Posts by Live_to_cook

shroomgirl, I'm serious, between the worms and the Elvis-worshipping managers you could base an awfully entertaining novel in one of those places. If you were a fiction writer, I mean. Have you ever read Carl Hiaasen? I must ask: so,...

For the record, after the marathon, I changed my wished-for judging episode: Mishima Beef Battle Super-premium Kobe beef, $12,000 a head, only 20 produced each year, makes regular Kobe look like dog food. Looked like you could have...

If you haven't seen Japanese game shows before or seen Iron Chef a bunch of times it can come off as quite odd. The whole backstory to the show, rituals, etc. It's not meant to be a super-serious competition. It's meant to give people...

nutcakes, Make BBQ a couple times in a Weber and you'll scold yourself for waiting so long. It's easier to control the heat than in a log-burning rig, and it makes anough for family and friends, but not a restaurant. Re: No. 9: What I...

What's the most forehead-slapping experience you've had in that paragon of culinary excellence, the American fast-food restaurant? I was one of the few teens I knew who never worked in one. (I was a farmhand for a vegetable farmer...

cc, you mean penzeys.com? Lovely site. They've got dried anchos 10.90 the pound... hey wait a minute, these are dried so that's a whole whack of peppers... does that sound like a good price to you? ...

capechef, yes I've used poblanos (fresh) but they're rather expensive up here, when you can find them. Lovely deep chile note, not a lot of scary heat, use them for a creamy chicken chipotle dish, yum. What's your purveyor for dried...

Nick.Shu, what pepper are you talking about? Here's a pretty definitive list of scoville ratings (from Mo Hotta Mo Betta, my favorite hot food/chile site) and it has plain old cayenne clocked in at 35K-45K. (Habanero topping the list at...

Thanks cc... plenty of suggestions to choose from.

cchiu, There's a couple epicurious.com recipes that I've used with success... look at these for inspiration. http://www.epicurious.com/run/recipe/view?id=2451 a sesame-ginger entry: ...