Marlene

Soy sauce, garlic, butter, EVOO. Those are my basics. Right now, jayme's rib marinade. I've made ribs like 7 times in the past two weeks with this marinade. Some are marinading in the fridge right now.

eGullet. Truthfully, I've learned so many trips and techniques here that have improved my cooking, so I can't just pick one.

pastry making. I suck at it. I'd love to be able to make good pastry.

Facinating. Fyre made a terrific first post that spawned 4 pages, - and has yet to be heard from again on his/her own thread . The house of blues in downtown Disney actually did take our driver's license as "collateral" for their beeper. I don't think I'd ever seen that done before. We walked past the CF in Las Vegas, and never got anywhere near the place, it was so packed. However, I can't imagine waiting three hours. I won't go back to Moishe's in Montreal because we had an hour wait for our table even with a reservation. I just have other things to do in life. I depise waiting in line ups for anything. I don't care how good it is.

If the lads spend enough time with you in the kitchen, they will likely start to get interested. My son has generally helped measure things and stir since he was small. He is now going on 11, and just the other day while I was making a rib marinade, he wandered in and started asking about the components of a marinade and why I did it and what would happen if I "did this" or "added that" instead. His palate is starting to develop now as well, and he is more willing to try (and like) things with spices on them rather than extremely plain when as he did when younger. We are taking him camping for a week in a couple of weeks and he will be in charge (at his request) of making two of our meals that week. And BTW, he's shown a lot more interest in cooking since we had our kitchen re-done As to our own dining habits, we eat out a lot when it's just my husband and I. The weeks that I have my son, we tend to eat in every night during the week, order fast food on Fridays and generally try to take my son to a fine dining establishment once every couple of weeks at least.

Added to the archive: Using Frozen Egg Yolks to make mayonnaise Beef Mayo Sauce for Brisket Courtesy of Dave the Cook

I guess it's kinda like Americans not knowing the Canadian provinces

I'll fix it. Sorry, my mistake!

Ok, I've captured the recipes from this thread that weren't already in the Archive From the NY Potluck Dinner. Elyse: I'm waiting on some recipes from you I think

You did?

I'm extremely picky about glasses, except when it comes to water. For some reason, I can only drink water out of plastic glasses. Large ones. I don't know why really. I have good glasses for wine, milk, juice, whiskey etc, but I must have my water either in a water bottle, or a large plastic glass, usually Tupperware. I HATE plastic glasses otherwise.

Does this mean we gotta get up prior to 7am on the 11th? Of course, as the festivities will begin the night before, and sleep is not an option! Actually, it means that Fat Guy wanted it to coincide with day break. However, those on the cooking crew will need to man a couple of hours with the pig during the prior night/early morning. I just want to get about 6 hours of sleep. We'll start the pig around 7 the night before, and it'll be done by 3 the following afternoon. We'll serve around 5 or so. That should give us about 2 hours of daylight before the serious partying begins. We're up for the cookin crew. Just as long as we get a couple hours sleep before the main event starts

Just got back from camping. I took baby back ribs with me that I marinaded using Jaymes' recipe. Since I didn't have an oven to slow cook them in for several hours, I double wrapped them in foil and let them sit on the bbq on med low for about an hour and half. Then unwrapped the foil, placed the ribs directly on the grill and basted them with some BBQ sauce. They were outstanding. Nice and tender, but not falling off the bone mushy.

$5.31 CDN would buy me two of Maggie's limes once converted to US currency

I've got lots of little foods like cheese and stuff, but I didn't want to list it all here After I posted my list I did go to the liquor store and gee, they had these lovely plastic shakers, so of course I had to get one along with martini fixin's. I already have an acrylic martini glass! Do I really need other drinkables I've got milk and juice and cream for the coffee. Butter and jams and trail mix i mixed up myself. The car is packed and I'm heading for the open road shortly!

Here is a recipe for Kimchi Chigae. More from mamster in the archive now.

The Baked Broccoli recipe

So here's what I've got so far - we leave in the morning: Marinated steak kebobs ribs, currently marinading steaks bacon and eggs hot dogs for quick lunches homemade coleslaw pre made pancake mix hot chocolate and Tim hortons coffee (I just can't drink instant coffee) Assorted chips and tortilla chips chip dip and garlic salsa Assorted wines, coolers, baileys, grand marnier What am I forgetting? :

It was originally Chris Steakhouse. When Ruth Fertel bought the original one in New Orleans, she added her first name to it.

My cooktop is a 36 in thermador and I quite like it. Keep in mind though that electric cooktops are not that easy to clean!

Most of my appliances are KitchenAid including the two separate wall ovens I have. The ovens rock. Seriously. The side by side fridge is actually large enough to put things in, including the freezer. Kitchen aid is great!

Other than pricing, unfortunately, all Ruth's Chris are not created equal. I've been to several Ruth's in various parts of the states as well as the one here in Toronto. The food ranges from excellent to very substandard. The Toronto location has significantly improved over the last couple of years, although they continue to have trouble with their porterhouse, don't ask me why. It will be interesting to try their new location in Mississauga when it opens. The New Orleans location is wonderful and has some local cusine built into the menu as well. Orlando - Not great New York, again, has improved. It was terrible the time we went there. Dallas was outstanding Houston was fair Hartford was great! There are others we've been to, but these are the ones that stand out in my mind.

So Tommy, how did your ribs turn out?

They were awesome! I slow cooked them for 4 hours at 250 and I could have left them for another hour I think. 1 rack was basted on the grill with =mark's spicy mustard bbq sauce, which had been marinaded in a beer marinade first, 2 racks were Jamyes' recipe which I bbq'd and basted with some of the marinade after I had brought it to a boil and thickened it slightly, and the other rack that had been marinaded in beer, was basted with a honey garlic bbq sauce. Myhusband's favourite was =Mark's, mine was Jayme's although I really liked =mark's as well, and my son liked the honey garlic. Everyone was happy!

Nope, Bon Echo. It's in no man's land I swear! We have a little campstove, a portable gas bbq and of course the fire! - No we're not backpacking. I don't mind rustic, but let's not get carried away here . I'm already not taking my hair dryer which is a major sacrifice for me All of these suggestions are great! Last year, when my friend was cleaning up, she forgot to put some of the food away. Those racoons were awfully noisy.