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We would too. The neighbor's house now has a loquat tree, which we suspect came from seeds that were pitched over the wall. :angel2:

I'm not a fan of Sam Adams - too sweet for me. I do like IPAs in general, and most pales. My favorite pale is a fresh Poleeko Gold Pale Ale from Anderson Valley, which is a pretty hoppy beer. I've been buying a 12-pack of PBR for the last couple of years around the 4th, and find I like it...

Hi all, I found this single bevel at an estate sale this weekend. Any idea what it is? Thanks

Nice article. It reminded me I haven't been to Kitakata is a long while (my daughter and mine's spot.)

Another vote for the Magnum. The lack of fine grind is the only fault.

I really don't enjoy the canola. I've never cared for the taste and the hexane is not something I want to injest. https://www.youtube.com/watch?v=omjWmLG0EAs

I'd say Kennedy as well. She is great. One of the best pieces of cooking advice I ever heard came from her - use the right onion. A white for Mexican, yellow for French onion soup, etc. I cringe when I have viewed Booby Flay grab a purple.

I make stuffed mushrooms with cream cheese and sausage for groups. Super easy and always a hit.

I watched a show on this. The farmer was loving his hogs like dogs. They're very smart animals, it makes sense.

I haven't heard of Yellow Bird. They look great.

Have you had sisig? GREAT Pinoy use of pig head.

why it's pig jam! I actually got inspired after reading your hog butchering thread. I think it was a common way to preserve scraps back in the pre refrigeration days.

Bourdain's recipe is just belly and shoulder with a 2:1 ratio and S&P. I've read others that use garlic, bay, thyme and parsley and I plan on adding those. Some recipes start with a layer of fat pieces (not already rendered), so I'm hunting for a bit of that. I like the idea of a touch of...

I have not had the opportunity, but my daughter has. Wonderful people she says. I don't even remember where this sauce came from. I'll have to try Marie's.

- 12 red savina habanero peppers - 1 Onion (preferably white), peeled and quartered - 6 cloves of garlic, peeled - 2 carrots, peeled & cut into hunks - Juice of 1 lime - 8 Tbsps. white vinegar - ½ Tsp. salt - ¼ Tsp. Pepper Cut peppers in half and seed. Boil onion, garlic and carrots...

I'm going to try making rillettes for the first time for Sunday. Probably following Bourdain's recipe, with some garlic and herbs added. I'd appreciate any tips you guys have.

I use bottom round steak run through the tenderizer twice. Not cube steak. I select the steak and have the butcher run it for me. I used to season the flour, but have switched to seasoning the meat and then flouring. I grew with a thin coating style and just do a single pass in the flour. As...

Pretty cool and a bargain at $15. Thanks for sharing.

One of the best steak experiences I have ever had was a ribeye cap grilled over coals by an Argentinian friend. They left the membrane on it for the grilling.

"I've cut the dickens out of my finger"