catdaddy

I think the liquid in that container is plain water. It gets changed periodically as needed and would never pass inspection by a health dept....Or did Rick say there were chemicals in the water?

Thank you for taking the time to post all these wonderful photos. I just love all the fruit!

I love that you still take the time to share all the activity around fall/hunting season. Thanks, Shelby.

Welcome to you, @CookBot! I spent decades in coastal Carolinas. eGullet was with me the whole time. I'm sure you will find a home here...no matter how long between visits. How is the fall shrimp season shaping up?

Welcome!

Oh my. This looks promising. Please keep us updated as the batch progresses!

In the Pantheon of favorite kitchen gadgets, where does your new Zojirushi stand?

Sohla El-Waylly has a recipe for this on the Serious Eats website, https://www.seriouseats.com/homemade-spicy-chili-crisp. I've made it a couple times. The heat is supplied by the chiles so pick what you want there. I love this stuff...it's an umami bomb that goes well with practically everything. Edit for spelling

Even if you don't mix the fried garlic and shallot into your chili crisp until you eat it, mixing in the oil they were fried in is next level.

Scoop! Great to hear from you again. Glad things have progressed well for you. Your stories are much appreciated. Good luck with the coffee (who do you sell your berries to?) and the teaching gig. There's always room for more teachers.

The OG has entered the room...

Mackerel of some sort?

Most appetizing photos yet!

Could these be Decapterus macarellus, or related?

Looking forward to the rest of this thread. Thank you, liuzhou, for enlightening us.

So sad. RIP. David gave so much to this community. He embodied the reasons I came to this forum and stayed. A life well-lived, indeed.

Shelby, you are so generous to share your kitchen and garden life with us! Thank you for taking the time, again. I wish I ate so well back when I was getting up early and working outside all day. Love your energy and willingness to try new stuff.

I think you're on to something here.... Although the liquid in a braise never gets over 212 degrees the air directly above the liquid certainly does so if you are actually braising (as opposed to poaching) whatever portion of the short rib is above the water is cooking at a higher temp than the submerged part. I was always told to submerge short ribs when cooking them so they don't dry out. Never really considered why just another thing on the list.

Sad. One of the original American chefs who were book smart, humble, and actually loved to cook even though it broke down his body too soon.

Thanks for sharing your RV adventure again this year. Love to hear about eating on the road while moving and camped!

Thanks for the heads up. Just got some things and used the AMAZING code. Worked like a charm!

Well said. Thank you. And right back at you.

Back before Thanksgiving when turkeys were a lost leader for the grocery store I bought a 13 lber. Now I'm thawing it and want to brine and smoke/bbq. The label says "it contains up to 8% of a solution of turkey broth and salt" and a couple other things. I'm wondering if I even need to brine. Should I dry brine for 2 or 3 days and just let the meat come to balance or let well enough alone?

This. Wrapping a partially smoke-cooked brisket in paper then finishing the cooking is what Aaron Franklin does. Personally I've smoked pork butts on my small PID-less Traeger for 5 hours or so then wrapped in foil and finished in the oven at 275. Excellent results.

Thanks. Here's the recipe I've been using for 20 years. I love pecans and am always looking for new ways to use them. BUTTERMILK PRALINES 2c sugar 1T light corn syrup 1c buttermilk 1tsp baking soda 3T butter 2c toasted pecan halves 1tsp vanilla Combine sugar, syrup, buttermilk, and soda in large heavy pan. Bring to boil over medium heat. Cook to 220 degrees. Add butter and nuts. Cook to 232-234 degrees. Remove from heat and let stand 2-3 min. Add vanilla and beat with wooden spoon till thick and creamy. Drop by tablespoon onto waxed paper. Work fast cause it will seize up pretty quickly after it gets thick and creamy. Sometimes I just make half a recipe so I know they'll be pretty when cool.