Shiva

Only if you've paid your yearly OED License. In triplicate. The OED detector van will be around shortly.

Hydrox are Oreo wannabes. Spffff. You're likely among the misguided millions that think Snickers are better than Baby Ruths.

Thanks, Col. I'm right behind you. A little bird told me I'm getting a meat grinder/sausage stuffer for Christmas. My friends, family, and neighbors will surely benefit from your mistakes.

I've used Alton Brown's recipe a couple of times with good results. Show Transcript.

Welp, he got the sloping floor with the drain in the center right anyway.

Ales use top fermenting yeasts and lagers use bottom fermenting yeasts. Lagers used to be 'lagered' or aged in cool caves for a few months before sale. Ales are almost always enjoyed fresh.

A good sturdy pair of pruners makes spatchcocking easier. These are Felco #2, but a Japanese or Chinese knock-off would work as well.

Alton Brown weighs in. Scroll down a bit.

Gknl, yes, that's the firebox on the right. I own this same grill without the firebox and I cook or smoke large cuts on the left and burn the charcoal on the right half of the grill. This is a bit of a handicap, because I can't add charcoal without opening the grill. Basically, the side firebox gives you easier temperature control. Edited to make me sound like I actually speak English.

Well, I don't know about anyone else, but I'd love to see some pics of the finished product. It's no sin to finish it in the oven. As you guessed, it's absorbed all the smoke flavor it's going to.

Easy. Just run over to Home Depot and pick up a near infrared spectroscope.

Yup, one 'rule' that works for me is to add all the flavor/seasoning to the vinegar first, then add the oil last.

Suzanne, you posted as I was (de)composing. I go with a much higher oil ratio, as I am guessing you do from your reply. Am I right?

Now that would freak me out. I know where that cat's feet have been and what kind of diseases cats can carry. I use one polyethylene cutting board for raw meats and a wood board for cooked meats and vegetables. I don't worry much about pesticides on fruits and vegetables.

Of course everyone already knows that mustard is used not just as a flavoring, but as an emulsifier. 3 parts oil to one part vinegar/acid is the rule written in stone, right?

Habanero Piri-Piri anyone? My buddy Joe showed up with a bagful of Habaneros the other day, so I slowly simmered them in oil until they completely wilted, then strained the peppers out. Guess what Joe's getting for Christmas. It's hot. 3 to 5 drops in a bowl of mild chili is plenty. Too much for Mrs. Shiva, really hot for me, and just right for my friend chile-head Steve. He was wiping his eyes a lot, so I asked him if he was crying. "No, but my eyelids are sweating." was his reply.

Jeez, now I'm really gonna feel like a slacker when I walk across the street to The Bagelsmith for a cup of Joe tomorrow morning...

From Dunkin Donuts Website Dunkin and KK make both cake style (the classic Dunkin {no yeast}) and yeast raised style (the classic KK) donuts.

NO NO NO NO NOOO!!! No oven please, the true Krispy Kremes are a raised glazed fried donut. The real deal Buying baked donuts at Krispy Kreme is like ordering a chicken salad sandwich at Les Halles. It's just a waste of everyone's time.

Samuel Adams uses Grains of Paradise in their (his?) Summer Ale. Peppery and citrusy would be a good description of the flavor.

Dems Win Interestingly, it's a unanimous decision. The SCNJ always votes unanimously.

While we're on the subject, can anyone ID this brand? It's my favorite santuko, and I'd like to buy other patterns made by this company (Gold? DP?). It was a gift, hence my cluelessness. Obligatory guitar reference-- Les Paul in cherry sunburst (no, I don't play).

Alton Brown has done his Fried Chicken homework so you don't have to. Show transcript

From the show, the cookbook or the website? from the newest Gourmet, or F&W, or whatever one his mug plastered on. Tommy, this is Mario's hardcore Bolognese recipe. How does it compare to the one in the mag? I can personally vouch for this one. It's fabulous.

There is no need to refrigerate Ketchup. That doesn't stop me, though.