JimH

Well, I was going to make it my mission to find some this weekend, thanks to your suggestions, but this chest cold has my brain trying to leave my skull through it's sinus cavity. I can't taste a thing.

I would have taken that over my Mom's tuna casserole any day. You could smell it cooking from outside the house, going home for dinner was like being marched to the gallows.

I'd add to the above: White/yellow/red onions Loose Leaf & Romaine lettuce (Fall/Spring) Look into sheet composting or "lasagna" gardening, I did this in my back yard with great results and it costs very little to do.

Is this the thread you were thinking of? http://forums.egullet.org/index.php?showtopic=45516&hl=

Part of the problem is the finish, it's been left too rough, at least in my Logic skillet. I must have "seasoned" it 6 times before I bought a book on cast iron cooking. Once you've given it it's initial oven seasoning (if you use crisco use a small amount and go 4 hours), fry things in it with peanut oil. I fry onions rings twice a month now and my skillet is slick and non-stick. If I buy another piece it will not be a Logic.

It actually reminds me of a casserole my Mom made when I was young. If I had to choose between the McRib & the KFC bowl, I'd take the bowl every time.

The September 2006 issue of BYO (Brew Your Own) had an article on extreme brewing by Sam Calagione, Owner of Dogfish Head Brewery and author of Extreme Brewing. http://store.dogfish.com/item/Extreme_Brew...re/40/index.htm I would say that the 120 Minute IPA, Midas Touch & the Raison D'Etre are more extreme than the 90 Minute IPA

Here's a better description than the one on Amazon: http://importfood.com/thai_knives.html It looks like something I should add to my drawer.

I saw an article on the web about the UK experiencing a 60% increase in the Norovirus last year. As I understand it, the virus sickens you for 24 hours or so. I would not be suprised if it happened here.

I wish I had a half acre garden and a gardiner to tend it.

I should mention that it's clams packed in oil that I use. This website says that oysters have more than 3 times the iron than clams, might be a good excuse to hit an oyster bar for lunch. http://www.uchospitals.edu/online-library/content=P00077 This is a recipe for a stuffed mushroom appetizer with a minced clam filling: http://southernfood.about.com/od/clamsandm.../r/bl50818c.htm I'm sure it could be improved upon and I'm sure oysters could be substituted.

It's not very sexy but canned clams on crackers with hot sauce would be one way.

If you don't care about appearence, cook the chicken breast down. The juices from the dark meat keeps the breast meat from drying out. I discovered this by accident several years ago while BBQing a couple of chickens.

I started using them when my hands began to dry, crack & bleed from all the washing.

I tried Tornado Burger on the recommendation of the Houston Press. Great burger & fries but service leaves a lot to be desired. I had the spicy double meat, no lettuce no tomato w/grilled onions. I got a hot burger with a generous helping of grilled onions & spicy sauce. It was alittle greasy but what the hell, it was a tasty burger. The fries were thin cut, some crispy & some soft with just a hint of the spice they use in their sauce. I'm going back for the cheesesteak tomorrow. The place is just south of 90 on Murphy Road on the left.

Disposable food service gloves are the best. One size fits all, no powder and 500 to a box. I buy them at Sam's as they save me from washing my hands too often.

Enchiladas, I did this with leftover grilled chicken and it turned out great.

If you want an online source, then try this website: http://www.alliedkenco.com/catalog/index.php This butcher's supply store is near one of my clients and I buy from them regularly. I always come out with more than I intended to buy. ETA: "n" to then

The first time I saw them they reminded me of my last visit to a local sandwich shop. The guy making the sandwiches had long dirty gray fingernails and he did not use food service gloves. I prefer that the people making and serving my food be clean, not clean cut, just clean.

or in Richmond? I'm stuck in the middle in Sugar Land and I haven't seen it around here. It's beens years since I've been to SA and I need a barbacoa fix!

Pulled pork sub'd for the ground meat is good too.

It will get to you eventually, it just arrived here this month. I tried one just to compare it to the original. Yuck, instead of a pink juicy patty it was a shriveled gray patty, I hope it will be another 20 years before I try that again.

Foiling ribs is just too much work. After the first hour I mop every 1/2 hour until done. I use an oil & apple cider vinegar mop with some of the rub I used on the ribs. People roll theirs eyes when I tell them that I "brine" overnight in rootbeer but it works. They are done when they bend easily just short of breaking. I owe a friend some ribs so I'll post a picture if I can figure out my new camera.

You are not alone when it comes to rolling out dough. When I want to flatten meat I use my cast iron skillet, it does a great job.

OK, I see what you're talking about. My concern is that it traps heat and holds it against the cooktop. I can see this working on a grill because the burner is well below the grate but I wonder how it would work directly over the burners. They need oxygen to work and I think you would have to make sure it was a couple of inches above the cooktop or at least sitting on the grates. If it fits completely over the grates and rests on the cooktop I think you'll have oxygen starvation problems. I'd call them and ask if it would work.