I have never made prime rib. I hate fatty meat, and when I was 3 months pg with my son, my family went to a restaurant and had prime rib and I almost gagged with the amount of fat they were consuming.

So today, I am in the grocery and notice prime rib was on sale for 4.77 a lb. Quick research on my phone told me the less fatty piece is the "small end" or "end cut". Asked the butcher for one and he handed me the most beautiful cut of beef I have ever seen!!!! Thin fat cap and excellent marbling....I think can eat that!!!

So...please!!! Tell me all your tips and tricks for the perfect prime rib that I'm making for New Year's Day dinner!!! Temperature, rubs, etc!! Thanks!!

Ok, I went to a local Smart n Final looking for hamburger that I could cook up quickly into burgers after a hard day at work. There was this chub pac of 4% fat hamburger that I grabbed. I took it home and made burgers out of it. Worrying about the lack of fat I seared them off gently, and turned the heat down and finished the burgers to 140 degrees, approx. 5 mins. total. Took them out and covered them to rest to raise the temp. The result...cardboardy, grainy, tasteless, chalky, nasty. Has anyone out there used this 96/4 type of hamburger? Any success stories?? What on earth is it here for???

My family loves corned beef, but hate the fatty flats that come on "sale" before March. I've always bought the expensive corned beef rounds, which are less fatty and are delicious. My goal this year is to try to make my own, buying some round tip roasts. I have done a lot of research for recipes, but I'm not sure how the end product would come out. Do any of you make your own corned beef? Can you give me some tips, tricks or recipes?

I love watching food shows, but sadly I've never heard of a chef who says Jalapeno correctly. Emeril makes me cringe. Being from California and living in a Mexican Food mecca, also being able to speak Spanish....Jalapeno is pronounced...halla-pen-yo. With a tilde over the 'n'. Not hollowpen-o, or hallowpeenya, or any other way.

Also, hearing skawns for scones, paystees for pasties, (even by Alton on a pie episode years ago...I guess he's never been to a Las Vegas show)...drives me nuts.

What mispronunciations of your favorite foods makes you cringe? What are the correct pronunciations?

My dad was Hispanic and was raised in the barrios of San Francisco and my mother is British…military family. I spent 18 years of my youth in England and returned back to the States at age 19.

My mother was and still is an outstanding cook, baker, and taught me everything I know. Back then, she tried to make recipes to the tastes my dad preferred while dealing with the poverty level income that a military man at that time made with a family of 8.

Back in the USA, mom came up with some strange but wonderful dishes, like chile made with ground beef, kidney beans, onions, garlic, etc and served over mashed potatoes.

My question is this. Has anyone grown up with mixed heritage parents? How has the melding of cuisines colored your current culinary lifestyle. If so, what recipes were adapted to meet both tastes?

My dad was Hispanic and was raised in the barrios of San Francisco and my mother is British…military family. I spent 18 years of my youth in England and returned back to the States at age 19. My mother was... More