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I'm curious if a large cast iron pan would work just as well, or if the sides of the pan would interfere with the process.

Some googling leads me to believe it's your basic shoulder (chuck). In the states it would be ground for burger, or possibly braised. Probably tough but flavorful - if the slices are thick enough, put them between wax paper and pound them with a mallet.

Some info here: http://www.lasrecetasdelaabuela.com/cortes/res.htm

I'm surprised no one went right to "The Science of Good Cooking" by Cook's Illustrated. http://amzn.to/UXkxRw I don't own it (yet) but it seems to be exactly what Mary is looking for. Maybe someone who has a copy can comment? Also, I definitely second Joe's recommendation of "On Food and Cooking" by Harold McGee. That's one I DO own and love for it's science-first approach to food.

A cheaper version of this is to buy the airlock and a small rubber grommet sized to the bottom of the airlock (usually 50¢ or less). Drill a hole in a standard canning lid and insert the grommet and airlock. You can replace the lids yearly as they degrade. Found this online but I don't remember where.

I've been to a couple of pig roasts, and the worst thing you can do is let the macho dudes get carried away with the lighter fluid. The entire pig can get suffused with the taste of it.

We like drinking port, but we have a trick for all of those bottles and jars of odd things we receive as gifts: bring them to potlucks or dinner parties. Crack open a bottle of port after dinner and let everyone else drink it for you! They'll love it and you'll be rid of it.

What about my PB&J?

Great idea that is only 2/3rds there - where is the recipe for homemade chocolate bars?

We do some syrup making on a farm here in Michigan - about 1000 taps. A couple of points:

Charlotte, actually the opposite is true. The trick for making light, clean maple syrup is to boil it as hot and as fast as you can, although it's easy to over-boil it and get maple caramel. A hygrometer is key, and not expensive

Larger (at least 25" diam) and healthier trees can easily handle up to three taps. An old field or yard tree with a full crown is the best bet.

A single tap will produce 10-20 gallons of sap over the course of the season. That's up to a half gallon of syrup if you're lucky - definitely more than one pancake!

The prime season is 40 degree days and 20 degree nights. Once you see the beginnings of buds on the trees, you're done, and the sap becomes bitter.

Of course, you need to boil off all that water, which is best done (at the home scale) OUTSIDE, with some old catering pans over an outdoor fire. You can "finish" your syrup indoors but I wouldn't want 20 gallons worth of sugary steam in my house!

Finally, there is a lot of great information out there, mostly from the midwestern ag school extension offices. An hour on the internet will tell you everything you need to know for a small scale boil. Nothing better than your own syrup on your pancakes or in your morning coffee!

Anyone who describes something food-related as "a revelation." Enough already.