catdaddy

"homebrew sous vide setup" What is this?

Just want to add my thanks for your efforts on behalf on the egullet community. That last sandwich sounded devine. Reading your blog and others from SoCal I am reminded of the blessing of many cultures living close to each other. Everyone gets new stuff to eat constantly. And no doubt future fusion chefs are cutting their teeth there on a busy Mothers Day. Hope the guac is good!

How about soaking in vodka for some tasty shots?

We were in Sonoma County last summer and spent a day in the Dry Creek area. There is a neighborhood up there called "Rockpile" that produces some wonderful Zins. Mauritson Winery comes to mind. Close to the coast and growing in a micro-geologic outcropping. Yummy.

The rib racks must be close to lamb size. RooRibChops with garlic and rosemary? MedRare on the charcoal?

I have no direct knowledge but somewhere in the huge asian business population there is probably someone to help you.

Sounds like alligator meat here in SW Florida. If you find it in a restaurant it is fried and served with bbq sauce. In the odd store it is invariably frozen.

My wife recently got cravings for mary jane candies. It is something she loved as a child so is a bit of a comfort snack to her. Amazon to the rescue as she could not find them in any local stores. Upon eating the first one she declared " There's no peanut butter in the middle. The old ones had a center of sweet peanut butter." Does anyone remember a luscious PB center back in the 70's?

Wow this sounds great. How about even more rosemary as the last thing before the cover? I did a bone in shoulder like this once. Pulled BBQ New Mexico style. Very much enjoying the blog, haresfur. Let us know how the shanks turn out. That battered seafood looks wonderful. Can you describe the taste of kangaroo for us? I meant to quote the entry about the lamb shanks but my morning eyes weren't working quite right.

Sounds like a tasty project. Let us know how in turns out.

When are people without "connections" going to be able to get this book?

Those fishcakes look world class. Do you get stone crabs in Galviston?

Word.

Wow, what a wonderful moving story. Thank you so much for sharing and I'm sorry for your loss.

Make sure you visit a Bojangles location. Great spicy fried chicken, biscuits, pinto beans. sausage gravy, unique FFs, and great breakfast samiches too.

Is grits good or are grits good? Do say.

Butch Stelhing(sp), Hominy Grill's proprietor, was my boss back in NC so it is no surprise he uses the same recipe.

My shrimp&grits mentor was Bill Neal of Crooks Corner fame (Chapel Hill, NC) back in the 80s. For him it was a breakfast dish fancied up for dinner. Grits were either Quaker or Martha White----nothing fancy there. They were cooked with water then seasoned with sharp Vermont cheddar, parmigiano, butter, cayenne, and salt and pepper. The mis en place for the saute included rendered bacon bits, sliced mushrooms, peeled shrimp, chopped garlic, sliced scallions, tabasco, and lemon juice. It was a quick relatively dry cook in half bacon fat half canola with things going into the pan in the above order. Cheese grits on the plate then the shrimp scattered right on top. This is one of the simplest and most called for dishes I know.

Try this......http://www.ochef.com/1080.htm

Overall I like 5 guys too but find them a bit uneven. One time the burger is juicy and the fries are soggy then the next timethe burger is dry and the fries are crispy. Fat Guy, I don't know if you are headed east but if you get to Durham look up Only Burger or find out where their truck is that day----usually near Duke. Their fries are closer in size to McDonald's but properly twice cooked. Lamb burgers are available as well as beef.

How about a peek at your pantry and the kitchen where you cook everyday?

The beef looks delicious. I can almost taste the wine. Did you forgive your relatives after that meal?

What's for dinner?

My memory is of pork and kirschwasser. Fresh but hung a couple days.

Brilliant! It is on "the list" Wow that sounds fabulous. I will try this.