What is the difference between sealed burners and non-sealed burners on a gas range and which is better? (18 replies, last updated by Td61 June 29, 2009)

was awful. However, I was surprised at the "spicyness of the dry rub on the ribs though. I always like hot ‘n’ spicy food but not on my ribs. I had the opposite experience of “Grubber” with my ribs. They... (1 reply, last updated by HBron January 24, 2007)

. This tiny place has only been open two weeks, and was full of happy customers chowing down. They’re open for lunch and dinner, and promise to have delivery soon. I will definitely be back. Beachwood BBQ 131 1/2 Main St.... (23 replies, last updated by Grubber April 28, 2009)

Here are couple more suggestions to "seal the deal" - Go to Maxwell Street on Sunday. You will find plenty of posts related to Maxwell Street, and you will be hard pressed to find more interesting and varied Mexican food. -... (13 replies, last updated by JanetT October 31, 2003)

Has anyone used the special "Black Salt" that comes from Pakistan? http://www.spicesetc.com/pages/blackseasalt Does it really add something more to a dish than Kosher or Sea Salt? TT (11 replies, last updated by TexasToast September 26, 2006)

I’d like to cook up the black rice I have, but am not sure how. I’ve read that I need to soak it overnight, and I’ve also read various cooking times. Anyone have any solid advice? Also, can I use it inplace of... (20 replies, last updated by Sam Fujisaka March 2, 2007)

Has anybody tasted seal meat, and what are your impressions—worth the experience. It is reported to be tender and similar to duck. I am interested in cooked versions only! http (15 replies, last updated by maria lorraine July 1, 2009)

keep telling ourselves that we’ll cook more often... We stick things in the freezer, but they inevitably end up with freezer burn, even if well-wrapped. So, I’ve been hearing about these vacuum-sealing contraptions,... (14 replies, last updated by Gayla June 4, 2004)

a friend of mine (i think) gave me a bag of fermented black beans. how long will they keep in the fridge? any interesting recipe ideas? i got this gift because i loved a green bean with fermented black bean dish i had in a chinese... (4 replies, last updated by theSauce September 30, 2005)

So I rarely make beans from scratch (dried beans). Cuz' I mostly suck at this but then I can’t figure out what to do with the QUANTITY!! So I pulled a bag of dried black beans out the the pantry and sort thru them and the... (12 replies, last updated by JerryMe February 19, 2009)

end, single estate black teas (mostly Assam/Nilgiri/Darjeeling Indian) teas in the Bay Area. I remember a tea shop in Palo Alto some years back. I know about the good number of tea shops that focus more on Chinese or Japanese... (15 replies, last updated by rworange May 7, 2009)

I feel kind of silly asking this, because I think they’re the kind of item that should be in every Chinese grocery store on the planet, but I can’t seem to find them... Does anybody know where to buy fermented black... (23 replies, last updated by liu June 28, 2008)

I went to the Waterfront Ale House last night, looked at the blackboard for specials, and found the game burger of the day was "Black Bear." I’ve managed to live my all-too-long life without ever eating bear, so I ordered... (16 replies, last updated by zeke June 30, 2001)

Whenever I cook black beans, I’m dissatisfied with the results. I start with dried beans, soak them overnight, rinse them, and put them in plenty of fresh water in a large pot. Sometimes I add a whole, peeled onion, some... (15 replies, last updated by JeffB September 18, 2003)

I made this soup this evening and it came out so well that I wanted to jot down the recipe before I forget it. 2 lbs. fresh black beans (not sure what the equivalents are, but roughly one lb. dried or two or three cans) 2 red bell... (3 replies, last updated by JonParker November 19, 2009)