Degas

[quote]Killer hogs[/quote]I've been using this of late. It took me a while to find it checking at various stores, but I finally found it at Walmart....

[quote]Nastiest looking variants/offshoots of popular food and drink brands[/quote]Pretty much everything at Aldi....

...read "Thank you for your service" A nice gesture, but wrong holiday, and I doubt if any of their target audience is going to see it....

Just make sure whatever you sous vide is placed an ice bath (half ice, half water) for about an hour before freezing in order to plummet the temperature through the danger zone, which is 40-140 degrees. No food should sit in that temperature range for more than four hours. If you simply send it to t...

[quote]There are none[/quote]This is the correct answer....

I guess I have to add balut to the list....

I'm just munching on an iceberg lettuce salad, realizing how much I love it. It's a combination of the crunch and the "juiciness" that appeals to me as opposed to other wilted, texture less lettuces. This got me thinking about other foods that I enjoy that are perhaps looked down upon in the culinar...

[quote]furikake[/quote]One of my favorite kitchen secret ingredients. Just a dash on rice is a game changer....

If I'm paying $18 for a burger, I expect an orgasm with it....

You've 8 million Asian restaurants around Bellaire, which is Houston's China(Asia)town....

[quote]blue oak bbq is always good[/quote]I had it for the first time a couple of weeks back and the short walk to City Park made for an awesome picnic. Thumbs up on the brisket....

RIP Butcher and the Boar. :wah:...

[quote]Likely I was swayed by the name being the same as our illustrious poster, a FDB favorite. [/quote]You should have tried Cafe Degas....

I like to lay down some foil on a rack, curl up the edges, and smoke peanuts. Often, I'll smoke some Maldon sea salt to be used in other dishes I haven't heard fresh peach slices mentioned yet, also an option....

Actual Chinese food or Panda Express?...

I've dined at Delmonico and had a fabulous meal, but also eaten at NOLA many times, have never been to Emeril's or Meril. The Chef's counter at NOLA was one of my go to places when alone in NO. Miss Hay's stuffed chicken wings were da bomb. My new spot is the bar at Fins or raw bar counter at Peche....

[quote]Yeah...for brisket[/quote] [quote]Mesquite is great with anything cooked hot and fast[/quote] Well, which is it? ...

A friend posed this question to me and I had a difficult time answering it immediately. Understanding that there are different cheeses for different applications, the first to pop into my head was [b]Gouda[/b]. Yours? ...

Mushrooms and Worcey sauce :cheers:...

For edjumacational purposes, the "danger zone" from the FDA is four hours hovering between 40 and 140 degrees F. Any longer in that zone and the food is considered bad. As BD mentioned, your food probably stayed colder than the air temp so I'm guessing you're fine. If we don't hear back from you, we...