guajolote

This is a screw, or "auger". Notice there is a shaft down the middle, like a screw. This a helix (see how it looks like DNA), or spiral. No shaft down the middle.

There are no words to describe this, but varmint did a good job. It was comparable to an artisan ham, but completely different. Unfortunately, my wife is a carnivore and I caught her sneaking some only 1/2 hour after it arrived. I'll be the first investor in Klink's Smokin' Venture Capital Fund.

Why don't they call them corkhelixes? Craig Camp said: What's the best kind, or was this a joke? Everyone else, what is the best kind?

I'm not sure about your problem, but I wouldn't add butter to the pan. This page says your oil needs to be 450 degrees and butter will never get that hot That pot you have is great. I would buy one but then I would eat way too much popcorn. I season mine with fresh ground ancho chile.

Here's another one. Take a whole onion. Put it right on the coals. Cook it for 1/2 hour, turning once or twice. The outside will turn black. Let it cool for ten minutes and peel off the black portion. I could make a whole meal of just these onions and bread.

I won't get into the whole BBQ/grilling thing. This is my favorite vegetable grilling dish: Buy some smallish zucchini (or pattypan squash) and hollow out the inside.Coat the outside with butter or oil. Saute some onions, hot peppers and garlic in butter. Add breadcrumbs and cheese (whatever your preference) as well as any herbs/spices you like (I use thyme & cumin). Place these on a covered grill for about 10 minutes. If the bottom starts to burn move them to indirect heat.

That's a very good analogy Wilfrid. The fungus is very "earthy", for lack of a better word and the texture is kind of gritty. When I was in Mexico a few weeks ago several menus translated huitlicoche as "Mexican Truffle".

Stroh's won a ntional competition a couple of years ago.

That's not a picture of me, it's just a picture of the burder I found on the web. If I remember correctly this place has a 2 lb. burger (shown), a 5 lb., and a 10 lb. No one has ever eaten a whole 10 lb. In order top make this burger they have to add eggs and bread crumbs to the burger so it doesn't fall apart, so it's really more of a meat loaf burger. The spatula they used to flip it was really cool, it reminded me of John Candy flipping pancakes with a snow shovel in Uncle Buck.

asparagus tempura is yummy

I just went to the store and could of sworn I bought a beautiful head of savoy cabbage, but now I can't find it. Did I actually buy it? Did I drop it on the sidewalk? Oh well, I'm glad I didn't add it to the braise anyway. Thanks Robin for the advice. Simon, that sounds wonderful, but couldn't you add bacon and cream to any vegetable to make it delicious?

I'm going to braise some assorted meat I dug out of the back of the freezer (lamb shank, rib tips, 1/2 a ham shank) and I wanted to add some cabbage wedges. After browning the meat and deglazing with wine and stock I'll put it in a low oven (250) for about three hours. At what point should I add the cabbage? I've read somewhere that cooking cabbage too long increases the bitterness. Thanks

I saw she wrote a book about Tuscan Food. Here goes the French/Italian, simple/complex, ingredients/technique, objective/subjective debate.

Could you further elaborate on this? I'm not his biggest fan (the employees at his resaturant are rude, he is a total cheeseball on his TV show etc.) but this book is the real deal. I learned to cook mainly from Mexican women, and his recipes in Authentic Mexican (for pozole, mole poblano, mole coloradito, crema de elote, etc.) are nearly identical to the ones I learned.

Not exactly what you were looking for, but Rick Bayless' first book, Authentic Mexican, is great. Don't bother with his other ones, they're the same recipes recycled. Edit: Where in Mexico are you going?

Is this it? Denny's Beer Barrel Pub 1423 Dorey St. Clearfield, PA 16830 (814) 765-7190 Here's a link with some pictures: http://www.personal.psu.edu/faculty/n/r/nr...tos/friends.htm I remember seeing this place on Extreme Cuisine a couple of years ago.

At the Ritz Carlton in Chicago they serve Corn Flake encrusted French Toast for breakfast. I've made it at home too, it's good.

I just noticed that the box says "White Chicken McNuggets", not "White Meat". Do you think the nuggets are only made from white chickens?

On the cheap side (around $10) I like the Goats du Roam (one of my all-time favorite names) which are made by Fairview. I've had the red (good) and the rose (fantastic) More Info

I had cheese fondue and chicken wings for my super bowl party. Try dipping the wing into the cheese fondue.

Yes, seasonal vegetables at their best (add some small spring onions). Fat or thin? I like fat. 2 months until asparagus season here.

WD-50 Improved version of spray lubricant which makes you high.

It's a TV channel that sells stuff, lots of stuff. Kind of like all informercial, all the time. QVC.com

Overnight, at a temperature close to the boil, canned beans (already cooked beans)? He also added cans of green beans and peas. After 2 hours of this my wife asked why I was still watching it. I said it was the same reason you slow down to see the car wreck on the side of the road . We also get Lawrence Welk. He'll be on next weekend with Suze Orman and some self-help guru.

It was the prime rib show. I think the roast lost around 10% of its weight in 5 days.