Serious Eats - seriouseats.com

Had me cracking up in my cubicle, too.

I've been getting this hairy gourd from the same CSA and using it like zucchini, but peeling it first, as I was instructed in your garage by a fellow CSA member.

Just last week I sauteed some onions, bell pepper, and peeled hairy gourd (i'm always going to call it this now, thanks!) in olive oil with s&p and nestled the veggies in a crisp tortilla with shredded cheese and some shrimp I sauteed in red enchilada sauce. Hairy gourd & shrimp quesadilla -- delicious!

This sounds interesting...how often would you want to meet?

Jamie Oliver all. the. way.
And Pat Neely's pretty attractive, too, now that you mention it. :)

This is the best I've ever had.
SO delicious.

Where in NJ did you get good pupusas? I'm dying for some after my visit to San Francisco a few weeks ago!

Giada actually has a fantastic veggie lasagne...She makes individual portions, but I just make it in a regular 9 x 13 pan. Delicious!

Oh, and a custard-off is brilliant. Would be challenging to orchestrate, but these cook-of organizers are nothing if not creative & resourceful!

Thanks for the recommendation! I tried the Sabich this weekend and it was delicious. Absolutely no bitter or tough eggplant, it absolutely melted like butter, as you said.
My only suggestion: make sure to ask for hot sauce! Only bumps up the experience.

You all are awesome!!
Thanks so much for the suggestions -- given me lots of ideas to spruce up my risotto!

Also, Parked! at The Yard in Brooklyn -- food trucks/carts galore!
I'm heading there after the Risotto Challenge..

Oh, I made a lovely, sinfully tasty spinach lasagne where I first made homemade noodles (it was my first time, so easy) and then layered them with bechamel sauce (steeped w/thyme and minced shallot), sauteed mushrooms, and goat cheese. YUM.

Had to comment because I just heard Russ Parsons on Good Food talking about his favorite way to cook pork shoulder - sounds delicious! Good Food's host, Evan Kleiman, said she shreds the leftovers & freezes them and then uses for tacos, fajitas, burritos, sandwiches, etc. YUM

Roast Pork Shoulder
1 8-lb leg of pork
Salt

1. Pat the roast dry with a paper towel and carefully score the skin into diamond shapes. This is most easily done with a small sharp knife.

2. Sprinkle the roast liberally with salt, about 2 1/2 tablespoons. Place the roast upright on a plate, with the shank pointing straight up. Refrigerate, uncovered, for at least 2 hours to overnight.

3. Heat the oven to 325 degrees. Remove the roast from the refrigerator; pat dry. Arrange on a rack in a roasting pan, skin-side up and place in the oven. Roast to an internal temperature of 150 degrees, about 2 3/4 to 3 hours.

4. When the meat is done, raise the oven temperature to 450 degrees for 15 minutes to crisp the skin. Remove the roast from the oven and let stand at least 20 minutes to 1 hour.

5. To serve, use a carving knife to slice away the cracklings, keeping them in a single sheet as much as possible. Place on a separate plate. Slice away any thick pieces of fat that may remain. Slice the meat from the bone in 1/4- to 1/2-inch pieces. This is most easily done by slicing parallel to the main leg bone, working your way around the leg. Arrange the sliced meat on a platter and place the cracklings on top.

Adore my Benriner.