Serious Eats - seriouseats.com

Soda-Club and SodaStream are the obvious and best in my opinion choices for home soda making solutions www.makeyoursoda.com is a site I recommend to learn more about soda making and get a discount on your purchase as well

Hands down, my favorite cookbook of all time is Essentials of Classic Italian Cooking by Marcella Hazan. It is brilliant, completely useful in everyday life and with one single exeption (the pear cake thing) every thing I've made from it has come out great. And I've made almost everything in it over the years. It is what I give new brides. It is what I give the young people I know who are starting out on their own.

Kenny Shopsin's Eat Me: The Food and Philosophy of Kenny Shopsin, hands down. Really changed how I think about cooking.

What would be the specifics for cooking this in an oven?
Thanks!

you gotta love a boston butt... a good way to tenderize a butt or shoulder is if you put it in zing zang bloody mary mix over night. i would think that any bloody mary mix would work. then wrap it in foil twice and put on the grill (medium heat) for about 3 to 5 hours depending on its size.

Grilled with the husk on! NO need to soak or remove the silk beforehand unless the husk is extremely dried out. Then, butter and seasalt and the shameful secret.

When it comes to corn on the cob--ONLY crappy powdered black pepper will do, in enormous stomach burning quantities. I will choose it over the finest fresh cracked in an instant. Only for corn...and sunny side up eggs.

I live in Jersey and so far the best Jewish Deli is in Cherry Hill. It's called the Kibitz Room. The Matzo ball soup is to die for, the liver knish is one of the best I have ever tasted. When I need a Kibbitz "fix" I go for the pastrami sandwich with chopped liver on pumpernickle, a liver knish and matzo ball soup and their pickles and green tomatoes. The matzo ball soup and the knish get eaten later for dinner. The sandwiches come half or whole and they also have a humongous sandwich called the g.b.m.f. It is insane. It took four of us to eat it. Next time anyone is in Jersey and close proximity to Cherry Hill, try them. The deli guys are a riot and they do kibitz with you and the waitresses are funny.

My best guess: In most western cuisines, if pork is an element in a soup or other dish, a ham hock or some form of cured/salted pork can be used in small quantities to deliver maximum flavor to the cooking liquid, so the stock is fairly unnecessary.

But, because pork is used in greater frequency in Asian cultures, it makes sense that we see pork stock show up in Asian cuisines - especially in soups and sauces.

Again, just an educated guess, really.

Cheers,

~ Paula

On account of the tape worms.

"Sure, nearly anything tastes better with butter and parm, but I assure you it isn't the dairy products that shine forth in this preparation—it's the deepened, intense flavor of the asparagus themselves that steals the show."

When I read this, I was incredulous, but I tried the recipe anyway, and found that my incredulity was justified -- it tasted great, but by no means did the "deepened, intense flavor of the asparagus" steal the show. The awesome taste of butter and cheese stole the show, with the asparagus in a supporting role. I prefer simple high heat roasting (without the boiling or the butter/parm) if you really want to taste the asparagus.

corn is in cat foods. They canot really have pizza much due to the sauce no tomato pastes and such of course.
http://www.beefrecalls.com a section there is on cat foods and dog foods. homemade foods and of course peas and corn is in cat foods if you look.

Just wanted to second some of the folks who had problems. I'm an experienced baker. I've made a fallen chocolate souffle cake for years, but thought I'd try something new as my party pleaser.

Had the same problem as most. Baked for 30 minutes, and the middle was 'molten'. Poured back into the pan with relatively little damage, baked for at least another 30 minutes then unmolded. It's sitting in a fudgy puddle on my counter. It certainly tastes fabulous, but I can't serve it to the judging masses.

What went wrong?!

Possibilities:
1) Mistakenly boiled the whole 1 1/3 c sugar with the bourbon to start. So I only added a few tbsp of sugar to the eggs.
2) I noticed that the chocolate had nearly completely cooled half way through the first stick of butter. It took at least 10 minutes to incorporate all of the butter.

Could these be the culprit(s)?

Thanks all!

I have been on this diet for almost a year and have lost all cravings for sugary items...im a big pizza fan so I get a whole wheat crust,pizza sauce with the least amout of sugar,spinach, mushrooms, and garlic, and i opt for fat free parmesan cheese which i sprinkle on when the pizza is done...thats just one of my favorites!