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What is your death row meal?

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If you were to die tomorrow, what would your last meal be?

Finally!! Hallelujah and pass the pork.

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http://www.nytimes.com/2011/05/25/dining/porks-safe-cooking-temperature-...

THE other pink meat?

What's Cooking for Memorial Day?

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Traditionally the first weekend to fire up that grill, at least for those of us that experience a winter.
What is everyone cooking?
I put a pork shoulder (Boston Butt) in the smoker at Midnite.  It should be done around 2PM (14 hrs @ 210F)
At 9:00AM I'll toss in a rack of spareribs  so they will be done at the same time.
I'll post pictures tomorrow!  (Later today, actually.)

What is the most challenging cusine to eat?

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I live in a very multi-ethnic area and have the good fortune to have access to the food/ingredients of many cultures.  The ethnic restaurants in our area tend to be "either/or" as we often say:  either too fancy and expensive, or dives with inexpensive great food.  In either category there are always the dirty joints that we simply won't eat at, but given a choice we end up at the "dives" with the "natives".

Simple Appetizer

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I am going to a wine tasting/fundraising event and would like to make a simple appetizer. my idea is to make polenta let it cool on a sheet pan brush with a little olive oil, broil it, top with fresh pesto and parmesan and cut it into squares. Good Idea??  Can I serve this cold or should it be hot?

Plating bacon wrapped items. Crispy is tasty but not knife friendly.

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So I've hit a wall, and I can't figure this one out.

One of my signature dishes is a pork and veal stuffed chicken thigh wrapped in bacon. I normally slice it into medallions to fan on a plate, but the problem I'm running into is the crispy bacon.

Slicing my own deli meat

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Anyone on here slice their own meat? Deli lunch meat sucks and is packed with water and sodium. I've also never seen a circular chicken....hmmm. There is a super nice edgecraft slicer for under a hundred bucks on amazon and it looks to be perfect for home use. Anyone have any tips for storage, cooking techniques, anything?

What's your favorite thing to cook?

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Title asks it all folks.
What's your favorite thing to cook in the kitchen, or even just your favorite thing to do.

Personally, I'm tied between making stock, and building sauces.
I love making stock because the taste and quality of everything you make with that stock all revolves around how much sense, skill and care you pour into it, and skimming a stock is relaxing to me, gives me a perfect excuse to think.

Describe your cooking style in three words.

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I was reading through a "taste of home" magazine today and it asked 3 celebrity chefs: Gordon Ramsay, Graham Elliot and Joe Bastianich, to describe their cooking styles in three words.
Ramsay: Simple yet refined
Bastianich: Pasta, Wine, Steak
Elliot: Modernist. Avant-Garde

What three words would you use?

Foodsaver

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Holy crap. I recently got a Foodsaver GameSaver deluxe vacuum system. This thing is absolutely the $hit. If you like to buy in bulk to save dough, as I'd imagine most of the home kitchen warriors and smaller restaurant owners that don't have constant shipments of new product would, it's fantastic. Removing the air helps everything freeze better with no air to spoil, it thaws quicker when needed, and holds for more than triple the amount of time. Also, the hose attachment is cool.

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