hollywood

This whole temp discussion reminds me of the thermodynamics talk on the mint julep thread. Given that temps can vary so many ways, I'm thinking that notwithstanding all the technology thrown at the issue, there's still a lot of art form in this smoking biz. Which may be a good thing. If it were all autopilot, we'd get bored.

I'm not sure I get it but those charts are way cool! Thanks. So, it sounds like you have to develop a good stirring technique. Guess it's all in the wrist.

I have not had the White Rock wines since Douglas Danielak (one of the finest winemakers in California) left in the late 90's. If the wines are still in the same style they are exceptional. Au Bon Climat Chardonnay is very interesting wine but a little heavy for food in my opinion. All the chardonnay in that area seems to have an intense tropical fruit aroma that puts me off a bit. I certainly don't quarrel with the fact that there are many wonderful California chardonnays are produced at the upper end of the price spectrum. However the under $20.00 crowd is a pretty boring group. Yeah, you're right about the under $20. If I recall correctly, Splichal had some ABC bottling for Patina/Pinot house wine.

Craig, have you tried White Rock ChardonnaY? Thoughts? Around these parts ABC is wine lingo for Au Bon Climat, which turns out some fair whites.

I use it with the chimney to start the initial batch, but generally don't need to do a second batch as the full fire grate of lump will burn 8+ hours on it's own. Since I use lump charcoal which does not emit nasties while igniting I add ulit pieces to the fire if needed during a long burn like a brisket. What have you found imparts the best smokey flavor to the brisket?

Do you put beetles in Crepes Suzette? I went into a restaurant Lookin' for the cook I told them I was the editor Of a famous etiquette book The waitress he was handsome He wore a powder blue cape I ordered some suzette, I said "Could you please make that crepe" Just then the whole kitchen exploded From boilin' fat Food was flying everywhere And I left without my hat

Interesting that on a smoking thread we get a happy b'day for James Brown. BTW, I think he just turned 70. This means he'll be around just that much longer. I feel good.

The significance of this advice can't be underestimated. In fact, get wide enough foil to cover the whole thing in one pass. Otherwise you get leaking at the seam of the 2 pieces of foil joined together.

When made with fresh mint and made well, it is a great drink. But then so's a well made Negroni. I liked this article, but one thing puzzles me. The Jack Daniels is said to be 86 or 90 proof or 43 or 45% alcohol. I get that the alcohol could lower the freezing point, but what about the other 57 or 55% of the Jack? This should have to be taken into account as well--unless the alcohol settles out from the rest in pockets or layers, which I doubt. Seems like more explanation is required. Any physicists around? Any chemists? Do we assume that the nonalcohol portion of the Jack has the same freezing point as water, thus diluting the effect of lowering the freezing point (compared to say using Everclear--190 proof), but still permitting it?

So, that little Smokey Joe to the right of the WSM--is it used with a chimney to start more coals? Or?

You need to check Barbecues Galore--they've got lostsa flavors of chunks. Again not cheap, but not bad. For a while, Trader Joe had oak chunks from old (French?) wine barrels--pretty good.

Isn't some rain necessary for crystalization and evaporation? Sort of a yin-yang thing? http://www.vegcountry.com/Leblanc/sea%20salt.html

Do you put beetles in Crepes Suzette?

Hey, to a 16 year old who'd never seen anything flambe, it seemed ...ah...hot. And sparklers sorta fit the N.O. ambience.

See revised post. Thanks for the offer. Had I only had the Spanish fly mix (but then I'm sure you've heard the urban legend about the fly, the girl and the stick shift)! Today, I think the stakes have been raised and the ole cornish hen ain't quite the chick magnet it used to be.

For those of us in the US provinces, rock cornish hens always seemed like a treat. It was something fancier than chicken, cost more and was treated with more care (hence, the frequent wild rice stuffing). It is also something a single guy with no skills can make to impress a woman and wherever that might lead (later she learns that and burgers and steaks are all he can make). Plus the size of the birds lends itself to eating by hand with all the Tom Jones potential for lust. So, it's not all bad. Also, they've got these cool little wishbones. Now that I think about it, I think the first time I ever had a cornish hen was at the Court of the Two Sisters in New Orleans where it was served on the dimly lit courtyard wrapped in gold foil with shimmering sparklers sticking out of it. Ah, showbiz...

Ready when you are, C.B.

I hereby nominate this post for Grossly Evocative Simile of the Month. Fortunately, this month's almost fini.

Best I can do for September so far is $750; Did you use Priceline or Hotwire or any of those "blind" bidding services? I don't think that fare is available anymore. It was on Cheaptickets.com. Might try Continental.

Damn. Sounds excellent.

INT DAY: WOLTZ'S BEDROOM (SUMMER 1945) It is large, dominated by a huge bed, in which a man, presumably WOLTZ, is sleeping. Soft light bathes the room from the large windows. We move closer to him until we see his face, and recognize JACK WOLTZ. He turns uncomfortably; mutters, feels something strange in his bedsheets. Something wet. He wakens, feels the sheets with displeasure; they are wet. He looks at his hand; the wetness is blood. He is frightened, pulls aside the covers, and sees fresh blood on his sheets and pajamas. He grunts, pulls the puddle of blood in his bed. He feels his own body frantically, moving, down, following the blood, until he is face to face with the great severed head of Khartoum lying at the foot of his bed. Just blood from the hacked neck. White reedy tendons show. He struggles up to his elbows in the puddle of blood to see more clearly. Froth covers the muzzle, and the enormous eyes of the animal are yellowed and covered with blood. WOLTZ tries to scream; but cannot. No sound comes out. Then, finally and suddenly an ear-splitting scream of pure terror escapes from WOLTZ, who is rocking on his hands and knees in an uncontrolled fit, blood all over him.

Presumably that's first-class From what I've heard, you can expect a first class delay.

Do you really consider that a diner? I don't. Sounds like calling the Pacific Dining Car in LA a diner. What's the Pacific Dining Car? It's an old upscale steak and seafood place with a very good wine list that's open 24/7 on 6th St. The 6th Street location is built in part in an old railroad car or faux r.r. car. There's also a newer branch not open as much in Santa Monica. High quality. High prices.

Do you really consider that a diner? I don't. Sounds like calling the Pacific Dining Car in LA a diner.

It seems doable but expensive. Maybe there's some application of space age tech that could help us here. I can see your infomercial now.