Serious Eats - seriouseats.com

Ruhlman's book! I'll look into it. Thank you for pointing it out. As for the big slab of meat for dry hanging; I've previously succeeded in curing chicken breasts 3 days and hanging them in the fridge for excellent faux "prociutto" results. The safe, raw, translucent, creamy and delicious thin chicken slices were so good. I'm still curious of how to accomplish this with pork or beef.

My latest thing: McD's Double Quarter Pounder (beacuse there's no fresh vegies) without cheese. I take it home, deconstruct it for the oven to properly toast the buns and de-grease the meat and add slices of avocado, then re-stack and gorge!

There is no such thing as weird food! It's all good. (If it's not poisonous)
Historically and culturally people endure culture and politics to feed our children, and therefore develop the art of creating delicious culinary creations when we forgive preconceptions and taboos.
What we in the Western World have grimaced at is thankfully now being heralded as fine adventure in cuisine these days. Thanks more broad traveling interests and the internet.
Thank God I was born in these times!

Have always and always will need to keep my mouth happily occupied during entertainment at the movies! Only rules I insist upon are that snacks are quiet (no crackly plastic bags, or loud munching foods) and no imposing smells (garlic, or hot fragrant pizza/sandwiches). Admittedly a little seduced by other movie patrons eating KFC, the smell and the noise was irritating. We are, after all, in a closed indoor situation trying to enjoy a movie theater experience and are not at home where we can hit the pause button.

A typical Korean/Japanese Meat BBQ marinade is usually:
Soy sauce, Sake, Sesame oil, Sugar, Red pepper paste, Ginger, and Garlic, and Sesame seeds. This marinade is usually just washed and massaged over the meat right before grilling and not usually steeped over a long period.
But the Tongue I had in Japan was just served with Sesame Oil, Salt and Spring Onions. Delish!

Smoked Brats. Slab Bacon, Pig's Knuckles, Sauerkraut, Potatoes, and Carrots - all in a Chicken Soup Pot! This, some Brown Bread and a crisp Riesling will keep me nourished for a days.

Living in Asia the "wish I could" for me is spicy hot dishes of any kind,
and sesame oil. I love fresh herbs and spices but cannot breathe through hot spices. Oddly I love sesame seeds but find the oil sickeningly heavy. It makes for some embarrassing requests sometimes.

Jello! Very retro. Good conversation piece. Layers of color, Cool Whip, weird molds, silly giggly salad with mayo, etc. Remember the fun?

Brining! It never occurred to me. Sounds juicy! Yumm.... Demi-glace is actually a fetish of mine - I love this idea thanks.
To pooch: A comforting yogurt sauce seems very good, do you have a recipe? I often go overboard with the garlic:dill ratio.

I get this: Food, like Sex is desirably personal and private. Public forums of either is defined by decorum. Discussion, display and sharing are thus defined. Aren't they?

I swear, hospitalized on IV for 15days without food or drink, the first mush allowed to pass my lips was forever ingeniously grateful and wonderfully delicious to me!

OMG! That has to be my regular "Good Morning" wake-up call! :D

Serious Eaters, thanks! I've started-up my anemic "test kitchen!
More! More! I'd love a shower of recipes! :D