lancastermike

I have enjoyed several bottles of the Chapel Hill Chardonnay. This is a unoaked chardonnay from Australia. It is part of one of the many promotions underway right now and is going for 12 bucks or so. My darling wife loves those big oaky California chardonnays. I think they are akin to gnawing on a stick of butter. The unoaked chardonnay is much more to my taste. This is no special wine but I found it to be very drinkable at a decent price.

One of thosw hipped cream things with the nitrogen cartridge that the fancy guys use to make foams and a yogart maker.

Katie got some ink, and by that I mean some publicity not a tatoo, here Katie at Philly.com

Excellent work with your butchering. I've hunted deer for years and taken some but always had it processed by a butcher. I can't imagine taking and eating a moose. We don't have them here.

A well made Reuben is one of the all time great sandwiches. The bread should be well grilled and crispy. I usually start both sides of the bread down with have the makings on each than flip them together for a final bit of grill time on each side to let thinks meld to gether.

Robert, The book seems to be very cool and thanks for joining us here. Is there not an issue of staying in business that limits the cocktail type bars that everyone loves? There is a limited market of those of us who enjoy the cocktail art. Even more so outside of the larger cities. My wife loves when I make her Aviation, in out town, I don't know of one single bar that has a bottle of maraschino behind it. Coors Light and Grey Goose can make a bar a profitable place. The drinks we love, at least were I live won't. Do you see a way for a place to be able to make money and still offer quality hand made drinks with less than popular ingredients?

When I saw the title I thought Chris was going to report that George Clinton had opened a bar in Providence. That's funk.

What? No Marconi Wireless?

This will add nothing to the inventive list of things folks here like to drink but tonight I looked at the liquor shelf to decide what to drink. I spied a metal horse on top a bottle and poured three fingers of Blanton's with one ice cube. My oh my, that's good. I enjoy mixing and shaking and trying different things. But tonight, I was very happy just to sip my bourbon.

In the interest of this discussion, yesterday I made a brined 15 pound turkey and also an un-brined breast. The brined bird produced perfectly done dark meat and moist breast meat. The dark meat was perfect, and I will say the moist white meat was a little salty, not terribly so, but noticeable. The un-brined breast meat was fine as well, nowhere near as moist as the brined. The scientists amongst us will say this experiment is not a valid one as the conditions were not the same. I simply did not have room to do two whole turkeys which would provide a true test. As I think the scientists would say, too many uncontrolled variables. The gravy, made from the drippings of the whole bird was very good. Not at all salty. I prefer the dark meat of the turkey. Brining the bird allows me to get the dark meat done and keeping moist breast meat. This year, for reasons beyond my control, I did not make my usual smoked turkey in the outdoor cooker. I always brine for the smoker. Going only by memory, I think the brined and smoked breast meat is better. A little less moist. But perfectly done. The debate continues. For those that just don't like the brining method, or who reject the science of it, the solution seems to be to make a deconstructed turkey. To do a whole turkey and get both perfectly done white and dark meat seems to be simply blind luck without employing various tricks It was all pretty damn good to me and I got lots of leftovers

An applejack manhattan has always been a favorite of mine. And the bonded Lairds is worth the effort to obtain. For us residents of PA it is a SLO item, but they do not have a minimum purchase amount on it. Since it has turned cooler, the Lairds has been my first choice off the shelf. It make a damn nice Sidecar as well.

At 160 it may be cooked, but it ain't done. When I first started cooking pork butts and I asked how long to cook it I was told cook it till its done. Chris linked to the butt thread which will give you more information than maybe you care to find including some from me. However you cook it, werever you cook it, you need to go, long and slow. When that collagen breaks down, you have reached El Dorado. I go for 190 or the pull test. Either works for me. Don't give up hope. You can achieve the pork nirvana we all know and love. The best part about this is once you get it started, you need do nothing. Drinking beer is a popular thing to do when cooking pork butt. Howver, I have done many things while it cooks away for hour on end.

Had this out the other day and it is all stained and the spine is even broken. Really my favorite all around baking book. I had a request for the potato bread and just wanted to take a peak. I have made it often and it is always a hit. Very easy for the novice as well with lots of yeast for short rising times. Can all be done in a day. Dorie Greenspan did a marvelous job writing the recipies and the tex so that anyone can ude them. Even some of the more advanced techniques are presented in a way the novice may want to try. I really like this book

I've been getting the unpasteurized cider at Lancaster Central Market. I do believe there is a markedly taste difference. I too like to drink it with the Laird's bonded, although, the blend is not so bad here as well. I like adding a dash or two of bitters as well.

According to this Rick's Last Day today was Rick's last day for business at the RTM. Says he plans to re-open someplace in a couple of months

When I bought Maggie her machine I did all kinds of research and ended up buying on price. Since both of the ones you link to use the k-cups it seems they each use the same process. I will say this, I bought Maggie the Tasimo and she likes it, but there certainly are a greater selection of k-cups than tasimo pods

I'm with my two old friends. Any heel of bread is mine and mine alone. Maggie knows if she cuts into a new loaf, to save those ends for me

Welcome to EG and to the highly regarded butt topic. There are other Bradley users here and your method seems solid.

I can get freshly pressed non-pastuerized apple cider at my local farmers market. This is wonderful stuff on it's own. However, I love to drink it with 2 oz of so of Lairds Applejack and a couple dashes of bitters. I have used both the Lairds bonded and the regular blended Applejack. In this application the blended is ok, but the bonded is still better. I have seen this called a Miniuteman.

Another lovely report. Thank you Susan. I hope those new neighbors don't ruin things for you. But what in the world hapened to Peter's hair? He looks like a new man. I am proud of him for his cooking skills. Tell him I said chicks dig guys that can cook.

I love pecans in brittle.

tracey, that photo made my mouth water. good smokin. lovely meat

I talked to a guy who is manager of one of my local stores and he says he still has them for a buck

In my hazy memory I seem to remember someone doing a foodblog about taking there bar on vacation with them. More extensive than the one bottle topic here. I am going on vacation in a few weeks and I will be taking a bottle of rye and some bitters. My wife some gin and mariscino. perhaps a few other bottles as well. Will also be taking a shaker and a strainer.

Don't have a whole lot to add to my list above from last year. If you have some specific question about were you are staying and how much you may wish to spend I could narrow things down for you. ← JJ Jeffries or Carr's remain at the top of my list. Anither top notch spot is Gibraltor. The are mostly a seafood place so the local angle does not come into as much play, but this may be lancaster's best place. My wife took me there for my birthday the other week and it was outstanding. we also like fenz for a drink and the bar menu. I know some who tout the General Suter Inn in Lititz. I have not been ther in a LONG time so I can't comment. Drive down to Lancaster and I think you will be happy. I'll be staying in Lititz but don't mind to travel for great food. My budget is flexible for 1 great restaurant experience. ←