Any ideas on the rice prep with the 'Old Clothes' ?

Two of my school age buddys went to visit the other's grandmother in Germany once. While finishing his vanilla icecream/chocolate sauce after dinner, he swirled the melting icecream with the sauce. The grandmother reminded him that was verboten at the table.
You got to really pick and choose your battles...

I get 3-4 whole briskets to cook for 40 people or so. Since the 1st and 2nd cuts are completely different 'styles', how to effectively cook/serve the 2nd cut. I do have 'extra' time do deal with longer cooking procedure, and can use virtually any recipe. Thanks

Has this happened once? Or is this a continuing problem? Buy a better/different brand, make pate',...

Long time ago when my brother was home from Purdue, he took a (par-baked) Italian loaf, slit it lengthwise, scooped out the innards, mixed some of it with (cooked)ground beef, (veggies and seasoning), put it back in the loaf, tied it up and baked it. Any ideas, on the origin,ect..... Thanks

Worked the kitchen at a James River Plantation restaurant, found a book (possibly 'Thirteen Colonies Cookbook'). Routinely used menus for holiday functions, such as : Generals Washington and Rochambeau dining on Venison Haunch with Sauce Espagnole. It just seemed to give more meaning to the preparation and service (in a historic setting)

So......very much.........alone.....

On the road vacationing as a kid, Mom bought a apple pie and a gallon of milk. The thought of eating dessert ( an item normally reserved after "dinner" ) for breakfast still brings back fond memories.

I'LL say it again: "first AND last glass top stove"
That said, induction cook tops are also flat. Even a slightly uneven vessel will have hot/cold spots

Scored some at a Ranch 99 Market (north of Seattle) and found that the pepper corns pretty much arrested my taste buds, just wasn't for me. Also bought another brand, 'La Cheeta' Dau Phong Te Cay Spicy Peanut. The pepper corns were not so prominent, nice mild chili heat, and ate the whole 110g bag. Good Luck

Pastys, (from the U.P.), Holubky, and my Mom's mother's Czech Easter Bread

Been a few times to Treasure Cay, Marsh Harbor, and the outer islands, and have been waiting to write this for a while.
Treasure Cay Resort and Marina : Spinnakers was closed after Irene, (again) in 10/2012. Hope they have revamped their menu, 30$ for an overcooked 5oz grouper dinner is not a destination spot. But now they have competition at Treasure Sands up near the gate. They are appealing to the Euro/World market, and it shows. Most everything was spot on (seafood risotto was phenomenal, duck breast over cooked), is expensive $$$$, view can't be beat, will be back next time around. Coco Beach Bar is open for lunch on the beach, grouper fingers, conch fritters and the like (swim suit and a t-shirt). Bahama Beach Club and Resort have a very nice out door kitchen and patio down the road, highly recommend it. There are other joints up on the highway and are hit and miss, just as soon get fried chix and a Goombay Smash at Treasure Cay Airport.
Marsh Harbor: Have been to Snappas, Mangos, Curly Tails, and the Jib Room. All have a decent and typical menu, 'cept the Grouper Ruben at Jib Room will make me go back in a hurry. There are other resorts on beautiful beaches, just haven't been yet.
Nippers bar and grill on Great Guana Cay is a popular 'meat market'.
Pineapples bar on Green Turtle Cay is a 'go to' watering hole, and Green Turtle Club is a nice, casual spot.
Hope to be back soon...

Sorry, but..."if it's still too warm to put into the fridge" smacks of my father-in-law boasting that " Mother would put left-overs in the cabinet".

I know, I know. Millions have been doing it for thousands of years (read: Brown bagging it or Pot luck dinners). As a food wise (adult), we have to take a responsible approach in our risk taking. Something we wouldn't mind eating when we were younger, may have catastrophic consequences today. I had salmonella poisoning 25 yrs.ago that put me down 4-5 days. I would rather not imagine going through that again in my 50's (missing work, bills....and the sheer trauma on my body)...yeah yeah...whatever doesn't kill you....

'When in doubt, throw it out' mmm...saving a couple of bucks, or severe GI issues....Food poisoning can be a life changing experience, everyone should have the opportunity. Then 'questions' like this would never be asked. Enjoy the NEW YEAR !

...and that makes it safe to introduce it to your GI tract ?!

I found a 'Tom and Jerry' mug at a thrift store for 25cents. It's intended purpose was consummated last night !

I remember the town in the early 70's. Considering your question, I hope it's changed considerably.

Killing bacteria is simple, letting it sit around long enuf to produce toxins, which you can't kill, is another story.

Don't throw away food that's not spoiled, date it,freeze it. Stuff chix breast, pork chops, add cream, make a sauce,add to pasta....

Salmon is very rich. Like john said, don't want to upstage the main. Pureed vegetable, very little cream or butter. Or, poaching/steaming the fish would give you more leeway.

Chanterelle's just has brunch on the 24th (wanted their Cioppino), Arnies and Anthonys are also good (great view and menu), any other ideas for Birthday dinner close by ? Oh yea, its my birthday, I'm from out'a town, and moms pay'n...

mmm... you don't say who you're buying it for. I was going to argue against cheap champagne, but it seems many people don't mind....drink enough of it and you'll never indulge again.(read: pop-skull) You dirty dog ! You're keeping the Veuve Clicquot for your self ?! i hope ?

I looked on Google for Yeh Yeh's, and I know my mother already shops at that market on the corner. Will be there over Christmas, join us. Yeah...

Will be in Edmonds and Kent over the holidays and wondering if I can get a decent Banh Mi. I've only had one (roasted, glazed pork belly, pickled vegg, cilantro, pork glaze, baguette), incredible. Thanks, and enjoy the Holidays

I agree with the bacon, always save the fatty ends for these occasions. Steel wool is to abrasive, I keep a green srubbie just for my cast iron. Yes, it will get greasy and black, wash it occasionally. DO NOT use vegetable oil for every day cooking, it leaves a residue that will foul your pan eventually (more elbow grease). Bacon, duck, butter fat, peanut, like that. No tomato based dishes. Cast Iron ware will last hundreds of years.

Natto- Fermented soybeans, typically eaten for breakfast. My ex-sister in law (born/raised in Tokyo) was called the Natto Queen by her grandmother because she ate it 3 times a day. My older brother tried to eat it, couldn't do it. I tried to one-up on my brother...nope, no way. It tastes as foul as it smells. How far would you let something rot before you declare it delicious ?

Rabbit Livers at Mamma Zu's in Richmond, VA, c. 1997. We were coming in from Fords Colony, en masse. The cooks were tops. Yes. The livers were superb.

Anyone ever score some Tasso in/around Tallahassee ?

My wife and I would hit hit road as soon as we could, 50 minutes to Key West, watching the sun set. Buy a couple hand rolled cigars and watch the performers and merchants on 'Old' Mallory Square. .Kyushu for sushi was very good, every time. It was an 'education in seafood', letting the chef to fix whatever he wanted. yeah