Ufimizm

Try to look for ramps near you, or ask around to see what other local plants are growing near them. Try to match where you want to plant them to that same type of plant community.

Here are two articles that got me not to soak. http://amazingribs.com/tips_and_technique/mythbusting_soaking_wood.html and this http://amazingribs.com/tips_and_technique/zen_of_wood.html If you love to smoke, I find the http://amazingribs.com website an amazing resource.

Here is a nice article about using Staghorn Sumac. http://www.seriouseats.com/2013/09/foraged-flavor-all-about-sumac.html

Salted fish fried rice, Limburger and Brick cheese. Great Limburger story about my Grandfather. He would fry bacon, then fry onions in the bacon grease and mix the onions into a Limburger cheese omelet. It would stink so bad he would only do it when he could open all the windows and the family would be at church on Sunday. The family could smell it outside walking home from church. He made one of these and left it on the table and went to the bathroom. When he came back the small family dog had gotten up on the table and ate the whole thing. For the next 2 days the dog just laid in the middle of the living room whimpering and farting. Its gas was so bad it would clear the entire family from the house. The next time my grandfather bought some Limburger, the dog got a whiff of it, freaked out and jumped through a screen door to get outside.

I would recommend Corn Huskers Oil. It works well and is not oily.

I am not sure if anyone heard of this yet. I was reading the Food Renegade Blog and came across this story. http://www.foodrenegade.com/michigan-orders-slaughter-of-all-heritage-breed-pigs/

One of my favorite websites about BBQ is Amazing Ribs It is an incredible wealth of information and has some wonderful recipes as well.

I have a Lao style ceramic mortar with the wood pestle. I make som tam in it. As long as you don't pound the papaya to mush, I do not see why you can't do the same job with the granite mortar you have. Another approach would possibly be to get a wooden pestle to use for softer jobs.

Your are limited by your imagination The Korean BBQ style comes out really really good. Gochujang, ginger, black pepper, garlic, salt and sugar in rub , and good Korean BBQ sauce sauce for braise and glaze. It is so good. After I tried it, I felt dumb for not doing it sooner.

I used to work in a supper club 20 years ago and learned a wonderful way to make ribs in the oven. I have done it with pork and beef ribs and have also changed the flavorings as well. For BBQ style ribs you take your ribs and season them with what ever rub you like. You then put them in a pan which you add some rough chopped onion and garlic. You then cover them with BBQ sauce of your choice and enough water to cover. Typically enough water will be to rinse out the BBQ sauce bottle. Put them in the oven and cook until you get to your desired level of doneness. I like my ribs with a little chew left to them, while others prefer the fall off the bone level. Let the pan cool with the ribs staying in the liquid overnight. The next day you can peel the fat off and remove the ribs. Now all you need to do is either rewarm them under a broiler or on a grill to give them some color and put on a finishing sauce of your choice. I like to take the de-fatted braising liquid and reduce it and then use that as a base for the sauce. When I am lazy I will just use fresh BBQ sauce. I have done variations on this with lemon and white wine, Asian red cooked style, Korean style, etc....

A friend asked me this weekend if I have ever made fish stock with freshwater fish. I am located in rural WI and do fish quite a bit. I honestly can say I never thought of it before, and have never heard of anyone doing it. A search around the web brought up more information on stocking fish than making stock out of them. We don't see whole ocean fish around here, so there is no supply of scrap for them. So I have never made fish stock before. Has anyone ever made a fish stock out of fish like Walleye, Panfish (bluegill, sunfish, perch, etc...), Northern Pike? What about using something like smaller channel catfish? I have asked other people who both cook and fish a lot, and none of them have ever done this or thought about it. I don't ice fish, so my supply of bones is nonexistent until open water starts, but I figured I would ask ahead of time to see what peoples thoughts on this may be

The only good thing about this show is reading this guys weekly recaps, they are hilarious. http://www.grantland.com/blog/hollywood-prospectus/category/_/name/food-fights

Veal bones are not roasted, because the point of making veal stock is to have a rich "neutral" tasting base. In my opinion, veal stock is best used when creating sauces for delicate tasting items where if you used another stock these flavors would be overpowered.

I never heard of it or saw it until I went to college in 1994. I learned it from a friend who was raised in CA and TX, and we only ever did it with frozen pizza. It became much more common around here when a regional pizza chain (Topper's) started to sell Cheese sticks, Cheese on a buttered crust that came with your choice of ranch, nacho cheese, marinara, and garlic butter.

I make this about once a year. I love this recipe Nola Cuisine Worcestershire Sauce