tony b

Saw the knife first thing in the picture, weird huh? I'd be drooling all over this one, but a new Mexican restaurant opened here a little over a week ago and they are making their own masa from scratch - CRAZY! Been twice already. Food is just killer! Bar list has a full page of Mezcals and Tequilas.

Killin' me! Both of them look seriously tasty and it's been hours since breakfast!!!

You said that the class was on "seafood," so I'm guessing that's why it's a tad pricey for a 4 hour class - the cost of ingredients.

@MacKenzie -

I own hundreds of cookbooks, so while the concept is great, it'd take me hours and hours, just to enter all of them into the database.

Good to know! Yeah, if I give this a go, I will likely only marinate it for 2 - 4 hours.

Welcome to the new world - where people discard true science for "alternative facts" that support a preconceived conclusion.

I bet the ghee was even better than the shortening.

Poor puppy! Let's hope the allergy shots start kicking in soon!

Garvin, that seems like a lot of acid in a marinade (vinegar, hot sauce and cola), especially overnight. I know that skirt is a tough cut, but did the texture get mushy before cooking? Just asking.

We've all travelled down the path you're on now. Some have had to travel further for their appointed destiny with their KK than you; so take heart. It's a right of passage around here.

Wanna see pictures when it's finished!

Saw a candle in there - someone's Birthday?? Crazy nice looking meal, MacKenzie!

Another beauty, Charles. What's up - you hit the lottery or something? These things are not cheap!

Go big or go home, as they say!

They've been sending emails out to their regular subscribers as things have progressed. It's a major expansion for them.

My downfall every time I've tried to do a sourdough starter. After a few weeks, I forget to feed it and end up loosing it. I quit trying.

One of the 2 or 3 Dizzy Pigs not currently in my pantry! You had me a duck fat chips! I'm old school - cast iron skillet with about an inch of duck fat for my frites.

A specialty pan for everything, it seems like! Nice meatball dinner, Aussie.

Pretty extravagant meal you got there Garvin! Needs a nice bottle of Italian Red to go with!

I'm liking the sangria part the best! The chicken pockets sounds like a job for - dah tah dah - Transglutaminase Man! http://www.modernistpantry.com/transglutaminase.html Otherwise known as "Meat Glue."