Fay Jai

Si, Donde es La Carta de Oaxca? (Ok...that's all the spanish I know...) Thanks!

Anyone got any ideas?

Sounds like my kind of place. I'm going down there for Lunch on Valentine's Day. Anyone been, and any suggestions?

Does anybody know who owns this place, (T&T I mean) I seem to remember hearing that they also owned Fortune City in the ID? Thanks !

Apparently Sean Pashley, (the chef on Average Joe 2, Hawaii, ok, I'm a geek...) is part owner of a place called Eulogy Belgian Tavern at 2nd and Chestnut in Philadelphia...(Who came up with THAT name? Anyway...) Anybody been? Is it any good?

Dave and Tommy (and anyone else...) THANKS again. Got up this morning, cut the vegies, picked some sage out of our spice garden, (I washed the leaves, was that bad?) THEN...the fun started. I took off the twine that the roast had been tied in at the store to rinse it. It immediately flopped open and turned into about a 2 foot long strip of meat. I (kind of panicked, and rolled it up and put it into the pan that I had been carmelizing the onions in. (I remebered that I saw in a back issue of Cook's Illustrated that you were supposed to sear it first to kill any surface bacteria) THEN one of my employees called with a work question. While on the phone with him, our super sensitive smoke alarm went off. Got off of the phone, then... How was I supposed to butterfly this meat roll? I just kind of rolled it up, put it into the stock pot, (didn't have any twine, sorry guys) and put in a can of lo sodium chicken broth. (It didn't SEEM like a lot...) Turned it on and ran errands all day. Got back home. Checked the roast...that now resembled a pot of soup....Gee, that didn't look right...BUT...took it out, and it was absolutely delicious. I didn't know pork could be that tender. It practically melted on the fork. Thanks so much for the advice, guys. I will definetly add pork shoulder to my list of good things to make!

Wow...Just re-read my original post, I have to remember to slow down and re read things so I don't sound like (such) an idiot. The shoulder is brining as we...uh..speak? I'll let you know how it turns out!

Time to put the brakes on! (Sorry) JUST got back from the store, and they were prqactically giving the Pork Shoulder away as compared to the boneless pork loin, SO, I got a 3 lb pork shoulder roast... (Sorry! ) (5.89 a pound for the loin compared to 1.99 for the shoulder) Sorry for the curve! (I'm going to use the stuff for the loin next week, don't worry!) Thanks!

Gotcha --- Brining...I hear so much...is there a thread or a site that has the suggested salt to sugar to water to time ratios for Beef, Chicken and Pork? I'm planning to cook this 2morrow, so I have the time... Thanks again, you guys rock

Yeah, that would help, huh? Loin Thanks Dave!

Alright ---- I FINALLY have a couple of days off and will have time to cook my wife dinner....(read: she and I will actually be home at the same time in the evening.) I gonna make my chicken chili tonight, and, since I've never done it before, a Pork Roast in our Slow Cooker...My wife is doing the Weight Watchers things, so I thought I would blast it for a few in the oven at about 450 F. to get some brown on it, then slow cook it with some salt and pepper, onion, carrot, and chicken stock. Am I going in the right direction here? Anyone have any suggestions on improvements? Thinking about serving it w/ some rice and maybe some of that roasted cauliflour that everyone is getting so excited about.... Thanks!

Irwin --- thank youThank YouTHANK YOUfor the info on Monte Cristo Sandwiches. I have not seen that on a menu in years. I will get there soon to have one. Once again, Irwin, you da' Man! Thanks, Fay Jai

Probably off topic a little, as it is definetly NOT East Coast....But I gotta say, Paseo makes one damn fine tasty sammich. Mmmmmmmmm Pork...gotta go, Tron is playing at the Grand Illusion tonight!

Hey AgaCooker --- SO SORRY That you had to visit Wrongview! I grew up there (we moved up when I was young so Dad could take over a restaurant) and ended up staying. As for Ranier...Yes, Raindog, Olympia, aka Oly ("It's Water) and Schmidt (Get Scmidt Faced) and the infamous Maxx (aka the mushroom brew) were all consumed (probably still are) in "The View". I am so glad that Hart Brewery started in Kalama to rescue us. Shiner....a smooth amber nectar that both satisfies and refreshes. Not too hoppy, but not water either. God, I can't wait until my next one. (AND...Get your mind out of the gutter. We're talking food and drink here! Fay Jai

i'm not usually a beer guy, but I almost wept with joy when I received word from Columbia Distributing that Shiner Beer was going to be available here. I still remeber my first...Shiner, that is...Mmmmmm....Beer.....

All Right --- Gonna Fly the flag for the great PNW....A freshly made Special or Deluxe from Dick's in Seattle, (and, unfortunately for the rest of the USA, in Seattle ONLY) Rocks. Burgerville USA has its fans out here as well, but for a cheap, quick, (and, ok, I'll admit it...greasy) burger, Mmmmmmm.....Dick's.....

OK....(hope this is the right board for this question), have consulted a couple of different websites, (Including Lodge's). Got a huge ole' brand new cast iron skillet in preparation for my annual New Years pigout of Hoppin' John...still need to season it though! Seems like everyone has a (very) strong opinion on just what the best method is for seasoning and caring for cast iron. (For instance, I have a friend who absolutely insist that soap will NOT damage their pan.) Is there a consensus on this? Thanks so much!!!