scubadoo97

One of my favorites An Asian marinade of soy, mecap manis, sweet Thai chili sauce, lime juice and or rice wine vinegar, minced ginger and garlic and a good shot of shiracha. Grilled on the Weber flesh side down then once turned coat the flesh with remaining marinade while the skin gets good and crispy. Made this 2 days ago. Just wonderful.

When we did our remodel everyone told us we should put it in but there was only so much room and frankly I didn't see a need for it. We eat as a family most of hte time. I still don't find a need since my oven can be used to warm and I don't need warm plates before I eat. I'll be interested to see how the people that use it respond.

I have always felt that you are more likely to take care of something of value. Given good knives there is high probability that your mom will take great pride in them and get lots of enjoyment from her new knives.

Tried my hand at chicken posole for the first time last week. After looking at a few recipes I ended up taking a couple of chicken thighs and legs as well as a back and made a stock with carrots, onions, celery, bay leaf and salt and pepper. I also toasted a few pasilla and guajillo peppers then simmered them. I put the peppers in a food processor and ground them up then strained it. The chicken was removed and the stock strained. I added the strained pepper sauce to the stock and added the chicken which I had taken off the bone. More sauteed onions were added as well as spices like cumin, oregano and chili powder that I made with more of the dried peppers. 2 large cans of posole were added as well as a bundle of cilantro. I ended up putting a few cut corn tortillas in the soup to give it a little more body and to bump up the corn taste. Toppings offered included shredded cabbage, sliced green onions, diced avocado and thin sliced radishes I really didn't like the waxy texture of the canned posole and will use dried the next time around. That should also give more corn flavor as well.

First and foremost you should read the knife primer here at egullet. http://forums.egullet.org/index.php?showtopic=26036 The 4 knives that come to mind that are basic are the 1. Chef knife 8-10" 2. Paring knife 3. Slicer 4. Boning knife I would stick with a stainless metal over a high carbon since there is less maintenance. With a good stainless knife you can get a good edge that will last and a knife that will need little maintenance other than touch ups sharpening as long as you treat them well. Don't cut on granite or glass, don't put them in the dishwasher or throw them in a drawer without blade and tip protection. These will be knives that you can wash but don't have to dry immediately for fear of rusting. Brand names like. Forschner Victorinox Fibrox Wüsthof Mac J. A. Henckels These are all good quality brands. Also check out some of the Japenese knives. Tojiro knives are good very affordable knives http://www.japanese-knife.com You don't have to spend a fortune to slice an onion. Basic care in keeping your knives sharp goes a long way in improving your enjoyment of your knives.

I think risotto can stand up to a hearty dish. I recently made a risotto with short ribs that was fantastic. I also made a lobster and mushroom risotto with red snapper on top.

So did I until I ended up with plantar fasciitis or heal spurs. I would live barefoot at home or wear my favorite, very flat, sandals from Key West. I've gotten a lot of relief with crocs.

My 20 year old son does. Evidence seen in the sink when he's home from school.

Not ordering made your inlaws feel uncomfortable so it would have been better to order something like the salad even if you left half of it. It was also wrong for your MIL to tell you you were wrong. So your even.

Nice! I got an IR/Laser thermometer as a gift that I use in my coffee roasting. Have found many uses. I also use a digital thermoprobe K style in my roaster to monitor temps. I have found so many uses for the IR thermometer. Lots of use in the kitchen or even to check the temperature outside before walking out on those cold mornings. Just point and shoot. In the kitchen this combo thermometer would be great. Check the temp of a pan or oil with the IR and the internal temp of a roast with the thermoprobe. Not too much more than the thermopen instant read

I agree that salt mills are impractical. I just don't see the need. moosnsqrl traveling set sounds nice but for home use why bother. Not only does it not enhance flavor over let's say kosher or sea salt but you have to go and find rock salt to grind.

I have both metal and bamboo skewers. I use the bamboo most often. Of the metal variety the wider flat ones will keep food from rotating on the skewer. Using the bamboo do soak and when skewering shrimp run the skewer in the area just above the tail and then near the thickest part to form a U shape. This holds them in place very well. I often use double skewers for meats so they stay put. This works for cubes of meat and ground meat kebabs as well. Smithy gave good information on keeping food segregated so it cooks evenly. Try to have uniformity in size so there is even cooking unless you are trying to achieve a variety of doneness. In my household some like it red, pink and well done.

I usually go for heavy for size method but lemons can vary a great deal in skin thickness. Some are so thick there is little fruit to juice. I always look for bright clean skin since I rarely let the zest go to waste.

keeps very well in a jar in the fridge. I use it on a lot of things from a tuna sandwich to a burger. Makes a great mayo for a crap cake as well.

I just returned from Grand Bahama and stayed in the Port Lucaya area at the Sheraton. My trip was part of my wife's conference so we ate meals prepared by the Starwood hotel group courtesy of the organization that set up the conference. One night we ate out at Lucianos in the Port Lucaya Marketplace which was very nice but to tell you the truth one of the best things I ate was a meal of cracked conch at a little hut next to the Sheraton. Sweet succulent conch, fried with a light batter that was fantastic. This simple meal trumped everything else I had to eat on the island.

I also puree the canned chipotles. I also take a couple of cans and puree with guava paste. The little sweetness and guava flavor goes really well with the chipotle

cottage cheese blended in the food processor yields a nice white creamy product that can be a sub for cream. Not sure how it would handle heat.

I use the cheap pine wood spoons and spatulas and like the fact that they won't scratch polished stainless cookware. Just don't use them when making black beans if you want them retain the natural wood color.

I found a 3" 20X20" end grain cutting board at Tuesday Morning. I must have put a full bottle of miniral oil in that board. I would pour it on, spread with a paper towel and within an hour it would be dry. I continued doing this until I had used up the entire bottle over a couple of days. I think I could have kept going but was worried about it splitting from soaking up too much oil so I stopped.

I recall from the one episode I saw he did indeed vomit after trying durian. When watching Bordain eat it, you want to try it but his reaction left a lasting impression.

I tired my palm sugar in mojitos and I thougt they tasted even better than with white sugar.

I like to use palm sugar in my Asian dishes. It is moist and the taste reminds me of cotton candy.

kilns are usually made from firebrick.

Appleton makes a good white rum that is aged and filtered. Works well for a mojito. I also try to avoid Bacardi white rum. Yuck.

They sell it in a two compartment cntainer that has honey on one side and the yogurt on the other. They also have other fruit flavors that you mix together