Hi Judy, I have a pro thermometer that a repair man gave me. It is a stainless steel folding box about the size of a small box of crayons. When open, it sits on a shelf in the oven with one of those glass tubes going verticaly and some silver liquid (Do they still use mercury?) inside like the old days. It is not adjustable so it is factory tested and accurate. Everyone should know where their restaurant supply stores are. There are times when you need (Want?) a hammered copper pan or a le cruset enameled roaster for $400 and times when you need a $20 simple aluminum saute pan that is light and conducts the heat well. They have all sorts of great things. Good knives at inexpensive prices like $40 for a 8" chef knife, sushi matts, scales, storage containers that are extremely durable, odd serving pieces like ceramic escargot shells, creme brulee cups and onion soup bowls. If you go, remember to ask for a professional discount. Owning a Lacanche qualifies you to that. Remember when testing your oven that the heating element whether electric or gas is not adjustable. That is, it is either on or off. It cycles this way, on and then off and really gives you only an average of say 350. So you really have to measure the RANGE of the heat i.e. the upper limit when the heat turns off and the lower limit when it comes on again. Air conditioners work the same way and you can hear them cycle. Hi kitchendetective, It is August in Italy and you'd think that everyone has left the country because noone returns my emails or calls. Renovation and construction is always stressful and mine, 4500 miles away and in a language that I don't always understand is almost impossible to bare. Slow does not describe the process. Excruciatingly slow comes close. I promise to post things as I get them. Thanks Marty

`I don't know what this is. But if I had to guess (which of course I don't), I would guess it is a combination of truffle oil and balsamic vinegar, which I think would be a very elegant vinaigrette. If the label shows those ingredients, probably with herbs, proceed. Otherwise, forget I tried. I've used truffle oil and balsamic vinegar separately and they should be used sparingly in dishes with fairly subtle flavors. I'm thinking fish or shrimp maybe. Sorry for being vague. It does sound intriguing though. I'm eager to see what develops in this thread. Jim

I think it is perfectly appropriate to discuss growing citrus on a cooking forum, since having fresh citrus on a tree is a very welcome convenience for any cook, I would think. A couple of months ago, I was getting blood oranges from a co-worker who lives further inland (where it gets hotter than where I live), and his oranges were the sweetest I had ever eaten. I thought about getting a blood orange tree for my yard, but then I decided that it would never be as sweet in my neighborhood, and I think I have some bad soil as well. It's not a citrus, but I do have a white zapote in my back yard, although I do not expect to get fruit for at least another year. I also have a mamey tree that may or may not make it, and if it does, it will take four years before I get any fruit. The papaya trees I planted last year did not survive, and I'm not sure what I did wrong. Maybe they got too much water. I had papayas in Venice, and they grow well in San Diego, and so I haven't given up on them yet. I like them because they do not take up too much space. I am still unable to send you an email, but you can send one to me now, and I will then send you my address, as I am very interested in the Kaffir lime seeds! Glad to see that you have decided to stay a spell! Laras

I know this is an older Post but I found it at warehouse fabrics inc. I too looked high and low for this thread it just feels and does better! It's usually around 25 to 50 cents a spool at Joanns but it's 99 cents a spool here but it is available on a regular basis where it's not and miss at