The date on egg cartons is a 3 digit number that corresponds to the day of the year (1-365) on which the egg was washed and packed. It should be good for a couple months after that date under refrigeration, and about 3 weeks on the shelf unrefrigerated.

Unwashed eggs, like Mat's, should be kept at room temp (though the fridge is better than the shelf in 95+ Vegas days/nights in summer) and eaten within 2-3 weeks.

Fresh laid eggs purchased from the 4-H kids is one of the best simple pleasures in life.

I've been using shaved parmesan but grated would probably work fine too, as long as it's the real deal. It probably would cook more evenly in fact.

Correct, no ranch dressing.

I have to have them! What is the farm called?

crack one into a bowl and take a picture

I lol'd.

Recent adventures:



Lamb; rosemary; garlic



Chicken tagine



Seared tuna, brown rice in soy + lemon, veg

Awesome stuff Steven.

If anyone's interested, Modernist Cuisine is now on special at Amazon (http://www.amazon.com/Modernist-Cuis...p/0982761007): $461 down from $625. I'm trying to decide whether to pull the trigger or not - has anyone got an opinion on the book(s)?

So, the wife and I finally got around to following the advice from this thread:

http://forumserver.twoplustwo.com/79...primer-430424/

The results were excellent, and we will be having it again with some friends in a few weeks:

I really want it, but can't justify that much on a book. Waiting for the $100 EBook version here

Anyone here have any tips for making buzara sauce? I just got back from a trip to Croatia and the mussels in buzara were the highlight of the trip. I'd like to try making some iterations of it myself at home, but the recipes I find online strike me to be a bit lacking. Any suggestions?

WANT.

I may be too lazy to make it though. On a search now to decide who to order from online.

just order a frozen one from lou malnati's and you wont be disappointed!

I made another one of those parmesan broccoli crisps today but today I decided to add a little garlic so I took about 1/5th of a clove of garlic and smushed it up with the little broccoli tips before I sprinkled em on the cheese circle. MmMm.

Was reading through this thread and saw this. I work for ManGrate (there are like 4 of us total). I can answer any questions you might have about them and maybe set up a contest and give some away..

I've been a professional cook for 5 years. this is seriously exactly what we have in our kitchens.

That is actually how we got started. Owner had a steakhouse that went busto. Took the grates when they shut down, welded em down and put them on his backyard grill..