rooftop1000

Yesterday at our motorcycle club meeting a member announced a Pig roast at his place in 2 weeks, he also mentioned alot of the details would depend on the chef...pointing at me Ok fine I am a genious I know that ....fine I will drive across 2 counties and go cook a pig in 2 weeks. We go on our last schedualed ride and I oops and ask "ed" if he is coming to the bbq, spend the rest of the snack break discussing Jewish dietary law, Trichinosis and Tradition Then last night out of the blue I find my husband researching smokers online...we use a weber, oh wait I use a weber kettle, he hasnt touched a grill since I pulled off better wings than his in the oven . He just called from Home Despot he bought a Charbroil Silver Smoker and said go get a butt http://www.charbroil.com/smokers/offset_smokers.asp guess I have to run to the store tracey

I think one dose of bad mutton can put someone off lamb for a long, long time. I can still smell it from the time my mother put old chops into the oven. Urk. When I started cooking professionally, I had to learn how to cook it and then I loved it. My sons had lamb at one of their friends' houses for dinner when they were about 5 and 6 years old, and came back raving about it. We've done lamb once a week ever since. I just got some Icelandic lamb from Whole Foods; the guys at the counter said it was great and they were right. My husband gets all weird about lamb and veal (aww, the baby animals!) but he loved this, too. ← Icelandic lamb is Awsome. Whole Foods carries it for about 1 month a year...go get some. Now Its very very expensive to have it FedExd from Iceland to NJ tracey

Vlasic sandwich stackers - kosher dill.......Mr. Wilkes used Sunshine from Paterson NJ T

I didnt want to defile the pastrami thread with this Which was very hard to get and has been stashed in the freezer for a while. Defrosted it for Friday's dinner. Many moons ago I worked at a German deli where the owner held the Pastrami for service in a steam table pan with pickle juice until it was all soft and melty so in Mr Wilkes honor Had to cut it in half to fit the crockpot ...and to show all those ribbons of fat, leftover juice from a jar of pickles and its all set for an afternoon of braising/steaming. Four hours later we get.. to be made into Pastrami and melted swiss on rye with tater tots, pickles and cole slaw. It was a beautiful thing and very hard to convince the Thumans guy to find the "real" pastrami the one with the fat in it tracey

I was once taken for thanksgiving dinner to a home with no radio...I mean No Radio....I spent 23 min in my car listening to Alice's Restaurant. Wewont even get into the fact that the stuffing included fresh squishy white bread raw celary and onions and raw pork moistened with milk and stuffed into a turkey, put in the oven a 10 pm and taken out at 4 am to sit on the counter till dinner. I brought lasagna tracey

Hey Kevin There is a place called Spooky's that I read about but the concierge steared us to Calhouns because it was close, nice but a different experience I am sure. I keep finding different adresses for Spooky's and we never did venture over there. Have you ever been and do you think sometime before June you could get me directions there from the Marriott. We will be returning as part of the Honda Hoot invasion to ride Deals Gap and eat BBQ tracey

I just got my Plow and Hearth....I have to get my hubby a Pie Iron this year. Inside joke but all dessert and most food is just PIE. And we have a wood stove to actually use the Pie Iron in. T

your all too late on this one...I had pantry moths. Boxes cans jars didnt matter I threw it all out last month. But I did have a coffee cup of white pepper I snagged from work in 2002. tracey

....How did Dean know that was a tongue and ya want a wake up call???? post #559 http://forums.egullet.org/index.php?showtopic=67661&st=540 tracey

I have only had this happen to a Gas BBQ grill. The window shattered while rehating some ribs...thankfully wrapped in alot of aluminum foil t

I didnt come check to see exactly what you had used, but while making some ribs Tuesday I remember about the brown sugar rub....I used brown sugar and onion powder a couple of hours in and then brown sugar and hot paprika just before serving...left em on just long enough to melt the sugar. Oh My these where the best ribs I have ever made and maybe the best I have ever eaten. We didnt even notice I forgot to serve sauce. They were sticky and drippy all on their own. Nice crispy edges, pulled right off the bone, and pretty in a pink ring. Cooked 3 hours with damp Kingsford Charcoal and Hickory. tracey

fast cooking idea...... crockpot, hot sauce, brown sugar,...pork winter food tracey

There is a ratio of chocolate to liquid additions but I am not sure of the formula. If there isnt enough liquid the starch in the chocolate will seize. You may be able to do a coffee and spirit combination if someone comes through with the ratio. tracey

I was going to say a very recent dish, but then I remembered I have eaten Harkarl...fermented shark which strangely wasnt the worst thing on the plate. The worst was one of those foods where you just know you cant swallow unless you chew one more time but ...if you chew you may spew. My poor husband is watching me terrified of what is about to happen......I swallowed. I dont seem to like Icelandic pickled herring....the testicles were fine and the roasted lamb was amazing but but ..... Other than that meal it was probabley Larb....sorry. At least the Larb I kept trying...it was hand minced nice texture perfect balance of lime and fish sauce little tart, little fishy funky, nice ground rice on top served with romaine and cucumber....yech My daughter brought it back to her dorm...the BF loved it tracey

Ribs, glorious Ribs, best Ribs I have ever made Ribs, maybe the best Ribs I have ever had Ribs. So like I said we had ribs...on the Weber 3 hours, 2 charcoal dumps, hickory chips, dry rubbed. 1 1/2 hours in I added a thick coating of brown sugar salt and onion powder, Then again about 15 min before dinner added thick coating of brown sugar and hot paprika...OH MY Sticky, crispy, moist, pinks and browns Mmmm Ribs oh yeah mashed potatoes corn and green beans too.....with the Ribs tracey

Two things ...I love going to supermarkets in other countries ...hell even other states...and I agree the black thing is a radish I bought some a few weeks ago they rang them up as figs T

süße Mandeln just for a goof I entered German Almonds into Yahoo.....they seem to be sweet/spiced roasted almonds ...like at a fair T

I do know that in NYC milk has a sooner sell by date than in NJ...some containers have both dates T

Today I took the turkey carcass carrots celary onion garlic etc...and made stock then added chicken base and ...umm chicken. Celary, carrots, onion, asparagus, green beans, and decided after 50 yrs of existance Grandmas dumplings needed revamping. Well not really but I didnt want to go to the store for a jar of funky parm cheese, so I mixed leftover ricotta eggs salt white pepper and flour and tossed a dumpling into the pot. Tasted dumpling , drove to the store to get parm cheese, added biiig handfull and another egg and made dumplings. Tasty but lighter than grandmas...hers are just eggs cheap jarred parm cheese S&P and flour. Since I dont usually have ricotta around the house probabley a one time change....dont tell grandma tracey

Cranberry mustard was a big hit here on saturday....just canned whole cranberry sauce mixed with brown mustard tracey

I was actually thinking about this the other day. I wanted to throw together one more dessert for a repast preferably an apple dump/slump/grunt...whatever the kind with cake batter and fruit. But I had already discovered my blue round covered covered dish wont hold a whole recipe. I didnt bother, still have a ton of apples and thankfully someone brought a chocolate cake. But I have allways worked with frozen muffin batters when working in delis. tracey

Chris when we were in Knoxville back in June we also passed a Buddies BBq on Rt 75 maybe. It didnt look like nirvana and it wasnt really mealtime so we went on. on the last day of our trip we went to a BBq with 18,000 of our closest friends, and lo and behold Now you're just going to have to try both next time, but what I really need to find next June is Spooky's also in Knoxville tracey

I'm not sure weather this was lunch or dinner, but its getting posted here. I made for an indeterminate amount of guests after Nana's service this morning- 2 Crudite with snow peas, green beans, broccoli, red and yellow peppers, radishes, cherry tomatoes, yellow and green squash, and carrots.One served with onion dip and the other with crab dip. A port wine cheeseball crackers and honey cashews, potato chips, olive dish, cheese and pepperoni platter. Mains were roasted pork loin, roasted turkey breast, and baked ziti. The potato gratin seemed to have curdled so I threw it back into the oven to hide it(someone actually offered to taste it for me)...uh no. Dinner rolls and cranberry mustard were also offered. Dessert was banana cake/cream cheese icing, mini black and white cookies, and grapes ...and someone brought a yellow cake/chocolate icing. My mother-in-law thinks I am a goddess - no clue that it only took about 4 hours on Thursday banana cake for "nana-banana"....and yes we remembered to throw out the potatoes tracey

We had the double sink and used one side for a dishdrain...now we have one big one with the off set drain(so if you put plates in they dont cover the drain) and a dishwasher. If I actually hand wash anything I pile the clean stuff on the stove I cant seem to keep dishtowels clean enough to let them touch dishes T

Just to add to any confusion, lets not forget about dishes like chicken or eggplant parmesan/parmigian which are covered in Mozzerella. Often just called Chicken Parm. In a recent short stint working at an Italain deli...we carried Parmigiano Regiano in chunks, Grana Padana in chunks, Locatelli Romano in chunks, and this wholesale bagged grated cheese that went into 1# containers marked Parmigiano Regiano. I had to quit before they hung the 55# Provolone in the front window......Yech tracey