In the quest to cook the perfect rib-eye, I'm curious to hear tips for getting the most tender steak. I do pretty well, but sometimes I have mixed results. I suspect that quality and age of the meat accounts for the variations. But if you have any tips to share, please let me know.

I was watching a documentary on TV last night that the acai berry is the new miracle fruit guaranteeing to stimulate weight loss. The fruit is supposed to suppress your appetite, increase your energy level, and help you sleep better. The fruit has many antioxidants and vitamins that make your skin look good also. All natural.

I only tried this fruit in my frozen yogurt, never fresh. Are there any merits to this documentary?

We're making a stew today using a filet mignon cut in pieces and a bunch of fresh veggies. Would it be appropriate to add some red wine sauce to spice things up?

We have this chicken breast that I bought 4-5 months and stuck into the back of my freezer. I forgot about it until I saw it today, and remembered that I actually bought it a while ago. It's still frozen. Is it still safe to eat after being frozen for 4-5 months?

My brother came back from Tokyo last week and he ate the bluefin tuna belly sashimi. He said it tasted kinda gross, but it was by far the most expensive dish on the menu, and supposedly the most expensive sashimi period. The sashimi is called "ohtoro" in Japanese. What is the most expensive sashimi?

I've heard that in order to eliminate about half the fat, you should trim away the skin before eating the meat. I also heard that it makes a difference in the fat content whether the skin is removed before or after cooking. Removing the skin before you cook the chicken results into less fat for your dish, but the meat is more moist and tender when cooked with the skin on. Thoughts?

My wife's dad is turning 50 years old next weekend. He's been in a wheelchair for the last 10 years due to the car accident. We are throwing a surprise party for him at our house and need some idea on what dishes to prepare. He LOVES the old fashioned barbecue, filet is his favorite. We have over 30 guests coming. What would you cook for the guests, most importantly the dad, if you were us?

I've been eating regular food forever and when my wife started working for a food company, she began to drill into me that we can no longer buy regular produce and food but have to switch to organic. I know that not all organic foods are necessarily good, but organic is at least healthier - this has put a damper on our wallets. We are slowly switching over to organic diet, but the expense of eating organic food is high. Also, our choices are also much more limited now. Has anyone been doing an all-organic diet? Is the extra cost for eating organic food justified?

I was just wondering what your thoughts were on the length of time it takes to get frozen meat/steak in the mail...I ordered some steaks online and i was a little taken back that it took almost two weeks to get it. My wife and I generally do this twice a month to get access to steaks we used to have back home in NYC, but if this is a normal time line then we may not mind going to the local store.