guajolote

Salt the slugs!!! Get Iris to work. I've never seen them though, at least until Saturday. I've heard that a bowl full of beer will attract and kill them.

I've got slugs. What should I do? I haven't really seen any damage, but they may be the culprits who have been eating little holes in my hostas. I have about 4 cucumbers ready to pick, and this is going to be my best tomato season ever.

I'll write more later, but first I have to take my Mitsubishi to the strore to buy some Coors Light with my Amex . I would have chosen the "QUEEN" belt buckle.

I thought it was to save on food costs, they used to only have one hole.

Another unique thing is each burger has five little holes in it. When they are steamed onions are put on top so the burger gets a very oniony taste.

oregano sage

At Thanksgiving I smoked a whole turkey. I ground up some bacon, onion, garlic, thyme, and parsley in a food processor and stuffed it under the skin. I would try to get a whole turkey, cut it into pieces (breasts and legs/thighs). It would be cheaper, and the thighs are much more tasty. When I smoked a 15 pound turkey earlier this summer, the thighs took about 2.5 hours and the breasts 2 hours at about 225.

I''ve been eating a lot of ajvar lately after having some for the first time at Maggie's house. Ajvar is an Eastern European paste/sauce made of red peppers, garlic, eggplant, onions, and tomatoes. A great thing to do with this is mix it with some mayo and put it on a sandwich. Buy ajvar here. The bottle they have only cost me $0.99, not $5.99

I've had pretty good success freezing lasagna. Don't bake it first. You can stick it in the oven frozen and just cook it a little longer (cover it at first).

Just had lunch at Al's #1 Italian Beef. Much better than Mr Beef in my opinion. The giardinara was terrific. They also made the sandwich to order. No sidearm sightings though. Now I'm at the library in Pilsen waiting for Laura to get to Bon Bon. Picked up my Valencia rice and imported chorizo at Sam's this morning.

You forgot about my secret weapon - the super cleaner. I'm quite sure everything will be cleaned up before I stagger into bed.

This is 2 days after the Paella party (Paul, you should let that tyke stay up two hours past his bed time and come), but I can never get enough eGullet Heartland action to satisfy myself. Delerium Tremens, yummmmm.

Ian Rankin - Set in Darkness He's a friend of Bourdain's

Are we still doing this?

I like it that you put a beer next to your butt. What kind was it?

Realizing that I shouldn't deep fry while drunk.

A few months ago someone tried to coordinate a virtual wine and cheese pairing tasting. It failed miserably. Go for it though. I'd like to participate.

Several experts have PMed me and said that this is by far the most exciting project ever undertaken in the history of egullet. Because of all this adulation, I'll prepare another report on my cabbage fermentation. Scientific info: The internal temperature of the cabbage bucket is 64 degrees Fahrenheit (perfect). There is not yet any scum on the top of the bucket. I wish I had a way of measuring pH, maybe a trip to American Science and Surplus is in order Sensory info: When the water bags are removed there is a slight fermentation smell. The cabbage tastes a little sour. I peeled back the upper leaves for this photo: I'll take a picture of the scum when it forms. I know you can hardly wait.

Yes, this the show that will feature Trio. They were filming it when I went earlier this year.

2 5 lb. cabbages Shredded 1 cabbage after removing outer leaves and core. Added 4.5 Tbs. Kosher salt (use 3 Tbs pickling salt)and stirred: Shredded other cabbage, added 4.5 Tbs kosher salt, and stirred: Pressed cabbage down with potato masher and covered with outer leaves: Placed three gallon ziploc bags filled with brine (1.5 tsp kosher salt in 1 gallon of water) to weigh down cabbage. I covered the bucket with a towel and moved it to the coolest place in the house, right under the air conditioner. After about an hour all of the shredded cabbage was submerged.

This is the show that's going to feature Trio and chefg.

My butcher in Chicago (Bornhoffens) sells prime chuck, brisket, shank, oxtails, etc. Even the groundchuck is prime.

We have a tablecloth on our table at all times. Since we have a antique table (Heywood-Wakefield), newer tablecloths don't fit. We told my mother about about this problem and she ordered through Ebay about 16 vintage tablecloths that fit our table. Many of them had stains, and she worked her ass off to get the stains outs. If our tableclothes get a stain, we just give them to her and she'll clean them for us .

Did you know that the inside of a watermelon is basically a big placenta? Flesh doesn't sound too bad.

If you see a turkey one buy it for me. Love, Turkey Boy On Topic - I had a box grater that I bought 12 years ago for $5. It lasted 11.5 years before the top plastic part fell off. Bought a new one today for $7.