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An oldie but a goodie is Beard on Pasta. I got it as a set with Beard on Bread. It goes in depth into the technique for making the pasta.

I'm afraid I much prefer the New Mexico style of Chile Verde which does not include tomatillos. They cover the flavor of the green chiles.

It would be a good way to see if you like them, though. Also, do try the salsa the way Kenji described.

There are a couple of aspects that haven't been discussed yet. One is the worthlessness of the funnel-shaped jigger. While each end measures accurately when it is full, it is impossible to get an accurate fraction measurement. If you fill up the one ounce end halfway, you will be lucky to have a quarter of an ounce. I know from previous threads here that I am not the only one to use an OXO measuring cup at home, and several well-respected cocktail bars here in Seattle use them also.

There is also the cost-control element and draconian owners. I know of at least one upscale restaurant in the area, as well as a chain of casinos, in which a bartender would be fired if he did not measure the base alcohol exactly with a jigger. The casino chain has video cameras behind the bars to enforce this.

Assuming you have a refrigerator, go for the confit. When that's ready, use it to make cassoulet. I like the CIA's New Professional Chef recipe. It should keep you busy for a couple of days.

I may have missed something, but no one is talking about how the sprouts got contaminated in the first place. E. Coli do not appear naturally on sprouts. They come from the intestinal tracts of ruminant animals or humans (according to the CDC).

Maybe their fertilizer wasn't properly composted, but somehow those sprouts had to come into contact with raw manure.

Not a meal, but four of us had a couple of drinks each and an appetizer tower at Palisades in Seattle. The bill was $175.00.

Depending on who was at the bar that night, chances are the drink wasn't poured out. In many of the bars I've been in and worked at, the returned drink would be given free to a regular.

As a former barman and food server, I think this situation was handled correctly.

I use MasterCook Deluxe software. It allows you to enter recipes and store them, with photographs if you want. You can create cookbooks with them also. It can also tell you the nutritional profile of the recipe.

It comes with several cookbooks already loaded, and has a search engine that allows you to search with several different parameters, such as including or excluding ingredients, or limiting by calories or carbs per serving.

It also allows you to create menus and put them in a week long meal plan, and will then print a shopping list for you.

There are a lot more features that I like, and some I don't use. My copy is also fairly old, so there may be new features I don't know about.

That said, I think there are several brands out there than have similar features to MasterCook. Shop around, and I'm sure you'll find one you like.

My wife grew up in Dallas and has mentioned Goff's burgers many times. I'll have to ask her abut the #12 this evening.

One of my guilty pleasures is usually called a southwestern egg roll or southwestern spring roll. It is basically a flour tortilla filled with chicken and a black bean and corn salsa, wrapped and fried, and served with a chipotle mayonnaise.

I will also always get bacon-wrapped prawns if I see them.

Growing up we had them as a salad green with a hot bacon vinaigrette. I use them now in salads and like spinach. We also make dandelion wine from the flowers.

Be sure to get true dandelions. A lot of what we have in our yard are "false dandelions." You can tell the difference because a true dandelion has one stalk coming out of the basal leaves, and the stalk only has one flower. If there is more than one flower, it is not a true dandelion.

@duncan, I read the same thing. In an interview several years ago, Maria Cardini, Caesar's daughter, said the original used Worcestershire sauce and not anchovies. Because in some places at the time anchovies were cheaper and easier to get, they became a substitution for the Worcestershire.

I was told early in my cooking education that using the knife was superior to the garlic press. Then I saw an episode of America's Test Kitchen where they researched this. As you know, they do some pretty exhaustive testing. Their conclusion was that the garlic press was superior to the knife method. That was good enough form me.