woodburner

Tres Lesches. woodburner

I have had good success using Roxio Photosuite 5. It certainly does not compare to Photoshop in any way shape or form, but it does allow for a wide range of editing for, exposure, sharpness, saturation, tint, among many other editing and organizing features. For the less than $50.00 price range I've been very happy. But, I don't take pictures of food to earn income, but for a home boy, it works good in this crib. woodburner, not Ansel Adams

We covered our crocks with a muslin cloth, and defoamed every couple of days. Make sure the muslin cloth does not overhang on the sides of your crock or container. Inadvertently left to overhang the sides will allow a wicking of the juices from the crock onto the floor. We notice the level of liquid in the crock, can quickly change daily. Some mornings it was about to overflow and other mornings it would be lower than the top by about an inch. We suspect barometric levels are responsible. Anywho, our kraut turned out a bit sweeter this year than past attempts. Much to our liking. We put up over 70 quarts for the 4 of us. No pictures this year, as I have no place on the web to post them. woodburner Long live the krautmeister

Being a fresh, free range turkey, and a whopper at that, why deep fry it? Thirteen or fourteen pounds is about the max, normal fry pots use Spatchcock it and do it on the grille. Axe it down the middle, and do half in the oven and the other half on the grille. Does anybody really care if the bird is cooked whole, besides your wife?? It's all a matter of taste. And if it tastes good, and I mean good, that's all that really matters, not how a whole turkey was presented prior to serving. Beside's, six side dishes is a little on the heavy side maybe, but if you have an extra chair at the table, I'm free. woodburner

Well I thought if would have been welcoming to post some of my favorites. Now I'll just listen, and go hungry. woodburner

Do a little looking around here, for starters.Reviews Check the date of review to make sure it is recent. Also check this out, since it is rated by the residents of the Capital District. Metroland Try and hit the Pillars, in New Lebonan, about 30 minutes south of Albany. Bring a cooler with you, and purchase some freshly made sausages before you go back home. Rolf's Pork Store in Albany. Get the Bauernwurst, (German Hot Dogs) buy about 5 lbs. If your stay consists of a weekend. Give me a holler and we will do a bbq at my house. On me. Beer on tap, brisket, pulled pork, bbq chicken, smoked Hot Links. Let me know. I'll also review the lists and give you some of my views. PM me if need be and I'll give you my cell number, if you have any questions, while your up here. Welcome to the Upper Hudson Valley woodburner

I wonder what makes rotisserie chicken so good? My thought process leads me believe that a rotisserie provides a few essentials. One, it keeps the fowl in a constant revolving motion, escaping direct heat on any one location for most of the cook, ensuring an evenly cooked bird. Two, the revolving motion allows the skin to self-baste and evenly brown, and crisp the outer most exterior. Opening an oven door, a few times during a turkey marathon, to do some basting would add very little to the overall cooking time Cheesecloth would work very well. woodburner

Basting the skin of an avian helps only the skin from excessive drying and crisping of the skin in my opinion. It adds nothing to the over all flavor of a chicken or turkey. It provides a barrier or lubricant to keep the skin juicy and moist, and never permeates the skin. One who bastes too often, could be called an excessive Masterbaster. woodburner

Perhaps you could now make the case, on why you have never tried it? woodburner

Gravy Master concentrate, contains carmel coloring and concentrated flavorings. I give whole oven roasted fowl a generous rub of the liquid all over the exterior skin proir to roasting . During the cooking process, I do baste at periordic intervals. I'm always very pleased with the visual appeal, that the carmel coloring contained in Gravy Master places all over the skin. After the removal of avain from the roasting pan, and the highly touted rituals of gravy making begin, more splashes of GM are doused into the fat and flour to make a dark colored gravy, containing a robust of flavors. I recall as a young child the same little bottle sitting in my grandmothers pantry, and still to this day finding it perched in my mom's spice cabinet. woodburner

Traditionally it is sliced salmon(from the belly) into strips, cured with about equal portions salt and brown sugar. Then hot smoked, for about 4 hours or so, brushing intermittently with maple syrup, to form a sweet glaze. I alterted a bit for my cook, going with a cold smoke, and doing small filet type portions. woodburner

Basically I ran the cooker, (WSM) at around 90ºF with a 1500 watt single burner hot plate, and apple wood sawdust for my Indian candy salmon, which included grande honey and maple syrup coating This needs to be done on cool, crisp, with a non-existent breeze day. One key point I should make. I dis-membered the male end of my hot plate cord, and replaced it with a quick disconnect type. This allows you to run the cord thru one of the bottom vent holes, and then quick connect the male end of the cord,(plug) and insert into a 120v receptacle. woodburner

If I were a salmon muncher, probably would use apple cider, cinnamon, cracked black pepper, etc. kosher salt for the cure. Alder wood being unavailable, try peach, ash or pecan. Sorry I'm not more helpful. I have cold smoked salmon, and made Indian Candy, which was pretty sweet for my liking but others seem to enjoy small morsels. woodburner

woodburner

You've never seen my toasted sandwiches, they have. woodburner

Ok, I just checked, and True Value is going with the lesser piece of shit, Proctor Silex unit for under $5.00. It should be good for a minimum of 100 cranks on the handle, and considering you never eat one sandwich, ever, both sides will always be loaded with little black bags and bread, or two hundred sandwiches. Doing the math works out to less than .025 cents per sandwich. Problem is when it stops working and you send it to the recycle center, they want $5.00 to dispose of it. So cheaper is better, right? : woodburner

True Value has a two slice toaster on sale right now for $4.97 (after a $5.00 mail in rebate) That puts the little black bags for about $14, coupled with the toaster and then some shipping costs, your in the game for about $20. Seeing my sister's eye's lay upon me, opening this treasure up, from a brotherly wrapped Holiday package. Priceless woodburner

My perception is that the attack, began a few years ago, and rightfully so. The fast food industry has taken so many wrong turns, trying to put out so many fires, on so many roads, they have driven directly back into the firestorm. It refuses to go out, being constantly refueled by people who really enjoy food. woodburner

First of all thank you. You have made this post into my personal food find of the year award. If you could please name your cookbook, so that I may quickly be able to secure it. The last poached egg recipe that was and still is my star, is as follows: Poach eggs as normal with one exception, al dente let eggs sit in poaching liquid overnite in refrigerator. Next morning, (after consuming a good amount of Romanian Vodka from the nite before), coat poached eggs with panko bread crumbs, quickly fry, just to brown the exterior, keeping the interior gooey. Serve with toasted english muffins and chirozo. Thanks again woodburner

I've got some pretty good knives, and they are well cared for and razor sharp, but salmon always gave me trouble. A cooking friend turned me onto the Black & Decker Ergo Electric Knife EK600. Problem solved. woodburner

I don't believe mine is a Summit, and not really sure which brand it is. But here is something I have found to be important. The internal temperature inside my keg refrigerator gets much colder than a normal little apartment refrigerator. This helps a lot in keeping the beer icy cold on those 90 degree days of August. All in all, my response is to try and find a used keg type factory made. Save the hard work, and pour a couple of cold ones. woodburner

About 18 months ago, I was doing your same pondering. Then along came an old buddy, wanting to generate some much needed cash, selling his used compact keg refrigerator. Tap is built right into the top, it's on large castors, so mobility in the backyard area is very easy. It will accomodate up to 1/2 keg capacity, with the co2 tank inside. Keep the lines clean weekly, they really need it to keep the beer tasting fresh. This unit was about 2 years old, new they run around $550 or so, and I was able to bring him down to $200 cash, including delivery. Can't comment on the NYC thing. I get full use out of mine in the warmer months, and use the refrigerator for overflow during the holiday's when the keg is not in use. I love it. woodburner

When you dine at some place in the upper .01% percent of restaurants, you are paying for a whole experience, not just food. Ingredient costs are higher to a degree as items are rapidly shipped from producers who sometimes produce exclusively for that restaurant. Items are also chosen with extreme care and some restaurants (Chez Panisse orginated this) have dedicated 'foragers' whose job is to find the best .01% of ingredients. Also on the food, there are larger labor costs. Certain preps are labor intensive and will have a dedicated person for that job alone. Other items may take two or more days to prepare. It is true that a lot of the expense goes to things like the flatware, the china, the linens and other element of the decor. The idea is to create an environment that removes the diner completely from the mundane and places them in a world of nothing but the dining experience for 3.5 hours or more. The job of the staff is the same and there is an abundance of staff to ensure that no single thing is overlooked. This staff is also very well-paid, vis-a-vis restaurant averages and places like Trotters have nice benefit packages to ensure loyalty and reduce the turnover rate. When you go to a place like this, you are buying more than nourishment. Evidently for a lot of people, it is not worth it. That's fine -don't go, don't slag it. OTOH, you can look it another way - if you appreciate fine things like high-thread count linens or beautiful china and you can't afford it (and its maintenance) in your household, the price of dinners at these restaurant can be within your reach. A. Thank you for an expertly written answer, and to everyone else who provided some insight. woodburner

I also like a little red mixed in with scallops. What I devised this past summer was a perfect smoked scallop. I grow round red hot cherry peppers in our garden. When ripe, I remove a few peppers from the pant, cut the top/stem off and de-seed and devein, after washing the pepper under cold water, they are cut into half inch slices. A normal size sea scallop fits very nicely into the the center of the red pepper slice, and then I hotsmoke them for about 45 minutes. They have a very nice presention when plated. woodburner

Would someone in the know, be forthcoming with what the actual food cost of a meal of this caliber would be? I'm not trying to bounce on CT, or his house, but If I were to spend $350 on a meal for two, I would be curious to hear how much of my dollar was spent on food, and how much was spent for a private guide to the men's room. woodburner