I am venturing down the road to a town that has a huge supermarket, with a wonderful deli section. I am "in the want" to try some new cheeses. I am NOT a connoisseur, I only know the basic cheeses. American, Mont Jack etc. I do not like Bleu Cheese because it tastes like perfume to me. At least the cheap old one that I tried once did. Other than that no constraints. Please suggest a cheese that I should try and your favorite way to eat or use it. Oh, and I do like wine. (and beer, and booze but I digress) We are going in mid morning, so I will post what I bought when we get home. Thanks!

Our own dbcurrie has started a Facebook Page for all of us. We can talk about everything that we want to, whenever we want to, and invite others to our site. It is a wonderful page and I hope each and everyone of you will visit it and encourage others to come there. We have been talking about recipes, movies, TV shows, and generally just getting to know each other better. We are having a great time over there. It doesn't take the place of SE but is a wonderful extension!! Please come and check it out!!

Parchment Paper Peeve
How in the heck do they keep parchment paper from rolling up on "those shows"? The stuff will not stay put, it curls up, even if I put it upside down. I am so tired of this mess. So, any recommondations on those sil pat thingys or something like it?
Signed,
Frustrated Baker
aka Traci :)

Hi, after too much turkey and ham, I found 4 center cut with bone-in beef shank. They are about 5 inches in diameter, about an inch thick. Really beautiful in color. Don't have a clue as to how to cook them. I am wondering if I should do them in the crock pot the same way I do a chuck roast? I understand they need to be cooked awhile and while I would like to serve them intact is this possible? They really are a pretty cut of meat. Thanks to you all!!!

What should I do with it? I have 4lbs of it raw. I was thinking using it like I would a roast but I am sure it would over cook. Can I use it in a sauce over noodles, make a stew, beef bouegnnes? It was an impulse buy, marked down at the butchers store. I only spent $5 on it so it doesn't need TLC. Help me. I have all kinds of grains, herbs, pasta, vegies, etc.

Eggs are on sale quite a bit here lately. I use eggs all the time and always have an 18 count in the frig. I love just to eat a boiled egg, slice one up for a sandwich or make egg salad. Can I stock up on eggs and boil them to freeze for later use or will they be yucky when thawed? I just don't want 2 or 3 cartons taking up space in my frig.

I am grilling a 12lb bird tomorrow on my gas grill and I have looked everywhere on the internet for guidance. I am fairly confidant on the temp and timing. All the websites I went to showed cooking them whole (flipping and flopping) or sitting up on a "beer can chicken" thing. I do cornish game hens and normally butterfly them. They truly turn out wonderful. Is there any reason why I couldn't do the same with the turkey? I realize I wouldn't have the seasoning inside the cavity but I season under the skin and baste anyway. Is this a plausable way to grill a turkey or am I going to waste a good turkey sandwich on Tuesday? Thank you!!

MIL tells me that I don't make my Lasagna correctly, even though DH loves it, because I use Ricotta. She always uses Cottage Cheese and says it is much more flavorful. (WTF) I guess what I am asking is which is more flavorful? I add my eggs, rosemary, basil, parsley, motz cheese, parm cheese, and start layering. Please help I don't think I want Lasagna with Cottage Cheese.

Got tickets to see the Cowboys play the Eagles next Sunday (3rd Jan). The game is at noon and the BF has a Packer game on right after. Anyone in the Dallas area please help me find a sports bar close to the stadium or close to our hotel which is the Howard Johnson Express on East Copeland. I know ya'll can help me. Thanks!!!!!

I want to remake the hamburgers that those of us that were either stationed or visited Korea used to get from the venders outside the gates of Bases. They had beef (hopefully), fried egg, cabbage?, other veggies if you wanted them, and this incredible sauce that I do not know what it was. It was so good, I have tried to replicate it but don't have a clue. Help me make a memory burger!!!!