jbest

kershaw no longer sharpens for free. they do a really good job though. depending on if you have many knives, shun sells a sharpener (basically a rotating wet stone) that works great. it has different attachment for japanese versus european blades. got one for my birthday, and I love it. i used it for all my shuns and for some older german knives i had. i used the older ones first to get used to it, but it's pretty easy. very pricey though, would not have bought it for myself.
shun

not sure about molasses, but the steen's certainly would not dissolve unless it was heated. as a matter of fact, even if you were using plain sugar or brown sugar, i don't think you could get it to dissolve in the water without adding heat.
as far as abandoning the other ingredients, that's how i come up with most of my recipes...i google it, and take the parts i like best from all of the different recipes.
as to your original post, i would only think the brine would only be of benefit if you plan on smoking the pork. If you plan on using a crock pot or a dutch oven in the oven inside, these are relatively moist environments anyway. (btw, you can make some damn good pulled pork without ever going outside or lighting a fire).
hope your pork turns out well.

i always brine my pork (also any poultry) before smoking it. i have found that it cooks a little faster, and the results are always tasty and juicy.
what's trying too hard about brining pork before cooking it? If you are planning on bbq-ing, it's going to be a long process anyway. if you watched the pulled pork episode of good eats, you would see his explanation on why brining the pork is a good first step.
have you ever compared the difference between brined and not brined pulled pork? if not, how do you know that one is or is not superior to the other?
maybe your just not trying hard enough.

giovanni's on highland in kenilworth shopping center.

the question was: "les miles has 13 wins vs 7 coaches with national championships. who are they?"
they listed the answer as: meyer (x3), saban (x2), spurrier (x2), fulmer (x2), chizik, coker, and tressel=12
now, this was during the game so they couldn't yet count the recent win against nicky, but they left out another win against chizik (09 and 11). also they completely failed to mention 2 wins agains big game bob stoops.
so that makes 16 wins against 8 national championship coaches. not bad for a bafoon. i wonder if any other coach in the country can come close to this?

6 Roma tomatoes chopped
1 large purple onion diced finely
5 Jalepenos, seeded and diced finely
1/2 bunch of green onions chopped
4 cloves of fresh garlic, diced finely
Juice of two limes
Fresh Cilantro, chopped fine to taste (start with a quarter of a bunch & increase as needed. Can overwhelm easily)
Salt liberally to taste
Fresh cracked pepper to taste


Mix all ingredients well. Chill in refrigerator for best taste. The longer you refrigerate the better (2-4 hours are ideal)

was hilarious. saw it with my wife and we both loved it. definitely not just a chick movie, very graphic. laughed out loud multiple times during this one.

sorry, wrong board. admin request sent

not sure where u can buy shanks to make it for yourself in shreve/bossier, but the osso bucco at L'Italiano is bossier is excellent. It's off menu, and they don't always have it, but when they do, it's can't miss.
L'Italiano was one of my favorite restaurants when i lived in the area.

this is the method i used last month after much research on the web, including the food and drink board. this was the first time i ever did prime rib, and it turned out great.

Google "prime rib recipe". the second link that comes up is "what's cooking america". this web page is very informative, detailed step by step instructions.
key to cooking good prime rib is a good meat thermometer, preferably digital.
i got mine for this christmas from albertson's for 6.99/lb for choice.
anyway, here's my method.

Prime rib:
2 people per bone (for 9 people get a 5 bone roast)
Roast cut away from bones then tied back to bones (ask butcher to do this for you)
Allow at least 90 minutes to 2 hours to allow roast to come to room temp
Season generously with kosher salt and black pepper
Heat oven to 500 degrees
Place roast in a roasting pan, rib side down/fat side up
Roast at 500 for 15 to 20 minutes
Reduce heat to 325 and finish roasting. (I finish mine in my big green egg for the remainder of the cooking at 300-325, but the oven will work just as well.) Target internal temp is 130
Allow approx 15-18 minutes per pound for med rare total time
Remove from oven and tent with foil and allow to rest for 10-15 minutes
Slice into 1.5-2 inch portions
outer portions will be more cooked than the middle ones

Yorkshire pudding:
Place ¼ cup drippings from roast in the bottom of a pyrex. Heat in oven at 450 till sizzling/smoking
1 cup flour
½ teaspoon salt
2 eggs beaten
1 cup whole milk
Mix flour and salt well
Add eggs, and milk to flour
Mix well, refrigerate
Add batter to hot dish with drippings
Bake in oven at 450 for 20 minutes until golden brown and crispy

the yorkshire pudding is a must. it is really easy to do, very tasty, and very impressive presentation

hope this is helpful. the website mentioned above really is great. my method is slightly modified from theirs.