This month the challenge is “Your Signature Dish”. What is the one dish that describes your culinary style. Your panache. Your skill. It can be as simple or as complicated as you want, as long as it is “you” on a plate. It can be anything from a hot dog all the way to a Kobe A5 Wagyu Strip...

ebooks I have in my list so far: The Red Boat Fish Sauce Cookbook-- my current ebook read. Written by the founder of Red Boat fish sauce. The opening recipe of fish sauce bacon has me intrigued. America's Best BBQ I like Paul Kirk's writing on barbecue. Putting Czech Recipes on the Map just...

Another b*tch.. Why is it that there's usually multiple (annoying) safety interlocks in a food processor, presumably to prevent hands from going inside while it's running. Yet, one can stick their entire arm in a running blender? /end b*tch

I use my compact microwave to make baked potatoes. I poke holes in the skin with fork, then cook in Pyrex glass bowl about 10 to 12 minutes depending on size of potato, and flipping the potato over once half way through. I get varied results with the texture of the potato. Sometimes it comes out...

I made Turkey stock with leftover carcass. I brought it to a boil then let simmer 3 hours. I noticed it was extremely “oily” yet there was no visible fat to skim. Once done I let it cool down some then refrigerated it hoping the fat would rise and solidify, after almost 12 hours that didn’t...