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I always feel guilty making new threads, cause I know it's been done before but I swear I used the search function! Anyway... who doesn't occasionally like junk food tacos, burritos and enchiladas? Crazy people... that's who. I'm looking for suggestions. So far I'm thinking the main...

I've been looking at these today. I'm somewhat interested, though they are very, very pricey. Anybody know anything about them? Big Green Egg, World's Best Smoker and Grill

Sorry for my blatant lack of measurements, but I eyeballed it all. Started with clarified butter, app 2 TBSP of shallots and app 3 oz of morel mushrooms and sweated them. Added app 1 cup of white wine (chard) and reduced till about two fl oz of wine remained. Added a pint of demi glace and...

Recipe for Braised Lamb Shanks I did this for the protein in my 7 course Garde Manger final and it went over really well, and chefs usually aren't the nicest ppl. Anyway, it's a lot of time and messing with it but I was very pleased with the results. I halved the recipe, but ended up having...

Circulon.com - Cookware Home Thoughts?

I used the search function, but didn't quite find the thread I was looking for. I have a final practical in school next week, and I need Red Eye gravy for a dipping sauce. I would appreciate anyone and everyone's recipes and input on this subject. The eye gravy, that is red.

I have stuff planted, but I'm kind of cheating. Got me an Aerogarden™. I've always had great results with herbs outdoors... potted or planted, but I've only gotten mediocre results at best indoors. This should hopefully solve said problem.

I moved a few months back into an apt with a gas grill and finally got something I've always wanted... a wok. I'm pretty much asking for a list of ingredients I need to purchase tomorrow to have around so I can start playing it... I don't want to miss anything. Obviously meat and veg, soy...

I probably just missed the area, but as replete as the rest of this forum is it would seem to me that there should be a separate forum dealing with herbs/spices/seasoning. Yes? No? Maybe? or... There already is one, jerk =P

This me maintaining a lower temp this time and being happy about it: Here are some pics as they are cookin': Finished: Mine: My Old Man's: Bad pic of the smoke ring:

Most of my knives are Wusthof, which I'm very, very happy with. After perusing several catalogues, I found a Shun Classic 10" Chef's knife for the same price I'd be spending on the Wusthof. Anybody ever use any of the Shun Classic knives? Any input?

I went with my first attempt to smoke something today. Results were decent, better than expected but far from perfect. I ended the day not being mad, so I consider that a mild success, at least. I attempted to grill/bbq some pork ribs via indirect heat, on the ole Weber grill. A few days...

After thinking about it for years and most importantly, having the opportunity to do so I have decided to go to culinary school. School starts Sept 24th and of course I've looked at the catalogue for class descriptions but I was curious as to what I will be looking forward to. Any advice...

I was thinking about getting both the Oxford food companion as well as the wine companion. Anyone have these and what do you think of them?

I had been wanting to try some for quite some time now and I'm about to order some. There seemed to be quite a bit of variety just from Somerset Co., as well as many other from nearby areas in England. Seems like there is actually quite a bit of well reputed cheddar from Canada as well. I...

Been a while since I posted here, Hi everyone! Anyway... I bought some fish. Catfish, some grouper and a flounder fillet. I beer battered and fried the catfish last night and it's not that it was bad... it was fine, it just wasn't any better than any other fried fish I've had at any...

I was at the store recently and though I didn't have any plans for it, I don't usually see it around here so I picked some up. Any ideas of what I could do with it, any recipes? I'm sure I could use in a sauce or something, but it on a sandwich. Do I cook it or use as is? Any suggestions...

Hot dogs are pretty much the bottom of the barrel. Despite that, I enjoy a good all beef hotdog with onions, mustard and sauce. That's the catch... I've had good sauce for them and I've made halfway decent sauce for them... but I certainly don't have a good recipe. Anybody have one to share...

Ginger was an older woman my mother knew but I got this recipe indirectly through her so I've always called it ginger's cheeseball. Simple, simple and really a crowd pleaser... I love it. 1 # Velveeta, softened 1 # cream cheese, softened 1 # shredded sharp cheddar cheese 1/4# bleu cheese...

I love fried eggs. They are simple and cheap, not to mention complement so many things. So what is all this angst towards the fried egg? I'll tell you. It's not that they are hard to make... not at all. They are just easy to screw up. I'm 24 and I started cooking as a child. I'm pretty...

So I crock-potted a chicken. I have several cups (don't know how many) of rich stock. I'm plotting on making chicken and dumplings, but I figure I need to water the stock a bit for gravy... but how much? Any input would be appreciated.

I had some chicken breasts in the freezer and was kind of in the mood for chicken tenders. This is an idea I got from a friend's mom and modified slightly by me. I'm not measuring anything for you, because I certainly didn't do it myself. Chicken Breast Mayo/Miracle Whip Hot Sauce...

I'm plotting on chicken fried steak tomorrow (imagine that) and I think I'm going for my 2nd attempt on homemade biscuits. I really don't feel like going to the store and this is what I'm working with. All purpose flour or self rising, I have both. Butter, crisco, lard. Milk... no buttermilk...

I was looking for an authentic, spicy recipe for lamb vindaloo. Any help would be appreciated.