We have a big 20 cup kettle at work (the kind with a tap). First one in the morning usually makes the coffee, and then someone else makes the afternoon batch. The company pays for all the supplies, so normally we don't skimp on the grounds. You can usually tell who made it in the morning depending on how strong it is.
Tifco's China Bistro in Exton has a fantastic authentic Szechuan menu. It's at the corner of route 30 and 100 in the Kohls/Marshalls shopping center. Unless you're Chinese, you have to specially request it.
Make tacos with the round. With the pork, pound it really thin, marinate in soysauce, rice wine or sherry, and whack it with pretty much every spice in your pantry. Fry and serve with another dish and rice.
It's almost crab season. I primarily eat Maryland Blue crabs, not Dungeness cause we can't get 'em here in Philly. One question. Do you kill the crab by spearing it before cooking? Or do you dump them right in the pot and boil/steam them alive? I heard somewhere that they come out tasting better if you kill them first, and they are also less likely to lose their claws.