I've got some leftover bone marrow that I scraped out from about 7 pounds of beef bones (all of which went into a killer stock). Now I love marrow on toast as much as the next self-respecting carnivore, but I'm looking for some interesting recipes that incorporate marrow as a key ingredient. Also, does anyone know how long it'll keep in the fridge? I mean, it's almost entirely fat...

Yeehaw. Thanks for the ideas. Planning on stewing this sucker.

Not sure about grilling. Does beef chuck have enough fat for that?

So my parents came by unexpectedly and for some vague reason, dropped off 6 pounds of Costco beef chuck (cut thin) that's just about to expire. Also, two cases of Corona. Obviously, I need to host a beef-and-beer party with some friends of mine. Any ideas for recipes? I just had boeuf bourguignon a couple weeks ago and I'd like to try something different. I was thinking I could just make chili if it came down to it.

Oh. I didn't know SS pans needed to be seasoned. I thought you only needed to do that for cast iron? I just treat SS the same way I treat anodized aluminum.

Thanks for the reply. I'm pretty certain it's a burned oil stain. When it run my fingers over it, it feels kind of sticky and gross; there's definitely a difference.

I went to a restaurant supply store and got myself a brand new stainless steel frying pan. Three hours later I am now the proud owner of a brand new stainless steel frying pan with a large brown stain on the interior, courtesy of heating my oil too long to the point where it was smoking (at least I think that's what caused it). Should I be worried about it? Would the discoloration affect the performance of the pan? I'm not really concerned about appearance. FYI, it's a cheap $12 pan, doesn't even have a brand, it just says "made in China." Thanks.

So I've got a whole lot of fat that I trimmed off of a pork shoulder. I'd hate to see it go to waste, so what's the proper way of rendering this stuff? Should I leave it as it is, and store it in the freezer, or melt it on the stove first?

Thanks.

I'm in the market for a new frying pan/skillet. Specifically I'm looking for a versatile, durable pan that can take punishment and be suitable for all of my various culinary endeavors, including:

-searing meat, then finishing in the oven
-stir-frying in a vaguely Asian manner
-caramelizing onions
-deglazing/reducing pan sauces
-knocking people unconscious

I find that cast irons are too heavy for my weak arms to handle (I also move apartments a lot) and I've already got (read: my roommate has) a nonstick for all of my omelet needs. Would carbon steel, stainless steel, or aluminum be best for my needs?

Thanks!

My oven's busted so I do everything on a stovetop. In terms of heat I have put the onions on extremely low heat (you can barely see a flame) for a good 90 minutes but still can't get the results I once used to.

The thing is, the onions never really seemed burned. They're just kind of dried out and crispy at the end, but they don't taste or look burned at all. It's like I'm slow frying them or something.

I've lost it. I've lost my onion mojo. I used to knock out whole batches but these days for the life of me I can't do it. They turn out crispy and tough and definitely not brown and sweet.

I slice an onion lengthwise and then put it in a saute pan with olive oil on high heat for a couple of minutes. Then I add a pinch of salt and sugar and reduce the heat to low. I figure that should give me that deep brown amber color but it's not working out. I don't know what I'm doing wrong. It's basically a matter of principle now; I spent my entire weekend trying to get it right, but no luck.

Any advice? Thanks.