Ashen

beef chuck ribs on the smoker all day.. pulled at 195 F internal temp. done very simply with cherry wood smoke a dry rub and apple cider based spray mop. side of baked beans.. Bush's not homemade though.

Ann_T- yeah I know he is tecnically correct, at least for some parts of the world but names of food tend to be geographical. I am from canada as well, and if you order shepherd's pie in a restaurant or go to a friends house for dinner and they have made it, it would almost always be made with ground beef. I don't tell English people they can't call oat bars flapjacks because that is what I call pancakes.

I am very sad that the liquor store no longer sells Cooper's here. It makes the best beer batter for fish along with just being a great beer. Very hot and humid weather here the past week. Have been drinking a few different beers . Warsteiner pils and Big Wheel amber along with more Molson Golden.

Ann T - your shepherds pie looks awesome and don't mind the shepherd pie police.

for some reason when I first saw this topic title , this is what came to mind . swedish stove log

3 min pizza walnut,basil,cress pesto for sauce, grilled chicken, onion, asparagus, moz, the left one has a bit of feta. I did them on my cast iron comal heated to top oven temp then switched the grill element on when the pie went in. The lefthand one had a crust half as thick as the right.. this picture doesn't really do it justice but I was too hungry to faff about with it more

the chocolate cake shot is an interesting one, especially since there is no chocolate in it. half oz lemon or citrus vodka.. absolute citron works better but I have also used smirnof lime or even just plain vodka half oz frangelico or other hazelnut liqueur 1 wedge of lemon rolled in sugar. you shoot the shot then when you suck on the lemon wedge it changes the flavour in your mouth to taste like chocolate cake.

strangely , last weekend my father-in-law was talking about wanted a feed of caplin.(which is the newfoundland spelling) I have only had it smoked and it was very good but from what I understand it can be cook just the same as smelt from fresh

not exactly high class but strangely satisfying, I am in the process of drinking an ice cold molson golden after yardwork.

with fresh pasta I usually go straight from the boiling water to the hot pan with sauce in it to dress it.. I use a steel spaghetti server like the ones here https://www.google.ca/search?q=SteeL+Spaghetti+Server&client=opera&hs=lIt&channel=suggest&tbm=isch&tbo=u&source=univ&sa=X&ei=5tzgUZv5K8GSyQGG2oHIDA&ved=0CEoQsAQ&biw=1887&bih=932 for the thinner stranded pasta, a scoop strainer for things like gnocchi or other shapes and tongs for thick stranded pasta

you can get usually get Partridgeberries at Stoyles Food Market 184 Main Street East. Cambridge, Ontario Canada N1R 1W7 http://www.stoyleswholesale.com/content/product_list.html they will do mail order for some products but I think the berries probably are better picked up from the store . It is probably a good idea to call them first to make sure they are in stock too.

if you just want an accent and not another full out element to the dish , you could go a few directions with herbs or greens.. arugala or cress would give a bit of pepperyness, parsley is always bright, taragon goes really well with green beans.

wow that is too cool.. it is almost exactly the same setup I use on my charcoal BBQ except I have a pizza stone on top instead of the metal.. I am thinking of switching that up to copper and placing charcoal on top as well to get some more top heat.

A decent size dutch oven , briquettes and a a print out of a briquette chart will give you a way to have consistent long cooking temps. good for stews or even baking simple breads and cakes. http://www.fieldandstream.com/files/imagecache/photo-single/photo/38356/cookbookchart.jpg

If the bride is ok with nice disposable glasses.. you could always go with the crudite in shot or small glasses with the dip at the bottom.. lots of google images to give you ideas here. http://www.google.ca/search?q=crudite+in+shot+glasses&tbm=isch&tbo=u&source=univ&sa=X&ei=n2jWUez8IoivqAHO4YGgCw&ved=0CCoQsAQ&biw=1887&bih=932 pretty much anybody can be pressed into doing it and it can be done fast.

I don't use the fermented style pickle liquid but I often reuse vinegar based dill pickle liquid for pickled eggs. I top up with extra vinegar and water if needed and add some sliced onions.

I don't see that as a logical assumption. The fact that they are taking the trouble to adress and label the GMO's in their ingredients voluntarily is actually evidence of integrity . They may lose business by doing this but are willing to disclose so that those who wish to avoid GMO's can.

if you are not used to doing large amounts of food , you will need to be very very aware of cleanliness when you are prepping .. Make sure you helper is also very aware of cross contamination and good food handling practices.. Danger zone times and hot food hot , cold food cold and all that good jazz.. cool down quickly anything hot you are planning to freeze so that the danger zone time is small and you can maximise the time it can be out for service. make lists and plans for transport of foods keeping them clean and at proper temperatures. a 1:10 ratio unscented household bleach to water clean solution in a spray bottle is a great disinfectant for cleaning down non-porous prep areas . you spray down and let sit for 5 mins before rinsing 1:10 means 1 part bleach to 9 parts water. CDC recommends this ratio . You could also try and find as many digital thermometers as you can borrow to keep track of things on the day. Proper reheat temps if anything needs reheating I like the polenta triangle idea , how about putting baccala mantecato on top of them in addition to the ones with the tom sauce. http://www.google.ca/imgres?imgurl=http://www.jerseyboy.com/italian1/baccala.jpg&imgrefurl=http://blog.libero.it/LelloAcampora/6563747.html&h=768&w=1024&sz=196&tbnid=Pnb1NYr24HWgwM:&tbnh=93&tbnw=124&prev=/search%3Fq%3Dbaccala%2Bmantecato%26tbm%3Disch%26tbo%3Du&zoom=1&q=baccala+mantecato&usg=__JmT6DuabmWobcehHLpSx70_bQH0=&docid=lXBsWkFhzPF1uM&sa=X&ei=povSUfWcBKuyygHtq4CYCw&ved=0CDUQ9QEwAw&dur=461 A venetian spread made with salted codfish that is whipped with good olive oil, garlic, fresh cracked pepper and you can add and garnish with parsely.

I was just looking at the baker street station menu on friday trying to decide if it was worth a visit.. We will definitely be going there sooner than later.

I have always been impressed by this thread but the past few weeks of posts have been incredible. Thanks to all for the inspiration.

this article has an interesting tack on the whole situation. http://www.usatoday.com/story/news/nation/2013/06/25/some-blacks-forgive-paula-deen/2458541/

I know it doesn't matter to anyone who isn't a pedant but she wasn't fired for this, her contract was not renewed. The difference is minimal to most people but fairly large from a legal standpoint. As to that whole sambo burger debacle, that is apparently another case of her being oblivious according to her own book ... The actual name for the burger was to be the combination of two names relating to the burger she was creating Sam and Beau. The name of the person who cooked the burger and the person who told her about going to the restaurant that made it. I will leave it up to each person to decide if that was a revisionist story to explain away the incident or actual obliviousness. http://tpmdc.talkingpointsmemo.com/2013/06/paula-deen-sambo-burger.php The fact that she was truthful about saying the n word in a court deposition , with the back story of relating to her husband about having a gun held to her head in a bank robbery is what most of this is based on. As far as I know she didn't run around spouting it off and telling racist jokes randomly. That being said, what a person may say when upset and under stress is often the truth of their feelings.

it was a twelve pack of golden and technically I bought that a the beer store. I am not really interested in white rum but my wife insisted she needs it for a huricane recipe she wants to try so I picked up the 200 ml bacardi

talking with someone I know who has been a server, there can be some weird things happen in places that have a tipping out policy . where they worked, Tipping out was calculated total sales that server had that night at a set % but if one large party stiffs on the tip it can turn around so that a server actually owes more for tipping out for the shift than what they took in. I had been of the mistaken understanding that tipping out was just a percentage of the tips taken in not that it was a percentage of total sales x 15 % . I could see how this kind of thing could really cause friction between front and back of house.

yes- it is a regular 120 3-prong plug. 3 separate 1/3 hp motors . not sure where it is going to live yet . I would put it next to our kitchenaid mixer but that area is getting full . I think I am going to have to break down and put in a full cabinet run and counter across the one open wall in the kitchen and get an electrician in to run an extra circuit and a undercabinet powerstrip