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TO be honest, the only things that I plan on will to my kids is my cast Iron skillits, and my knives. My KA is going to be burried with me :D

I would make a cuban. It would not be authentic, but you could put it on a chrunchy french baugette? Ham, Spiced pork, pickle, creole mustard and swiss.

Its not the bones you want. Just get something from the leg, like a hoof or shank, those cuts have allot of gelatin and that is what you are looking for to give it that thickly satin texture. One of the big issue of adding those to the stock though. Is they make it very cloudy, you should...

Red eye gravy is the stuff. Great use of old leftover coffee. Its not a southern only thing though, my grandmother used to make in PA.

I really love the sushi. But it is really expensive up here, so I rarely get it.

Make sure it is well rinsed in cold water before cooking, then refrigerate it overnight before you make the stirfry. Also break it up to its kernals.

Sure I know a few. Not sure of the names though, haleshka(cabbage and noodles) are a normal fare at our house, mock perogies(potatoe and noodle cassorel), sweet and sour red cabbage. I know more but not the names, great food though.

To be honest I never knew you could cook on them. But I really think that you cannot cook on them that way though. The heat is to direct for that, you would need a really thick slab of tile for that, something like 2" thick. But then the heat would just escape out the front. Also make sure the...

I think this is the thing to look for. Its really all about the feed for meat flavor, and the enviroment for marbleing. In todays market with the feed pens they all get a precise diet anymore, and they stay stationary for good marbeling as well. Its almost a exact science today. I have tried...

Very true, but make sure its freshly cracked :P

this would be good with Tasso ham and Andoulie sausage inplace of keilbasa. It would have a nice kick to it.

Make a good old Galloping Gourmet Jailhouse chilie.

Just keep them refrigirated, they will taste better anyways.

Maybe it needs to be homemade bread. We use to have the same stuff but with Cornbread.

I would have to really disagree that it would make a better burger then a USDA prime strip burger.

Wow I absolutly love this stuff, I like it fried, baked, cold, hot. I am not sure I have to the space to make it though. O well

I did that once as well, ughhh

That actually looks good!

Ghirardelli is the best all around brand for me

Its one of these things It is litterly my most used tool in the Kitchen both professional and domestic.

Tripe does has flavor, but its the texture were looking for here. Can I ask what kind of Butcher he is? Is he a supermarket one, or a local cornerstore or farmer butcher?

Add 1/2 cup of real Apple Cider vinegar to the basteing part and it would be good.

meatloaf, smeatloaf, I love meatloafe.

Well you could either smoke it, or roast it. Either way do it low and slow. Cook it till its about 125f for rare. But you gotto do it really low heat, I would cook it at 225 in the oven or smoker. Also season it heavy, get a injector to get some good stuff inside as well.

I would just keep it as a novelty item. I am not sure what it would taste like though. But if you want to try it, I would fry it like corned beef hash.