I've personally done it from both sides. I just can't make up my kind if I would rather the breasts be on opposite sides (from the breast bone) or next to each other (from the backbone). If that makes sense.

I'm defining a 10lb bird, stuffing it full of homemade boudin, rolling it up and smoking it for Thursday. My only issue is I can't make up my mind on whether I should debone it starting from along the breast bone or from the back bone. Your thoughts would be helpful in making my decision. Thanks in advance.

I was taking a leisurely stroll through an Asian market and stumbled upon a bag of fenugreek seeds. Intrigued, I bought said bag without any intent on what I would do with them. That was 3 months ago and bag o'fenugreek still sits unopened in my spice cabinet. I'm asking you, oh wise Chowhound contributors, to set me in the right direction on how to use up these seeds. I know they're used primarily with other spices in Indian cooking but was looking for a way to highlight the fenugreek seeds and display their taste so that I can better understand the spice. Thanks in advance!
--AGreen10

No one has mentioned any restaurants in far west Kentucky. (I'm sorry but the state does go a couple hours west of WKU and Owensboro.) Downtown Paducah has some great restaurants. Kirchoff's is a great bakery down an old brick side road. Cynthia's Ristorante is a great restaurant too. I've had many more great meals at Cynthia's than I ever have at places like Proof On Main, Jack Fry's and the AAA 4 Diamond English Grill. If you ever find yourself in Paducah, stop by Cynthia's. You won't regret it. One of my favorite Thai restaurants that I've ever been to is also in Paducah. Jasmine Thai and Sushi is great! I have had business friends from across the country come to town and they always want to eat at Jasmine because they claim it's the best Thai food around.

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Jack Fry's
1007 Bardstown Rd, Louisville, KY 40204

Thanks everyone for all of the suggestions. I ended up making a korean marinated pork tenderloin. Quick pickled some red onions and jalapeno's to use as a topping for asian pork sliders. I put them on those little Hawaiian sweet rolls. They ended up being pretty good and figured they'd be easy to assemble one here and there when they have a few minutes between patients. I also made a cold (room temperature) asain pasta salad with soba noodles, red and yellow bell peppers, and snap peas. For dessert they got a fruit salad with a little bit of sweetened marscapone that I thinned out with some lightly whipped cream. Keep up with the suggestions though. I'll use them in the future!

There is a local free clinic in my area that asks volunteers to provide dinner for the doctors, nurses, and other volunteers. I'm a pretty good cook--even went to culinary school but I can't seem to come up with any ideas for the meal. They only have a few minutes here and there to grab a bite in between seeing patients so it needs to be something they can just grab and go. I was thinking something ethnic since most people who volunteer cop and buy like subway sandwiches and pizza. I would be grateful for all of your suggestions.

I don't remember which issue but it was in one of the Cooks Illustrated mags within the last 2 years.

Go with Tramontina! They were chosen by America's Test Kitchen (the Consumer Reports of all things food) to be the best pans. They cooked better than All-Clad and are only a fraction of the price. They have many different pieces that you can buy "a la carte" or have sets. But definitely go with Tramontina! I've been a professional chef for 12 years and they're the pans that I have at home.