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This is an old post but I'll mention my idea .Gonna debone the lower end of the back leg trimming the large fat pockets out and marinate it in a mild marinade of olive oil, s&p wine [ lemon juice optional ] garlic and maybe greek oregano for 2-4 hrs in a zip-lock.Then lay it flat and rub salt, pepper, garlic and a few herbs on the meat . Roll it up and tie it then season the outside with the same mixture as inside NOT SKIMPING ON THE GARLIC INSIDE AND OUT. Sear it in a dutch oven then add onions, potatos, carrots and any other roots I have add veggie broth [lo-salt] and 1cup of wine [white I guess] to about 1/2 to 3/4 to top of meat . Then bring to a simmer and transfer to oven and LOW AND SLOW for about 4-6 hrs. any responses?

In our house we love butter and when I cook I get butter on my fingers simple no-brainer. butter, porkfat/lard, olive oil they all rule any natural fat is in reality good for you in moderation and tastes great. what would pie crust be without butter or lard? Eggs if not fried in bacon fat then butter? A sauce stew or soup without that last pat of butter, splash of olive oil or even a dab of chickenfat, porkfat, lard or some full natural fat to finish it off? Go figure , it's a miracle ingredient ! It would be like a world without salt a dash is all it takes! I sure hope Emeril Lagassi only uses that much salt for showmanship or his food would taste only of salt. It is rediculous the amount he uses it's so disgusting, he ruins what was quality ingredients before he got to it there is no other justification for that much. Aren't there people starving in America much less the world that would give their lives to provide for their families what he renders inedible?
I could also have chosen butterbrain as I slip off topic so easily.

GIVE ME A WELL COOKED AND PREPARED BURGER ANY DAY AS LONG AS IT'S DRIPPING JUICY TO THE ELBOWS IS THE GOAL WITH ANY BURGER! There were a number of "I gotta have one now" burgers pictured sorry NO fast food burgers don't cut it!
Those monster burgers are disgusting looking and couldn't possibly taste good at all way too much of a good thing.Does the world record desire correlate to national exposure and is it actually worth wasteing that much food ?

Never heard of it til now , thanks! I love sour dough bread and the sourer the betterer. So I'm sure I'll like Teff as I like most new cuisines and flavors. Now I have to try it.

OPINIONS OPINIONS OPINIONS everyone has one as I do. I dredge protiens and veggies in corn starch if a particular recipe calls for regardless of the authors right or wrong explaination as to the reasoning. It really does it's job doing something [to avoid controversy] and I for one use it for various reasons in preparations of dishes. I the end the proof is in the tasting. I just did some king salmon filet sections scaled skin-on and did a simple marinade very subtle yet full flavors, then drained off the excess and dredged it in a mixture of 1/2 cornstarch and 1/2 ap flour with a little white pepper mixed in then seared, browned or crusted what ever you want to call it . Finished in a x-hot oven, was a very thin crispy crust and crispy skin outside, moist med-rare inside. Plated with a lime wedge and a wasabi soy ginger aiole on the plate and it was fantastic. I even pulled the pin-bones before cooking. I think the cornstarch served a couple purposes here and it worked

I LOVE GOOD BBQ and the pictures look so good I want some now! My new slogan is 'WILL TRAVEL FOR GREAT FOOD' especially BBQ I took a trip to Texas last spring for BBQ and ate at the Salt Lick in Driftwood and at Blacks in Lockhart. Both excellent and there are many others in Texas though I did find one in Texas and it was a chain and tasted like it I would rate as only fair I could do it in my home oven. Now I need to eat my way around the U.S

Do they pass the ultimate test ? Will they take off a clean slice of your finger tip a 1/16" thick and not realize it ? Or do they, like all serrated blades deliver a painful sawing ? I did a really good one not too ling ago, it hurts to recall it. Gross subject, Yes ? But it happens to all and I use serrated blades for bread and tomatos primarily. I just don't like the sawing through food as compared to a sharp smooth blades clean slice !

karacooks - is right on! If you want freshest possible shrimp it's got to be frozen JUST THAW IT RIGHT! Upon harvesting shrimp and it hits the deck it sterts to deteriorate, as in rot, so it has to be iced or frozen stat! The question should have been saltwater shrimp versus fresh water and the origin. I feel the Mexican Guaymas Whites are the best available and they are frozen. The Guaymas whites are the sweetest and claenest tasting of all. In the mid '79's the Japanese signed a 30 year contract with the Mexican Government Co-operativo to purchase the entire catch of these shrimp so they weren't available anywhere but from Japan. A few years ago the contract expired and the Mexican Gov't saw the error by locking in a price and wouldn't renew the contract so now they are available here in the U.S. Try the Catalina Seafood Company in San Diego put in a little effort and get the best.

That sure looks GOOD and I'm drooling again and want to get some good mole.The last time I had good mole [and it was phenominal] was in 1973 in San Jose Del Cabo, Baja Sur at one of the few small family resturantes and taquerarias. There were no paved roads in the town only the town Plaza had terra cotta pavers and hotels weren't strung out along the beaches from there to Cabo San Lucas, and we camped on the beach for $1US a day and a meal was under $2US. I know mole is great if done right, but every time I have decided to order it, the chocolate has been burnt and I don't think anyone will disagree 'BURNT CHOCOLATE SUCKS' and ruins a would be terrific meal. I've only ordered it when the resturant advertises their famous family recipe mole sauce, only to be disappointed. I will keep trying to get some good mole and have decided to send it back as inedible from now on and leave never to return to that establishment. Living in San Diego County one would think every mexican resturant would have a decent mole at least, but there are obviously too many laborers who think they can cook! Has anyone found a good mole in S.D. County Iam sure there are some if not many but I have missed them so far, and I'll try almost any resturant topshelf to dive as long as it is relatively clean.

Chicken looks great, guess I'll have to buy a copy of his book.
Rest assured your book IS NOT DEAD it has moved on to another phase of it's existence! It's now a loose leaf, just make use of a 3-hole hole punch and put in a binder. It'a cheaper in the long run as it can transform many good cookbooks to binder form when they wear out too, since the quality of binding has gotten so cheap to keep costs down. Can you imagine how much it would cost to make a book with a good, durable binding and the finished book would be extremely expensive.

FOOD IS MY LIFE ! My wife has found me napping with my chin and shirt dripping wet with drool dreaming about FOOD.
FOOD is the one place that I don't try to save by using inferior products and having to live with severe dietary restrictions we make the most of the cards I've been dealt. I have found that incredible dishes can be created with a few quality ingredients and keep inside my diet restrictions also they can be served to company without them even aware, I've had very sophisticated paletes have seconds and even thirds.
I hunt and harvest our own venison [ elk, deer, moose, caribou ], antelope, wild desert sheep and goats, wild boar and wild turkey. We do buy bison and some free range organic poultry though. We catch our fish [king/coho salmon, halibut, snapper from Alaska and yellowfin tuna, albacore, bluefin, humbolt squid [whatever gets in the range of San Diego over-nite and multi-day tuna boats]
We buy whole grain artisan breads and farmers market produce whenever possible
The pantry is chauk full of various ethnic ingredients as well as the good old stand-bys. 7 types of salt so-far, 4 types of peppercorns, 6 sugars and so-on.
Various types of olives California artisan, Italian, Spainish, Greek Turkish etc. Cheeses wonderful cheeses homegrown natural artisan cheeses and various european varieties.
Asian food is my fav so we have a large selection of Thai, Indonesian, Chinese proper, Viet Namese, Korean, Japanese, some Indian, etc.
The pantry also holds contiental, mediterranian, latin and pacific fusion for lack of a better term.
I LOVE FOOD !

DUH ! do you think, a maybe Tony drunk ? Anthony Bourdain is who he is and that's why I watch him and his shows.

Go to "HODADS" in Ocean Beach, San Diego, CA. sit by the window inside or outside. Get a " DOUBLEBURGER WITH BACON AND CHEESE WITH THE WORKS" an order of Fries and/or Onion Rings with a large Arnold Palmer- free refills. You'll get one of the best burgers any where the fries are great and you get to see one of the best side-shows around walking by on the sidewalk. This burger will literally drip from your elbows, so dress accordingly. Do not deviate from the plan and you won't be disappointed [no single burger]. I've lived here over 35yrs. believe me!