Serious Eats - seriouseats.com

I too had a gigantic collection of magazines, but recently I decided to condense them a LOT... I went through each magazine and tore out only the pages with recipes on them that I wanted to keep (I turn down corners of the pages with recipes I want, so they were easy to find) and recycled the rest of the magazine. Now I have a large stack of recipes to put into my recipe management software (BigOven), but that stack is a LOT smaller than my original stackS of magazines!

Blog name: DrewVogel.COM
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What it's about/tagline: Everything under the sun -- from culinary (recipes), to travel, software, theater, music, pets, pictures -- and more!

Cincinnati, Ohio here... I shop at Jungle Jim's (www.junglejims.com) -- truly a one-of-a-kind market.

Tell them you want, say, goat testicles and they ask if you want them packed in water or oil.

I've used most of them on the PC -- including MealMaster, MasterCook, Living Cookbook, AccuChef, and more... My favorite, hands down, is BigOven -- http://www.bigoven.com. Really solid software! I manage my collection of over 26,000 recipes in it and it does a great job.

Check out Ruhlman's CHARCUTERIE book for good guidance and recipes. And go for it!

Get some duck. Season and cook it. When it's cook, shred it.

Season, cook, and puree some duck liver (not foie gras; regular liver here -- heck, even chicken liver would work). Combine the confit and the puree. You want a dry-ish confit with the liver puree coating the confit. Add other ingredients as you see fit -- shallots, onions, nuts (pistachios are good), chives, etc.

Thaw the phyllo completely. Cut it into large-ish squares -- maybe 4" by 4". Cover with a barely-damp kitchen towel to keep from drying out.

Melt some butter.

Lay down one square of phyllo. Brush with butter. Top with another square of phyllo and a glob of the confit mixture. Top with a small glob of cream cheese. Gather the sides of the phyllo into a purse.

Bake in a preheated medium oven until warmed through and the phyllo starts to brown.

Serve as an amuse bouche, if you don't eat them all first!

Yes. I sharpen my own knives from time to time. I use a steel on them ALL the time. To corycm... I do not recommend the Chef's Choice Edge Select as it is a very aggressive sharpener that grinds away a LOT more metal than necessary! As a culinary student, I ruined a knife on the 120. I've got my eye on an EdgePro Apex...