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  1. 'Wheylow' is the only real sugar substitute. I find all forms of artificial sweeteners abhorrent but whey low is truly amazing. It has 75% less calories than sugar, used 1:1 in recipes and also has a very low glycemic index (75% less than sugar). I do everything with it from stir it in my coffee to baking to making ice cream. Follow all recipes as you would normally just switch out the sugar with wheylow. . with It's not really artificial since it's a blend of fructose and lactose (IIRC) which makes it that much more palatable. It is truly amazing. Joe PS. I have no affiliation with the product or company.
  2. Hi All, I'm in the process of sharpening my Hattori knives (VG-10) and have gone up to 1000 grit stones and they're quite sharp. I was curious if I should go finer though using wet stones or strops. I can go up to 10000 grit but not sure what the best balance is between polish and tooth. Thanks for any thoughts or advice. Joe
  3. I have owned both a komodokamado and a Kamado. Kamado is not the "original". Kamado cookers have been around since WW2 (do a wiki search). My first experience was with Kamado. Initially all was OK but as the unit started to age its faults were revealed. Its essentially a portland based cement product covered with mosaic tiles. As the unit ages the cement shrinks and the tiles begin to fall off. Its not engineered very well either. The lid doesn't stay up on its own (you need to screw down a prop tube) the bands that secure the lid are visible and the customer service borders on ridiculous, and not in a good way. I could go on.....and on. I then bought a komodokamado and its like comparing a Bentley to a Chrysler. The crafstmanship and engineering is beyond reproach and the customer service is fantastic. The unit is made with a true refractory material, has a larger cooking area and has a spring loaded lid that holds itself up on its own. And I'm just scratching the surface [the differences]. The reality is they both cook the same (if you can get the Kamado to seal tight). The komodokamado is four times the cost of the less revered Kamado. As with anything though you get what you pay for. For me it was well worth the money Here is a picture of mine. In fact, Al Roker ate food off my cooker since it was featured on the Today show
  4. Hi, I was poking around and came across this recipe for Thai sausage. Everything looks OK and I have all the ingedients but the recipe specifically states to leave the pork on the counter for 1-2 days. It doesn't sound safe. Here is a link, http://importfood.com/recipes/esan_sausage.html Any thoughts? Thanks, Joe
  5. Hi, I am making some cinnamon rolls that use baking powder as leavening instead of yeast. Can I assemble the rolls, leave them on the counter and bake them in a few hours with no ill effects? I'm not sure if there any leavening occurs once mixed. Thanks, Joe
  6. Ha ha, I'm not usually lucky at the tables. I say luck because I know I don't have any skill Thanks a ton for the thoughts.
  7. Thanks for the thoughts. I found American Wagyu to be very good but the most fat/meat ratio I am comfortable with is a strip loin or tenderloin. I found the rib eye's too rich for my liking. I'll take a look at the steak raw before I order it and evaluate from there.
  8. Hi All, I have a dinner scheduled at Bourbon Steak at the MGM Casino in Detroit tomorrow night. Anyway they have a 6oz. Japanese A5 Kobe ribeye and I was thinking about ordering it. It's $150 for just the steak but hey you only live once right? I have had American Wagyu and have been very pleased. I'm just curious if the true Japanes Kobe is worth the price premium. Any thoughts? Thanks, Joe
  9. The Kobe steak and duck fat fries are a perfect winter treat though Let me know how they are if you go.
  10. I'm om the east side (Grosse Pointe) and I haven't found anything too exciting. I always order 5-6lbs at a time from Intelligentsia. Ground shipping is $6 and it arrives the next day. Best plan IMO. You'll burn more than $6 in gas and sit in traffic to try and find something good.....
  11. Hi All, I'm thinking of going. The menu sounds good but would like to gather some feedback before I drop the money. A link to their website here Thanks, Joe
  12. And yet another sourdough addition for the cause
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