Doodad

I saw an ad last night that stated it is back full time.

I found the sushi specific knives with only one edge (not v shaped, but flat on one side and 45 degree blade on the other) meet this problem well.

You and me both Jamie. The girls were both sick so I sat down by myself and made a cold plate of 6 different olives, humboldt fog/cotswald/chimay cheese board, herbed french salami, and fresh bread.

You and me both. I am at a point in my life that I have some free time I would like to use it to learn things. As well, I have already completed college and changed careers once with all the requisite training.

Ham freezes just fine. I have had the same problem and sure did not want to toss good food.

For multi function bowls I would recommend a nesting set of plastic storage containers. When we were first married that I what made the most sense to us. Light, durable and went from prep bowl to leftover container with a quick wash.

I have had great luck with traditional pint and larger beer glasses. I finally found some that must be about a pint and a half as it will hold those large beers. I just measured it at 22 oz. I find them at good beer shops.

I'm familiar with wilkes, I used to shop at the one that was on old norcross road years ago. I've been to the one in Lilburn, but they are always closed by the time I get over to them after work $6.49 /lb. for their Crown Roast. (I'm assuming this is a frenched pork roast.) I've started buying whole beef tenderloin at Super H mart and trimming them up myself. I get 12-14 filets that way. Not bad since they sell them at $4.99/lb They sell whole rib roasts too. Much easier to trim up and you get about 14 12oz steaks. Price is same as the tenderloin. Super H mart's fish is ok, but once again you have to pay close attention to where it came from. I was 1/2 mile from gulfcoast seafood friday and totally forgot to swing by there and check it out. ← I saw them at Harry's yesterday and when I ducked in Patton's the other day I think he had some as well. Did you try Patton's or is that where this thread was inspired?

Oh man I love Shepherd's Pie. After making grougeres the other night for the first time (hat tip to Ruhlman) I think I may make the crust with that one time just to see what it is like.

You mentioned brewing and dutch oven so I would recommend you get one of those coated steel pots. You know, the speckled things. Cheap for the capacity, fairly durable, and would serve as brew pot, dutch oven and stock pot. And oven safe.

Put liquid and mire poix in the pan while cooking and let the sauce make itself.

That new house in the Hamptons did not pay for itself. I bet Ina hates her weekend keggers and all the ensuing noise.

That new house in the Hamptons did not pay for itself. I bet Ina hates her weekend keggers and all the ensuing noise.

That new house in the Hamptons did not pay for itself. I bet Ina hates her weekend keggers and all the ensuing noise.

I had really good luck last year with putting the roast on the grill to sear and then in a 250 degree oven to about 115. Pull and rest.

Have you found anything yet RAH?

I like to use spaghetti squash like noodles in a bird's nest. Cook them up, scrape out the noodle like strands and then drape over a bowl and bake to crisp them and hold the shape. Then fill with your favorite chinese dish.

I am going through them practicing tatins using Gordon Ramsay's recipe. He showed how to make them on the F word and it is ridiculously easy and delicious. The hard part is shingling the apples and getting them out of the skillet. Practice makes perfect; and in this case probably fat!

You, my friend, are awesome. I had no idea I would start all this. I have to say, for all the mess, disposal etc I am going with heads only from now on. It came out very good and as the other poster pointed out, carrots did tinge the color. Didn't matter in the finished dish which had tomato anyway, but would not work for most applications. Hats off to you sir/madam.

I have to stick up for Paula on this one. As much as I dislike her act, and it is an act as succinct as Bourdain's (but not as funny), she does not deserve this kind of pressure regarding an endorsement. It is a free country. Don't like Smithfield, don't work for Smithfield. Just my 0.02.

How about an asian flavored ratatouille? I remember Martin Yan having such a dish and it is killer with a flavorful meat like lamb. If not that a creamed spinach, mushroom and cheese bake.

Another good side is a baked Vidalia (since you got a hot smoker anyway). Wrap a peeled onion up with butter and your favorite seasoning in foil. Throw on and take off when nice and soft. About 1.5 hours on a smoker.

Mac and cheese cornbread green beans cooked with ham or bacon brunswick stew creamed corn fruit cobbler

I think some of this will depend where you live. Around upstate NY, a lot less is in season than what's seasonal in more temperate climates around the world. Where in the world are you? Doodad, CSA stands for "community-supported agriculture". I like Local Harvest's description much better than anything I can come up with: http://www.localharvest.org/csa/ ← Thanks and by gosh there is one right near me.

I made a cajun wellington (or should it be Wellitoux?) one year at Christmas. I made a crawfish/tasso paste to sub for the pate. It came out great! Give it a shot.