Serious Eats - seriouseats.com

You should go back and get the Capastrami. One of the few things I miss about Wilmington, DE.

I clean as I go. I feel it's precisely the lack of counter space in my small kitchen that makes me do this. I get the heebie jeebies just thinking about dirtied dishes next to stuff that I'm going to eat/cook.

It's not so bad once you get used to it. I also have a dishwasher, so once I'm done using a plate or bowl, it goes straight in the dishwasher instead of in the sink. And there's generally a minute somewhere while stuff is sizzling or boiling away so that I can wash the cutting board and knife and wipe down the countertop or stove. Helps to make sure I don't futz with the food in the pan more than I'm supposed to :)

I've used beef cheeks in lieu of short ribs for braising recipes and it turned out well. I remember thinking that the texture was not that far off from that of short ribs -- tender if you cook it well, chewy and stringy if you don't. I don't think there's any gelatin, though, so it's not going to be luscious the way oxtail is.

I'd imagine you could also make chili with it (I like using stew meat instead of ground beef), or braise it until tender, then shred it and use it in a panini or as a filling for ravioli. Hmm, now I'm getting hungry.

I've had fish cheeks and suckling pig cheeks before and they're delicious, bit-sized morsels. You should give cheeks a shot.

ribeye

I won't give a restaurant a second chance unless my husband or one of my friends begs me to give it another shot. And I mean BEG.

There is very little that pisses me off more than paying good money for a crappy meal. The whole time I'm thinking "for the price of this meal I could have purchased an entire week's worth of groceries."