Schielke

I think I need to collaborate with General Klink and make our own little smokies. Ben

Wow, his stuff is quite affordable too! I expected to see price tags like 25 bucks and more for the really hot stuff. I wonder if the other super hot sauces cost that much more to make... Ben

Another link to Caldera This site sells it for 250 bucks. I saw a buy it now on ebay for $295 Ben

I did a little more research and found that there are two more sauces hottter right now. The Source @ 7,500,000 scoville and Caldera (from Blair) @ 10,000,000 scoville Descriptions of many super hot sauces For reference, Dave's Insanity Sauce is about 150,000 scoville Ben

Has anybody ever tried any of these mega hot sauces? Aparently the Blair's 5 a.m. reserve was the hottest ever made at 6 million scoville units. I think somebody has beat that though but I am not sure. Is there any redeeming quality to these sauces? I love spicy food, but this seems like hot for the sake of hot. Blair's 5 a.m. Reserve Ben

I had myself some gigli last night. I really dig the shape. Ben

LOL! That one really hit home. I got a mental picture of the whole scene. Ben

I think the high point of my day was seeing that Ellen wrote "sloppy seconds". Too funny. Ben

I hear those garlic peelers work pretty well, but I dont peel that much gralic to warrant buying one...perhaps you do Gen Klink. Also, that pic of the waterlogged casings at the top of this page keeps freaking me out when I come to read it. All I can think is "Huge Tapeworms" Ben

Excellent. Ben

I made some bourbon-mustard brined pork tenderloin with "pickled" pears (white vinegar and sugar). Pretty tasty, but I think I left the pork in the brine a shade too long. This was a recipe from The Elements of Taste. Ben

Heathen!!!!!!!

It has been on my list for a long time. I think that the stories of the crazy chef need to be taken in context. I doubt any eGulleteer would have any trouble at Lampreia. Now, a self-important blonde-dyed yuppie that eats there because it is expensive might get miffed when the chef won't accomodate "no butter" in a certain dish. Ben

What's a Cream Cracker ??? Beyond that, I couldnt find much about them. Ben

Just saw this when doing a search for dips. They are selling them at McDonalds now.... yay... Ben

Right on! Great story. I have had a similar experience, but without the tasty end. I was going bird hunting with my dad back when I was a kid and we had to cross a cow pasture to get to our destination. At the time, I had the same impression of cattle that you did. Until one of them was mooing loudly and chasing after me when it noticed we were in their field. From then on, I knew cows were one of the most devious creatures in the world and I have no regret when I dive into a rib-eye. Ben

geoducks make up the number 1 animal in terms of sheer bio-mass here in the puget sound area. There are a ton of geoducks. You may also have seen it refered to as Giant Clam in a sushi place. Ben

Trillium, thanks for the resource! Klink, I am seriously considering going in on part of an animal. Let's look into a few sources and check pricing. I figure if we do it, we should make it happen right around bbq season. I am hoping to get my own smoker sometime in the not so distant future... oh yeah. Also, I dont think that your vision of grandma chasing a chicken is too far off base. There just has to be someplace out in the countryside that will do that for us as well as farm fresh eggs. Ben

The usual look of the steamed liver is a round slice from the wrapped "log". The slices I have seen are usually very thin 1/16 " - 1/8 ". Ben

Great roundup Jason! I will be sure to check some of those out. Ben

Chicken Breasts stuffed with blue cheese -seared in the cast iron -dalop of shallot-blue cheese butter - finish in oven Rosemary Potato Slices -Thin slices of potato (I need a mandoline) -Tossed with EVOO, fresh rosemary, pepper -Cook until they blister in hot pan -Salt Later on, I made some pizza for some guests. Pesto and sun-dried tomato for one and then peanut sauce, basil, and sliced chicken on the other. Ben

Heh heh heh, my parents have one too. Now I have to figure out how to convince them to give it to me. They never use it! I wonder if a nice ginger infused foam could be used to accent something. Perhaps a black tea creme brulee with ginger foam? I wonder if this combo would be too much creaminess? Ben

Thanks! Ben

Chan-wah-oyu? 'splain please! Ben

I too was a very slow eater. Even if it was something I enjoyed. I still have report cards from 1st grade that mention how my "eating speed at lunch has improved some but still could use some work". Ben