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Used to guard this thing pretty closely. Long story short, there is a strong desire for the Lady of the House to win a contest @ the Bite of Seattle this year (she wants to do a public cooking demo), so giving it up. This is, quite literally, the single best pork tenderloin I've ever had in my...

Barbecue? I mastered that ages ago. Cajun? Fun for a while, but I've got it down. Mexican, Indian (Northern), 4 different kinds of Asian, Italian (Northern and Southern), Spanish? Conquered. Northwest? Tom Douglas himself asked me for a couple of recipes. Northeast? Check. French was a...

So I've been here all week, I leave next Friday. I have to say with the exception of 1 dessert I had (some thing they traditionally eat on Christmas Eve), I've been thoroughly underwhelmed with the food. Someone give me a knock my boots off restaurant to go to, please. Also...what should I...

Alright, so as some of you may or may not know (I haven't been around in a while) every now and again I put together a theme meal based on one type of "thing"...sorta like Iron Chef, only with less annoying announcers. Tonight I bring unto you: Chiles and around the world. The menu: Chiles...

They've got the Presovac 5 cycle marinater for 30 bucks today. I've got one of these things and yes, they do work. Highly recommend for anyone who does a lot of marinating. Just a random heads up.

The objective: A full menu featuring fall fruits (apples, pears, quince). Kind of a poor man's Iron Chef thing I do with some buddies every now and again. The eventual menu: -Crusty Bread with Membrillo and Manchego -Chilled Creamy Pear Soup -Lamb Tenderloin with Pear Brandy Sauce...

Not sure how many of you are aware of this, but Linens & Things is closing its doors since nobody would buy them to protect them from bankruptcy liquidation. The best part though? You can do the going out of business shopping online :). The % off isn't as high as going into the actual stores...

I've always wanted to make one of these ever since I heard the dish name (albeit in Hollywood-fantasyworld) in the movie "How to lose a guy in 10 days". Have long felt that it would be an amazing melding of flavors. Problem is, it doesn't seem like there are many, if any, recipes out there for...

I already know about having to mark the box "glassware" and containing "olive oil" so they'll ship it for me, but what special precautions should I take packaging it so it doesn't break in transit? Are there special things I can buy that will care for the bottle (a 1964 Bordeaux I'm giving as a...

They serve it at Fiamma, a trattoria in the MGM Grand in Las Vegas. It's called a raspberry cheesecake. Their menu states that it has four ingredients: Stoli Vanilla, Chambord, sweet cream (what is that, anyways?) and raspberries. I've spent over a hundred dollars on liquor trying to...

Freddy's had all their spices 75% off this past week. So I bought every spice I was low on, would be low on, or hadn't used before. The only one I got that I don't know anything about is cardamom. I've never bought it before since it's expensive (usually), and haven't really come across any...

Deathly allergic to the 'shrooms--and I think they taste nasty, anyways. Anyone have an excellent mushroomless/mushroom soupless green bean casserole recipe? I've thought about just subbing cream of chicken or potato for the cream of mushroom soup, but not sure how it'd work out.

I used to keep this secret (ish, it was published once long ago, but it was obscure)...but due to some plagarism (which I shant go into details on again as apparently it's a no-no to call out...anyways), it's out there for anyone that wants it now, so might as well share with the fine folks...

Credit to Frank Jefferson on the assist here with tonight's meal, as well as taking some great pictures. Glory hound :P Amuse Bouche: Prosciutto Purse Ingredients: 1 cup chicken stock 1 sprig rosemary 8 peppercorns 6 cipollini onions 3 sheets prosciutto 2 scallions 6 small squares cheese...

I've never really cooked much with this stuff since I've never learned how to accurately measure it. You go and buy a whole bottle from the grocery store and then get a recipe that asks for what seems like not a huge amount of it...and I end up using the entire bottle (and still coming up...

For those of you who mix and match your knives instead of just getting an all in one set that comes with a matching butcher block, I came across something at Macy's about 2 months ago that I have to swear by. It's called a Kapoosh (kapoosh.com or a quick macys.com search). It's basically a...

Subject bar says it all.

I don't know exactly what these things are called, otherwise I'd just search for one myself. They're those (usually really big) pickles you used to find soaking in barrels at butcher shops and delis back when one could still easily find butcher shops and delis. I still occasionally come across...

Sucked into yet another method by Alton Brown, saw an episode of Good Eats he did on this and got my interest picqued. Hopefully moreso than the whole "vacuum sealing" and "food dehydrating" phase I went through that lasted about 2 days...that sealer was the biggest waste of cash.. I can find...

There's a place called "Dinner's Ready!" that opened a franchise out here a few weeks ago (apparently they're kinda scattered around the west coast). It's kind of like Papa Murphy's on crack. Basically the concept of this place is they have 16 different meals every month. You go onto their...

He has a show on Discovery Home called "License to Grill". Man makes some truly amazing stuff. But the Discovery Home website hasn't updated its recipe list for his show in eons it seems. There are none of the season 3 recipes up. And to the best of my knowledge, this guy doesn't have a...

It's taken me 3 years, but I figure it's about time to give the Lady the first of her two rings so she's not carrying extra weight on her right hand, upsetting her balance :P. Going to be in Atlanta from the 5th until the 24th of next month, and at some point during that time...well, ya know...

Got a couple blacktail shark filets I wanna do something with, but there's not a lot of recipes out there dealing with shark. Anyone have one? I prefer advanced, real deep/dimensioned dishes but if such a thing ain't out there, I'm open to suggestions.

Short version: I'm taking a real estate class at a local college so that when I sell my house later this year, I won't have to give a % of it to some realtor (who's about useless in my area since my county has an online for sale directory that everybody uses to search for houses). Turns out...

Backstory; there was a guy in the training department at the center the lady of the house works at that did all the barbecues at the end of each "graduating class" of trainees--they have a big party for them at the end, sort of a "welcome to corporate America" deal. Anyhow, he transferred to...