JimH

Pulled pork tacos with pico de gallo.

That looks great, he's a lucky guy! This was last night's dinner just before being pulled, a marinade injected pork butt.

OK, I'll admit it, I'm a freak. I don't know why but ever since I was young I'll eat a meal one item at a time. I'll put rice on my plate, finish that then on to the vegetable, then the meat. I have no problem being served with all the food plated but given the chance I'll revert to my "habit". A relative I hadn't seen for years remarked about this recently at dinner, otherwise I probably wouldn't have thought of it.

My sister will dissect meat to remove every visible speck of fat. She looks like a surgeon in the OR.

I was taught how to use them by a retired boatbuilder.

Water stones require constant care as they wear easily. This means flattening on plate glass (I can't quite remember the right term but plate is close enough).

Here's a picture of the onions planted in a freshly re-done lasagna bed. I'm still learing how to use my digital camera so please excuse me if the pictures are hard to see. Here's where the cilantro re-seeded itself. It seems that Spring has arrived early so I guess I'm behind starting my tomato seeds.

My cilantro apparently re-seeded itself, I have three little cilantro plants growing nicely spaced apart. I'm hoping my basil will follow suit. The oregano & thyme were left unfazed by a couple of hard frosts. I've got onions planted where I had the corn last Spring. Lettuce that I had given up on is about 2 inches high. I have to improve one of my lassagna gardens. My sister gave me some strawberry plants so my work is cut out for me tomorrow.

I watch TV but I watch programs like "the Universe" on the Hitler um, History Channel or catch a show on SciFi or Comedy Central. The Science Channel has some good programming too. I guess it's a generational thing but I don't find Reality TV very appealing. Although, I do watch COPS from time to time to see if I can recognize anyone. You just never know when a relative might show up. I don't want to know where anyone surfs on their PC, the web being what it is and participation in it's content so anonymous. That's a rabbit hole I just don't want to go down. Yes, I just come here to mama Egullet, where everything is safe and warm.

If their prime time numbers are up, then they are giving the people what they want. It appears that people want BAM & Yumm-o and reality shows. I do not consider myself one with the people so when I can I watch America's Test Kitchen and other programs on PBS. Everytime I watch regular prime time TV I feel my IQ drop couple of points, if I make the mistake of tuning to C-Span I turn into a slobbering idiot.

OK stupid question. Elie, the cilantro, just leaves or leaves & stems? If I make the dumplings how much extra water should I use? Thanks, Jim

Thanks Elie, I'm going to try them this weekend.

That looks great, now you've got me wanting some barbacoa. Edited: Spelling

FoodMan, could you estimate how long you grill your Kefta? Thanks, Jim

I don't know about Europe in general but at least in France the minimum wage is higher than in the States and includes health care, pension, 5 weeks vacation pay and other benefits and everyone is entitled to this. However, it is not an enormous amount and so I always leave a little extra but at least you know people can live off of what they make, which is not always the case with the US minimum wage. ← I was just curious in a non-political way. I picked this up from Japanese businessmen visiting Houston. I can appreciate how hard those ladies work to earn a living and have no problem leaving a couple of dollars under a pillow. I apologize for going off topic but the differences in culture made me curious.

He understands it and outlines his case on page 3 or 4. If you want to avoid tipping, then you can eat at cafeterias. Every large city here seems to have one or two stand alone cafeterias that sell really good food. Not upscale cuisine but usually really good versions of local dishes at a reasonable price.

You hit the nail on the head HBK, it's a relationship. It's the way it's done here, good servers make more money the the lackluster servers. In a way they are "self-employed", their wage determined by how hard they work and their attentiveness to their clients. (Sadly that's not always true, great service can still result in getting stiffed) Prior to my exposure to the food industry I followed the 15% rule but having experienced the server's world - the service would have to be really bad to leave less than 15%. I've also picked up on the habit of tipping the maid when I stay at a hotel. Do they do that in Europe?

The service charge/fixed gratuity is a problem when the service is bad. What do you do, not pay the full bill? Having been close to the business, I know how hard the work is and how ungreatful some people can be for good service. When I get good service I'm going to tip well with no reason other than rewarding someone for their hard work. I tip delivery people well too, I've endured Houston traffic for 25 years it's not Mexico City but it's as close to "Road Warrior" as you can get.

OK, I found and tasted the Montgomery Inn BBQ Sauce. It's sweet but not unpleasantly so and the tomato flavor really shines through.

I live in a vast wasteland of bad pizza. Recently a chain opened here boasting N.E. style pizza (name with held to protect the innocent), the pies taste good but they are the greasiest I've ever eaten.

I would sub a 40 oz malt liqour for the sparkling wine and I think mason jars are too upscale. See if you can find Blackburn's jelly & jams at your local supermarket. Their jelly jar has a handle so you can rinse it and use it for your after dinner instant coffee. http://www.jeffersonimages.com/blackburn/d...ons/bb_desc.htm ETA: Link + Don't forget nothing says "this is a special occasion" like paper plates and sporks.

At home, I sprinkle them with water and microwave them 3 at a time for about 1 minute. ( 1100 watt microwave ) They end up tasting almost as good as just off the smoker.

If you have to re-heat I'd do it in a pan with a liquid and foil cover at 225*f. I think it would be better to cook a little less than you think you'll sell. It will do two things, preserve the quality of the ribs (re-heated ribs are just not the same) and create buzz about your ribs. "Sorry we're sold out" will get people coming in earlier to get them and get them talking about your ribs to their friends.

Tomato as an ingredient will burn and turn bitter when used in a mopping liquid. BBQ sauce is usually added at the very end of the cook so it won't have time to burn. A mop you use throughout the cooking session so you try to keep things out of it that will burn & turn bitter.

Wow, I just tried some straight. No real taste but it seems to stimulate all of the taste buds starting with the sour area and running to the back of the tongue.