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JITB takes me back to childhood. Anyone remember frings? That was a paper bag with a divider i n it that had fries on one side and onion rings on the other. That and a bonus jack was the best. To this day every now and again I get the junk urge and go get 2 taco's and a small regular hamburger with secret sauce. They don't put the secret sauce on the burgers anymore and you have to ask for it. I would seriously kill for the recipe for the ss.

Honestly right now I can't think of much I won't eat but when I first ate arugula I wasn't too keen on it. It took a little getting use to. Same thing with Vegemite. First time I had it I though I had ate a bottle of B12. Thought it was awful. Over time I have learned to like it and crave it. Some of you had posted about your tastes changing over time and I find that to be really true. There are things I hated as a kid that I am perfectly fine with now. As an adult I have found that I have gotten a more diverse palate where it concerns beer. Drank the same ole Bud Ice forever. Hated anything but that. Over the last year or so I have gotten into craft beers and the poor old Bud Ice is not in the frig anymore. Sorry for the ramble.

So far I have found myself unimpressed with the rinse, lather and repeat that I am seeing on this channel. I was hoping for some new, fresh shows and idea's but not finding it at all. I do like Ching-He Huang. I have been catching her video's on you tube for awhile so I haven't seen anything new on the CC with her either. Julia is Julia and she will be a timeless classic forever. I have enjoyed watching her. Surprisingly, I have made a few of the recipes from Roger Mooking's show Everyday Exotic. If you can get past the music and the 30 times he says obedient ingredient, the food was really good. Kinda nonplussed by the channel as a whole though.

Now sure if this is the right place but I am looking for a good Mortar and Pestle. I want some about 4x4 and am not really interested in ceramic or wood. There seems to be a huge selection out there so I thought I would defer to the experts. Any suggestions? Thanks in advance for your help.

I was just shopping around for a good knife to cut vegetables with. I settled on a Shun and could not be happier with it. It's really thin and sharp and cuts through carrots like butter. Really happy with the knife. I also am fond of the VG-10 for holding an edge and sharpening ease.

Sorry to get back so late with the name of the company. The brand is Harry's. I am always thrilled to see their broad selection of different cheeses from different countries. They must have a buyer who gives a darn about the food they put out for them to offer so many varieties. I hear you. I used to spend too much money on a tiny block of cheese at Whole Foods or Central Market. Now I get an ACME brick for the same price. That Dubliner is good stuff.

This is too easy, how about if they just look around the building. Let's see Guy Fieri, Sandra Lee, the Neeleys, dare I say Rachel........do we really need to continue? Bob ouch. Well you make a good point.

Seems that the food network is casting for people who cannot cook for a new show. Link to article Show to air Jan. 3rd.

Thanks everyone I will give them a try for sure. Sounds exciting. I'm really a huge fan of the heat.

I work right across the street from Sonny Bryans. It's good food if you don't mind sitting outside. The inside is small and just has some school desks to sit at but the food is really good. Down the street a block or two you could try Mike Andersons. Food is pretty good too. They have loaded potato's that are big as a football full of your choice of meat, cheese, etc...

Hi Richard. Is the restaurant in the shopping center with the big Asian market by central expressway? I live in Plano and I'm always looking for good Chinese food. There used to be a great ( I thought) restaurant over at Springcreek and Custer called Beijing. I ate there for years and loved their food. They closed down 3 years ago and I have yet to find a restaurant replacement.

I was at Costco yesterday. I got: Dubliner old irish cheddar Wasabi cheese 1 large jar of sun dried tomatoes in olive oil garlic pita crisps canned turkey for turkey salad olive oil cranberry almond thins madris lentils

If you don't want to much much effort in it I would recommend Tonkatsu sauce or bulldog brand sauce. It really goes well with pork. Even though it's a (I believe) Japanese sauce, it really compliments pork well.

I'm not even a sweet eater but for me hands down it's Snickers. Second runner up would be Baby Ruth.

I have watched all of the video's and made two of her dishes that came out really well. you tube

No such thing as a dumb question. Why starting with Imperial Shrimp? It just looked really tasty. Tonight I tried the recipe for General Tso Chicken. It was pretty good but my peppers just didn't give it enough heat. I had to go to 2 different stores to find the Chinese red vinegar but after tasting it, it was worth the trip. I am really loving these forums. I appreciate everyones help. Thanks

I really can't think of too many tv cooks that I dislike. I actally am in the minority and like Rachel Ray. I think she has done a lot for herself to have no formal training and is a marketing genius. I have made several of her recipe's that came out pretty good. Sandra Lee used to really get on my nerves until I read up more on her life and her charitable work and it softened my opinion some about her. As to my favorites they would be: Kylie Kwong Rick Bayless Art Smith Alton Brown Nigella Lawson Anthony Bourdain Julia Child Gordon Ramsay John Besh Jose Andres Masaharu Morimoto I can say that I have made a few recipe's of Martha Stewart and both of them were not very good. Not a big fan.

Haven't read the comments in this thread but I'm pulling for Kevin. He has showed skill and class and the brother rivalry is really getting old for me personally. I think it was very poor form for (can't remember which brother) got his ass in a twist over the Kale dish that Kevin made.

Thanks Chris I appreciate it. I know how to braise, steam and deep fry other foods. Have not jumped in too deep with Chinese cooking although I just bought quite a few items at the market. From posting in another thread I am figuring out that I don't have my regions straight. I was mentioning Tonkatsu sauce and didn't realize that it's Japanese so I might be a challenge. Products I have on hand right now are light soy, dark soy, shaohsing wine, black vinegar, oyster sauce, chili bean paste, chili paste, chili oil, sesame oil and a few other things. I have a wok. It's just a 14 inch carbon wok. One of the 20 dollar ones. It's actually proved to be a better tool than some of the more high dollar name brand ones. Yes I was checking out the pictures and recipes and saw a few that caught my eye. Am definitely going to try the imperial shrimp. My passion has pretty much been dishes that are on the deep end of the scoville scale. I like food so hot that my head sweats. I would love to perfect a good chicken or pork in garlic sauce that I could pile some peppers in. Thanks again for your help. I'll try to limit the dumb questions to a minimum.

Thanks for the response. I will peruse the threads and try to learn more. I will also check out your links. Thanks a lot.

Thanks for this thread it has answered several questions I have about products. Has anyone cooked with bulldog sauce? I think it's called tankatsu. I make a noodle dish that finishes with this sauce and it's flavors are so deep and beautiful.

Goody Goody is definitely one of the best for selection. I usually get stuck going to Arcadia because I work just across the street from it. Luckily my tastes are simple, beer and ketel one.

Hello all. New member. I love Asian cuisine in all its forms. Especially anything with some heat to it. Let me start by saying that I'm not in the food industry. Just your average cook with really curious tastes. I'm the idiot you see wandering around the Asian grocery buying things that I don't even know what they are. I have always wanted to be able to go into the kitchen and make the dishes that are served at the local take out. Pork in garlic sauce being one of my favorites. It seems like it's almost a big secret to know how to make these dishes. I have yet to find many resources to help other than some video's on you tube. Being kind of a visual person it has helped some. I have also noticed from my wanderings at the grocery that a lot of the ingredients that I find would lead me to believe that a lot of the dishes served at Chinese restaurants are more geared to American taste buds and are not authentic regional dishes. Long story short, does anyone have any good resources to help your average cook to get some information to help out with Asian cooking and recipe's?