Hey all. On a whim, I bought some grano the other day. The package says it's an ancient Italian grain, and some internet research seems to point to it being wheat with a little of the outer bran removed. I'm guessing I can just use it in recipes where you'd use farro or wheat berries or bulgur. Which brings me to my question: anyone have any great recipes/ideas that will make this grain really shine? Supposedly it tastes a bit like pasta, but has more chew (and nutrition, yay). Whatcha got?

So I was recently in Texas visiting my in-laws, and for dinner we had these delicious hot links made by Longhorn. We're having a barbecue this summer and want to snag some, but there aren't any at the grocery stores or specialty meat shops, and unless I'm looking incorrectly, I can't seem to order them anywhere either. The in-laws said they'd ship them, but I'd like to avoid having them go through the hassle.

Anyone who's familiar with these, do you have a Great Lakes hookup? The Longhorn brand ones tasted a lot like Mexican Chorizo to my tastebuds, only firmer and in an edible casing (very finely ground, accented with chilis, etc.). So I'd be willing to buy another brand if it tasted similarly. Does anyone know of a way to get these here in Madison?

So we're having a cookout in a couple weeks, and as it turns out more people than we expected have RSVP'ed yes. This is wonderful, but we're trying to stay on a reasonable budget. I don't want to have a potluck because I'm an annoying control freak and want to control the menu. Anyone willing to share their favorite cheap cookout-friendly recipes? I'm a skilled cook so it doesn't need to be easy, just not extravagant. Ways to stretch meat as well as things that would be good for vegetarians are welcome, as well as apps, sides, and desserts. Any secret recipes?

So, I'm trying to make a cherry pie using tapioca, rather than cornstarch. I have frozen tart cherries and granulated tapioca that I whizzed in the coffee grinder until it was fine. Can anyone take a quick gander at my plan and see if this seems okay?

I'm thinking of macerating the thawed cherries in sugar, collecting the juices that come out, and putting the tapioca in the juice, letting it sit for about 15 minutes. Then I'll mix everything together, put it in the dough, and bake.

This is how it works, right? Or am I nuts?

I was recently asked, in a pinch, to sing at an acquaintance's wedding. They hired me to sing (I'm getting paid a little), but graciously also invited me to the reception. We're all broke graduate students, but I'd like to give them a handmade food gift to wish them well. Here are my limitations:

1. I don't know how to can, and frankly I'm terrified of it. I own the Ball canning guide, but am still convinced I'll kill someone.

2. I don't own a car, and so I have to rely on a sort of lackluster grocery store because the wedding is Sunday and don't have time to take buses for hours and hours.

On the upside, other than canning I am fearless in the kitchen and willing to try anything, sweet or savory. You all always have such great ideas - - can you help me out?

Okay everyone, I need to tap into your creativity. I just love ramen, and have had some really great stuff - one of my favorites was at a Japanese restaurant in New York that had sesame paste, pickles, and pork. I want to make some at home. Aside from the nasty 12-for-a-dollar packaged kind, this will be my first try.

Anyone have any favorites they'd like to share as I venture out? Any tips for broth-making? I am, sadly, allergic to shellfish. Help a sister out, will ya?

I have to bring an appetizer to pass for a memorial service being held outside. I'm all out of ideas, and I'm sick of the same old stuff I always make. Anyone have any ideas they want to share?

I told a friend that I would make anything for her birthday that she wanted. She chose vegetarian marshmallows. Not being a vegetarian, I had no idea how to approach this, and so far an internet search has revealed that 1) Agar-agar is a great alternative to animal-based gelatine. 2) No, it totally isn't, especially in marshmallows. 3) But there's this stuff called Emes Kosher Gel that totally works! 4) Except it was revealed that their gelatine had animal products in it, and a bunch of vegan candymakers almost went out of business. Back at square one.

I'm lost. Any ideas?