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The problem with marble is that it will react with acidic foods. So, if you are doing a pizza with a tomato sauce, and a bit of sauce gets on the slab it will etch it just a bit. Eventually the surface will get a little rougher and things can stick. That said, I wouldn't hesitate to use...

Call around to stone countertop companies. They have all sorts of sink cutouts that they normally end up throwing out. They are typically 3/4-inch thick, and quite durable. I got the slab of granite that I keep in my oven for $25, if I remember correctly, about ten years ago. I had them trim...

I am trying to come up with alternatives for the flavor mostly. But, since I have never been able to eat mustard, or mayonnaise, I have no idea as to whether I might want to try developing the tongue effect, or even what it would be.

Horse radish is fine.

Wasabi is Japanese horseradish and ground mustard. Which makes it poisonous to me.

Use a cheap olive oil with less solids in it, they have less flavor. A high quality extra virgin, that tastes good enough to eat on bread, will always impart taste if you cook with it.

We have a flood warning, an air quality advisory, an extreme winter weather advisory, and a winter travel warning. We've had three weeks with lows of -10 to -20, with highs in the teens, which froze up the river and caused ice damming. Yesterday and today, the highs were in the mid thirties...

Toss them in a dry rub of New Mexico, California, and Ancho chillis, with a bit of granulated garlic, and crystallized lime juice (true lime brand). Then hickory smoke at a low heat, for about thirty minutes. Finish on a hot grill to crisp.

I was taught that to sauté you use medium heat and keep the food moving to cook without browning. Frying is leaving the food in contact with the heated surface to brown the surface.

Tamales with pork green chili sauce. The tamales are in the freezer, and I made the green chili Monday, because the store had pork sirloin on sale. I'll have about 4-quarts of chili left over to vacuum pack and freeze Saturday.

I'm mostly trying to simulate the flavor in sauces and sausages.

I'm allergic to mustard, in every form. And everything else that contains mustard oils such as anise, fennel, and capers. I'm sure that you know how frequently mustard shows up in recipes. So, does anyone have suggestions for alternatives?