lame username

I'm afraid you need new friends as well. Some open-minded folks you can guide to the light, some you have to rethink your menu for. I save my prime steaks for friends/family that appreciate beef in the rare to med-rare range. You could also look into "beer-cooler" sous vide to give you a second, concurrent temp option; especially for the well-done portions.

I was very pleased with the American Tuna I found at my local Whole Foods after reading a review in Cook's Illustrated. The can was full of a large chunk of tuna with hardly any water that made large flakes. It even tasted like tuna. The last can of regular supermarket tuna I bought looked like catfood.

Tell me that, at least, you didn't get any blood on your MC! You will heal, MC would have been irreparably stained.

Goodness, I seem to have pinched some nerves. I didn't go into too many details in the original post; just thought it was a slightly amusing incident to share with fellow food lovers and maybe get a hug for the hostess. My guest was consulted for his preferences before every meal. His steak was cooked medium well, his eggs were scrambled bone dry, and his bacon was "crispy, but not brittle" as per his instructions. Perhaps I was rude; please forgive me Jenni. Sometimes I have a snarky sense of humor.

My husband invited a specialist karate instructor of his that had moved out of town and is returning for a seminar to stay at our house for the weekend. Last night we served grilled, prime ribeyes with roasted cauliflower and beurre noisette. This morning I served beautiful, creamy, organic, free-range scrambled eggs with home-grown thyme and Modernist Cuisine house bacon. My husband informed me this evening that our guest would prefer to have breakfast at McDonald's tomorrow before his flight home, so I don't need to fix breakfast tomorrow morning. Am I allowed to let off a discrete raspberry after I close the door behind them tomorrow morning?

Every weekend breakfast when my husband and I eat my MC house bacon we remark on the brilliance of the star anise in the cure (even after several weeks, it is still startling how good it is) and how it seems to make pork more "porky" while remaining elusive. As I was making up the rub for the "Best Ribs in the Universe" on the Virtual Weber Bullet site yesterday while sipping an Old Fashioned, my husband asked, "why don't you try a bit of star anise?" GENIUS! I added a teaspoon to the recipe and smoked the rubbed baby back ribs for two hours with pecan bisquettes in my Bradley smoker, continued at 225 C until they passed the tear test, then finished on the grill to glaze on some Jack Miller's Cajun BBQ sauce cut with 1/6th maple syrup. Oh my Goodness! We ate those ribs to the point of pain, I'm embarrassed to admit. Has everyone but myself known about the magic powers of star anise on pork? Never in a million years would I have thought to include it in a cure. I feel MC was well worth the price if I learn nothing else from it amortizeded over the probable 30 years left to me other than the knowledge that star anise makes pork sing.

Medical, not culinary (but we steal your shoe ideas all the time). I've made some progress through the expensive, professional shoe trials. Danskos aggravated my plantar fasciitis (though many of my colleagues have them), Klogs were better for me, but not quite padded enough; I finally tried the Merrell Encore Groove Pro and love them -- non-skid tread, good support and cushioning. They are $90 for women and $95 for men, and have a replaceable insole that prolongs their lifespan. Unfortunately, what works for me may not for you, and you can't tell just by trying them on. It took me days to learn my $120 Danskos made me feel like someone was driving an icepick into my heels and then it's too late to return them. Good luck.

It sounds pedestrian, but smoked tuna spread is now my go-to potluck/party item. So simple and easy, but so delicious. Found this idea in a Luhr-Jensen Little Chief smoker recipe book many years ago. Drain a can of tuna, put in baking dish and flake with a fork to spread it out. Smoke for one hour, allow to cool, and use in your favorite sandwich spread recipe. I keep it simple to not overwhelm the smoked fish flavor: just enough mayo give a spreading consistency and Tony Chachere's Original Creole Seasoning to taste. Since making it the first time, I have never made less than 6 cans of tuna at a time. My smoker had three shelves and I could get 2 cans of tuna into each of three pie plates or I would have made more. As a spread with crackers, it usually disappears quickly at a party, but any leftover makes great tuna sandwiches. I occasionally make it just for me and my husband and still prepare 6 cans worth. It keeps well for several days.

There's hardly anything better than Cajun boiled peanuts; don't bother searching for other applications. I tend to eat them by the large bowlful until gone when I get to make them. Thankfully, my nearby produce market puts up a big sign when they have jumbo green peanuts available.

Yes, indeed. After bringing my lovely pesto to my husband's office party and getting tired of repeating "Ignore the black layer on top, it's just the way it goes", I learned about blanching from Michael Chiarello. Now whenever I'm bringing pesto to a large gathering where it's likely to sit out a while, I blanch the basil first. Perhaps it degrades the flavor slightly, but it's still delicious and looks so much nicer.

This is my favorite pesto recipe Epicurious pesto. I seem to remember it's from Ruth Reichl, though epicurious doesn't list the author now. At least it has a weight for the cheese. I toast the pine nuts, and if I need the pesto to last and stay green for guests, I'll blanch the basil first. The ratio of ingredients is perfect for my taste.

I used Paulaner Hefe-Weissbier Naturtrüb, from my local Whole Foods for my last batch of Mac & Cheese constructed cheese and was very pleased with it. (I also enjoyed drinking it with a charcuterie/cheese plate for lunch a few days later.)

I found the East Texas BBQ sauce not too spicy, but with a nice vinegar kick. You could blend it if you need to hide the diced onions. However, I haven't tried a bunch of them.

In the meal I ate at the now-defunct Tailor in NYC, one of the desserts involved grapefruit and white beans. I really enjoyed it, but my companions did not. Then again, I'm a big fan of Japanese azuki bean desserts, so maybe I'm just predisposed to liking such things! Cool! Maybe ol' Uncle Rip wasn't loopy, just ahead of his time.

My great aunt used to serve mango with sour cream and crumbled blue cheese. I thought it vile as a child, but I like it now. I eat strawberries dipped in sweetened sour cream flavored with Fiore de Sicilia (kind of an Orange Julius vanilla-orange flavor) extract. The worst combo I've heard about is a great uncle who liked navy beans on lemon meringue pie.

I must confess; the thickening of the sauce over time may be due to my habit of salting in layers as I eat. However, after posting, I had such a craving for this sauce I made it for steamed green beans last night Quite satisfying!

Goodness Kerry Beal; Your "stained glass" basil with the back light bouncing off the tabletop (and is that subtle drops of water from the herbs bath showing through?) is making the angel's chorus sing through my mind. [Gee I hope that's basil I'm getting rhapsodical over!]

When I was 5 or 6 years old in the mid-60's, the parents of neighborhood friends introduced me to steamed artichokes. They made a dipping sauce of (per person): one raw egg yolk, one capful (1 tsp.?) of cider vinegar, and S & P stirred to blend. The salt & vinegar seem to "cook" the yolks over the time required to eat an artichoke to the perfect consistency for each stage. Rather thin for the small first leaves, a bit thicker to cling to the meatier, larger leaves; and near paste-like so you can get every last bit out of the container with chunks of the heart. I've eaten artichokes this way ever since (get thee behind me, Salmonella!), but I've never heard of this sauce anywhere else. Has anyone ever seen it before?

I had success with the Hunter, Thuringer, Italian and Peperone recipes from the book. Be careful, however, if you make the Pate en croute. It's partly my fault, never having seen one "in person" before. I spent 3 days making it, and somehow glossed over the recipe telling you how to make aspic, but not what to do with it. Talk about a doh! moment A few recipes earlier, aspic had been used in a different encrusted pate which could have given me a clue; though I often read cookbooks like a novel, I must have been skimming by then. I emailed Mr. Ruhlman about it so perhaps it has been corrected if the book has a new edition. Though I was able to make sausages with the KA, the stuffer was very hard to use consistently. Even with my husband's help, the sausages had air pockets and lumpy parts. I ended up getting a hand-cranked stuffer. Being able to load 5 lbs. at once and go slowly was a big help for a novice.

gdenby At about 30 min. it looked like 1/2 the basil oil was filtered. Since I could tell it wouldn't be perfectly clear from the get-go; at that point I needed to clear things up for the party the next day and manually squeezed the rest through. The thinner tomato water from earlier in the day did take about 3 hours - not quite "forever" - frustrating, but tolerable. Especially since the filter bags were $4.95 or less each.

Silly me; I thought I'd try my first shot at spherification making an amuse-bouche for my July 4th BBQ (family only, good guinea pig time, usually). I thought I'd try the summery take on familiar Insalata Caprese with Tomato Water with Basil Oil served in mozzarella cups. I originally wanted to try to make balsamic caviar for those who wanted a touch of vinegar, but decided that would be too ambitious for a first attempt. No centrifuge at my house. Luckily found a pointer to McMaster-Carr 100 micron filter bags somewhere in the forums a few weeks ago. The output is not clear as in the centrifuged version, but at least I get to try it. Tomato water made from by BIL's homegrown tomatoes. Basil oil. The day before the party I used Algin and Calcic from the Experimental Kit Texturas for the tomato water and bath, and made the basil oil. I planned to use a 2 1/4 tsp. yeast measuring spoon for the spheres (wanted a bit smaller bite than 1 tablespoon), and molded Ciliegine cut in half and softened in hot water on the back of it to hold the spheres for service. Mise Tomato water, measuring spoon, small syringe for trial with 18g needle containing basil oil, Calcic bath is out of photo to left, and water rinses to right. Slotted spoon is in my hand as I forgot to put it down to take the photo. I was afraid the spheres would continue to gel if made too soon; I was just beginning to try to form them when everyone arrived 15 minutes early. Kids and dogs underfoot, someone asking every other minute "where should I put the so-and-so?". I made 4 miserable looking blobs then quietly gave up and quickly put everything away in the refrigerator. My MIL brought 2 unlooked-for appetizers so I just made myself a cocktail and smiled. On vacation this week, quiet day at home, time to try again. Not very spherical but the basil inclusion is fairly nice and round. Much better, though the basil oil is wonky. I almost like it better this way, doesn't look so much like an eyeball. I'll practice a bit more when my husband gets home this evening so he can try one. At least the brisket turned out great with Klink's Dry Rub and 17 hours in the smoker.

I keep a small spray bottle of Lysol diluted to spec from the concentrate by the kitchen sink to disinfect the sink, utensils, cutting boards, nearby counter-top (and even hands), etc. after processing raw meat; then wash all in hot, soapy water. Luckily I have a nice large laundry sink and dedicated scrub brush for washing dog poop off of shoes (only after spraying off as much as possible with a hose outside) and other unsavory tasks. My grandmother's friend only allowed washing vegetables in his kitchen sink. Hands were to be washed in the bathroom, and dishes in a tub.

avaserfi Freeze your veal stock in icecube (or mini-muffin, etc.) trays, then pop them out and store in a vacuum or zipper-lock bag in the freezer. Depending on your trays, and how you fill them, you'll have 2 or so tablespoons of stock ready to add to soups or sauces which will elevate them above the ordinary.

My block was so small for a trial, I only got two 1/8" slices out of it. I put them in a gratin dish under the broiler until they were bubbling, but not quite brown. (I was hungry and didn't want to wait any longer. I love browned cheese, but per the websites I've seen, just bubbling with a crust beginning to form seemed appropriate.) My husband (and therefore myself) has been on the paleo type diet for a while so there are few starches in the house. No potatoes; but I keep a stash of emergency whole wheat crackers for charcuterie meals. I had some slices of salami from Whole Foods to go with, and just scooped up blobs of cheese with the crackers. Oh my goodness! What a wonderful flavor. Hot, gooey, fragrant cheese. I will definitely do this more properly in the winter by the fireplace with potatoes, cornichons, and onions. Diet be damned! I greatly appreciate all the helpful suggestions in response to my question. (The version of raclette I found at Whole Foods was Herve Mons, not sure how authentic it is, but it was delicious.)

TheTInCook - bet it was tasty anyway. I'm home alone for lunch today; I'll close the curtains, try it your way, and no one (except readers of this topic) will know.