lancastermike

I will take a look when I go into my store in the next couple of days. The addition of liquid seems it would help. However, I called a friend that tried the Kafka routine after I did. I also reread the instructions. Kafka doesn't put any liquid in the bottom of the pan. She also calls for a clean oven to mitigate smoke. My oven was self cleaning and I did that before trying the turkey. My friend says he remembers putting about a half inch of liquid (he thinks it was just water) in the bottom of the pan. While the water did cook away, it kept the burnt stuff down some. The turkey still smoked up the house, tasted like overheated fat and the drippings were inedible. If anyone figures out how to make this work, please tell. I now count three of us, all pretty competent cooks, that couldn't get it to work. ← Add me to your list. I too bought this book when it came out due to all the hype. All I ever got was lots and lots of smoke. I do usually start my chickens and turkey out at a higher temperture and than bring the temp down for alonger period. However, 475 to 500 just makes smoke at my house. Dumping liquid in the pan will stop this, BUT you are 100% right in saying Kafka says nothing at all about that. The real solution is to just smoke that bird, however that is another thread

I agree here with Katie 100% I know that I drink wine that I otherwise would not. The Chairmans Selection has allowed me to taste different things. I doubt I would have without the program. I clearly am not educated enough to really tell if something I am getting is from an "off" year. I do know that I have developed a better taste and, most importantly to me, a much greater understanding of food and wine pairings because of this program.

Hate to tell you this boys, but up here in the wilderness of Lancaster County I got some of each yesterday. Us rubes sorta like that fancy stuff too. I even used the clean jelly jars to pour it into.

Lovely chicken, Kathleen. The chicken and the Jets have at least one think in common: they are both, indeed, done.

Have butt on the WSM as we speak. Right now it is stuck in plateu and will be for a while. Also did a freezer check and found some hot sauage and a couple of pork chops.First butt in a while, I will go look for the camera

I agree 100%. Vanilla Coke, which I held high hope for, is wretched stuff.

Yan Can Cook? I guess Kathleen Can Cook? For sure

love oyster fritters

My friend, I am with you both in thought. I hope she can someday be comfortable and at ease. You should be proud for doing all you have for her as well

It is just a fifteen minute ride from Lancaster to Columbia. Depending on time of day it is a 90 minute to two hour trip from my place to Center City. Even less if I drive fast. Prudhommes is the sort of place that is worth the trip. Nothing fancy, but good food indeed.

In my experience many places that charge upscale prices for cocktails do not deliver on value for price. The place may be nice, and the food top notch, but the bar is not tended by anyone with any skill. I have been to nice restaurants that serve good food only to find the drinks made by a hostess or someone because they do not have a real bartender. it seems to me this is due to not really having a bar were someone can work and make some money. That is nothing but a glorified service bar were they stash people . These places charge upscale prices, and may pour top shelf brands, but the drinks are no good. I have no proplem paying for a well made drink at a nice place, but it seems to me many places do not take their bar seriously as a place to make their customers happy and as a place to make money for themselves and the staff. That is why more places should hire Katie to teach them.

For real Cajun come to the town of Columbia in Lancaster county and eat at Prudhommes Lost Cajun Kitchen. The owner and chef is David Prudhomme who is the nephew of the famous Paul. Wonderful Cajun cooking. Really, the best and most authentic to be found. Columbia is located in western Lancaster County right along the Susquehanna River. Well worth the trip to eat wonderful food

Back in the 80's I was Food and Beverage manager at a resort hotel. We were hosting a Hadassa group and the sales manager wanted coffee and danish set up for them while they were waiting to check in. I got a call from the catering manager telling me the danish were gone. I told the kitchen to send some more and 10 minutes later I got a call they were out again. This time I called the sales manager and told him if he wanted more he would have to pay for them. This led to one of my many fond memories of this job. The sales manager and the head of this group yelling at each other in the hotel lobby. The real funny part is that the head of the group made all the little old ladies carry their bags back to the table and dump out everything they had taken. The tray was once again full. Ah memories

Two chicken thighs that I smoked on Sunday In the WSM, and a Royal Gala apple with a can of Diet Barq's root beer.

Thats nice looking butt, tracey. As to charcoal usage, I use a Weber Smokey Moutain so i can't compare. Some folks with offset smoker burn wood only. I think Abra is one of those wood burners who uses an offset and maybe she will post about the charcoal usage. Any smoke is a good one. I just finished my lunch at work which included two smoked chicken thighs that i did this weekend. Edited for spelling and real lousy grammar

Thanks everyone for the help. I also searched for and found an old thread on Old Forge pizza. I will see if I can talk them into going to Old Forge to eat Saturday night. Does not look that far away and I can omly look at so many leaves

Chris, Thaks so much for this blog!!! I have nothing of substance to add but it has been wonderful. Blogg's have been great recently and yours is great

My wife and I have been invited to spend next weekend with friends in Lake Ariel at their house in the resort at Lake Ariel. Anyone have any ideas about eating aroud there? I know it is not really far from Scranton so that would be fine with us. I have no idea at all about this area. Is this close to the pizza places I have heard talk about?

For reasons not clear to me I just spent an hour reading this whole thing. I do not know anyone who is mentioned or who has posted. A guy writes a book and all hell breaks loose. I love egullet but have often thought that some of the managment types seem to take things much more seriously than they should. The egullet insider stuff can be alittle much to the average reader and poster like me who lives in Pennsylvania and loves food, cooking it,and reading and writing about it. Threads are locked! Managment decisions rendered! Threads unlocked! Threats of deletions! Lots of real big egos flying around here. As much ado about nothing as I have ever read anywere. I am going to go rake leaves and than cook something for my wife and I.

Gary Regan's is my all time favorite. I have a bunch of differnt Mr. Boston books from my old bartending days that i like. Different versions have different things in them. I also have something called Raising the Bar that my wife got me from a book club that I like. I can't remember the guy who wrote it name right now I think Nick somebody?

A perfect manhatan with a few dashes of orange bitters may be as close to perfection as mankind has ever come.

Several years ago my wife and I got seriously lost while driving in Norfolk Va. We ended up driving through a less than nice neighborhood. We saw a sign that made us both blink: Chinky-Chinks. I would guess it was a Chinese place but we did not stop

Sam, Take one slice of apple pie and one small piece of sharp cheddar cheese. Muddle this together with a little sugar. Or if you prefer smoother texture use a blender. Add a good dose of gin, juniper and apples are a natural, strain into a cocktail glass. Float on top some 151 rum. Light the rum on fire. It will smell just like a fresh baked pie. While waiting for flame to go out, mix yourself a cocktail

Come home after 10 days at the beach to find this wonderful blog. Susan, that brisket made me want to smoke something. Good luck with the pasta, I'd much rather smoke than make pasta. Kris had good luck with hers. I do find pasta making to be a chore. Smoking meat, is a joy

The Downingtown Wegman's is a wonderful place. I am awaiting your tour of the Amish land and may add a comment or two about my experience with the Amish living and having grown up here in Lancaster County. And please do tour the Reading Terminal Market if you can. What a marvelous place it is.