when making a mayonnaise from scratch, could you use the bacon grease instead of the vegetable oil?

has anyone tried anything like this before?

Even with all the pom and circumstance of the opening of the show, I think the match ups are pre determined (I don't think the challenger is actually selection the competition on the spot).

Also, I think before the battle the challenger and the iron chef are given 3-4 possible secret ingredients which they would prepare for all of them. When the "secret" ingredient is revealed, they have some idea of a menu.

Also I think they only have to have one of each menu item plated before the buzzer rings.

What are other thoughts, behind the scenes ideas? rants, raves etc?

Appleman vs. Symon,

This episode just left a really bad taste in my mouth. How can you have two amazing chefs. I'm thinking Appleman will win a Beard this year. AND have two silly sports jocks as judges? Boomer was turned off by the idea of eating brains and skin.

Appleman is a forward thinker, and his skill was not appreciated in the least.

Thoughts?

As we begin to close the year, I would enjoy some input/chatter on what you feel will be the food trends in the upcoming year. I will offer my two cents.

Trends:

1. Fried Chicken. As we have seen the burger craze hit the fried chicken will hit this year.

2. Slow Food and Braising

Foodie related was wondering what you are all wishing for for Christmas, big or small...

If you don't have a Benriner Japanese Mandolin Slicer already you should ask Santa for one...

As the air gets a little chilly here in the Midwest I have started making some nice soups. I was wondering if anyone else could share a good resource for wonderful soup recipes or share their favorite!

thanks!

a good few soups call for Sherry as an ingredient. Is there a best one to use?

Someone once told me on this board to sprinkle brewers yeast on popcorn. I have yet to do so, but did try it with regular yeast as is was the only thing in my cupboard. Is there much difference?

P.S. how many ounces in a cup of cheese?

My friend is having her wedding outside and wants to have heavy h'orderves to eat after. So far shes thinking small cold tenderloin sandwiches, Caprese Salad. What else would you suggest! Ideas!!!

Thanks!

Thinking of starting a grassroots soup company in Columbus, Ohio and brainstorming names. Some ideas so far:

Super Soups
Soup's On...
The Wooden Spoon
Village Soups (I Live in Victorian Village and there is Italian and German Villages in Columbus)

I really really enjoy making soups. Everyone has their favortie. If you follow a recipe or just keep tasting and adjusting to taste. What are some of your all time favorite soups? Care to share a recipe?

- "You can do almost anything with soup stock, it's like a strong foundation. When you have the right foundation, everything tastes good"

-Martin Yan

What are your favorite restaurants for a casual Saturday afternoon lunch. Good comfort food at a good price point. The place where you want to take your friends...

Funding not an issue...
What kind of lip smackin' joint would you open??!?

Well have seen everyone and their brother now open a burger joint. Almost saturating the island. What do you see as the next big trend?

Just like in top chef what would you make if you were faced with the same challenge?

Don't copy the ideas that they used on the show...

Feeling adventuresome...

has anyone made beef heart before?
tips? tricks? recipes?

If you could only have 3 cookbooks on your shelf what would they be?

:)

Just got back from the spice shop and ready to dive into cooking some Indian food. I have my chili, garam masala, tumeric et all. Was wondering where you like to turn to for tasty Indian recipes?

Whats their secret?

I have a rice cooker that cooks up nice rice. But how do they get it the color/flavor they do?

Those little pieces of pork. How do I get them as yummy as they do?

Im trying to think what mine is...

Wondering what your's is....

How did it turn out? Would you do it again?

I think mine might have been a thai curry paste from scratch....

Can the great debate begin? BBQ sauce is a holy grail of sorts...

Which is your favorite "on the store shelves" kind?

Which is your favortie from a restaurant?

Which home recipe for BBQ sauce could you share with us?

:)

Having spent 3 months in India I have become addicted to Chai. Spending the equivalent of 12 cents street side for a nice little cup of expertly made Chai. Whiel in india I purchased the tea. But was wondering if anyone had a good method to re-producing this wonderful little beverage Indian style...not S*bucks style ( I cant even bring myself to type those silly words)...A few questions:

Do I need a certain % of milkfat? I think they use a HEAVY milkfat

Do i add a cardamom pod while it boiling?

Thanks!

my mother is going to retire next year after teaching 1 and 2nd grade for 35 years. She now wants to become the school cook and feed students REAL food a la Alice Water's Martin Luther King School. I remember reading somewhere that there is a good book about re-defining school lunches but cannot seem to locate it. Was wondering if anyone from the SE community could point me in the right direction. I would like to get it for her for Christmas!

thanks guys and girls!

There are always church groups or PTAs or the ladies of the Kiwanis club coming together to submit recipes to compile a cookbook.

If you could only SUBMIT one of your recipes to the Serious Eats Family Cookbook which would it be? Why? and submit the recipe!

Happy Holidays!

I'm not too sure peoples obsession with congee. Tell be if im wrong but its overboiled rice which has turned into a poridge of sorts?

Then you put topings in/on it and eat?

To be honest i've never had it....what kind of topings do you use?