Briarhill

The signature Ghetto Burger is indeed still live and well at Miss Ann's Snack Bar: http://www.accessatlanta.com/restaurants/c...rger.html?imw=Y. Well, perhaps a little too well, actually . . .

All fermented salumeria (like pepperoni, mentioned upstream) can be left out indefinitely, in my rulebook. After all, they were already, um, crawling with bacteria. They do dry up a bit, but that's the only "risk"--an esthetic one. I routinely leave (covered) casseroles, soups, roasted meats, and baked goods out for well over a day and have never had a problem. Regarding the comment about foodborne outbreaks, they are frequently caused by viruses (e.g., rotavirus, Norwalk-like virus). Still, like bacteria-related outbreaks, the culture medium (i.e., food) has to be inoculated with the pathogen before an outbreak can occur. Handwashing and restriction of ill food handlers pretty much take care of this problem. Jams, jellies, ketchup, and commercial mayo* don't get refrigerated in my house, either. If they develop a bit of mold, I just scrape it off and have at it. Your mileage may vary! *The skeptical may wish to consult the Mayo Clinic on this concern at http://www.wvagriculture.org/images/Litera...%20brochure.pdf

If you're using an electric smoker, e.g., a Cookshack, soaking the wood is not recommended by the manufacturer. You'll get plenty of smoke using the pre-split 2 oz chunks the company sells.

Vacuum pack with halved Russian banana fingerling potatoes, butter, and cream. Boil for 30 minutes. Heaven!

Personally, I've found Escalon's Bella Rossa canned Tuscan Tomato and Herb Pasta Sauce (Escalon) to be far better than any of the jarred sauces I've tried. It's very fresh-tasting and far cheaper ($2.50 for a 28-ounce can when 6 or more are ordered). Just my $.02.

I got mine on eBay for $1,425, shipped directly from the factory for an additional $50. It certainly wasn't cheap, but for an appliance I use several times a day, I consider the cost reasonable. Viewed in this manner, it certainly beats the heck out of my $400+ Vita-Mix!

I am the new proud owner of a VacMaster 15 (VacMaster), having grown supremely frustrated with my FoodSaver (messy, unreliable, expensive, can't handle liquids, etc.). It's rapidly become a staple in my kitchen for not only sous vide, but for handling leftovers, sealing rust-prone objects, packaging food gifts, and storing my enormous spice collection in mason jars (which probably triples the shelf life of most spices; interested readers can e-mail for details, since this is somewhat off-thread). 8" x 10" 3 mm poly pouches are about half a cent--far cheaper than FoodSaver's pouches. Vive le VacMaster!

Gekikara-Ramen (spicy miso ramen). Not easy to find, however. The only place I've seen it is at Sakana-Ya here in Atlanta.

I just called the Sumeet people at the 800 number and ordered the multi-grinder. They are backordered until 4/15. I'm psyched to do Thai curry pastes and masalas in this thing!

Hey, Austin: I didn't see any sage in that recipe. There appears to be a boatload of sausage, however!

Definitely the Fuchsia Dunlop book Land of Plenty: A Treasury of Authentic Sichuan Cooking (available at Amazon). But also consider Mrs. Chaing's Szechwan Cookbook: Szechwan Home Cooking by Jung-Feng Chiang, Ellen Shrecker, also available at Amazon. Her ma po do fu is the best I've ever had. Now that Szechwan peppercorns have been re-approved for import by the USDA, you're set to go!

Here in Atlanta, my experience has also been that the level of heat can vary considerably from jalapeno to jalapeno. I fixed a nice western omelette last night, using a somewhat largish jalapeno diced finely (sans ribs and seeds) for 8 eggs, thinking it would be only modestly hot. Curiously, it was scorching hot, but only on the lips, not in the back of the throat, where I would have expected it.

I have used a FibraMent stone for years, and I wouldn't be without it. It's great not only for pizza, but for making artisanal bread, as well. The one I use is 3/4-inch thick and comes in various sizes (mine is 13" x 18"). O' course, it's not cheap (current price for my size is $44.50), but I think it's well worth it. The stones may be purchased here.

Yep, more or less: The reason for my disgruntlement is that I work at the Centers for Disease Control Prevention and am in charge of the current civet embargo (due to SARS). It really piqued my curiosity when I ran across that menu entry!

Thanks to everyone who responded. This is such a great community!

I had a wonderful birthday dinner last week at Joël Restaurant here in Atlanta. In perusing their latest online menu, I noticed the following item: roast hare tenderloin, mushroom cannellonis, civet sauce 28 Had it been on the menu last week, I would certainly have asked what the heck "civet sauce" is. A fairly extensive Google search only revealed that it is frequently thickened with hare blood. eG has several mentions, but no specifics. Certainly we're not talking about, um, pieces of civet (banned in this country because of the recent outbreaks of SARS). Is it the musk they're referring to? Or, perhaps, some traditional sauce that has become associated with roast bunny? Inquiring minds need to know ...

Anyone else having problems getting products from American Culinary Corporation? I ordered a Wagner polished skillet on April 14 and received a confirmatory e-mail. It is now more than 2 weeks later, and nothing has arrived. Repeated e-mail to their support address has garnered no response. Very disappointing.

I apologize for this somewhat off-subject post, but after reading this thread end-to-end, I feel almost, um, normal in my frequently maniacal pursuit of culinary "extremes" (which, much like beauty, are very much in the eyes of the beholder!). Thanks to all who contributed. Somewhat more on-topic: I've been using these peppercorns for years but am nearing the end of my current (I believe) Penzey's-supplied cache. There is an enormous range of Asian markets here in Atlanta, and somebody, somewhere, has got to have some more for me! I'll post if and when I find them. Bob

I'll throw my hat in the ring for the Magnum, as well. I can't agree totally that it's "easy" to fill, however. I find I have to use a large funnel that repeatedly clogs as I try to fill the mill (although, admittedly, I use the larger Tellicherry variety). I've owned several Perfex pepper mills through the years and--apart from their relatively puny output--I've never been happy with their longevity. If you set the Perfex mill for a fine grind, the grinding surfaces seem to wear out quickly.