bleachboy

I don't blame you! They are freaking scrumptious. I still have two pounds of the smaller weiners, but I think that's it. I'll probably order more in a month or so. I just bought a big order from my local abattoir (C&F Meats) so I have a crapload of pork, bacon, sausage, steak, etc from them in the freezer to eat through before I get back to hot dogs. Mine arrived frozen solid, except for one pack that was mostly thawed. I ate those within the week. The rest I have just kept in the freezer and broken a couple off the block as needed, defrosting them first in the microwave.

Anna, What lovely pictures! The tart, especially, looks fantastic -- mine always look awful, taste great. One day I'll get the "looks great" part. The parmesan bowl is a very cool idea -- did you just melt the parmesan over an inverted bowl?

WAY cool! As a huge fan of Southern Food and Beverages, I'll definitely visit next time I'm in town!

I did! I figured it was "used up"... what can one do with it?

Thanks so much, Lucy! Your technique worked perfectly. The blanching process threw off a lot of scum, which I took as a sign of success. After I strained and reduced the sauce, it was quite velvety, although I still added a little corn starch since Southerners (in the US) like their sauce thick enough for the mashed potatoes. I think I'll use these feet more often. The roast is about what you'd expect -- extremely delicious, with a good red wine flavor that is definitely present but not overpowering the beef, which tastes just like braised beef should. My wife has the digital camera, but I'll post a pic if she brings it to the birthday party!

After a few hot-dog-eating sessions (oh, what a chore!) I have decided that I agree with Holly -- split the fat sausages and franks before grilling, they'll be much easier to eat, and cook faster, to boot. I cook mine in a cast iron grill pan over medium heat. Bratwurst cooked to 160, the franks don't matter (you're just heating them up).

I'm making a pot roast tomorrow for my father-in-law's birthday. Believe it or not, I've never made one before. I'm following the directions for "Boef a la Mode" in Julia Child. To add body to the sauce, it calls for "1 or 2 split calf's feet" -- well, I do happen to have a package of "beef feet" in the freezer from a few months ago, that I was saving for just such an occasion. Not sure they're from a calf, exactly, but I figure they've still got the gelatin. The question is, it seems like I've seen instructions before on "cleaning" the feet, but can't find those instructions. I assume I just split them in half with a cleaver or whatnot, but do I need to blanch them, rinse them, soak them, or what? And I assume after I've done whatever you guys tell me to do, I just plop them in the sauce (and remove them before serving, obviously)? I've got the beef marinating in the red wine, herbs, and aromatic vegetables overnight, and I'll probably do the braising and such early tomorrow afternoon. Any help would be appreciated.

Word.

Just got back from Las Vegas and I can report that Craftsteak and the bar next to "La Femme" at the MGM Grand both stock Luxardo and both will make you a very good Aviation if you tell them how.

This is right on the money. ANY sort of first-hand cooking advice is always preferable to a cookbook. Not to say that cookbooks don't serve their purpose -- I have a shelf full of 'em, like most of y'all. But when I wanted to learn to make lasagna, I went to my MIL's house because she's an expert. Any time somebody gives me a recipe and says "this is a very good recipe for XYZ", that information is golden. Unless the said recipe-giver is a lousy cook.

Great idea, Robyn! I have actually always wanted to try out the buffet at Bellagio. And check out their poker tables.

Re: Hot dogs Here's my post (with pic). Hot dog buns turned out pretty good, but could be better. Next time they will be.

I'm right there with him. I'm a damn good cook, but my plating skills suck. I recently served a cheese plate to some impromtu guests that involved me literally slapping some pieces of cheese on a dinner plate. I always enjoy watching my wife plate stuff because she would have taken that same cheese plus 30 extra seconds and made it look like something you actually wanted to eat. One day I'll get there. Do they offer "plating" courses somewhere?

Oh. My. God. My Usinger's sausages came today and I'm floored. Having eaten only "normal grocery store" hot dogs my whole life, this dog is transcendent. I mean. Holy shit, dude. Here was my dinner tonight: At left, fresh bratwurst. At right, Angus beef weiner. Served on freshly-baked (albeit ugly) buttered New England-style rolls. Fritos the garnish. Dijon mustard and mayonnaise (go ahead, crucify me, that's how I was raised) the condiment. Absolutely unbelivable. If you haven't tried these franks, order some -- you will NOT be sorry. Thanks to Holly Moore for opening my eyes. Cool last name, too.

It's not up yet, no. And why did they use the perenially-evil Godaddy instead of my employer! Yeah, cheap plug, but you can get the expert assistance of a fellow foodie if you email me. I own the company.

Damn right. And it sucks. Maybe not so much so in the South, but I dunno. People are less and less frequently thinking of "that place on the corner" to go and have a mediocre, cheap meal. They are more and more thinking of going to Applebee's. Ugh. I'd rather eat at a local cafeteria or meat-and-three.

Name 'em just like that. I would order ANY of those items in a heartbeat. Hell, I might just order them all.

I have also heard -- more than once -- that one big reason that winemakers haven't adopted Stelvin closures is that they're just not sure whether wines will age the same with a screwcap as with a cork. After all, cork is somewhat porous. After seeing the photograph of this closure, I am very dubious as to whether this type of closure would hold up over time. It almost looks like the kind of thing that might tend to loosen up and maybe fall out after a long time on the rack.

You've hit the nail on the head here. I've probably told this story before, but a year ago another couple and my wife and I were in NYC for a convention. Last night, dinner was at Nobu. The night before that, Daniel. Fine dining indeed. One guy I was with said, "I want some comfort food." No argument here. "Let's go to that T.G.I. Friday's" was the followup. The fuck you say!? You're in the city with the uncontentested best delis, diners, and pizza joints in the entire freaking world. There's no way in cold hell you'll drag me to a chain restaurant in NYC. Needless to say, cooler minds prevailed, and I had a delicious chicken parm sub for dinner that night. But you're dead-on, Holly. The idea of being able to dine on chicken strips and the same exact salad you'd get in Nashville does indeed appeal to a huge portion of the populace. Heck, that's what made McDonald's number one, despite possibly the worst burger in the universe. So clearly people aren't afraid -- we ate like kings at the nondescript diner we chose -- I personally think the problem is they don't have the balls (insert apropos female equivalent here) to check out the local greasy spoon. Holly, I know for a fact that you do have those balls. So how do we change the world?

Rachel, Trust me. You've got plenty of company. I love this thread, but never post, as it would be too embarassing. But I'm proud of my cooking accomplishments over the past couple of years. My wife used to school me every time I went into the kitchen, now she asks me for advice. Not that I'm very good, just that I have more free time to cook than she does. I mean, tonight, I'm making hot dogs. I'll probably post photos on the hot dog thread once my buns are done. This thread, though, definitely provides inspiration. I mean, give yourself five years, and you'll be making this kind of stuff at home, I bet!

I'm staying at the Venetian, he's staying at the TI. But I'll be spending all my time at the TI once my relatives get into town. I'd guess he's about 75 years old. I meet out in LV once a year with my father, uncles and cousins, and I've never taken this particular uncle out for some reason. He may or may not have been to fancy places before, but I know that for at least the past 40 years he's lived in a small town in Texas so presumably nothing fancier than the fanciest place there. Hmm.. that's not much help. :) I am just worried that he might be "one of those" that panics if he doesn't recognize the names of items on the menu. Then again, neither my dad nor his other brother are like that, but best to err on the side of caution.

Hey everybody! Go bug NeroW in the kitchen -- she'll give you a fat joint!

Link to the Wine Spectator article I'm taking my uncle out to dinner in a couple of weeks in Vegas -- anybody have a recommendation for fine dining that won't feel too stuffy? I doubt he has ever been to a "fancy" restaurant in his life.

Lima beans. It seems like they're much-maligned in the popular media, up there with brussels sprouts and okra. I think they're delicious though! What's not to like?!

I prefer full cubes. My freezer at home, unfortunately, produces "semicircle" ice, and I hate, hate, HATE it. Once my wife and I find a house, I intend to buy a small ice machine. The stupid semicircles are precisely the same curvature as the side of a highball, so whenever I make a gin and tonic I have to "swirl" the glass to keep the stupid ice from clinging to the side of the glass and forming a force field against my lips. Worst. Ice. Ever.