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Thank you! I pretty much winged it, but I did write down what I did - as soon as I translate my own chicken scratch I'll put it up on the recipegullet.

Oy! Forgot about the bread - I had some lemon/green peppercorn butter I made some days back; saw it in there and figured it would work with the whole deal. Did just fine.

Chili's a great idea, Jaymes, and I've got some leftover smoked brisket that's destined for the pot. Made a corn and crawfish chowder. Might be the best thing I've ever made that goes in a bowl (kneejerk reaction; I get very emotional after a big against-all-odds win.) I know it's not crawfish season, or even near it, but it is hot-stuff-in-a-bowl season, you know?

Once again, eGullet and its knowledgeable members have led me down the path of enlightenment. It is not the first time, and will hopefully not be the last. Keep in mind I was going by the seat of my pants, here, and have never made snails and had actually only eaten them once previously, so if I did something wrong, please let me know. Also, if I'm not supposed to eat dozens of these periwinkles at a time, please advise me of that. And a tip I think will help - I started with the toothpick, and was batting about .500 with it and swearing a lot. So I straightened a paper clip, and that worked soooo much better; perfectly, in fact. I don't think I lost another snail after that. Anyway, periwinkles in a white-wine, butter, garlic, chili thing:

Hey guys, I ran across these at my local Super H, and was wondering ... I'm assuming I can eat these (since they're being sold at a grocer's seafood counter), and if so, how do I prepare them? I am a snail neophyte, but I've got to learn sometime, right?

Wow, Chris, that project sure does produce some nice results, doesn't it? Dakki, if you have any problems putting away that many steaks, I'd be happy to serve as a taste tester. And dcarch, what's there to say except that once again your food and presentation has floored me. Futurewife had the first of three wedding showers and brought home a bunch of stuff. One of those things being a panini maker. Which I instantly commandeered to make an Eggplant Panini.

Here's a second for chopping onions. And, though I don't typically use it for sympathy as I think it's a cheap way to get it, I'll use it here as my morals have been loosened by my good buddy Jack Daniels: I don't have a right hand, so when I try to chop the onion in that oh-so-efficient way that most chefs (I think) and Alton Brown espouse, it just ... well, it doesn't work well. I hate chopping onions. But I freaking love onions in everything. It's a most unfortunate situation.

No. Stingy sombitch that I am, it kind of adds to it, I would say.

Dakki, that looks like something I'd enjoy eating. Two or three times a day. What makes a chorizo Argentine-style? And if you felt like letting me in on how you make your 'caramelized onion and roast garlic salsa,' well, let's just say I wouldn't be offended.

I don't know if this feeling that gave me is inspiration or indigestion or even indignation. Maybe all three.

Well, I'd like to start this off by saying I'm kind of dumb. Who knew precooked mussels wouldn't be as good? All of you, I bet, because you're not as dumb as I am. Thankfully, this still turned out pretty well and tasted good. But not nearly what it would have been if I'd used fresh mussels. Lessons learned, I suppose ... Mussels, white wine, and linguine.

Just ... just because I have to say it even though I know you were saying it in jest - the ball is oblong, not pointy! And late this year, because the important pointy-ball game is on at three.

Thanks, Blether. It was actually a multi-toasting process, with a couple minutes for the bread alone, then: Tapenade and shallots under slices of fontina and mozarella. Broil for another minute or two. Add the Asparagus (which was lightly boiled in salted water) and on top of that, the gruyere. Another minute or two of broiling. Then add the tomatoes (which had been browned a little in the frying pan) and the prosciutto on top. I posted it on my site (link on the signature) with some more details if you want them. Regardless, it was some effort, but it turned out really well.

Kim, that's a lot of food ... a lot of really, really good looking food. Looks like you batted 1.000! Scottyboy, those burgers look phenominal. Just outstanding. ChrisTaylor - That project seems to be coming along nicely. I'd be a happy participant, that's for sure. Asparagus and Prosciutto Tartines from an '09 Food and Wine (think it was September).

I don't have a whole lot of experience in Plano, but I do like Zorba's, a good byob Greek place on Preston and ... I think Plano Parkway. Maybe Park.

So it's not just me! That's a relief.

So I'd never made cookies before and was all impressed with myself, until I showed up here ... well I guess that's why you always want to play a level up - One improves a lot faster when his company is a whole lot better! But I'm still posting it. Ganache-Stuffed Chocolate Chip Cookies from a Sept. '09 Food and Wine. So, can one make things like peanut butter ganache and butterscotch ganache and all those sorts of things? Or is it only ganache if its chocolate? I think maybe I just like to say ganache.

Chris, that's an ambitious task, to be sure - but you're definitely starting strong! Looks great. Menuinprogress - That's looks great, but ... barracuda? I've never ever thought that you could eat that. And now I've got the Heart song stuck in my head. Ooooooooooh - BarraCUda! Kim - Your photos make me think that if I lived at your house, I'd be happy most of the time. Made a chicken/mushroom/mustard thing from a September 09 F&W. Pretty derned good.

Man, I love eGullet. Thanks, KD, I'll give this a try and report back!

Okay, I'm dipping my toes in the waters where I perceive the mixological giants swim. I do not claim to be such a giant. Made this the other day after having something similar at a restaurant in Houston. 1 oz Maker's 2/3 oz chile-piquin simple syrup (basically, simple syrup cooked up with several halved chile piquins) 1/3 oz sweet vermouth Dash peach bitters You'd think it would be really sweet, but it wasn't too much - it doesn't lack for sweetness, though. It was really good, and I don't really like sweet things that much. I couldn't taste the piquin spice quite as much as I thought I would (it was definitely there, though), so I'm going to try again soon.

Kim, that clean out the kitchen football feat looks awesome. And let's see ... dinnertime football means that the Cowboys were getting stomped while you were eating? Sigh. Blether, the fish and chips look great. Frozen fries or not, I'd dig into that. David - I love duck, and I love those photos. So ... yeah, that kind of made my morning. Gettin' cool in Dallas. Figured it was time for soup. Garden Vegetable from good ol' Alton.

blether, I had a bad oyster experience in New Orleans a few months ago during March Madness (completely my fault; when you're with college buddies and drinking huge amounts of beer, eating 100 oysters at $.25 a pop seems like a good idea), and this is the first time since then I've wanted to eat them again. That's the highest compliment I can think of. That's a great photo.

And also what IndyRob said.

Menuinprogress - I have never had pork tongue before, but I'd certainly give that a shot! Prawncrackers - Thank you for continuing to post things to aspire to. Beautiful. Also, I like the use of the word 'ropey' in that context. I'm going to make an effort to incorporate it into my vernacular; I'd never heard that before. Kim - I hope you get well soon! Sorry to hear you're not feeling well;I'm sure that meal helped at least a little! HarrySnapperorgans - I'm too nervous to even hold an 11-month old, not to mention making a meal at the same too! I made chimchurri sauce for the first time. Now it's one of my favorite things ever.

Egg and chorizo breakfast tacos. It was actually closer to lunchtime, but my tastebuds didn't mind ...