Has anyone been for a class? Good/bad? Worth the money? Thinking about Christmas gifts. Thank you! (4 replies, last updated by eenie1 November 12, 2008)

I usually alternate at home but never even get asked when I order at a bar. Until the other night at Lucca in the North End. Decent selections of bourbons (I let the bartender pick and ended up with Buffalo Trace). But I... (0 replies, last updated by Patricia March 13, 2008)

Well, what was the drink? That should typically determine how it is mixed. If you ordered a Manhattan, it should be stirred. (12 replies, last updated by sailormouth March 18, 2008)

Ketel One-straight up-with a twist and an onion, please. Not too much to ask for I think. I have ordered this many times at many different places and have yeilded many different results. Sometimes the bartender stirs it with a bar... (14 replies, last updated by soupkitten June 1, 2007)

Many packages of rice instruct you "add to boiling weter and stir once". Why? What will happen to my rice if I do? Or do they mean literally stir only one revolution, rather don’t repeatedly lift the lid in order to stir? (2 replies, last updated by MikeG March 19, 2005)

Anyone else catch the nice story by Gwendolyn Bounds in today’s Wall St. Journal’s Marketplace section about the upscale tail mix company, Stirrings? Evidently they are sold at places like Whole Foods, William-Sonoma... (9 replies, last updated by Bea December 22, 2005)

for me to pick up on. Certainly nothing say Haitian or Trinidadian – except roti, but that was apparently long since exported to Jamaica. Their fish and shrimp entrees, and a chicken stir fry, will be made to order, while... (6 replies, last updated by JonL July 2, 2003)

started to ask for stirred, simply because it is the only way I can have a martini that doesn’t resemble a snowcone. Any thoughts/opinions? (12 replies, last updated by Greg Henry November 13, 2002)

Greetings, I have inadequate ventilation in my kitchen and stir-fry just doesn’t work well there. Any comments on these outdoor options would be appreciated. 1. Outdoor propane burner with wok ring. Amazon sells a few of... (2 replies, last updated by malisa0607 October 12, 2009)

Hey guys...there are a lot of techniques I am really familiar and comfortable...stir frying is NOT one of them :-) So I bought a wok I am just trying to expand my repertoire a little bit...any good tips or tricks for total novice... (6 replies, last updated by lvsnyder September 16, 2009)

I have seen a couple of recipes published by the Roux Brothers (England), where, after folding beaten egg white into a mixture, they stir in flour. Why would you STIR in flour AFTER folding in egg white ? Would you not deflate... (2 replies, last updated by shaogo June 24, 2009)

In one direction only. Was perusing Colicchio’s Think Like a Chef this weekend and for making vinaigrette, he instructs you to “just make sure to whisk in one direction only”. I know I’ve seen directions... (17 replies, last updated by BernalKC April 25, 2009)

A new restaurant has opened up at Yonge and King, called 73 Stirs. Went today for lunch with four of my co-workers. Their food is well-priced at lunch, they had about 6 specials, including $5 soup, a $9 soup/sandwich combo... (11 replies, last updated by always_eating April 23, 2009)

I just had this for the first time today and it was pretty good, but I think at the right place it could be REALLY good. Where does a girl go to get Mongolian stir fry around here? (1 reply, last updated by cookwsu January 8, 2009)

hello all- i’m looking for an easy to use stir fry type pan- not a wok or cast iron bc i know i won’t be able to maintain. I was thinking about either the calphalon one sir fry or the calphalon try ply. ideally under... (14 replies, last updated by MEH January 8, 2009)