guajolote

Marinate a leg of lamb w/ : olive oil rosemary anchovies garlic lemon zest garlic chopped black olives Cut some slits in the leg and push the marinade in. Roast on a grill

Chili Thread

Good article. I love Red Light. Link to Article

The author Jim Harrison's favorite dish is sweetbreads, morels, and ramps (wild leeks) in a cream sauce. I made it once, it was fantastic.

Banyuls is a red sweet fortified wine. It's produced in the far southwestern corner of Catalonian France, right over the Spanish border . People who like chocolate say it's the perfect match. Edit: By the way, if you ever want to visit Banyuls, there are two towns in France named Banyuls. One is by the ocean and one is on top of a hill. The wine is made in the one by the ocean, I went to the one on top of a hill by mistake.

Has anyone ever grown lettuce in a clay pot? Would it be worth a try?

Another difference between beer and wine is wine is capable of improving with age, whereas beer for the most part isn't. I suggest starting some interesting threads on beer, instead of attacking wine. The thread about opening a beer bottle with a lighter was hilarious.

Sangrita Serves 10. This is great as an accompiment to tequila. Serve one shot of this with one shot of tequila. Alternate drinking the two. 1/2 c tomato juice juice of 1 orange juice of 1 lime 1 tsp your favorite hot sauce (chipotle hot sauce is great) 1 T grenadine Mix these and enjoy! You can very the amount of hot sauce depending on your tolerance. Keywords: Easy, Cocktail, Mexican ( RG221 )

I make my popcorn with corn oil too, seems kinda obvious.

Craig, where do you shop in Chicago? I like Fine Wine Brokers on Lincoln, just north of Wilson. It costs a little more than Sams and Binnies but the service is much better. They have a store in the Merchandise Mart too.

OH NO!!! Hats of Meat, For Meat!! That is really funny, especially the base-bull cap made of ground beef with a flank steak visor

There was a poll here about this around October. I'm pretty sure Dececco didn't win, although it's what I usually buy. Isn't a lot of Italian pasta made with US/Canadian wheat?

No mistakes? You're getting good Dave. Loved the article.

Balsamic vinegar (the real stuff) chimmichuri (sp?) I like it plain too.

Halibut & Bacon Serves 2 as Main Dish. 1 lb halibut fillet 1 tsp oil 3 bacon slices 1 garlic clove, sliced salt pepper Spread the oil on the bottom of a baking dish. Salt and pepper both sides of the halibut and place in dish. Place the garlic slices on top of fish. Top with bacon slices. Bake in a 425 oven until it's done (about 10 minutes). I use the convection fan so that the bacon crisps up nice. Keywords: Main Dish, Fish ( RG219 )

I went wine shopping today and my wine guy said that nobody had mentioned the French thing to him. He did say that several distributors of his had reported that shops in the Chicago suburbs had canceled orders for French wines.

Buttermilk used to be the liquid that was left after milk was churned - the butter would float top the top. Today (I think) it is just milk that has a bacteria culture added to it, kind of like liquid yogurt. A lot of recipes combine buttermilk with baking soda, the acid in the buttermilk activates the baking soda to provide leavening. Pancakes with buttermilk are very good. I've also seen recipes for fried chicken where you marinate the chicken for along time (8 hours) to tenderize it. Buy some and taste it (personally I don't like it, but I don't like yogurt either), it's very inexpensive. I think if you add buttermilk to cream you end up with creme fraiche?

yes, it is a carcinogen (the chemical is called safrole) link File powder, commonly used to thicken gumbo, is sassafrass leaves.

Here's the schedule It's on again at 11 (CST) Since it's on Food Network, you'll have 43,258 chances to watch it again. It's a great show, Tony has respect for all food/people, especially the working class.

I thought I saw at the end of the show: RIP Fabio ......... Was this the Fabio who was on the show? If yes, what a bummer. When Tony asked rhetorically "Do I drink too much on this show" my daughter (4) replied "Yes, Tony drinks too much." Great show

Sam's selection in the store is much bigger than on-line for most things. You'll have fun there. Here's a link to Binny's http://binnys.com/scr/spirits_search.cfm?f...ilename=spirits The best Binny's, of the ones I've been to, is the one at 3000 N. Clark

I should have said upfront that I have a rabbit and I love it. It doesn't work so well with synthetic corks, and also if you put a bottle of white wine in the freezer to chill it (I know, dumb, but I'm lazy) it has problems with half-frozen corks. I've figured it has saved me (365 days * 1 bottle/day *8 sec) 49 minutes of time in the last year. Also, whenever we have a party all the men are attracted to the rabbit, want to hold, try it out etc. The women look at us like were a bunch of asses .

Corned chicken is a dish I've been making for several years. I got the idea from John Ash, when he used to have his own show on Food Network. You soak the chicken in a viengar brine for two or three days (I think there's allspice, cloves, garlic etc. in it, hope I can find the recipe). I've always roasted the chicken but I think smoked would be better. Edit: I found the recipe, no vinegar Here it is, I don't add the juniper because of my gin aversion.

Klink, Did you do anything to the corned brisket before smoking it? Seasonings? I'm going to do a "Son of Klink" experiment this weekend with a smoked, corned chicken.

Read the excellent Kitchen Scale Manifesto by Barney the Dinosaur, err Vengroff.