guajolote

i'm in. sounds great.

chinon

Isn't that the chemical that makes your farts stink?

shrimp and grits with red-eye gravy. these were based on dave the cooks method at varmint's pig picking.

this is turning into mathhewb's bio my favorite dances, in no particular order: mashed potato cool jerk monkey the roach the bird the best movie of all time featuring 60's dances is, of course, "hairspray"

Oh. My. I wish I had seen that. we're going to have the mashed potato (reprise) on new year's eve. i really want to know what lou (his handsomeness) thought of it.

i'll post a full report later but our Thanksgiving rocked. most everything was good, but the star of the show was definately the shrimp and grits (thanks varmint ). maggie brought 3 awesome desserts over. everyone got a little drunk and had a great time. oh yeah, i did the mashed potato in front of people .

ask MatthewB about pizza cleanup

sazerac champagne beer red wine white wine cognac i think i am drunk

here's my menu: chopped liver and some cheeses Chex party mix that my mom made smoked turkey - i make a paste of garlic, rosemary, bacon, sage, and lemon peel in the food processor and stuff it under the skin. the turkey is brining now, and i'll take it out and let it sit overnight to dry the skin out. smoked lamb sausage shrimp and grits scantland style - let the grits set up into a cake, brush the top with duck fat and broil. spoon red eye gravy and shrimp over the top. mashed potatoes - i'm going to add some parmagianno regianno to them gomae - spinach salad w/ sesame seeds pearl onion gratin corn grilled asparagus w/ sherry vinegrette sausage dressing - my dressing last year was really good but i have no idea how i made it. my sister is making some sort of salad Rosy Levy Berenbaum's Gossamer Pear Charlotte Royale. Marilyn McArthur's Layered Cheesecake Pumpkin Torte for the pumpkin traditionalists a few dozen Cloverleaf Rolls. my oven is broken so this will be a real challenge

No galantine as certain guests might freak out. Roasted it will be.

i did it yesterday. i'm an idiot.

running water will thaw it quicker (thermodynamics; it's kind of the same principle as a convection oven).

squirrels do

I add chopped up turkey liver to my dressing, and chopped up gizzard too. I cook the gizzard for a couple hours in the stock I make with the neck. I also deglaze the pan that the sausage was cooked in with white wine, and let it reduce by about half.

northwest cutlery (my knife guy ) said they can send your pots out for retinning his rough estimate was about $40 for a ten inch saute pan

"fuckin' turducken"

sean connery does ads for japanese scotch

does anyone know if the export these? how much are they?

i forgot to mention that instead of an old favorite i tried some offal. the tongue was braised in a sauce of tomatoes, onions, and jalepenoes. the tongue itself had the texture of a stiff meat jello and was very rich, almost livery. It was good but I don't know if I'd get it again. I really liked the taquitos appetizer. could have ate this as an entree.

ok, i'm a slacker. blame it on the tequila . never made it to the fish market this weekend. I think i'll try for next weekend after all the relatives leave.

thanks to everyone for a great time. i think next time we have 18 people we need to go somewhere w/ reservations so that they are "ready" for us, or at least as ready as they;ll ever get. we all suck, no one brought a camera.

chefg doesn't allow flash photography in the dining room (awbrig asked when we went). they were in the kitchen where the flash probably didn't bother anyone. thanks for the report jeff. i'm very impressed that you went to superdawg and trio on the same day like holly moore.

varmint rocks! that was a hell of a spread. what kind of mole was it? does anything go together better than mexican food and paris hilton?

are you watching the badgers? they're looking pretty good.