Shelby

Well, I switched up the menu. I didn't make the foie---we decided we had too much to eat. I didn't make soup. Instead I did mushroom stuffed pasta with alfredo sauce. Table:--I was too tired to make it fancy Salad with homemade croutons Pasta Crab

Oooooh oooooh ooooooh I'm in, I'm in!!! I just posted a pic a couple days ago on the pork belly thread. My husband bought two from the Asian Market. One he's curing for bacon, the other is mine to play with. I'm still trying to decide what I want to do. The first one I ever did I used this method : http://forums.egullet.org/topic/128753-roast-crispy-pork-aka-chinese-siu-yook/ Here is what mine looked like: http://forums.egullet.org/topic/20297-pork-belly/?p=1951012

I feel the same way about Halloween--it's the only holiday that I don't have to buy gifts etc. I live in the boonies and no one comes here.

I saved the last of our foie gras to eat tonight. So, we will have that along with a small bowl of lobster bisque, salad, king crab legs and for dessert I'm going to make those individual molten lava cakes. I'm probably the last person on earth who has never made or eaten one of those before.

Hi everyone! I took Kim's advice and have been reading/drooling over all of the old dinner threads. Man, we cook some good stuff around here! Bierocks Tuna melt Venison stir fry and egg roll Eggdrop soup Fried rice I made a ton of egg rolls ---froze some

My husband went to the Asian Market again yesterday and brought home these two goodies One is going to be bacon. The other is mine to play with…….decisions decisions…..

Regarding Nicks food, the seasoning in his restaurant , that's good to hear. I wonder why he under seasoned during the competition?

I agree that without tasting the food for ourselves we can never be good judges. However, how many times did we hear that Nick under seasoned his dishes? I'm happy that Nina won the fan favorite award of $10,000. I would have picked either her or Stephanie.

Humph…..grrrr….I disagree judges! Frankly, I was shocked that Nick won. Hands down, I liked Nina's dishes better tonight, but maybe I'm just biased.

Huh. Well, that's kinda weird. I honestly expected to see a larger woman on that site. How can she eat like that and not get huge?

Russets are my fave for baking. I rub in oil and then put salt all over. And I mean a generous salt rub. I don't cover them, I put them in a glass dish. Then I bake them at around 400-425 until done. An hour so so. Skin is crispy and good, inside is fluffy and yummy.

I used to see packages of fideo (broken spaghetti) and thought it was silly. Then I thought, well, I guess maybe the manufacturers had broken pasta, so they marketed it like that. Is the pot sized spaghetti the same price as the regular size spaghetti?

Ok, I just watched. Yep, I agree Brown Hornet. It was a decent episode. It left me wanting to try that fish and breadfruit and even got me hankering for Spam lol.

I haven't watched yet, but I take it that it was a double elimination. Well, I'm definitely team Nina. GO NINA!

I never entertain, so frankly, I don't care.

I think a muffaletta sounds like the perfect thing!!!! I wish you were my neighbor

Hmmmm…..good question! Here I was just trying to think of some blue and orange foods I could make First thing that comes to mind is a Denver omelette. Oh and Fat Tire beer is brewed there, I believe. I'll keep thinking. OH and I'll ask mom, she still lives in Colorado.

Looks delicious! About how thick was your cut?

Huge Broncos fan here!!!! I'm brining a chicken tonight to make fried chicken. That's as far as I've gotten. It's just two of us, but I'm going to make a ton of food and cheer my team on

http://forums.egullet.org/topic/128753-roast-crispy-pork-aka-chinese-siu-yook/ I really appreciated the step by step instructions.

I honestly have tears in my eyes. That's the nicest compliment you could have given me. And I swear, I was a pork belly virgin.

I cannot THANK each and every one of you enough for helping me with this. It was a success!!! It will be better next time, but I'm pleased at my first attempt. As you can see, and like I said, this cut isn't what it should be for true pork belly goodness, but, I'm thankful for this wonderful chance to practice and taste. LOVED that it was awesome, crunchy pork skin on top. There should have been more meat on the bottom, but we got the general idea and it was heavenly. I scored it by cutting instead of poking. Not sure which method is better? We had this along side some fried spring rolls stuffed with ground pork and fried rice. I'm SO FULL. Edited to add: Since the cut was so much thinner than the pics from the recipe, I cut the cooking time in half for each step. I think that worked well.

Ok. It's in the fridge to dry/marinate. I only had Absolut Pepper vodka, but it's 40%, so I figured that would be ok. It doesn't have a lot of meat in a couple of areas. It's not sliced evenly if that makes sense. Also, there is a 2 1/2 inch place on the end that has no skin on it. BUT, it's a good piece to try out and learn on. Thanks again for all help and encouragement!

Ok. I will do that once I get a bit more confident. This is a thing of beauty! Well, right off the bat, I know that this cut isn't as good as what it should be. Frankly, it looks more like it should be made into bacon. BUT, I want to try this so I'm forging ahead.

This link you provided is VERY helpful! Thank you so much! I am going to go with this and use the vodka method (I think….I hope I have some vodka) If not, then I'll do the soda. I am starting in a bit, so I'll keep you guys updated