I rec’d a set of Revere Copper Advantage for X-mas. The care and use tip sheet says not to heat pans empty, but everything I’ve found online (and on TV!) say to heat pans empty, then add your oil or butter for... (7 replies, last updated by jpaw October 16, 2009)

than the recipe says. Is there a way to guage heat without relying on stovetop dials? If I didn’t have them, how would I know when my pan had reached low, medium, high heat? Is there a way to tell by the way the oil looks,... (22 replies, last updated by Caroline1 February 25, 2009)

read a thread about tri tips being grilled, wrapped in foil and carried to a party in (pre-heated?) insulated ice chests. Is an ice chest feasible for your situation? 'Kitchen sink" bulgar salads go over well. You could fill a... (21 replies, last updated by Jacey December 2, 2007)

I’m trying to find out what restaurants have the hottest dishes in Austin and/or who will add heat when you ask for it. Any cuisine is good. I’m not just looking for heat I’m looking for flavour too. (28 replies, last updated by sbhlaw June 5, 2007)

howdy! i was thinking of taking my son (age 12 and a newly minted chili head) to chinatown this saturday. i am looking for a place that can dish up the heat. any advice on places and dishes to try? thanks in advance, ScubaSteve (6 replies, last updated by Bob Geary May 19, 2006)

it is is hot. The rabbit is probably the one at Sichuan Dynasty in Queens. This is quite good, and really hot (though not as hot as the phaal), with both dried red peppers and Szechuan peppercorns. I want flavor as well as heat.... (6 replies, last updated by Peter Flom October 21, 2005)

when I order the sandwiches, where the meat is carved up hot. I’m hoping that heating it up will make it more red and succulent, but I’m not sure how I should go about it. Should I heat it in the over for half an hour... (6 replies, last updated by Devon October 27, 2004)

I had dinner at Heat last night. I had the kaiseki menu, and since there were no live items on that menu, I also ordered the live aoyagi (orange clam). It turned out to be the kind of meal I have the most difficulty discussing.... (0 replies, last updated by Adam Stephanides July 20, 2001)

Where y’all going to dine and drink in this lovely heat? Any outdoor dining spots and/or particular cuisines that appeal right now? I’ve got some places in mind for tonight, but I’m afraid that even somewhat... (9 replies, last updated by Melanie Wong July 4, 2003)

will affect the frosting. One recipe calls for sugar syrup heated to 250, and poured into a moving mixer (which sounds dangerous), while others just recommend butter and confectioners' sugar. I am drawn to the heated sugar... (1 reply, last updated by fluffernutter September 22, 2008)

Near you but how are Szechuan or Vietnamese desserts? http://chowhound.chow.com/topics/519847 Actually Vanessa’s desserts look right for the heat. http://www.vanessasbistro.com/Menu.html (6 replies, last updated by Hunicsz June 28, 2009)

My copper and stainless steel cookware calls for Low to medium heat. I have an electric grill (two small coils and two large coils). The heating system for the grill is as follows: Lo, 1, 2, 3, 4, 5, 6, 7, 8, 9, Hi. Which of these... (6 replies, last updated by David A. Goldfarb April 17, 2009)

So many new, high-end pots and pans come with instructions that tell you not to get the heat too high, that they’ll cook just fine at a lower setting. All well and good for most cooking, I agree. But there are some various... (20 replies, last updated by paulj May 4, 2009)

I bought a fully baked cherry pie. We did not have time to eat it so I froze it intact. How do I heat it up without overcooking it or having the crust be soggy? Do I thaw it out first, or cook it from the frozen state? What oven... (5 replies, last updated by Eujeanie April 13, 2009)

No heat wave here. I’m getting a bit tired of wearing two layers of clothing just to maintain some degree of personal comfort. So we’ll be doing Chicken/Pork Adobo with rice and a chopped broccoli/bacon salad and... (9 replies, last updated by kattyeyes March 7, 2009)