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I was given some peppers from a friend whose family has a restaurant. All he knows is that they are Japanese. They are obviously smoke dried. I took a pic, but can't figure how to post. There seems to be a lot of chileheads here, so, can someone venture a guess to what i've got? Use it in a rub...

Search is your friend http://tvwbb.infopop.cc/eve/fo...0069052/m/1170032485 Fantastic Paul

They had some screaming deals on the Alton Brown Shun knives yesterday. Might want to take a look. I'm costing you money..but you asked Paul

This will end up being a good tutorial for yourself. I would seperate by bark and wood colors for starters. The cherry is the reddish colored, the apple should be the lightest and tightest grained. I think once you start sorting, you will be able to see the differences my 2 cents Paul

As long as you have that much time, keep an eye open for a good deal on a dehydrator. Paul

A friend sent me a Ristra for a Christmas and they are pliable but drying out fairly fast. Sounds like if i want do rehydrate and make a sauce, i should do it before they get too dry. Do red and enchilada sauces freeze well? Should i cut some off and bag them? Not trying to hijack Thanks Paul

yep

UPS just dropped mine off and it has the accessories. GREAT service! Thanks again Keri. Paul

If you want "some" sticking in order to get fond(sp)for deglazing and sauce making is stainless the way to go? Do you get this with hard anodized cookware? Paul

1.6 Oz is right Paul

Well, after checking it out, i think Cooking is EXACTLY what i was looking for. Technique based, where recipes are picked for teaching methods, not just because they taste great. Perfect "foundation" book..ordered. Thanks for taking the time to check it out and the review Kevin. Paul

Thanks Keri. Screaming Deal Paul

Now you tell me Paul

Your insight is much appreciated. Sure made me think. No book it is! I'm spending book money on spices Paul

Thanks for starting this thread Jarrod. That one has been on my radar too. Alton Brown has her as a guest sometimes.

The first thing that came to mind was a spatchcocked chicken with glazed grilled sweet potatoes and a fresh salad. Why. Because i can cook a mean chicken and know that i wouldn't screw it up. Simple, but really good. Paul Edit. I was telling my friend about this thread and a couple other...

Peace,Love, and BBQ is a good book if you are looking for some history along with recipes. I also have Dr.BBQ's Bigtime book, as well Raichlens BBQ Bible and Grilling. I have heard good things about BBQ USA. Paul

Thanks for making me be introspective Kevin. All of this is really your fault. After helping me with my pheasant recipe that came out sooo good, it really inspired me. A simple baste made all the difference in the world! Since then, i looked at some of your posts on rubs, marinades, brines, and...

Do you have a propane weed torch? Paul

Stopped by the bookstore on the way home last night and they had both the old and revised edition of Bittmans books. The pendantics as you called them were very poor and almost pandering in the first edition. He seems to have addressed that in the newer edition, at least at a glance. They also...