Ashen

stuffed jalapenos and scotch bonnet poppers wrapped in bacon and indirect cooked on the grill. bam bam shrimp. basically fried breaded shrimp with a spicy aioli. grilled greek lemon ribs. H/M ceasar salad. tomato bruschetta with feta plus assorted munchies. cheese (asiago), pepperettes ,baguette

nope. I don't think it is usual that a minimum wage job is paid minimum wage.

I think it is called candling but it is just a setup with a bright light behind the egg and the yolk or yolks as the case may be can be seen through the shell.

sorry no runny yolk shot as they had gone a bit too far as I was distracted while making coffee. sauce in the centre is my fav hot sauce these days. GRACE green scotch bonnet sauce.

I couldn't agree more although I still do like my whiskey based liqueurs... Glayva, drambuie , bailey's(although I am more partial to Remy cream or forty creek cream these days)

Innis & Gunn Highland Cask along with a measure of 15 yo old Dalwhinnie in honour of Robbie Burns Day

A plate of easy mid winter comfort. spezzatino over rice. I was too lazy to make polenta I guess more acurately it would be called spezzatino di manzo .. I used tri-tip for the beef.

yep can differ a bit . 18/10 is the standard I see most 18 % chromium 10 % nickel which is very resistant to staining. 18/0 isn't so common but it does stain more easily without nickel in the mix. I have noticed that 18/10 from different producers also vary in their ability to resist staining. I am not sure if this is a funtion of the other metals in the alloy or if it is a function of the finish of the metal. eg matte , brilliant etc.

S cookies and coffee ,cantaloupe and kiwi .

Romaine and much lettuce coming out of California is also in short supply right now. \ http://www.pacificproduceonline.com/ProductNews.pdf

I would question that no spicy foods thing....The last I read on the subject capsaicin, not being good for a ulcer was a myth.. In fact it is thought to be protective of the stomach lining.

I don't know what level your knifeskills are but I know that personally my cooking really became much better and more satisfying after I took the time to learn and practice the more common knife skills I usually need. I wouldn't stack up against a pro line cook but I can power through prep and have much better looking food/cuts now. Plus learning proper technique and mostly using the muscles of the shoulder/upper arm instead of wrist/forearm, means I don't get sore when doing a marathon prep job.

it is great shredded or cut into matchsticks and used in a slaw/salad if you want a raw application.

wow... It is always weird when I look and see someone on here has cooked something similar to what I have prepared. My photo wasn't the greatest either . Skirt steak taco with homemade guacamole. skirt marinade was adapted from a Rick Bayliss recipe. Skirt was seared on a comal then sliced across the grain.

maybe in the future once I have bought a few carbon steel blades.. right now I am looking at Naniwa Chocera stones and a leather strop for my Shuns.

22.5 inch one touch gold Weber charcoal BBQ jalapeno corer. Meat slicer some money that I will put towards waterstones. A gift card I will use for an Aeropress.

40 oz of Tanqueray since the current bottle is getting low.

toast with good butter and homemade strawberry jam and a large mug of honey lemon tea.

Through the winter is pretty much the only time I drink tea , except when visiting the in-laws house . I can imagine the shudders that will occur when some read this . I love an extra strong brewed ceylon black which I then bruise before adding copious amounts of honey and fresh lemon juice. I will be buying some lapsang souchong star over the weekend though. I love how it tastes like drinking a campfire. Plus I want to work some of it into a bbq rub for smoked pork shoulder

I love your style and your mario batali quote signature is awesome. Now saying that I will turn around and talk about my homemade peameal bacon. lol.. Of course in my defense if I could find a place to make it the way I remember growing up, I wouldn't bother to make it myself . homemade peameal bacon, fresh field tomato , 7 yr old white cheddar on toasted portuguese bread

There is actually a lot of good stuff in those so called "new" trends ( many are just revivals ) .. I for one will be happy to see them become mainstream. Everyone should know about the awesomeness that is braised and grilled pig tail.( I am sure I will swear at the screen the first time I see someone going on about SV ing them for blah blah hours at blah blah temp to make the best pig tails. *chuckle*) On the downside it will probably put a much bigger dent in wallet when when everyone wants them, just like when short ribs became the rage.

you can often find mother in good unfiltered apple cider vinegar. I believe Bragg brand even advertises that it contains mother... Depending on if and how much sulfur dioxide has been added to a wine it may take longer than expected to turn.

You can make your own if you want.. A video of chris schlesinger showing you how http://youtu.be/C6emw16nkok My current favourite is Green Scotch Bonnet Hot Pepper Sauce closely followed by Grace scotch bonnet sauce which has a yellow/orange colour to the sauce. Clean flavour with a great kick of heat and the best part is they are some of the most widely available and inexpensive ones at local grocery stores.

I think you would have to use this kind of bacon for this kind of dish: http://www.lapoliceg...-tac-bacon.html Sure but to truly make it right you need to use transglutaminase on the bacon lattice and then Sous Vide for 100 hrs at 60 C then sear it with a torch , otherwise it just really isn't worth eating.

It pretty much became ridiculous the first time someone argued with a personal opinion in a thread titled " Your most disliked trend in the food industry" Since then it seems to have been those who realized it was ridiculous having a bit of fun with those that didn't.