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Just heading up to take advantage of a BOGO sale, and while I could cut it up for stew beef and make pörkölt again, I'm thinking the cheap, highly marbled cut with it's collagen center has a lot in common with the much more expensive brisket. Would I be wasting good meat, or should I give this a...

Seriously... Not the supermarkets, not the butchers... And it's the best piece of the lamb by far (much more meat than the loin/rib chops). :huh:

If I was to smoke both baby back ribs and a salmon fillet at once, would the flavors migrate and mingle and probably ruin both, or would they be expected to more or less keep to themselves? This is a real question, don't laugh. :huh:

So, I got my first smoker (a Brinkman Cook'N Cajun II, similar to this: http://www.comfortchannel.com/images/810-5301-C_hero.jpg) , some red oak that I split and sawed into properly sized chunks, a bag of charcoal, a chimney starter, and a frozen turkey breast thawing in the fridge. I've looked...

Oven: Gas oven older than I am at 500 degrees Pizza stone: Bottom of the oven, unglazed bottom of a ceramic floor tile Recipe: Alton Brown's "Pizza Pizzas" http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_13823,00.html Result: Bottom of the crust came out BLACK. Cheese had just...

Hey folks, this is kind of an SOS... My local restaurant supply store was chased out of their lease by landlord who replaced them with a cell phone store (this area is DYING, every new storefront is cell phones or check cashing! :sad: ) I need to get a pizza peel in a hurry, I'm hoping someone...

Well, my Taylor thermometer's probe just died for the second time. First one was under warranty. So now I have a very nice timer. Can one of you fine folks please recommend a probe thermometer that won't die because it's used on the grill? I NEED one that can handle a 500 degree oven as well as...

Okay, both my birthday and my graduation from college are coming up within a one-month window in late July - mid August. Especially after paying for my college, my parents aren't well-off enough to get me the new motorcycle I've been eyeing, but they want to get me something nice... and I've...

Heard the term, I'm completely clueless, but quite curious... It doesn't make a lot of sense to deep fry in your kitchen if you're just one person and don't own a diesel-powered vehicle you can just pour used oil into. Do you really get a deep-fried texture? How's it done? Any good recipes?

Just pondering here, as I'll be in the market not TOO far in the future to round out the cookware collection I've put together so far, when I won't be able to bum pots and pans off family/roommates. :tongue: So far I've got a 4 quart and 8 quart (QVC Stainless 500), a full set of cast iron...

I want a WBS. SO badly. I refuse to drop hundreds of dollars on a factory-built unit. COMPLETELY contravines the spirit of the cue.* I can saw. I can drill. I can bolt. I can solder, braze, and I can ALMOST weld. But I can't find parts. No, these days, it seems, every scrapyard does just...

All I can remember is this show used to air a couple years ago in the wee small hours of the morning right after an Anthony Bourdain show. It was a travelogue, hosted by an old British guy, basically following a given ingredient from the ground to the plate. The specific episode I can remember...

Since I'm turning the turkey duties over to my grandmother this year due to my school workload, I thought I'd try and make some nice breadsticks to go with dinner instead. I'm planning to use Alton Brown's pizza crust recipe, but I'd like to make these in advance of the holidays. Can I freeze...

Recently, I had to substitute a bottle of minced garlic for fresh cloves. Most of the garlic was pretty weak, but... At the bottom... Was all the oil and juice from that garlic... And that was POTENT. So I'm thinking... We don't actually eat the garlic, we just want its flavor, from its...

Well, now that I've just criticized catfish, I'm wondering if anyone here's eaten freshwater eel before? I know they're quite highly prized in many parts of the world... But definitely not so here in North America. Are we missing something good?

I got a 14" Typhoon carbon steel nonstick wok for my birthday from a really good friend! I am _so_ surprised! Has a lid, and a whole bunch of real nice-looking wooken instruments! And is HEAVY!!! Also got a 4 quart and an 8 quart pot from QVC's Stainless 500 line, and a bamboo steamer. Cannot...

Hi folks. Just wondering if anyone could give me a good starting point on homemade knackwurst. I know how to make sausages, just dunno how much garlic and other seasonings I'd need to use in the knockwurst to get a proper flavor. Danke! 8)

Okay, first off, I know you get what you pay for. That said, I was thinking of just experimenting a little with making ice cream and frozen yogurt. My dad's been a grump since they discontinued the boutique black raspberry ice cream he loves, and it'd be nice to be able to make him a batch for...

Mothers Day is fast approaching, and since it'll almost be the weekend I come home from college, I've decided to make baby back ribs for my mother, a long-deprived rib fan who can't grill to save her life, god bless her. Coincidently, the local Acme has baby back ribs (two racks in a cryovac...

Yeah, I know the reason... So many cultures, so many styles in China... Plus all the different ways it's been Americanized... I'm just getting more and more bummed realizing that if I move any further away from home, I'll no longer be able to get the Chinese food that I've been eating since...

Well? Very few of us here in America (I'm speaking of the general population) even know what it is! Sure, there's lamb this and lamb that... But it's veal that goes "Baah!", and like veal, the flavor and ethics are sacrified for tenderness. Has anyone here had mutton? Or goat? Have you even...

I made a batch of basmati in my rice cooker (Panasonic SH15PS) a couple weeks ago, and since then, there's been kind of a funky smell in everything I've cooked in there. Any suggestions on what I can do to rid my machine of this olfactory infestation without harming it?