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  1. No mean trick, since everyone in the industry has worked for him.
  2. Chili

    Kit Anderson's Bad Attitude Chili. (Ha! I beat =Mark to it.)
  3. Rugalach

    I'll copy & fax the butter cookie recipe, if you like. Or any from her other books.
  4. Rugalach

    Since yeast is already not rugelach to me, it might as well be chocolate. Zabar's is only blocks away... I'm sure I'll love it. I'll just have to call it something else. Rochelle, let me suggest another favorite from Maida's Book of Great Cookies: brown sugar butter cookies sandwiched with a browned-butter filling. The dough works well in a cookie press.
  5. Rugalach

    I've tried the Zabar's rugelach and like them, but I draw the line at chocolate. That's as bad as putting blueberries in bagels. Well, okay, maybe not quite.
  6. Rugalach

    My grandmother was from Poland...I guess that explains it. Our family likes 'em crisp & short.
  7. Rugalach

    You're only half-Jewish, right?
  8. Rugalach

    Maida's recipe calls for refrigerating the dough overnight. It contains no sugar at all but I add 2 tsp because my grandmother did; Nana also used 6 oz. of cream cheese instead of 8, no doubt because that's what two small packages of Philly add up to. They're still very rich. No jam, just cinnamon sugar & chopped walnuts. I haven't made them in years but I used to use a pastry cloth (and a mixer!). Maida rolls out the dough in a circle and cuts into pie-shaped wedges. My grandma rolled a long rectangle and cut adjacent triangles, which I went back to after trying Maida's method once. Easier to get consistent sizes/shapes, at least for me. Rochelle, if the Bat Mitzvah girl loves chocolate, I highly recommend Jane Freiman's brownies - another Maida cookie book recipe. Divine.
  9. Behold My Butt! (2003–2006)

    While a butt may be cooked after 4 hours, it's not cooked enough to be pulled pork. It needs to stay on the smoker long enough for the internal fat & collagen to break down; that's what makes the meat tender and juicy. Let the next butt go longer, and when you think it might be done, stick a fork in it. If you can pick the butt up, it needs more time. A few temp spikes along the way don't matter. edited to correct a sudden attack of dyslexia.
  10. Beer Can Chicken

    Yep. I ordered my chicken sitter here.
  11. Beer Can Chicken

    Yes, I remember the lemonade too - yuck. A friend once did beer butt chicken with Tequiza - double yuck. I agree, it's a fun way to do chicken (unless the can tips over on the grill!), and a great conversation piece - especially among Q-starved Manhattanites.
  12. Beer Can Chicken

    I think you're right, Dave. Someday, I'll do a side-by-side cook: beer can (I actually use a ceramic 'chicken sitter') vs. vertical roaster. Meanwhile, I'm butterflyin'.
  13. Beer Can Chicken

    It is a gimmick, and the liquid in the can doesn't steam enough to affect flavor or moistness, but for some reason the chicken does turn out very tasty. Cook's Illustrated did one of their pseudo-experiments a few years ago, with water in one can and beer in another, and judged the beer version better. Still, I prefer to smoke chicken butterflied, for the reasons you mention. A water pan in a smoker does not add appreciable moisture to the air.
  14. The Rib Membrane Dispute

    I remove it, using the paper towel method Jaymes described. Even easier when the ribs are cold.
  15. Water pans add negligible moisture to the air in a vented smoker. They're useful as a heat baffle, though.