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I never knew about stuff like this until yesterday, but apparently some food items are available online, in bulk, at prices FAR below what you pay in grocery stores. Personally, I'm a big fan of "tinned fish". I love sardines, tuna, mackerel, and herring. My favorite is the "kippered"...

I love clams. I love them fried, I love them steamed, I love them in a "crab boil", et cetera. Problem is, I'm not terribly familiar with the myriad ways of cooking them, as I don't do it often. Sure, there are thousands of recipes out there on the intarwebs, but I've found that only about...

I ate this the other day at a restaurant and since I've made it once myself. It's basically a cobb salad on bread. Grilled chicken, Avocado, Bacon, Bleu Cheese, Lettuce, Mayo on Sourdough.

Anyone here make arepas on the regular? I could look up recipes online, but I'd rather get one from someone here.

I tend to be pretty boring during the week, I make the same ol' stuff week in and week out, albeit with a few variations. Most if takes very very little time indeed. My staples are frozen fish and shrimp, frozen veggies, fresh mushrooms bought weekly, fresh herbs bought weekly, and lots of...

I have tried my hand at the technique of pan roasting several times, generally with chicken or fish, however I can't ever seem to get an adequate sear/browning on the final product. Things also tend to mercilessly stick to my pan. I am using a stainless steel (i.e. NOT nonstick) saute pan...

This is a question for anyone who frequents Asian markets and actually knows how to use this stuff. I always see packages of dried fish in these markets. Sardine, Gourami, Croaker, et cetera. What do I do with it? I don't think it's cooked (i.e. smoked), I think it's just dried raw...

I'm on a *huge* Hawaiian food kick at the moment. Not so much REAL Hawaiian, like lomi salmon and pork lau lau, as I don't have the foggiest idea how to make any of that stuff. I'm talking about "plate lunch" style Hawaiian, the stuff of lunchwagons, Okazuya, and mixed-plate shops. It tends...

Yep, that's right. Whale. I want to eat some. I know it's available in Japan and it's supposedly pretty tasty (often served either raw or in a nabemono-type hot pot), but does anyone know where to get it in the US? Is it illegal? AFAIK most of the whale on the Japanese market is from a...

This isn't a question, I just thought I'd make a post about how I've started to make choucroute garnie every couple weeks as a way to utilize whatever leftover meats have accumulated in my refrigerator. This week it's some kielbasa and some leftover chicken from a poulet saute. I do it...

Okey Dokey... I've got 4 frozen quail and a jar of chicken fat just lying around. I was given the quail by a hunter and I bought the fat on a lark awhile back. I'm really tempted to try seperating the legs from the quail and doing a confit in the chicken fat. I know that one doesn't...

Pistachio-crusted lamb isn't anything new or special, but I hadn't actually ever done a rack before and I was surprised with how painless the meal was to prepare. The sauce went really well with it, but next time I'll use way less of it. Anyway, it's on my blog (link in my sig) titled...

We have the daily dinner threads, but who makes a point out of either preparing something interesting or seeking out a new place (usually carry-out for me) to eat lunch each day while at work? I've had a pretty solid week in this regard. Today I'm enjoying a nice ham, brie, and preserved fig...

Does anyone here prepare bento boxed lunches for themselves or others? I've taken to doing it recently, although I still don't have a lot of the supplies I probably should have for such a hobby. Today I had: -Rice w/furikake (bonito shavings, in this case) -Umeboshi (pickled plum) -Boiled...

I was debating doing a "low country boil" (i.e. crab boil) with lobster tails. My only concern is whether or not the Old Bay will completely overpower the lobster. Do you all think I'm nuts, should I just stick with shrimp, or would this be a nice way to "class up" a casual favorite?

So I have a debacle..... I'm making a Patrick O'Connell rockfish recipe tonight and I think I got the wrong fish sauce. What I used tastes half-decent, but I don't think I'm getting the entire effect. Does anyone know if Vietnamese "Nuoc Mam" fish sauce is different from the ordinary Chinese...

I went and dropped $35 on a big bottle of D'Artangan Black Truffle Oil a couple weeks ago and I can't seem to find very many worthy uses for it. The only use that really WORKED was when I tossed french fries in the oil and some black pepper. I served it in a big cone of rolled-up paper and it...