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Definitely make sure you can return the knives if you try them and don't like them, or see if they'll let you cut some veggies in the store (smaller stores will!) I got stuck with a $120 Henckel's knife that is just too heavy for me. I mean, I'm a twenty-three year old guy that hits the gym, and it's just far too heavy for any fine control on the cutting board! The store I bought it from refused to take it back after it had been used.

A year later, I bought a different, lighter Henckel knife that I enjoy much better.

I get mine from a local roaster down the street here in San Diego, La Calabria coffee. Awesome stuff. When I'm visiting with my parents though, it's always Eight O'clock coffee, and I'm grateful, 'cause it's a pretty good brew. Always reminds me of home.

Yep, I'll agree with ag3208 and Chanterelle, to me, it says, "made in-house." Although "housemade" seems awkward to me, and I'd prefer "house-made."

If you don't have enough roast drippings to make a pan gravy, don't make a pan gravy out of it. If your gravy is really thin because you didn't have enough drippings, do not add sharp cheddar cheese to thicken it and add flavor. And for love of all that's holy, if your cheddar-gravy monstrosity tastes like vomit, don't pour it all into your pot pie! Worst pie ever.

@cycorider: I was at a friend's house last weekend, and he did the *exact* same thing! Some prebought pancake batter, and added Nesquik to give it some flare. Bleeeah.

Edit: Actually, forget that fiery cheesecake I mentioned before, worst cooking experience ever was thirty minutes ago. Made a spinach salad, with eggs and walnuts and bacon. Overcooked the spinach, and didn't realize the bacon was bad: I ate the first bite, couldn't believe how bad it was. Ventured a second bite, just to make sure, and promptly ejected the previously-eaten first bite. Overcooked spinach is *bad.*

@Hillary: Not quite. The snow is there to quickly cool the maple syrup, usually, you don't eat it. It comes out kinda like a caramel hard candy.

I'm surprised I'm the only one here with a vote for Alton Brown's "I'm Just Here for the Food" and "I'm Just Here for more Food." For an utter novice to cooking and baking, these books will give a great grasp of the fundamentals, and explain some of the simple whys and wherefores of recipes. My only problem is that it has a dearth of recipes: the recipes there are just to teach you how to cook.

For my younger brother, when he moved out, I gave him Brown's two books, and the family's Better Homes and Gardens cookbook. He was cooking up good dinners in just a couple months. :-)

@earlybirdkate: Ever been to Foosackly's chicken finger restaurant in Mobile? I miss that place now that I'm on the west coast; always visited when I was in town!

I ended up coming in on Sunday, just before they ran out of hamburger meat (oh no!) Me and the partner ordered a blue cheese burger and their house specialty Umami Burger, with the intentions of sharing. He liked his so much, he refused to share though, which is a pretty high recommendation.

The bun was absolutely incredible, just a little sweet, soft, but with enough heft that it absorbed the juices without falling apart. And that was important, because that was the juiciest hamburger I'd ever had! A crispy, caramelized outside had a wonderful, medium well interior that just leaked meaty, perfectly seasoned juiciness. I thought I cooked good burgers at home, but now I have to go back to the drawing board: this place entirely redefined what a good hamburger is to me.

Really wanted a chocolate malt afterwards. :-) That would be just divine.

Brining will make a huge difference in the juiciness of the meat; it works through a different process than marinating. Marinating uses acidity, which causes your mouth to salivate, giving the illusion of tenderness. Brining uses salt to force the meat cells to suck up more water, rendering them extra juicy.

It's not hard either! Just 4 c. cold water, and 2 Tbsp. salt. Let the breasts sit in there for at least two hours, then drain the brine, and pat the breasts dry with a paper towel, to rid excess salt.

As for sauces, since you're already grilling, how about a grilled tomato salsa?
-1 pound fresh tomatoes, sliced into quarters
-1/2 medium onion
-1 red bell pepper
-4 jalapeños, halved lengthwise, seeded
-1 clove garlic
-Juice of 1 lime
-Cilantro to taste
-Salt to taste
Brush the vegetables lightly with oil so they won't stick, and grill them directly on the grate. For really juicy tomatoes, you can cook them on foil. Once cooked, blend the grilled vegetables in a bar blender or food processor with the cilantro, garlic, lime juice, and salt.
If tomatoes aren't in season, you can substitute a can of fire-roasted tomatoes. Or for a brighter salsa, try substituting the tomato and red bell pepper with tomatillos and a green bell pepper. The recipe is the same.

@ratbuddy: It seems to be a Cali thing; since I moved here a year ago, every burger I've ordered has more veggie than meat.