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Many people and restaurants use bacon (or unsmoked lardons) for the fat in which the onions are reduced. Just about any meat roasted with onions for a long time develops an amazingly savory flavor. Pork would be no exception I'm sure. Pork, onions, apples, and most cheeses go extraordinarily...

I use an obscene amount of spanish onions for mine. To speed the process, I also julienne them thinly. For a long time I did the stand at the stove method, but as of late have adopted the low and slow oven method. The julienned onions get a light toss in canola oil (or rendered animal fat...

$4.00/gal for 87 here in Western Massachusetts. My 2006 Nissan Xterra with a 4.0L and 6-SPD Manual gets about 21 MPG. Our (My Wife's) 2010 Toyota Prius is averaging 50.3 MPG. We drive the little blue electric razor quite often nowadays... :lol:

I should mention that I agree to some extent with taxlady. I always tell elderly people out of health and pregnant women who might eat my mayo-based dishes that they include raw egg, and that it poses an infinitesimally small but measurable risk. I also do the same for pretty much any meat...

The handling of an egg certainly contributes to the level of harmful organisms present. If you had the option of eating a fresh egg and one that had sat incubated at 100ºF for 2 months which would you choose? :lol: A healthy adult must consume the organism at large levels to bring on ill...

I've read in the past that it's not an issue of rolling the dice... a large part of the concern lies in your source and how you handle the eggs. I remember a funny thing Emeril used to say, "If you leave your potato salad in the back of a 150º car all day, then you get what you deserve!". Buy...

^^^ :lol: ^^^

Which is a good thing! I grew up thinking I hated mayonnaise because of that gelatinous glob of staleness from the jar. It wasn't until I had homemade mayo at a nice restaurant that a whole world of condiments opened up to me like tartar sauce and creamy dressings.

Depends on what accompanies them. Along side homefries and sausage I like scrambled. On salads I like over-easy (rather than poached). I'll eat an omelet provided it doesn't contain cheese (weird I know). But I absolutely can not stand hard boiled eggs - even when done "properly". The smell...

Okay, if we agree to something towards the end of May I might bite.

Definitely a thread that has been seen in similar instances over the the years I've been here. I think it's so popular due to the importance of tomato sauce in so many popular American dishes. The vast majority of people just buy a jar, call it a day, and only fall upon trouble when they...

Hahahaha!

I should also add that when you include all forms of sweeteners (such as HFCS, Saccharin, etc) we are near/at the top.

I was curious/doubtful about that claim regarding US consumption of sugar and did a quick search (had to sort through to some reliable sources such as WHO). Actually the US isn't even in the same ballpark as some countries when it comes to Per Capita consumption of sugar... we're way behind the...

Heinz 57 is really tough to beat. It's one of my favorite condiments - to the point that people give it to me for birthday/holiday gifts as a joke. I've only had one homemade ketchup that I prefer, and it was amazing. It was from a food stand at a festival, and I had the item I ordered to go...

My fried chicken is definitely unorthodox - pretty much chicken tenders (but the best you might ever eat). I completely butterfly boneless chicken breast halves, and marinate them in a quart of buttermilk along with a heaping tablespoon of dijon, a few good shots of your favorite hot sauce...

What makes his kitchen "Quantum"? Seems a bit of a stretch for someone doing molecular gastronomy. I tend to avoid media that misuses terms such as "Quantum", "Turbo", and "High Definition".

Although we don't have any within a 30 minute drive, I've never complained when looking for fast food and coming upon a Boston Market. Rotisserie chicken, some steamed veggies, and a hunk of bread. Panera usually has good bread and okay sandwiches/salads if you choose the ones with actual...

Looks great!

My own HB thread! Thanks! Sarah made meatloaf and asparagus with a chocolate tart for dessert... Mmmm...

Yup, thats the dish! One of the first dishes I cooked when I was little (and allowed to use the stove) was noodles tossed with butter, black pepper, and Parmesan. I loved the flavors and aromas (superior to anything in a box/bag), but it always lacked the sauce consistency of the Lipton/Knorr...

Nutmeg is a traditional ingredient in Italian Besciamella - the traditional layer of "white" in a lasagna that most Americans use ricotta for. I can easily see how nutmeg could migrate to Alfredo dishes. I like a very traditional Italian variant of "Alfredo" using dried spaghetti instead of...

During the spring/summer/fall, we shop at farm stands and farmers markets first. Next we hit a locally owned grocery store that stocks lots of local goods and will get pretty much anything you want with a couple days notice (they send box trucks to the North Shore and Boston every other day for...

If it's a fan on the intake side then you can put something together quite easy. If it's a fan in the exhaust ducting you have to be a bit more careful due to heat ratings and possible leaks. Draft fans for the intake are also fairly inexpensive.

If I had a fatty grind like that I would either make sausage or utilize the fat in a roux for a gravy-based dish.