Toliver

Thanks for posting that link, fifi. I am curious if you've ever used the sand-in-the-water-pan method mentioned under "Variations". From what I read of the Minion Method regarding overnight cooking, you have to check the water pan every 2-3 hours to see if more needs to be added. Which would suck, if true. So much for a good night's sleep. The sand method make more sense if you want a solid night of sleep while doing overnight grilling/smoking. But I wonder if it really works.

With Family-style, the food is brought to you in large serving bowls to pass around to everyone at the table whether they are with your dining party or not. With Buffet, the food is set out on steam tables and everyone walks through and serves themselves. It's called Family-style since it's most like an actual family dinner where you pass the bowls & dishes of food around for everyone to help themselves. The weird thing about the Basque family-style dinners is the courses. One course will be something ordinary like french fries and the next course will be pickled tongue. Then out will come the bean soup or salad and the course after that will be oxtail soup. An ecclectic mix, to say the least.

Isn't that knuckle thing a neat trick. I use the tree trimming shrears to handle the job. It would be a simple matter to see if it works on wings the next time around. By the way, the knuckle trick is something I picked up on eGullet. I did not invent it. I think I saw it on the thread about best things learned on eGullet. I believe the original poster of the knuckle chopping technique was slkinsey. I thought it was in the "Spatchcock" thread but it's not there. Hmmm...must have been in one of either the "Roast Chicken" threads or "Turkey" threads. Thanks for taking the time to post the results. The chicken looks great!

Wow. Who'd have thought a little enhancement would make such a difference? The plain are crispier and there's a little more substance to them. That having been said, I think I like the peanut version better. They should have done this back when "Godzilla" came out or even "Jurrasic Park". Hopefully, these larger M & M's will keep making return appearances.

You're welcome. I think that's one of the purposes of the digests. You can look to see what recipes are offered before buying the magazine (personally, I would never have bought the Scottish issue but since I subscribe, I had no choice).

Bon Appetit Digest – July 2004 – The Barbecue Issue Strap on your barbecue bibs, it’s another great issue with yet more delicious photos! This month’s contributors are brewmaster Garrett Oliver, Alan Richman, Anna Pump, Rick Browne and Natalie MacLean, with a special barbecue party menu by Chef Bobby Flay and an article filled with classic American desserts by Wayne Harley Brachman. Oh, and you may want to have a pair of scissors handy to remove the annoyingly thick Citi Finanical “Make your own bumper sticker” ad. Thankfully, the stiff Kikkoman ad is perforated and is easily removed. Starters – “Quick Bites from the World of Bon Appetit” by Hugh Garvey “Things You Never Knew You Could Barbecue” – Hugh suggests Grapes, Frisée, Citrus and Cheese (still in the rind). “At the Table With: Q & A with Joe Perry from Aerosmith” – a short Q & A with Joe Perry, who has created his own hot sauce called Joe Perry’s Rock Your World Boneyard Brew Hot Sauce (available at www.joeperrysrockyourworld.com). Style Notes – “Missoni Designs for the Table” – The famous Italian knitwear designers have branched out to tableware. “Boozy Books” – Books related to the world of drinking is the latest publishing trend. “Cosmopolitan: A Bartender’s Life” by Toby Cecchini, “Behind Bars: The Straight-Up Tales of a Big-City Bartender” by Ty Wenzel, “Liquor” by Poppy Z. Brite and “The Cocktails of the Ritz Paris” by “cocktail genealogist” Colin Peter Field. “Marshmallow Toast Test” – Marshmallows are the latest trend in desserts. Hugh toasts up three competitors: Pete’s Gourmet Confections (www.petesgourmet.com), Tiny Trapeze Confections (Vegan or regular www.tinytrapeze.com or Whole Food Markets) and Kraft Jet-Puffed (which toasted the best). R.S.V.P. - Reader’s Favorite Restaurant Recipes - Recipes: “Curried Flatbread with Cucumber Raita” (Dragonfly – Truckee, California), “Ice Cream Sandwiches with Chocolate Dipping Sauce” (Paragon Restaurant - Claremont Resort & Spa, Berkeley, California), “Blueberry Super Smoothie” (Miraval Spa & Resort - Tucson, Arizona), “Asian Lamb Stir-fry in Radicchio Wraps” (The Milky Way – Boise, Idaho), “Pasta with Lemon, Spinach, Parmesan and Breadcrumbs” (Cucina Biazzi – Ashland, Oregon) Entertaining Made Easy – “A Midsummer Night’s Barbecue” by Rozanne Gold A casual barbecue for 10 people. Recipes: “Roasted Tomato and Red Pepper Gazpacho”, “Grilled Chicken and Pork with Orange-Cumin Glaze”, “Pesto Potato Salad with Green Beans”, “Grilled Corn with Smoked Paprika Butter” There is a side article on “6 Great Peach Desserts” which are actually general descriptions instead of measured recipes. Tools of the Trade – “Take It Inside” by Dorie Greenspan Dorie takes a look at grill pans for indoor barbecuing: Le Creuset, Lodge & Staub. Going Out – “Kansas City Keeps the Flame” by Vince Staten Vince recommends some barbecue joints in the Barbecue Capital: Arthur Bryant’s Barbecue Restaurant, Danny Edwards Famous Kansas City Barbecue, Oklahoma Joe’s, Winslow’s City Market Barbecue, Rosedale Barbecue and L.C.’s Barbecue. A sidebar offers phone numbers and addresses of joints reviewed. A small corner article offers some K.C. Barbecue Facts. Top Tables – “The Restaurant Reporter” by Tanya Wenman Steel A sidebar suggests the recently remodeled Athenian (Greece) hotel, Hotel Grande Bretagne with its GB Roof Garden with a great view of the city. Toronto – Toronto Life Magazine’s restaurant critic recommends the Jamie Kennedy Wine Bar, Perigee (Chef Patrick Riley) and The Restaurant at the Drake Hotel (Chef David Chrystian). Los Angeles – Restaurant at Chateau Marmont (Chef Mohammad Islam), Enoteca Drago (Celestino Drago) Spain – Santceloni (Chef Sani Santamaria), Nodo (a fusion of Japanese & Spanish), Julius (a favorite hangout of Ferran Adrià), La Alqueria (one Michelin Star) Wine & Spirits – “Best Barbecue Wines” by Natalie MacLean Natalie lists twenty different wines to go with your barbecue, from the starters to appetizers to the main course. A brief article suggests a “Barbecue Wine Strategy” depending on what’s being served. “Tapping Craft Beers” – by Garrett Oliver Garrett has some beer suggestions when you need to reach for a tall cool one while barbecuing. A brief article suggests “Barbecue Beer Strategy” depending upon what’s being served. “Drinks, Etc.” – Recipe: “The Retro Cube Libre” The Bon Appetit Tasting Panel eschews its regular wine picks for high end vodkas: Hamptons Banana ($25) – Deep and intense with a long fruit finish Effen ($30) – From the Netherlands – Racy & dry with hints of vanilla and pepper Level ($30) – From the makers of Absolut – ultra-premium mellow vodka Shakers Rose ($30) – With an amethyst tint, it has a unique & refreshing floral tone Van Gogh Coconut ($30) – From a Dutch producer, tropical and lush Wyborowa Single Estate ($30) – Produced on the Polish property where Wyborowa’s rye is produced, it has a striking bottle designed by architect Frank Gehry A brief blurb recommends a Clink-Proof Neoprene Wine Tote available at www.builtny.com Bon Vivant – “What’s New. What’s Hot. What’s Good.” By Laurie Glenn Buckle Items featured: A vivid red star-shaped bowl (www.surfaonline.com), an enamelware drink dispenser (www.jacamangift.com), Dermond Peterson Design cotton napkins and linen runner in tomato, shrimp or sardine patterns (1-888-296-4855), Love Collection polka dot patterned tableware in blues and greens or solid-colored in red, white and blue (www.rainsofojai.com). Vintage-looking postcards you can use as invitations (www.laughingelephant.com), a soy and cilantro marinade by D’Oni (www.d-oni.com), season-fresh cherries (www.chefshop.com), Mr. Bar-B-Q stainless steel tool set (www.cooking.com), Weber Q portable grill (www.weber.com) “A Feast for the 4th” – by Jamie Purviance Jamie offers a menu of regional flavors from across the U.S. Recipes: “Clams with Jalapeño, Lemon and Basil”, “Barbecued Tri-Tip with Caramelized Red Onions”, “Red Wine Barbecue Sauce”, “Black Bean, Jicama and Grilled Corn Salad”, “Roasted Pepper Salad with Bacon Dressing and Pine Nuts”, "Skillet Corn Bread with Roasted Poblano and Oregano”, “Chocolate Brownies with Peanuts Butter Frosting” “Fresh Sides” – by Anna Plump Anna offers some signature dishes, savory sides that will partner well with grilled goodies. Recipes: “Fresh Green Peas and Sugar Snap Peas in Sesame Dressing”, “Cabbage, Fresh Fennel and Carrot Slaw”, “Sweet and Sour Cucumbers with Fresh Dill”, “Danish Potato Salad”, “Sweet Corn and Tomato Salad with Fresh Cilantro” “Grilling All-Stars” – by Cheryl and Bill Jamison The Jamisons offer the tried and true “Q” that stresses “easy’ in the process. Recipes: “Cheeseburgers with Charred Green Chiles and Onions”, “Pepper-Crusted Steaks with Worcestershire-Glazed Portobellos”, “Bourbon-Molasses Chicken Drumsticks” (Cover Recipe), “Seared Tuna Steaks with Wasabi-Green Onion Mayonnaise”, “Mojito-Marinated Chicken Breasts”, “Shrimp Skewers with Charred-Tomato Vinaigrette” Entertaining with Style – “’Cue with a View” by Gina Provenzano & Katie O’Kennedy Grillmeister Bobby Flay puts on a Manhattan rooftop grilling party with a menu for 8. Recipes: “”Stacked Tomato Salad with Tapenade and Basil Dressing”, “Spice-Rubbed Chicken with Mustard-Chive Sauce”, “Grilled Potatoes and Zucchini with Goat Cheese, Radicchio and Sherry Vinaigrette”, “Fresh Blueberry Shortcakes” Bobby offers wine pairing suggestions with the first two recipes. “The Ultimate Ribs” – by Rick Browne Rick, the host of PBS’ “Barbecue America”, has a secret method to making the best ribs…brining (all eGulleteers are familiar with the term already). Recipes: “Brine and Ribs”, “Key West Barbecue Sauce” "Star-Spangled Desserts” – by Wayne Harley Brachman America’s best sweets with a little twist… Recipes: “White Balsamic-Custard Tart with Fresh Berry Topping”, “Strawberry-Coconut Cake”, “Malted Milk Ice Cream Cake with Blackberry Topping”, “Black-bottom Raspberry Cream Pie”, “Blueberry-Nectarine Crisp”, “Watermelon, Lemonade and Blueberry Ice Pops”. “The Great Texas Barbecue Secret” – by Alan Richman Alan crisscrosses Texas to find the real barbecue secret and, surprise, the secret is sausage! Alan samples some of the best Texas has to offer. A side article lists three Texas smokehouses that ship the hot links: Kreuz Market: 1-512-398-2361 www.kreuzmarket.com Meyer’s Elgin Sausage: 800-677-6465 www.meyerselginsausage.com Black’s Barbcue: 1-512-398-2712 www.blacksbbq.com Fast Weekday Dinners – “Every Night Cooking” by Brooke Dojny and Melanie Barnard Recipes: “Grilled Pitas with Tomatoes, Olives and Feta”, “Grilled Chipotle-stuffed Pork Tenderloin”, “Hunan Lamb Chops”, “Flattened Cornish Game Hens with Garlic-Citrus Marinade”, “Fish Skewers with Tarragon Vinaigrette” At the Market – by Jill Hough Jill offers some recipes that let you savor the flavor of tomatoes. A side article offer some tomato seed sources. Recipes: “Tricolor Tomato Fettuccine”, “Roasted Tomato and Herb Tart”, “Grilled Tomatoes Stuffed with Goat Cheese and Sage”, “Grilled Halibut and Tomato Packets”. Readers’ Timesaving Recipes – “Too Busy to Cook?” by reader Paulette Sexton (Tustin, California) Recipes: “Mediterranean Chicken Salad”, “Barbecued Chicken Thighs with Brown Sugar-Hickory Sauce” From reader Helen Yard (Flagstaff, Arizona) Recipe: “Scrambled Eggs with Poblano Chiles and Cheese” Cooking for Health – “Fish on the Grill” by Marie Simmons Fish: Quick, easy and good for you. Recipes: “Indian-Spiced Fish with Cucumber Relish”, “Skewered Honey-Glazed Scallops with Peach Salsa” Feedback – Last page Q & A with Grammy-winning singer and songwriter Rosanne Cash Recipe: “Rosanne Cash’s Potato Salad” Interesting ad – There’s an ad for a new LG Refrigerator with “French” doors. There’s a bottom freezer and the top refrigerator compartment has double doors! So it looks like a side by side on top except it’s not! Very cool.

My mom often regales us with tales of growing up in rural Kansas, of eating tomatoes and peas fresh off the vines. To this day, she still relishes tomato sandwiches, no food pun intended. I, however, am apt to hold out for bacon with my tomato sandwiches. The best BLT I ever had was made at home, with thick-sliced Maple-cured bacon fried until crisp (but it was thick enough to still be chewy, if that make sense), thick sliced home-grown tomatoes and slices of avocado instead of lettuce, on whole wheat slathered with mayo.

Unfortunately, not all the U.S. states will be able to view the transit of Venus. As a Californian who will be in the dark, so to speak, I am looking forward to viewing the transit via your blog. Now on to the Germans and cinnamon rolls!

erm. Here, too. Uhm...I coulda swore someone else had already mention the awesome eGCI class on brining. My apologies...

Jason & Rachel, Thanks for posting the pictures and taking the tour. Someday I hope eGullet can get a real behind-the-scenes look at Avery Island. I would like to taste the difference between a just-made brew of Tabsaco and the aged 3 years batch just to compare. And it makes me wonder if they age it longer if it gets any hotter or even ferments. Brooks, you need to grease some wheels, spread the eGullet gospel to the McIlhenny's. Now that would be a great Q & A.

Not to derail this thread, but here's a good discussion on brining with a variety of opinions and recipes: Clickity

:blush: Fate is funny....because of something trivial written in a (wonderful) blog, you went out for a soda, got flirted on and discovered a new cocktail, the Sonic No-Sin Margarita. How's that for serendipity?

I was pleased as punch when my local Sonics started selling diet cherry limeades! The perfect no-sin soda for the summer. Nessa, Any good Texas barbecue joints around you? Of course, looking at that incredible brisket on page 1 of your blog, who needs another barbecue joint?

My mom once made turkey noodle soup from a smoked carcass that turned out to be quite good. Having said that, I'd say keep simmering the stock until you have a thick, smoky, gelatinous sauce. Then freeze it in ice cube trays and use it as you need it. Add some to a gravy, add some to that roast you're braising, etc. See eGullet's eGCI "Stocks, Unit 3" class for a couple of recipes using stock (scroll down to about the last third of the class).

We did our holiday get-together on Sunday. I was in the mood for some good BBQ (it's the beginning of Summer and the weather is great so it makes perfect sense) but, alas, I was in the minority. Everyone else had decided it was going to be a Mexican Fiesta. My oldest brother made spicy shrimp tostadas. He made his own frijoles (don't ask me for a recipe...he's a freakin' "savant" in the kitchen, throwing this and that together and always ending up with something incredible). My sister-in-law made fish tacos that were just as good as what Rubio's (a local chain that isn't just local anymore) makes. You could actually taste the beer in the beer batter on the fish. She even duplicated the white sauce they use to top the tacos. I am anxious to try that beer batter on some onion rings! My other brother did actually grill some chicken & pork adobo that he and my SIL had bought at a local mexican market. The pork adobo was astoundingly good! They also bought freshly made corn and flour tortillas (my SIL lucked out and was there when the market received its shipment of fresh tortillas). I ended up making the margaritas for everyone, guaranteeing a good time was had by all.

I was always amused that it seemed like his daughter never did anything the right way. "No, no, you must beat it this way!"..."That tastes good but I would add a little bit more salt"...

Not to sidetrack the thread but Best Drunken Meals. NeroW, You need to thaw some space in your freezer to store an emergency ration of something greasy that you can nuke just for such an ocassion as this. White Castle Burgers, Gino's Pizza Rolls, chicken nuggets...whatever can hit the spot.

Taking a look at the map linked to in the first post, I just have to ask what the heck "Other" would be? What other options are there besides "Soda", "Pop" & "Coke"? Or does "Other" include variations like "Sodee", "PopPop" & the ever-geeky "Carbonated Beverages with High Frustose Corn Syrup and natural and artificial flavorings" which is used mostly on college campuses like M.I.T., etc.

It's from a Budweiser radio commercial "Mr. Over-the-Top-Carb-Counter" and is a hoot and a half (and is my current signature).

Don't forget the Reese's peanut butter cup experiements: White Chocolate (which seems to be sticking around) Inside Out (peanut butter outside, chocolate inside) and Honey sweetened (which I found too sweet...if that's possible for candy!) And didn't they do a Dark Chocolate version, too? Milky Way has a Dark Chocolate Bar, too (I think it's called "Midnight Bar")

Pasta Police, be damned. I cut up my spaghetti after it's cooked...nothing precise...I just run a dull table knife through the pasta bowl. Why? I'm not interested in recreating the spaghetti scene from "Lady and the Tramp". Short strands get the job done. There's no need to do the winding-the-fork-on-the-spoon trick with short strands and short strands also tend to save my shirt from errant sauce splatters more than with long strands. But then what do I know? I've cooked crock pot meals that call for condensed soups and have actually made desserts with Cool Whip.

Well, NBC is a collective bunch of idiots for scheduling the show at 10pm on a Monday night, opposite "CSI: Miami" on CBS. Wasn't the first season shown on Sunday night's at 10? Whatever day it was, the first season had a much better time slot. This season the tension is there, the soap opera is there, the product placement is there ...NBC just blew it by sticking it into a lame-ass time slot. [JINMYO] Gah. Suits! [/JINMYO]

NeroW, I enjoyed your blog for its sheer honesty and audacity (sneaking the food in class!). You did a great job.

FWED, Thanks for posting the pics and the results. It looks like you all had a good time! And thanks for posting the Baking Illustrated Devil's Food Cake recipe. However, can you clarify the amount of sour cream the recipe calls for? There seems to be a typo in the recipe you posted. I'm guessing 1/2 cup? If it's too late for you to edit the recipe, perhaps Sinclair can use her powers to make the correction.

Clara’s Brownies (aka Texas Brownies) got my Mom to give me the recipe of her version of the Texas Brownies. It has an icing you put on while the "brownies" are still hot. It's very cake-like and not at all like a normal brownie. The "Clara" in the recipe title is a friend of the family. Feel free to call it what you want. 2 c AP flour 2 c granulated white sugar 1 tsp salt 1 c (2 cubes) butter 4 T cocoa 1 c water 1/2 c buttermilk (can substitute ½ cup milk with a capful of cider vinegar) 1 tsp baking soda 2 eggs, slightly beaten 1 tsp vanilla Icing: 1/2 c butter (1 cube) 4 T Cocoa 6 T Milk 1 box of powdered sugar 1 tsp vanilla 1 c chopped nuts (walnuts or pecans), chop til chunky...not fine. Sift flour, sugar & salt into a large bowl. In a saucepan, combine cocoa, butter and water and bring to a boil. Once to the boil, pour over flour mixture and blend thoroughly. Add buttermilk and baking soda. Mix well. Add slightly beaten eggs and vanilla. Mix well. The batter will be “soupy”. Pour into a greased (but not floured) 13x9 cake pan and bake about 20 minutes until toothpick comes out clean. When you take the brownies out of the oven, start the icing. The hot icing will be poured onto the cooling-but -still-warm brownies. Icing Combine first three ingredients in a saucepan and bring to a boil. Remove from heat and add last three ingredients. Mix well and pour over hot brownies. Spread hot icing evenly over hot brownies. Let cool completely. Serve with homemade vanilla ice cream. There's nothing like taking a bite of this frosted brownie and getting a big chunk of walnut in the icing. edited for clarity Keywords: Dessert, Brownies/Bars ( RG1048 )