Serious Eats - seriouseats.com

I am sure you have already heard of this site, but just in case you haven't, if I may suggest Fat Free Vegan (http://fatfreevegan.com/) as a source of ideas to spring board from, please consider it. I am not vegan in the least, let alone a low fat eater, yet I adore her recipe for "sloppy lentils." I would love to see how you would take and build upon her ideas.

Apologies to Simon, as I apparently never returned to this post to see his comment asking for an elaboration on the top rack of a dishwasher method.

This cooking method came from Julie Beeler, the wife of the owner of Beeler's Pork, who has been posting with me on the aol message boards for years. Of course, she recommends that it only be done with their brand of hams, claiming the cryovac used to package other brands may not hold up, and I will admit I have had the occasional melted package when using another brand. But not usually.

What you do is leave the ham in its packaging and set it in the top rack of an empty dishwasher. Run the wash cycle twice, skipping the dry cycle. Once the ham has been "washed" twice, remove it from the dishwasher, cut open the packaging, and place in your roasting pan for glazing in a preheated oven.

That's all there is to it.

I still say if you like the texture of stuffing from inside the bird, but do not want to dry out your bird by stuffing it, cook the stuffing in a slow cooker. Any stuffing receipt works: Assemble the stuffing, fill the crock, cover, cook on High for 45 minutes and then on Low for four to eight hours, depending on if you have a "heritage" slow cooker or one of the newer ones which cooks at a higher temperature. The edges around the crock crisp up like the stuffing that puffs out of the bird, and the rest has the souffle-like texture that stuffing inside the bird develops.
Yum.

Kenji, a pretty obvious question, but just to make sure. I prefer Mexican mayonesa, made with lime juice instead of lemon juice. Will a simple substitution of lime juice work in this procedure?

I'm with jedsa: k4p (kosher for Passover) coke is awesome, especially since you can get it for $1.25/2 litre bottle in the major supermarkets like Publix or Albertson's when coke goes on sale at some point the month before Passover.

But, that is also the problem. I have only seen it in the 2 litre bottle. I will admit to being a feeler as well; I like a freshly opened coke from a glass bottle poured over ice. A k4p coke served that way would be the ultimate for me. In the meantime, I use a Mexican coke for my fix, except during Passover.

@althinique: I do not know if it is true, but I have heard that the US is the only country where coke is made with HFCS. The fact that Mexican coke made with HFCS was found surprised me, but I have friends who are natives of Europe and New Zealand who have never heard of HFCS being used in coke. The formulation of coke may be different in each of those countries, but my understanding is sugar is used in all of them. So, I doubt there would be much difference between a Mexican coke and what is sold in your country.

Already mentioned above is the threat of lack of electricity. Buy canned items that you can eat at room temperature (the cooked tuna and chicken suggested is good, as well as canned vegetables and fruit) and make sure you have a manual can opener! Having grown up in south Florida, I can not tell you how many people are well stocked and forget that one essential item...

If damage is excessive, the areas affected, including commercial establishments, could be out of power for several weeks. Stocking up may be difficult and if you do not have a gas grill or generator, room temperature supplies will see you through.

@ Kenji ~ I'm with fireyeti: pass a couple of torn up slices of soft, fresh bread through your KA meat grinder once you finish grinding, and cleaning becomes much easier.

Can the coconut milk being sold in cartons by companies such as Silk be used instead of the canned coconut milk? With sales and coupons, I am finding the carton coconut milk much cheaper per ounce.

Never had truffles nor even truffle oil. Winning would be an awesome opportunity to explore them!

Learning how to do an authentic Sheboygan-style bratfry, from my Sheboygan born-and-raised father-in-law!

My goodness, there are so many boneless/skinless chicken breast recipes out there. How about a chicken curry or any of countless Asian-themed stir fry? In an Italian vein there's hicken limone, chicken parmigiana, chicken piccata, and onward.

Check out the chicken recipes on the cooking cache for ides, among other recipes sites.
http://www.cookingcache.com/cat/chicken_recipes/default.aspx

Please let us know what you decide on!

I have never been to a push-cart dim sum place, but have always wanted to try one. So for now, I guess push-cart style would be my favorite, as it is an unknown to look forward to trying one day!

Parsnips, half a sweet potato/yam, and a scored tomato get put in to my chicken or turkey stock pot, along with the usual. I like to put some fresh dill in right before service as well, if serving as a soup.