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What the crap is a fenugreek seed? Any suggested substitutions?

I'm also wondering, as this is a quicker pot roast than most I've seen -- do you want firmer meat chunks? Or could this recipe be improved by a longer, lower cook time (like 300 degrees for 3 1/2 - 4 hours).

Loved this! So cool. Food Lab is now my single favorite thing on this site. More!

Blue crabs, old bay, and a giant steamer pot.

I gotta say, I think you've got it backwards. I like to cook my chicken slow and low, at around 250-300 or so for an hour or so -- as long as I can take it, really -- turning every now and again. No sauce, just a basic bbq rub of brown sugar, salt, and spices. Once the chicken is fully cooked, then I put the sauce on and let it sit on there for another 15-20 minutes or so, letting the sauce slooowly carmelize. You still get that sticky-sweet, beautifully carmelized bbq flavor, but the chicken, at this point, has been cooked to an indescribable perfection and falls right off the bone (without being at all dry -- especially if you brine beforehand). And the skin! You don't know chicken skin till it's been slow-cooked for an hour or so. It's almost as good as fried and it soaks up the bbq sauce like salt soaks up a wine spill.

I thought your picture above was an example of how your bbq should NOT look! Look at the poorly cooked skin peeling back, all that blackened bbq sauce... it's horrid!

Something with Lardo. Anything, really. Just feed me lardo, plz, kthxbye.

BOOOOOOOOOOOOOOOOOOOOOOOOOOOO!

I'm only just starting so for me... bread. White flour, egg, bit of sugar... just bread. That's all I can really do right now. Unless you count pizza crust?

Ended up eating at Zeizeff. Wasn't bad! But not great, either. If I had more time, I definitely would have hit Le Halles. Thanks for the advice, everyone!

....and I do mean anything. At all. Whatever's tasty and interesting or essential.

Love: liver (liver & onions, chopped, pate, etc), raw beef (tartare and carpaccio), raw fish (sushi and sashimi), Brussels sprouts, cauliflower, coriander/cilantro (the latter three seem to be the most often hated veg/herb)

Don't care for but can eat: whipped cream, pound cakes, peanut butter, most biscuits (cookies), especially if store-bought

Never, no how, no way: beets, cooked, candied and dried fruit & berries (which includes apple pie and granola, among other things), pumpkin pie, oatmeal

I swear, Brooke29, if you removed the "Don't care for" section (peanut butter? seriously?), this would be EXACTLY my loves/hates. My wife saw this and made me read it. It's uncanny!

I've always been partial to adding Old Bay to my egg salad.

Wow, my memory's terrible. I _did_ try Liberte. The grain one. And hated it!