tim

Hi, Brining the breasts, and air drying to create a pellicle will make it much easier for the smoke to flavor the breasts. You should also place the very cold breasts in the chamber after the smoke is flowing. Smoke penetrates cold meat much better than warm meat. I would also cook the breasts to 160 degrees. Good luck, Tim

Hi, This stockpot is oversized for the average kitchen, but look at the features. Link to 24 Qt Stainless Stock Pot with Disc Bottom 24 quarts 12" Diameter 12 1/2" tall Riveted Handles 18/08 Steel (Yeah, it will corrode in 25 years) 18/10 lid Thick aluminum disc base Only $55.42. an incredible bargain This would be perfect for the large capacity stock maker or home brewer. I'll go back and weight the stock pot and measure the thickness of the base. Tim

HI, Wouldn't we all love to have a source of pimento wood. Jerk Marinade/Sauce 1 Small Habanero – Fire roast, peel, devein, seed Dry Ingredients: Grind dry ingredients in a coffee grinder 2 Tbsp. All-spice berries, toasted 2 tsp. Black and white peppercorns, toasted 1 Bay leaf 1/2 tsp. Nutmeg 1/2 tsp. Pimenton 2 tsp. Kosher salt 1/2 tsp. Cinnamon Wet Ingredients: Blend in a small processor 1 small Habanero from above - chopped 4 to 5 Scallions, green and white, chopped 2 large Cloves of garlic 1 Tbsp. Ginger, fresh - chopped 2 Tbsp. Fresh thyme leaves Add dry ingredients to wet ingredients and blend to mix Drizzle in: 1 Tbsp. Lemon juice 1 Tbsp. Peanut oil Blend into a paste Use about 3/4 cup per chicken. Marinate 4 hours to 12 hours. Roast halved chicken over smoke at 250 degrees for one and one-half to two hours.

Anna, We only have one full size oven. Therefore, we have owned confection/microwave ovens for about 27 years and could not live without this second oven. They do not toast. Our ovens are wide, fairly shallow and include microwave functions, convection baking/roasting and broiling. They operate as a second oven in our kitchen with temps as low as 100 degrees. We do not use the combination cooking functions. We also have a countertop convection/toaster which also sees regular use. This is used as a third oven for smaller dishes. It does toast. I hope this helps, Tim

Hi, The Fat Hen on the Maybank Highway is pretty nice. Tim

Hi, I have a friend who has two Fisher Paykel drawer diswashers. Another significant advantage is that one drawer is always available while the other drawer is awaiting repair parts. Tim

HI, I am interested in ways to adding flavor to brik dough. Can you brush brik dough with syrup to add sweetness and flavor? Can you brush it with butter? How about savory oils or emulsions? If baked upside down on a form, does it shape to the form or merely drape? I really appreciate the advice. Tim

Darcie, You can purchase the brik dough at Caviar Assouline. We will be there on 8/27 (Lib) and 10/10 (both) - Let me know if we can get together. Tim

Hi, I will be in Philadelphia and will probably bring some briik dough home. I know that it may be fried and makes a nice wrapping for roasting. I would appreciate some specific thoughts on uses. Thanks, Tim

Hi,, It seems that as stainless prices increase, stock pots seem to become thinner and thinner. Heavy duty square commercial stainless stockpots now sport 1/4" bottoms. I,m talking about Lincoln Centurian and Carlisle Signature Select. Are their options? Does anyone have experience with the Canadian made Paderno Chefs Choice? It is much heavier than the others but is limited to 27 quarts. I have also been looking for heavy round cooling racks. Racks made of 1/4" and 1/8" chrome steel used to be available at restaurant supply stores. They were available in 8", 11" 13", and 15" diameters. Any ideas? How about heavy stainless cooling racks? We use these for roasting racks on skillets and paella pans. Thanks, Tim

HI, I am confused. Do you actually put the seasoned meat in the fridge for an hour???? Tim

Hi, I always place my will mixed ingredients, no oil, in the freezer for 10 minutes or so. The extremely cold emulsification will incorporate the oil and hold for days. I make mayo the same way, extremely cold mix and chilled oil. It breaks some rules but works. (That's how they make commercial mayo.) Tim

Nick, You should start by going through the Homebrewing for the Absolute Beginner by Chris Holst. It is an outstanding tutorial and you may find you will not need a kit. Tim

Hi, My son (actually stepson) visited this weekend and brought out a nice bottle of 1957 DRC Grands Echezeaux. As my wife went to get the Screwpull, Matt asked me to be the best man at his coming wedding. I turned to mush! The cork pulled in one piece, covered with black mold. The bottle was a inch low and there was good sediment. The wine was beginning to lose color but had held its structure. It was beautifully balanced and had a wonderfully floral finish, roses came to mind. My wife called a friend who owns a local wine shop. She told our friend that Matthew had brought a 1957 "something". They raced over to confirm our evaluation. He has decided not to sell the La Thache or the Chagall adorned Mouton. He now admits to two full cases of various delights. I cannot wait for his restaurant to open in NYC, his wedding, and hopefully grandchildren. I have a registered bottle of Manicardi aceto balsamico tradizionale di modena antico condimento. I may just have to open that at his restaurant. Tim Life is wonderful! This evening I will carefully open a 2006 Argyle Pinot Noir and think about Saturday night. (At least it is pinot noir) Tim

I've never seen Royal Oak Briquettes of any kind around here (although I admit I don't look very hard for briquettes) what part of the country do you live in that you can get them? All we ever around here is Kingsford which is junk. I'm assuming since I have some additives that they still produce more ash, is this true? Is there burning time as long as good lump charcoal? It would be interesting to see how they compare to some of the charcoals evaluated at this site: Charcoal Comparisons ← Hi, The Royal Oak Chef Select 100% Hardwood Briquettes are available in Chicago at Berger Brothers Charcoal. The Naked Whiz charcoal comparison really shows the advantage of the better lump charcoals. We used to get the extrudedcharcoal, at Wally World, and loved it. Tim Tim

Hi, There is a possibility that this is a piece of cow (yes, dairy cow) tenderloin. Smithfield is based in Green Bay WI but they have not processed this product. They have other companies which may be responsible. Their customer service group can identify where it was processed if you call them with the extablishment number which is on the package. You may call 800 753-7724 and ask for extension 5512. They will provide the 800 number for the subsidiary that produced the beef. This will be fun. Tim

Hi, The Black Horse Tavern on St. David's Island serves a combination of locals and tourists. Casual, very fresh fish and local dishes. It is wonderful. Tim

I'm surprised to see that word used positively in a thread where true grilling addicts are discussing their passion! I never use briquettes because of some of the chemicals used in their manufacture and due to the large quantity of ash they create. Do you really use them or were you just talking figuratively? ← Hi, Not all briquettes are created equal. You can look for (it may take time) "Royal Oak Chef Select 100% Hardwood Briquettes". These are produced with starch and lump charcoal, no mineral carbon or other chemicals. They do not smell like most briquettes and provide a clean tasting food. Note that most varieties of Royal Oak Briquettes do include all those faux petro-chemicals that smell like diesel fuel. Tim

Hi, You should also get a tube bender to your copper doesn't crimp when you make your bend. This will also allow you to bend your tubing to fit your boil pot. The tubing bender should only cost a few dollars. Tim

HI, I'd slip a curved sheet of flexible plastic into the drawer slot. A flexible chopping mat or silpat sheet or small oven liner should work. If it will curve above the edge of the knife, then you can slip in something a little stiffer. Good luck, Tim

Hi, It has been documented that a vacuum does not speed up the marination process. Time matters when it comes to infusing flavor. Tim

Hi, The concept of the show is like Anthony Bourdain's "No Reservations" with a few changes. 1. Dave does fine dining, fine wine and the best accommodations - whatever is free. 2. Dave provides obsequious, positive commentary on all the expensive, free stuff. 3. Dave has a positive self-image; He is never eloquent, never snarky, never self-deprecating. Maybe he's more like Dave Rosengarten than Bourdain. Tim

Hi, They should have a show on cheap aluminum skillets. They could demonstrate carbonizing, bending and flattening techniques. Another show could demonstrate using the salamander to separate your "reduction sauce" and burn your waiter's fingers. Then there has to be a show on those wonderful restuarant kitchen practical jokes. Tim

HI, I thought that our President did not imbibe. If you have to spend an whole evening looking at Mme Sarkozy, you would want very clear eyes. Tim

Hi, The original question was why do we whip eggs and sugar to a creamy texture. Professor Goff said the foam structure assisted in stabilizing the eggs while they were cooked. The discussion then turned to the foam structure of the egg mix and the idea being that the foam structure would eliminate the desired density of a gelato. The question being, does the original egg/sugar foam structure persist through cooking and cooling and add to the over run in the ice cream? I think that the recipes and a test of volumes will show that the foam structure is lost in the cooking and cooling of the ice cream base. In other words, I think the over run is a result of churning. You have to measure the base before whipping the egg mix and again, before churning to answer the question. Does this clarify or confuse the question? Tim