat pasta. Texturewise, it is the closest to white pasta that I've tried, and I've tried many whole wheat brands. It is a little more expensive than the Whole Foods or Trader Joe's brands, so I try to buy it on sale or or at Amazon.

Here's another recipe for grilled buffalo wings. I always marinate the wings per his recipe. And I often skip the hot wing sauce at the end. Yes, they would taste better with the sauce, but they're pretty darned good without it.

I've also baked these in the oven.

Anita83, do a search on the Cookware forum of Chowhound. There was recently discussion about the copper cookware from Homegoods/TJ Maxx. In fact, there are a lot of posts about copper.

I use the PepperMate mill whenever I need a teaspoon or more. It works really well. I first saw it used by Ina Garten on The Barefoot Contessa.

I often eat yogurt weeks after the expiration date. They've never smelled "off" or caused me any problems.

For most foods, I'm willing to go past the expiration date if the package is unopened (even things like lunch meat). But once I've opened it, I'm much more careful and am more likely to toss.

How about the Silver Palate Chicken Marbella? You can make it ahead and serve it at room temperature. I've never served it that way, only hot out of the oven, but the chicken is very tasty.

Thank you so much for both the Art Deco and Art Nouveau articles. I especially enjoyed learning how the Deco style emerged from the Nouveau style, and also the differences within the Deco style. The pictures are a great help, as well. Thank you doing all this research and hard work!