Anyone ever tried out this pit barrel cooker? I'm almost curious enough to buy it, but Im wondering if any of the community has experimented with it?

http://pitbarrelcooker.com/

If not, maybe it'd be a good thing for the folks at SEHQ to test for us (ahem, Kenji.)

Ive found a couple recipes on the site for baked beans, but I am wondering if anyone out there has a favorite recipe?

(i mean making baked beans starting with the dried beans; not just opening a few cans and adding stuff to them)

So I noticed at whole foods they were selling the turkey giblets. I was naturally very excited since digging into the cavity and seeing what I can find is one of the best parts of cooking the turkey. So being able to buy them separate was awesome (and only $1.89/lb!).

So now I just need some ideas of what I can do with 2.5 lbs of livers, hearts, etc. Something besides gravy, please. Any ideas?

I'm interested in using a savory tart recipe I came across on this site recently. Specifically, the gluten free tomato tart. If I dont have a tart pan, can I use a glass pie dish? If so, what adjustments do I need to make? Thanks!

I saw one recipe from Chichi for a stew with pig snouts and legumes, but I was wondering if anyone out in the community had a different recipe for pig snouts. Thanks!

I got a few quails the other day, and now, never having actually eaten one, and wondering how to best prepare them. I tend toward mexican and asian foods primarily, and I don't own a grill. Any advice would be appreciated!

I'm wondering what I can do with some recently-purchased Filipino longanisa. Fried rice is obvious, but does anyone else out there have a more interesting use for the stuff? Thanks!

I got pack of yuba (dried tofu skins) and I need a recipe for them. They're the full sheet kind, not the rolled up sticks. Anyone have any experience with these or know some good recipes? Thanks!

I saw this bottle of ume plum vinegar on the cheap at the grocery store, so I picked some up on a whim. Anyone have some recipe ideas and/or uses for it?

I'm contiuously coming across recipes calling for hoja Santa (a Mexican herb). Does anyone have a good substitute or even better, know a place to get some? I'd be willing to to give a dried variety a try, but penzeya nor amazon haw any. Suggestions?

I'm inspired by Alton Brown's flowerpot smoker. It looks like a fun project, plus an ingenious way to save a few hundred bucks (For reference, see http://www.naffziger.net/blog/2008/07/05/the-alton-brown-flower-pot-smoker/)

Does anyone have experience building one or using one? Any comments on the sourcing of the components or effectiveness of the homemade smoker itself? Thanks!

There's a special on silky chicken this week in my town ($3.99/lb). I've never had it, and I'm trying to decide if I want to buy it. Anyone have experience with it? What's it taste like, any special preparation/use for it, and is it discernibly different from other fryer chickens that cost $1/lb?

I had an awesome little snack on my last visit to the Asian market, khao Tom mud (basically, sticky rice and a banana steamed inside a banana leaf). I'd like to recreate these at home. A google search yields recipes that are vary dramatically from one another. So I'm asking anyone here for a tried and true recipe. Thanks!

So I'm living with a vegetarian, and yesterday I cooked a half ham. So naturally, have about 6 lbs leftover. What can I possibly do with all this ham? (note: I have celiac so don't suggest "make a sandwich.")

I saw some cow lips at my local mexican market and I'm intrigued. Anyone have any insight on cooking them?

I just got a bottle of Absinthe, and after preparing the traditional way, I'm now looking for some mixing ideas. Flavors/liquors that go with it? Recipes? Thanks!

I bought some antelope spare ribs yesterday (4.99/lb - a steal) but I've no experience with them and google is useless. Help me please, SE'ers.

I love tofu, but I almost always cook it. My understanding is that silken tofu is usually eaten raw. What are some ideas/recipes for silken tofu?

I got a couple quinces yesterday and I'm looking for some fresh ideas on how to use them. Something other than make jam. Anyone got an awesome quince recipe?

Hey all! I was thinking about cooking some birria this weekend, and so I began to hunt a recipe. I then realized that googling recipes is a real crapshoot as far as getting a good one goes. So rather than waste time doing that, I pose this challenge to you all, dedicated SE'ers. Give me your best birria recipe! (please)

Hey all. I'm looking for a good menudo recipe. ChiChi had posted the Rick Bayless' recipe (always the best source for mexican), but the recipe is incomplete on the site (computer glitch?) -- its missing step 3. So does anyone else have a good one?

I bougth some sticky/sweet thai rice last weekend with the intention to make some of that delicious sticky rice this week. I've sinced found out that a rice cooker wont produce a very authentic dish. This is traditional, and according to a Laotian I work with, is absolutely necessary. Anyone out there have one of these contraptions and does it produce a remarkably different result? Worth my $15?

I have a few questions about making beef jerky without a dehydrator. First, whats the best cut of meat to use? I've seen recipes with flank steak, bottom sirloin, rump roast and more. Also, whats a good temperature for my oven (and how long does it take)?

Thanks in advance!

I just bought a new butane torch on a whim. I'd like to get more use out of it than just créme brûlée. Does anyone have any ideas or interesting uses for it?

I visited my asian market the other day and picked up a pound of these tiny blue anchovies. They're only about 1- 11/2" inches long and uncut (i.e., the whole fish is there). Anybody know how to cook these little guys?