Marlene

That was awesome Jack, thanks. I might even have the courage to try this on the weekend! Is there a particular size ramiken that works best for individual souffles?

I just got a tube of this! I haven't tried it on my All Clad yet, but it sure makes my Le Creuset look like new!

I am sorry. It's just that I can easily envision something like that happening to me. I normally spit roast my prime rib when I do it on the grill, but since yours in bone in, that would be a problem. Weber suggests roasting indirectly by preheating the grill with all of your burners on high. Then turn one side off, and keep the other to about 350. Put the roast, bone side down on the side that has been turned off. They say a 7 bone roast will take about 2 hours to cook to rare, so say probably 1 1/2 hours for yours Or, you could cut the bones off, tie it and spit roast it!

Cheese or Grand Marnier!

You go girl. That spacy feeling does go away, but it sure feels weird. Snowangel and I hit on a new way of refraining from smoking today. We both cleaned out our fridges and freezers and I did (finally) my pantry, while we chatted and encouraged each other via AIM. It made the work go faster, we touched base frequently and we didn't smoke!

I shouldn't be laughing. Really I shouldn't. I'm sorry. But the image is so vivid. At least they didn't hack through any walls! I think you need a new oven. Whether you can get it by Sat is another story. However, you could do the roast on your grill using indirect heat (if you have a grill of course)

I sear with my all clad frying pans and saute pans all the time on high heat. Never had a problem. I use gas now, but before I moved I had an electric cooktop and used high on that as well

Just for the heck of it, I re checked my All clad roasters and sure enough, it's slightly raised although barely noticeable, at least to me. I've never had a problem with font burning. Chris, what kind of pan do you have now?

That doesn't look like a raised bulge, but it could be my eyes. It looks like the smaller square is set in, which would alleviate the problem with juices running out to the ends.

The Caphalon pan I bought for my sister in lawdid not have that bulge Chris, so that's interesting. Nor do my All Clad pans bulge when deglazing, but then I got them a few years ago before they changed design.

Yes, this is pretty common when using the crockpot. I do stir mine several times throughout the process. My current batch should be done in another hour or so!

Barkeepers Friend also has a liquid version that I use on my stainless steel pots.

I think she means make smoked pork stock from a shoulder or butt that you've recently smoked. However, until today I had no such stock around and I just use chicken or beef stock. Usually beef.

This is my go to recipe as well and it is awesome

And April 10th is my anniversary. I'm really looking forward to following along with you. I know I learned a ton from you when we (I) fumbled my way around Varmint's kitchen during the pig pickin, but this is going to be great!

Marsha, I'm thrilled that we were in some small way able to inspire you along this path. As people jump aboard, let's hear not just that "you're in", but how you expect this new path to awaken your culinary senses. Taste and smell. Using your hands to cook to keep busy. Dealing with hunger pangs. (did you know that a hunger pang can be very simillar to a craving?) Learn to recognize the difference. Weight management while quitting. We're all about food here and there are lots of avenues we can correlate to back to it. If I can provide any small help along the way, I'll do so, as will many others. As Soba said, we're all in this together. And our culinary lives can be greatly enriched along the way.

melkor and ms. melkor, that looks great. I'm going to have to try that. Are you using a springform pan there? If not, how do you get it to turn out of the pan so perfectly? Oh wait, I think you said you used a ring mold. So pour into the ring mold directly onto the silipat?

I don't have either, but my first thought is that glass is a major pain to clean when it gets greasy. If those are your only two choices, I'd go metal.

I'm actually finding it easier without the stress of blogging, as much fun and as good support as it was. And I just made a boatload of Janet's nuts so I'll have something to munch on. I'm sure that we'll pop up with progress reports in the future as well.

if you aren't happy with it, can't you ask them to replace it with something else?

Non stick is not indusive to de glazing. You'll need a stainless steel roasting pan for that. If you can find the Caphalon Tri Ply, it's the best bang for your buck right now. I have All Clad, but they aren't making them as well as when I bought mine and besides, they're rather expensive. The Caphalon is just as heavy and works really well. I got one for my sister in law for Christmas, and it's been great. I don't have much trouble cleaning up the All Clad and they do go in the dishwasher.

I wasn't overly thrilled with the Yankee pot roast either. I really want to try the Grillades braise next.

That's actually been one of my favourite things about this. My car has never been so clean (no ashes anywhere) or smelled so nice. I'm looking out the window at the smoker, realizing we never cleaned it last night. It was too late and too dark to even think about it. I'm also realizing I forgot to line the water pan with foil, so it's going to be a mess to clean up. Where does one dump a pan full of grease and water anyway?

Yeah that would be about right. But then I never said I cooked mine at 300 for 6 hours.

Folks, we're getting very near to the end of this blog and I wanted a few words before I pass out (from exhaustion) for the night. This has truly been a blog like no other. 33, 449 views and 850 posts so far can attest to that. First of all, thanks to Dave and Maggie for providing the inspiration to do this in the first place. But my major thanks are reserved for Snowangel who truly suffered with me in silent sisterhood agony as we explored the ups and downs of cooking while trying to quit smoking and still remain civil while juggling family, volunteer and work committments. I'm not sure I would ever willingly put myself and my soul on display while trying to kick a habit again, but I have to tell you that the support of the eGullet community has been positively overwhelming. Every single one of you gave me the courage to keep trying. I fell, and got back up. I fell again. And heck, I'm still falling. But going from 2 packs a day to 2 cigarettes a day, is a fairly major achievement for me. And I'm not done yet. We're going to NY in March and I've told Don to book a non smoking room. (You can only imagine the brief panic that caused in my soul.) Maggie, my hat is so totally off to you for staying smoke free these past 12 days. You have become my idol, my heroine, my goal. I cooked my heart out for you folks, while I was going through mass withdrawal. And you know what? I enjoyed every single minute of it. The withdrawal paled in comparisson to the wonderful vibes and best wishes we got here. I loved cooking for you. Doing a blog can be exhausting. To the point where you never want to cook another thing, or take another picture. But I didn't feel that way this time because of the empathy and support I was getting from y'all. So my most heartfelt thanks are given to you, the members. Thank you for your support, your encouragement and your best wishes. You've given me the courage to continue trying and to be determined to succeed. I'll be around to answer questions tomorrow, but in the meantime, thank you from the bottom of my heart.