Serious Eats - seriouseats.com

I have a cuisinart too. Check out davidlebovitz.com He's the king of making ice cream and there's lost of useful info on his site.

There are two terrific recipes that I have used from epicurious.com. Check out "My Mother's Brisket" or "Brisket with Portobello Mushrooms and Dried Cranberries." Both are truly excellent.

Ask your butcher to help you pick out a brisket. Do try and cook it a day ahead so the fat can be skimmed from the top of the gravy. I agree with Goody, you should slice the meat (make sure you slice it against the grain) when cooled and reheat in the gravy.

Brisket is very forgiving, you really can't overcook it. Just make sure you have plenty of gravy.

Martha has a recipe for turkey using the cheesecloth. Check out her site.

Thanks for all your responses. I haven't been in Marshall's or TJ Max in a while to snoop around for some good deals, but I keep looking at the Wolfgang Puck set at Sam's Club. Glad to know so many of you are so happy with it.

don't forget about the restaurant "Supper" on E. 2nd.

As a fellow extra lettuce orderer and husband embarrasser, I can sympathize with your "troubles." I say don't back off, you have every right to have your sandwich the way you want it. Maybe if you ordered extra onions, your husband would change his thoughts....

What is the temperature of a slow cooker? It can't be that much different then cooking at 260? But I don't know. Does anybody know how long you have to safely go from 40F to 160F?

@casmil226 - I agree, Logan's makes a great burger. I think it's the best thing on the menu.
Houston's and J. Alexander's also make delicious burger.

@brownie - thanks for all the suggestions. I think I'm going to have to make it this weekend. It all sounds so good. Don't know which way to do it. YUM!

This is a really good recipe that I have made many times from epicurious.com. It uses yogurt and no coconut milk. Enjoy!

Chicken Curry with Cashews

1/2 stick (1/4 cup) unsalted butter
2 medium onions, finely chopped (2 cups)
2 large garlic cloves, finely chopped
1 tablespoon finely chopped peeled fresh ginger
3 tablespoons curry powder
2 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon cayenne
1 (3 1/2- to 4-lb) chicken, cut into 10 serving pieces
1 (14.5-oz) can diced tomatoes
1/4 cup chopped fresh cilantro
3/4 cup cashews (1/4 lb)
3/4 cup plain whole-milk yogurt
Accompaniment: cooked basmati or jasmine rice
Garnish: chopped fresh cilantro

Heat butter in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes. Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes. Add chicken and cook, stirring to coat, 3 minutes. Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 40 minutes. (If making ahead, see cooks' note, below.)
Just before serving:
Pulse cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to curry along with yogurt and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.

Cooks' note:
Curry, without yogurt and cashews, can be made 5 days ahead and cooled completely, uncovered, then chilled, covered. Reheat over low heat before stirring in yogurt and ground cashews.

Ceviche - every restaurant was squeezing lime on fish up and down the West Coast.

Cream of "anything" soup.

poached over asparagus