JimH

Here's a list of rabbit topics from EG forums: http://forums.egullet.org/index.php?act=Se...highlite=rabbit ETA: I'm sure it will respond to your bacon treatment, since you don't have time to brine it.

I found two threads from other forums, I hope it gives you some ideas: http://www.thesmokering.com/forum/viewtopic.php?t=12376 http://tvwbb.infopop.cc/eve/forums/a/tpc/f...52/m/6160021443

Kim, what does the Montgomery Inn BBQ Sauce taste like? Sweet or tart, any dominant flavor? I think I've seen it here at the local Kroger's.

They opened a store on Hwy 45 North last year. I stopped in and bought the sampler pack of rubs & sauces. I just have not had a chance to try the sauce yet.

That's what got me started. They sell a lot of those kits so their yeast is not sitting on the shelves. I'm sure it's still good but Chris had a good idea so I'd go with his advice. Mr. Beer gets a lot of people into homebrewing.

Look for a "best if used by date" on the package. I've used yeast that was outside the specified date with no problems. If you have a homebrew shop around, you can get some Dryed Malt Extract and make a starter. If the yeast is any good it will ferment the starter, proving their health and increasing their numbers. Just try to use a DME that matches the beer style. ETAQ: Is it a Mr. Beer kit?

Sweet Baby Ray's is what I'm using now. I like the flavor the tamarind gives the sauce. I only use it on ribs and only after I pull them to help retain moisture.

Think of the mineral oil as a wood conditioner, it soaks into the wood. The beeswax is a sealer, together they help protect your board.

I used to enjoy chewing the ice from the leftovers in a drink - soda, scotch, etc. It took two root canals & crowns to get me to stop. The Wintergreen Lifesavers were the worst according to the dentist, they were a really bad habit too, all through school. I enjoyed Italian Ice and snow cones as a kid, so perhaps that's where the ice chewing habit came from.

I too chew ice but I stopped when my dentist showed me the hairline cracks in my teeth. I had to give up wintergreen Lifesavers too.

Wow! I know what I'm having for breakfast tomorrow (less the pita bread) , I found a case of fig preserves I had canned a couple of years ago. Please share your recipes! Jim

This school has been advertising on TV for a while: http://www.culinaryinstitute.edu/programchefsclub.asp ETA: Option 2, Leisure Learning Unlimited is also an option: http://llu.com/sdc/groups.html?sgroup=10 I've been meaning to take a class on mig welding but I have yet to have any "leisure" time.

The potholders are great for making your counter non-skid. Put one or two on the counter and any cutting board, mixing bowl or sheet pan stays put.

You cannot prevent it. Even though we consider ourselves a "higher" form of life we are still part of the animal kingdom. All the same rules apply so when we reach a certain point in population, nature will take it's course.

It's sliced pork butt. I usually treat them like meaty ribs and smoke them. When I make a spaghetti sauce I brown them along with sausage & meatballs before I make the sauce. They fall apart in the sauce after a couple of hours so you get a little pork in every bite.

My sister uses a drying rack in her double. I find that they don't really dry there if you have to wash something in the other side. The splashing water from the other bowl gets the pots & utensils wet again. I just use a towel laid out on the counter to dry things. I saw that sink I linked to on display at a client's showroom, it's going into my next house.

I've had both and I prefer the single bowl. The double bowl sink becomes a problem with anything larger than a 9x13 pan or larger stock pots (over 2 gallons). On the plus side, with a double bowl you can soak something in one bowl and still leave one bowl free - you don't lose complete use of your sink. Kohler has a self-rimming version of the following sink tha I think is the ultimate sink: http://www.us.kohler.com/onlinecatalog/det...on=1&category=5

I had a great link to a page that dealt with many different types of bread ovens, unfortunately it's no longer available. I did find one of the many pages it linked to so I hope this helps: http://heatkit.com/html/bakeoven.htm

How about "The Seven Samurai", rice never seemed so plain to me after that movie. Milla Jovovich as LeeLoo in the Fifth Element eating food for the first time, chicken I believe.

Is that the one that layers the beans, sour cream etc.? I love that! ← Yes, that's the one. I add a layer of seasoned & cooked ground beef to make it a complete "meal". It's only once a year after all.

I don't think cutting down on the consumption of meat will change much. I remember back when I was in elementary school being taught the food pyramid and the different films associated with nutrition. Before the advent of breakfast cereals people generally ate bacon/sausage/ham and eggs for breakfast. We eat less beef and pork now then we did in the 1950s. Our population has grown from 152 million people (Census Bureau 1950) to just over 300 million (Census Bureau 2007 est). The problem is that the demand increases as population increases. IIRC, seafood became very popular in the 80's (or was it the '70s) and beef production slowed to the point that ranchers were killing calves because the could not afford to raise them. As for Carbon Dioxide and Methane production, maybe we should exercise less and eat fewer beans . While livestock may contribute to these gases there are many more wild animals than domestic livestock and again we have to include ourselves. If you want to go green, eat fewer beans. )

I'm making an 8 layer dip so I can watch the game and not spend alot of time cooking/bbqing.

Back when I was in the business we just used Word. I recently bought a program called PublisherPro 2.0 to make an employee benefits handbook. It was pretty easy to use out of the box and seems to be less memory devouring than Photoshop. It has templates & graphics/photos and many fonts.

It sounds like they are not seasoning the lumber long enough before they slice and dice it to make the boards.

The only thing I can think of is a major change of humidity could cause a shrink/swell cycle in the wood. Tangential, radial and to some extent longitudinal shrinkage could cause problems. If there was any glue starved areas in the board they would most likely be the first joints to go bad.