ChefCrash

Hi Peter On this website you can purchase Rope heaters in various lengths to make your own vessel. Click here and scroll down. The following is a diagram for a PID. It's much simpler than it looks. R5 represents the heating element R4 is the probe.

Thanks for the tips guys. I guess I'm officially a butt-head now? Is there an "EG Butt-head" cap or mug?

I smoked my first butt over the weekend. I used the "Minion" method described by LankasterMike in his recent blog. I placed about 8 lit coals on a bed of about 20 unlit briquettes. Top and bottom vents barly open. I was surprised at how easy it was to maintain 225 deg. for 6 hours without adding any briquettes. The only problem was the dang thing would not get done. After 6 hours temp. read 170. I thought someone on here had mentioned "one hour per pound"? Finished it in the oven in a dutch oven for 2 hours at 300 deg. It was great.

Greek Tacos? Thinly sliced Lamb, heavily seasoned with Athena Greek seasoning. Lamb shown skewered with the rest of the ingredients. Cucumber yogurt sauce, onions tomatoes and G&T. Grecian flat bread is buttered and grilled with the meat. Assembled. Yumm..

Cut one bunch into ~ 3 sections and blanch til tender. Cool and squeeze tightly to remove all water. Divide in two and set aside. Lebanese peasant preparation: Saute 1/2 to 1 cup diced onions in 1/4 cup olive oil medium/high til slightly brown. Add half of Dandelions to pan, salt to taste and saute few more minutes and finish with lemon squeeze. Enjoy warm with Pita bread. Another preparation: Mix 1 clove garlic finely smashed with other half of blanched Dandelions. Add equal amounts of Olive oil and lemon juice. Salt to taste and enjoy at room temp. with Pita bread or on a crostini with Goat cheese. Or you could use either of those mixtures to stuff in these thingies.

Sounds and looks like you had a great time. The food sure looks delicious. Know that you've taken the Wolf around the block a couple a times, what if anything, don't you like about it?

And here is my trusty Enzo, ready to transport me and my purchases onward: I can fit quite a bit in the "trunk": various items, a whole frozen duck, and several ice packs that were in my freezer at work today ← This Vespa is Pimping girl! It may share the color and trunk space of a Ferrari, but with all that chrome, it's bull horns short of a Texan Eldorado. What might your libation be at 1 a.m.?

Hey fellas, nice thread. Last Christmas I bought several of these sets (Marshal fields, $29.99) to give away. These are very nice knives for the money. Although I don't like the small one so much, I liked the 8" a lot. I bought another set just in case. Been using/abusing it cutting chicken wings and the like since x-mas, it's still as sharp as the day I got it. May not need to open the other set after all! Unless the wife couldn't find the screw driver.

Alton brown cooked skirt steak directly on embers on one of his shows. Claimed it supresses flame-up.

Great bolg guys, we've had the same weather since Wednesday. Feels like Seattle. Still managed to grill some steaks.

Mike, glad you got a break from the rain. What temperature are you maintaining in the smoker? Does the WSM employ a water bowl? Are you using it? Thanks.

The sandwiches look very good. Can you tell a little about how they're made? Don't mean to go off topic.

Very nice link, thanks Melissa. I like Taubear's suggestion. In this technique you won't be able to bring the camera close enough to a plate, so using the highest resolution your camera is capable of is a good idea. In post (Photo Shop) you'll be able to crop close to the subject and still get decent resolution.

Great blog Chufi. Wish I had half your energy and talent.

My brother has an Aussie dual fuel grill (charcoal or propane). He likes it. Check it out here.

Sony you can make a different virsion of Baba Ghanouj (some say is the original). 1 large eggplant stewed and pealed. 2 large ripe tomatoes stewed 1 clove garlic smashed salt Olive oil Mix Eggplant, tomatoes and garlic. Salt to taste. Pour olive oil on top.

That was funny. Got the "au" ok but really butchered the "poivre" smething like: pwayver.

Zov's book by Zov Karamardian.

Marlene, Snowangle, ouch! Hope you were able to enjoy the beautiful meals. Haven't been around long enough to see a pattern, does this thread get busy around the holidays?

Marlene The short ribs look great, neither here nor on the Dinner thread, do you mention how they tasted.

It is said that your generosity is measured by how green your Tabbouleh is.

I'm turned off buy seeing cooks handle food with gloves. I'm also turned off when I look at platings so intricate, all I can imagine is the chef handling every morsel of food with their shiny oily fingers. Actually, I don't have to imagine, they do it on 'Iron Chef America' all the time. There has to be a middle ground. Many times, those chefs could have used tongs to place cooked foods on plates. I do it all the time, hardly ever, do I have to touch raw and more importantly, cooked food.

You are over boiling the potatoes. In the pan they absorb the shortening and stick. Now you're trying to brown mashed potatoes on a thin crust of carbon stuck on the bottom of your pan (doesn't work). Oh and the flavor is in the half inch of crusty stuff....

As much as I love Percyn's and Alinka's (and others) close-up photos with the shallow depth of field, I love Susan's wider shots showing beautiful table settings. This has got to be peasant food compared to the beautiful dishes above, but it was good. Viviana rolled out pizza dough so thin, you could see through it and poured some new olive oil all over. Rolled the dough. Then rolled them around themselves. Flattened them and baked @ 550* for 8 minute till golden brown. Uhmm.. forgot to take a photo I sprinkled Kosher salt on mine. She had hers with butter and sugar.

Thanks Jim Will be trying that this summer.