howard88

On Sunday, I removed the shank from the brine and one look at the shank and one look at the crockpot was enough for me to turn on the oven. I scored the skin down to the fat on this ten pounder and placed on a rack with a mirepoix of celery, carrots, onions and garlic on the bottom of the pan. I cooked a 225 for about nine hours to an internal temp of 170 degrees. After a 30 minute rest, I removed the skin and fat with two cuts of the knife and placed back in the oven at 350 degrees until crispy. The crisped skin and fat was outstanding and addicting. I was going to make a gravy but after cutting and tasting slices of this pork decided against the gravy route. The pork was moist, tender and full of flavor. I am still eating it and am looking forward to the weekend where I have a daytime date with the bone. Served it with red cabbage and lima beans.

=mark and I must have similar crab appetites. I love in order of preference Giant Alaskan King Crab Legs, Stone Crab Claws, Soft shell crabs.. I don't have the patience for dealing with hard shell blue crabs and have never had but would love to try Dungeness. I have been getting huge Alaskan King Crab at out local Costco. The quality has been excellent. Extremely sweet and meaty. Great with drawn butter.

I find I am currently watching less and less of TVFN these days. I don't care much for shows like the top five taffy places and other general interest type offerings. I am watching a lot of Public tv cooking on various channels offered on Satellite. Love to watch Lidia Bastianich, America's Test Kitchen, any show with Jacques Pepin and any show with Julia.

Thank you fifi, hwilson41 , dano1 and tissue for your time and suggestions. I am cooking this big hunk on Sunday and at this writing not sure which way I will go. I am leaning toward crock pot, if the thing fits since I want a tender, off the bone result. I prepare lots of different kinds of soup and one of the main reasons for getting this pork was thee bone. Nothing gets thrown away in this household. Once again thanks.

Overall fast food favorite is white castle burgers. When my body needs a total blast of grease and cholesterol its got to be Burger King's sausage, egg and cheese croissant. Followed by a huge glass of metamucil.

Uma Thurman, Uma Thurman, Uma Thurman, Julia Child. Not neccesarily in that order.

I am the proud owner of a ten pound shank cut of fresh ham on the bone, complete with skin and fat. Do I ronco it, crock pot it, slow oven cook it or what. I need suggestions for making it with a mirapoix and then a gravy or saurkraut. I am brining the shank right now. Any and all ideas are welcome. Suggestions for leftovers also needed.

I listen to Arthur every day and look forward to all of your appearances. Good luck tomorrow. Howard

Made panko fried calamari with a side of hot and spicy tomato dipping sauce, plus hot and spicy chicken wings. I had a bowl filled with lump crabmeat all prepared and ready to form into cakes. Never got to them, filled to the rim on calamari and chicken wings. Thought the game was great.

yo yo yo fifi: I cook dried beans fairly often. As you: I cannnot remember the source, but I recall that it is not the salt that may be a problem rather acid as in tomato sauce, paste etc. Either way I hold the salt and add tomato product later in the cooking of beans and never had a problem.

I have been using the set it and forget it rotisserie periodically over the past couple of years. I have done whole chicken, duck, chicken pieces, and beef roasts. It does a good job with the above. The problem I have is twofold. I am not sure the space it takes up is all that worthwhile. I use the oven many times when I guess I could use the rotisserie but just don't. I like to regulate the heat. Some meats and even chicken I like to cook low and slow at times. The ronco has only a time control, the heat is fixed. So for me the flexibility is not there. I'm thinking the countertop rotisserie may be joining the group of stationery bicycles, juicers and breadmachines hanging out in the attic.

Thank you for organizing a great evening and a great menu. Your time and efforts are truly appreciated, Rachel, Kim, Jason et al. I totally enjoyed the company; MarkyMark and Jamie and spouses and Rosie and everyone at our table. My plus three were totally enthused by the food and company. I loved the capsicum noodles as a starter, great texture and perfect heat. Soup dumplings were delicate and sweet. The tofu wrapped flounder, delicate and smooth. Duck terrific. Rice cakes, very different with a toothsome texture. Ruby pork stuffed in those luscious sesame buns, over the top. Soup, smooth lite and flavorful. I loved it all. I am in for the next banquet and can't wait. China 46 rocks. egullet, the best. Howard

oysters

I found the Kirkland brand of EVOO sold at Costco to be superior to others for my taste. It is an excellent buy but not available at all times. For everyday cooking I keep a pouring bottle on my counter of half EVOO and half straight olive oil combined.

Another vote for "The man who ate everything", since I didn't remember I had read it before and checked it out of the library. Also looking through Lidia Bastianich's Cookbook from her current tv series, and I cannot recall the title right now.

I usually refrigerator age beef for one to four days. I have done this with rib roasts, boneless rib eye and other boneless roasts and am thinking I get a more intense beef flavor with a good amount of moisture removed. I cook low and slow and usually pan fry at high heat for a carmelized surface. I guess the ultimate test would be to age one and not age a similar roast to compare for taste. Maybe I will give it a try as a new years resolution.

Kosher salt Kosher turkey in the freezer (must have one on hand at all times) Hellmans Mayo eggs sugar

I use both white turnips and rutabagas to add to stock. I use them for a hearty split pea soup and in various renditions of turkey and chicken soup. They add another level of background flavor when cooked in a stock. The other way I like them is simply boiled and mashed with the addition of salt, pepper and honey and a little nutmeg.

Tommy: Is the pizza place on the boardwalk, Maruca's?

Suzanne F, my family always pronounced it with a "v" also. Having spent my high school years in the 60's at Weequahic High and my college years in the 60's in Rutgers Newark campus, all this talk about the Weequahic diner brings back all kinds of memories. The late nite eating at the diner with fraternity brothers, the salad and pickles and chopped liver etc. Thanks for the memories.

Just a suggesstion: Instead of substituting milk for the cream, evaporated milk might give you a better result. For this kind of dish, I would add turnip or rutabaga to the stock or when you put the whole dish together. I think it adds another level of flavor. You do not want to overpower the dish with turnip, rather add another dimension.l

Steve: One leg with attached thigh. I have used them for confit and pan seared, finished in a low oven. When on sale its a good way to go if you don't want to cook a whole duck.

Gotta tell ya. I am a major consumer of corned beef and brisket all my life. The first cut in my humble opinon is a recipe for disaster. First cut = saw dust. Get either the whole brisket or second cut with plenty of fat and cook it slow and low or in one of them bags. The first cut brisket with no fat whatsover is what all the markets I venture into have. It came about from all the older women who talk to deli men and butchers. They say I want brisket or corned beef without the fat because my husband has a heart condition and cannot take eat the fatty stuff. I say let them eat something tasty and die happy.

I have used the G. Foreman grill in Aventura,Fla when I visit my parents. I cooked skirt steaks and watched all the juices and blood run to the troughs on the side. The skirt tasted great however. What do u do with foies gras fat? I cook it several times a year and throw out the fat.

I'm not a virgin but I am willing to try it tonite.