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According to internet resources any whole animal butcher should be able to give you some - I just had a new butcher open not to far from me so I'm going to try asking there. Short of that, you can buy 10lbs of pork caul for $112 on amazon :rofl:

While watching Iron Chef last night one of the cooks wrapped chicken in caul fat. I had never heard of it and AB didn't explain it so this prompted me to look it up. It sounds really interesting and like it could really help bring some dishes to the next level. Does anybody here have experience...

I need to find a butcher near me - over the last year or so I've gone from buying everything pre-made to buying raw ingredients and the transformation would feel complete if I bought meat from a real butcher rather than a grocery.

I am...sort of. My budget is for grocery stores in general. Whether I buy paper products with that $250 or not though it doesn't change (and we get non-perishables at BJ's). Last month for example, we ran out of soaps and paper goods etc all at once so there was A LOT of beans haha

S7ewie, I've never used a carbon thingy pan, but I can tell you from experience that a cast iron skillet makes a damn good steak. That's my official vote!!

I try to stay around $250 a month, which I guess kinda works out to ~$60/week. We don't really see it like that though. I put together a menu at the beginning of each month and buy all the dry and canned good items at the beginning of the month and then just buy veggies and fruits the week of...

I like where you heads at jennyema

I think he costs extra - but Mama is worth it haha

Definitely this! I buy beef and chicken in bulk and freeze them in 1lb baggies. It wouldn't be nearly as easy as it is without my scale. Fun fact: I'm on my second in less than a year. My girlfriend left the first too close to a burner and melted the battery compartment...so uh yea. Don't do...

I know that all the chefs/cooks I look up to recommend scales for baking because its more consistent and precise yada yada. I don't know about all that - I use a scale because its about 100 times easier. Every bake good I have has how much a cup weighs in grams so when I'm baking I just do some...

My brother just sent me this asking if we should get it for our mother. While I see this being useful for certain people, in certain situations it definitely isn't for me (although I would love to play around with it just to see what it can do). What do y'all think?

I use big ol' cast iron fry pan. Get it screaming hot and toss the steak in after drying it and rubbing it down with some fat to get a nice crisp sear. I usually don't do any sauce with my steaks but i guess that after I pull the steak out to rest I would just do a quick deglaze and turn down...

Close - I'm an auditor. Just so happens that my busy season lines up with tax season. Fortunately, I am (mostly) done at the end of this month!

Take out :( I cant wait for busy season to be over so I can get back in the kitchen on a daily basis.

There are some recipes I want to try that call for just egg yolks or just egg whites. Can I store either of those parts rather than just dump them? How long would they keep outside the shell?

I've heard this before. I have made this a practice with my good paring knives, but I tend to beat up chef knives (plus I cant afford a good chef knife yet) so I don't care if they air dry. I never put any knives in the dishwasher except butter knives and cheap steak knives

Leftover asparagus and spinach. Not sure what I'm going to do with them yet but they're the primary ingredients. Maybe so quinoa too?

Certainly dont need a specialized program, but the menu & shopping list are nice features to have

Shoot Jennyema - you sound just like my mother when it comes to chicken...which means that if she knew I had prepped beforehand and whatnot she'd refuse to eat... I just made 1 breast of each of the two I was trying to choose between and gotta say it was much easier than I thought so I may just...

I know this is late to the convo, but copymethat is a pretty cool tool. Its on the web and there is an app that allows you to strip recipes from blogs (if that's your thing) or write your own and assign keywords etc. From the site/app you can add recipes to a weekly menu and a sorted shopping list.

Goodness no cinisajoy - I'm not quite ready to entertain that many folks. Some day maybe :) Jennyema - I would definitely cook it completely, and drying out is my fear. I'm just going to take advice of some of the others and do everything except cook it several hours earlier and then cook it...

No - its me, my girlfriend, my mother and my girlfriends family. My mom has never kept kosher and my girlfriend and her family aren't Jewish. I may make it a meat dish yet (asparagus and spinach instead of oregano and feta..especially since I dont like feta)

I'm gonna take a shot at chicken roulade so that Saturday isn't my first time cooking it/them. I'll do two breasts, one with asparagus/spinach and one with feta/oregano and see which I like more! Maybe I'll do some quick latkes tonight too - we'll see!

Thanks everybody for your help! @medtran & cinisajoy - no I'm not. I kept kosher for a number of years but wasn't raised kosher so being kosher would actually be out of the norm...although I am playing with the idea of spinach and asparagus instead of feta and oregano... Either way, preparing...

Even if the chicken is reheated in the oven or on the stovetop? I might try it tonight, I'm planning on doing a test run of the roulades tonight anyway (since I've never cooked them before) so I'll just chill a piece and reheat it a couple hours later.