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Why do pumpkins need to be in season to use pumpkin seeds? If pumpkin seeds couldn't be easily stored, you'd have no new pumpkins.

Josh!,

The minion method works great for me with Kingsford, were I have problems is using it with lump. When I try it with lump the stuff ignites too fast, the temp of the smoker jumps way up, but then collapses as the stuff all goes out.

I've never noticed a chemical taste to my food. Even after 14+ hours smokes using the minion method.

I think most people misunderstand the purpose of the In Search of Perfection series. The intent is not necessarily to get you to make any of the recipes from start to finish (I've actually done two of the easier ones, but even they aren't something I'd do again). The idea is to show you new techniques that you can adapt from these recipes and add to others.

For instance in the first book there is a recipe for Spaghetti Bolognese. It took me about 20 hours worth of work over a few days to make this. However the techniques I learned from making it have improved my cooking immensely. I now add a few star anise pods to the onions and shallots when ever I am sauteing them before a meaty braise. You don't really taste it in the finished product, unless it's not there.

Another thing from that recipe was adding fish sauce to the tomato based sauce. You wouldn't think that just a few teaspoons would make a difference, but the umami is pronounced. I now add fish sauce to lots of pasta sauces and to all my meatballs and meat loafs.

(as a side note, there is an easier version of the recipe in a recent Saveur magazine)

Also, there is a mushroom ketchup recipe that is used as a condiment for steak in the book. It takes 3 days to make (but hardly any work is involved). It is absolutely outstanding. It keeps very well, and is a great thing to have on hand.

I do it all the time, but in a different way then you might think. I cure the duck as normal, then instead of poaching it in fat, I vacuum seal it with a couple tablespoons of duck fat. Then I drop the whole thing in the slow cooker filled with water on on high. It works just as well, I use less fat, and I don't stink up the house.

I don't see why filling the slow cooker with duck fat and doing it the traditional method. There's even a recipe for it on foodtv.

I tend to avoid things with HFCS, but I am very hesitant to believe that it is any worse for you than sugar or honey. It probably leads to more health problems, but that's just because it is so cheap. We couldn't afford to eat that much sugar if we had to pay for cane and beet sugar or honey.

Research on the effects of food on our bodies are very hard to do. Just think about the last 20 years and all the claims that science has made about food (Margarine gone from good to evil, cholesterol gone from evil to not so bad, carbs gone from good to bad). It's hard to say with any certainty what the effect of any single food additive is on us, the entire thing is so complex.

That being said, the reason a caramel recipe has corn syrup in it is because corn syrup has a lot of glucose which keeps the sucrose from crystallizing. Sure you can make it with out the glucose, but it becomes harder. You don't need very much of the glucose, so I wouldn't be too worried about using it. You could experiment with using less that the recipe calls for.

@lesleycelliot -- Pepitas are pumpkin seeds. Pepita is the spanish word for "little squash seed" and usually refers to the hulled (green versus white) seed.

I didn't even think about how people wouldn't know where to get pumpkin seeds but yes, they can be bought in bulk (in the amount needed big or small) at places such as Whole Foods, Co-ops, and I'd imagine a lot of stores focused on Mexican food because they are a big part of the cuisine. In fact, a sprinkle of whole or coarsely chopped pepitas on top would be a good sub for the pistachios above as they are wonderful as a garnish for pumpkin soup.

Pumpkin seeds are very healthful too with lots of great vitamins and minerals and are great when quitting smoking because of their zinc and iron content. For that, shelling them keeps the mouth and fingers busy.

But, for the above recipe shelled seeds are definitely what is wanted so it's much easier to buy them already hulled than to kill a squash and gut it.

On the other hand, if one does get a winter squash it makes sense to save the seeds and fix them up to snack on. Different varieties have different flavors and some are really exquisite.

Two methods: Clean and wash, then toss dried with an oil and seasonings of choice, spread on a tray and toast in an oven at 325 till light brown (about 15 to 20 minutes), or simmer covered in salty water for several minutes, drain and then toast until light brown. Google can bring up other ways such as skillet toasting and spice ideas. The least heat though will preserve the most nutrients.

Thanks for bringing up the pepitas. :)

That picture doesn't do it justice. This is one of the best things I've eaten recently. Sorry my photography skills aren't up to much!

@justing386: Yup, it's in step 4! The recipe has been updated.

@babynino: I thought the sauce sounded good...nice to hear another recommendation for it!

@justin386: If I had to guess I'd say you add them in step 4, but I'm asking Nick to find out.

I would never say something as rude as "yuck" or "disgusting"when it comes to food. Pictured above is someone's hard work and attempt to share a recipe. If anything I would describe the picture as looking rustic or homemade. It's actually a sauce that has a taste you will never forget. You will actually crave it.