pork

I make it with: tomatillos jalapenos onion and/or green onion garlic lime juice cumin and/or coriander seed, freshly ground salt and pepper white wine vinegar flat leaf parsley (most people use cilantro but I don't like cilantro.) you'll have to play with the amounts to get the sauce you like. just combine in a food processor and pulse a few times, then refrigerate an hour or three to allow the flavors to come together.

Some of my current stock.

Find a supplier of organic or kosher free range birds, rub one with salt, pepper, butter, and thyme and roast it. You can still taste what they used to taste like, it's just a matter of finding a real chicken to eat.

I rub mine with bacon drippings, kosher salt, and cracked black pepper. I have had this exchange with more than one dinner guest: "This is the best baked potato I have ever tasted. What the hell did you do to it?" "You do not want to know."

I keep a few extra gallons of water in the basement along with my camping gear. I don't so much have a 'disaster kit' as much as a mental list of supplies that I keep around in more quantity than I really need for day-to-day usage, and tools that would be first to go into the truck if I needed to bug out. books on hunting, butchering, and preserving meat lots of salt vitamins, asprin, tylenol vodka canned goods like tomatoes and tuna, but I rotate that through my pantry to keep it fresh dried beans and rice, ditto whole peppercorns and spices, ditto pistol, rifles, plenty of ammunition the usual radio, flashlights, batteries, etc chainsaw, axe, maul, extra gasoline and oil trenching tool we have a cabin in the mountains that we would retreat to. Having lived in the DC area for most of my life I would not count on the kindness of others.

What the hell is wrong with him?!?! When the wife is away I like the guilty pleasure of store-brand boxed mac'n'cheese right out of the pot with hot sauce.

Much as I appreciate the sentiment, and it may be worth buying a new edition now and again for it, I suspect these two things are related.

Most of my collection: I get a lot of celebrity cookbooks as presents. To be fair, I've found a lot to like in them. There is at least one dish in my repetoire from each I think.

Saw this on Good Eats and tried it last night: http://pr0k.netfirms.com/grinder.mpg (4mb video) for 56k people: I removed the top of an ordinary peppermill and attached a cordless drill to the shaft. Worked like a charm.

I think it's excellent. I have several books on thai food and always wind up using this one. You can read the introduction and a few recipes on Amazon, and also see the index. http://www.amazon.com/gp/reader/0811800172...341#reader-page Seems authentic as hell to me. I wouldn't say it was nitpicky, but I do some substitutions to make the recipes fast and easy for me (storebought chile paste, chile/garlic sauce, and I almost always omit the rice powder.)

like the curry idea, but wouldn't really go with the other flavors so much. Maybe make a traditional salsa, but go with grilled/roasted flavors on this one, using onion, yellow tomatoes, banana peppers, garlic, olive oil, and a bit of sherry vinegar? It'd impart a very asian flavor if you're going that route. ground, dried green new mexico chile powder, garlic powder, jalapenos/serranos for sure.

They make good tamales. That's about it. You have to look at a place like that and figure out if they really know what they're doing or if they're faking it. These guys are faking it, hence the total lack of understanding about what fried ice cream is about. The falutas and tamales are good because they know how to make them. The "jalapeno poppers" are sysco brand, I'm sure. You're right about the tablecloths though. For good texmex, find an "Anita's." It's a local chain, but I remember when the original one in Vienna was the only one, in a shack on maple st.

Same process, but I use google, Joy of Cooking, and The Best Recipe. Oh, and for Thai: Real Thai. Cajun: Paul Prudhomme's Lousiana Kitchen.

It sounds to me like you are making a common mistake, confusing prosciutto (fully cured italian ham, usually shaved paper-thin and not cooked) with pancetta (italian style salt- and spice-cured pork belly, [basically unsmoked bacon] which would be gross eaten raw.) The most commonly known presentation for prosciutto is prosciutto y melon. Shave it thinly (you usually get your deli guy to do this) and serve with or wrapped around pieces of honeydew melon or canteloupe. It is sometimes cooked though. I have seen it wrap shrimp and asparagus and breadsticks, among other things. Pancetta is used in many Italian recipes in the same way you'd use bacon in American ones. Diced, rendered for fat, fried crisp, removed, added back to finished product later. http://en.wikipedia.org/wiki/Prosciutto http://en.wikipedia.org/wiki/Pancetta

Anyone catch Michelle Bernstein totally spanking Flay in battle onion? Oh my, she is dreeeeamy. Good cook too. Also, god in heaven why did they fuck up the Shatner episode so badly? Shatner would have been a perfect Chairman, for all eternity. It was his place. Why the hell would they feed him horrible puns and alliterative nonsense through a teleprompter? He could have ad-libbed the whole thing and we'd have been enthralled. I, too, weep for what could have been; nay, should have been. The four horsemen are not sous. They are: Marc Summers, Bobby Rivers, Al Roker, and Marc Silverstein.

I'm with you buddy. Make mine extra cute, please.

The problem with stainless is that, the second your back is turned, someone will try to clean it with Comet.

There's a chain by that name in northern virginia. Reliable but unspectacular italian food. I have to try not to get excited that it is, in fact, possible to get pasta at a regular stripmall restaurant and have it be cooked properly. I do love their veal piccata though. Slurp! My contribution: Dominique's

Oh, I just remembered this one: When removing the membrane from the inside of a rack of babyback ribs, I will, from now on, always put down the boning knife I was using to start the hole before pulling on the membrane with gusto. Down to the bone on that one. They don't call it a boning knife for nuthin, son.

UNLESS the spice is ground cayenne peppers. AHHHHHH CHOOOO!! Better believe I won't be doing that again!

Both are possible, and the although the latter is usually more likely, chances are good that anyone that posts here knows better. Especially someone that would pick "knifeskills" as a moniker! You don't learn that term watching food network.

Lots of good variation suggestions, thanks everyone. I write like a rabid purist, but that's really just my extremely dry sense of humor. It doesn't translate to text that well. As always, "eat what you like" is king in my mind. I usually don't make the sauce mild enough (i.e. with enough butter) to have it noticably separate. The sauce does change consistency rapidly after deployment though, which is part of why they don't travel that well. I think the pungent off-gassing of acetic acid from the hot vinegar is key to the experience, which is lost after 15 minutes at most. That's why I don't think I'll bother to make them "to go" any more.

I will have to try this next time I have to cut them myself. What keeps them from sticking to the spider? shhhhh! ok you can use homemade ranch, but don't tell anyone I said so ABSOLUTELY NOT! ←

Acually I am from the DC area, with Pittsburgh and Philly ties. I learned them from a guy from Buffalo. He opened a bar in Blacksburg, VA called "PK's" back in 1992 or so. He taught me the basic recipe and I've been a disciple of the pure wing ever since. Thanks though!

yeah, countertop fryers with dual baskets are splash-burns waiting to happen. I worked at a joint called "the Farmhouse" in Christiansburg, VA, where in addition to the two Vulcans at the fry station, each station had its own countertop model (homemade fries were a side option with everything). When working fry I had to drop and filter up to seven fryers a night. Those little bastards with the dual baskets dropped their baskets into the oil at the slightest provocation, splashing the unfortunate operator.