sheriffblalock

I know the food section in the Post-Dispatch will have a list of restaurants open on Thanksgiving Day. There's a list available at http://www.stltoday.com/entertainment/dining. Harvest in Richmond Heights Thanksgiving Day dinner comes highly recommended.

Alas, Craig, Red Moon is no more. St. Louis is pretty limited for great food, but you do happen to be staying in one of the best areas in town to eat. One of my new favorite places is a crepe place called Rooster, which is a breakfast/lunch spot at 1104 Locust, about four blocks away. 10th Street Italian is a good pasta place (also, mostly a lunch spot) that makes their own sauces. For dinner, I'd recommend Mosiac on Washington, or if you want to go all out, An American Place in the Renaissance Grand Hotel. A very nice menu in the best restaurant space I have ever seen.

Thanks. I suppose there is still a little color left, but it seems as though 95% of the color was out of the zest within 48 hours.

I have started KatieLoeb's version of limoncello, using a microplane to zest the lemons (and lime). After four days, the zest seems like it has given all it can. Should I strain it now, or is there no harm in leaving it to sit? I need it a week from tomorrow.

Has anyone cooked much with this? I checked it out from the library, and it looks amazing! I don't know that I'll be buying a meat slicer, but a dessert based on a Kit Kat is pretty interesting.

Evidently, the walk-in was full of great ingredients, and they chose fennel, prickly pear juice, and pineapple to be their main ingredients. That's worthy of getting the boot all by itself.

Thanks, everybody. I've cooked a lot more pork in my life, I thought it might work for it, but didn't know about beef.

That's certainly an option, but sometimes the timeline makes that difficult. What I had in mind is a 3-4 hour smoke heavy session, then cutting the meat in smaller pieces and cooking for a few more hours.

Hi, everyone. For my first post I'd like to tap the q'ers knowledge to ask if anyone ever does their barbecue on two separate occasions. I'm thinking about big pieces, like brisket, when you may cook it for 3-4 hours on one occasion, and then the rest of the way the next day. I go to a lot of football tailgates, and it's tough to get a large piece of meat done that early in the day when you have to travel as well. Thanks!