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If you put 3 quarters(coins) on top of the valve thing it will get to 15 psi (without blowing the other safety valve)...Mine gets to 245º that way..Been doing it for 20 years with no problems... Bud

Interesting....I have a Japanese Kamado that I got at the thrift store for $20 about 10 years ago...Gotta be 40 years old,,,Its about the same size as a small BGE...I still use it all the time and am still amazed at its usefullness and ease of operation ), Bud

I also have a big plant, but have never tried to keep it, but I do take genovese basil and put it in a food processor and pour some light olive oil in and pulse it lightly to get the oil coating every thing and get a very course paste, Then off to the ice cube trays and freeze, then vac pack with the foodsaver in 4/5 cube bags and back to the freezer..Will last a couple years and still be very nice and strong tasting...Might work with the mint,,,,Just a thought... Bud

In America, "haricot vert" typically refers to a specific variety of french green bean. It is generally more flavorful as well as narrower and more cylindrical than the fresh beans available in most of the US. I planted some this spring , and hopefully they will do well,,, They are the best! Bud

Hatch green chiles for green chili...The fresh ones after roasting may be so hot as to be not useable,,,The canned ones are very predicable.. Bud

This probably is not useful, but I have a combination convection/regular oven unit with the microwave above it in one unit,, 27"wide,, Its a Thermador and works very well...(don't know if you have already purchased the oven) Bud

I put it off for years but it seems good...I remember doing it back in the 50's for my mother when she made the cookies(before food processors etc) Bud

no, it seems very dry and light...the almonds were blanched skinless and frozen, I let them sit on the counter,on a rack for an hour or so to thaw and dry, before I ground em...I am going to add sugar syrup and almond emulsion to them and make an almond paste for the cookies.. Bud

interesting and timely subject...I just made some almond meal using a very old meat type grinder( the hand cranked type that you clamp to a table/counter..., with a small hole size plate(less than a quater inch.. ground it thru three times and ended up with almost flour like fineness...My mother used to use one like that many years ago...The consistancy was much finer than what I was doing, which was the food processor and then a final trip thru the electric spice/coffee grinder... gonna make some Dutch bitter kookies with it... Bud

We "discovered" Norway farm raised, a couple months ago...After trying other farmed stuff over the years, this stuff is great...In fact over the winter we compared it to wild ,(was most likely frozen/thawed ) it is the best that we have available...Got spoiled years ago at Cannon Beach Oregon on vacation, going to the local fish market , where they had just gotten it fresh from the boat that just caught it... Bud

Your brine was a 6% brine (240g salt to 3785 g of water.=(6%) depending on the weight of your chops, the salt level would probably be something less than 6% , thats pretty salty,,, something about 3% is probably gonna be OK...(just depends on the weight of the chops...) Bud

I grow the greek and it is much,much better than the others ...I have grown the lippa graveolins and it is also very good but I can't always find it Bud

The Misto website recommends just that...I do mine every couple months and all is well... Bud

I do a roast chicken , but it is in pieces,, I break it down into 2 leg/ thighs, 2 halves of breast, two wings,(cut off tips of legs and wings,save back for stock, ) then put all, with skin still on, in big bowl with about a cup of canning and pickling salt, and get all coated well...let it sit for a half hour, and then rinse off the excess salt, and put it all in a nonstick 12 inch fry pan, and roast in the oven at375fºconvection, for 45 minutes to an hour(until skin gets nice and brown)... saves the carving ,, Bud

I just tossed 5 or 6 because I needed freezer space for other "stuff" that will probably get "tossed" as well..... Bud

For Grills I have a 35k btu restaurant type grill in the island in the kitchen, great for steaks burgs etc.(chicken makes so much smoke that sometimes the fan in the hood won't keep up...even at 1000 cfm.. for smoke cooking stuff I have a Kamado that is at least 40 years old (from Japan) Bought it at the thrift store for $20...It is about the same size as a BGE..Great unit for all sorts of stuff...slow smoked stuff and big turkeys at 375-400ºas well...and 500º pizza,,, Also have a couple other, misc. charcoal grill type things, and a Mecco Electric smoker/water cooker. Just start collecting things till you get enough stuff that there is always something that will work for what you want to do... Bud

rather than grate it I usually do it in small chunks in the garlic press,,, fast and neat... Bud

I cook a whole pound of pasta at once and use whatever, for the meal, then take the rest, and put it in serving size portions and freeze it in flat plastic bags. then thaw in hot tap water,,and drain, and either serve it that way with sauce or put it in a frying pan with butter or evoo , and whatever...I do it that way to save time,as I am at high altitude and it takes much longer to cook the pasta... Bud

Won't notice much around here...very rare to see shrimp etc. from there..only the reprehensible "farm raised "stuff" that comes from abroad..Have not had fresh shrimp for years,because of the imported, "stuff"... Bud

as noted above, its not real good stuff...toss it Bud

at what altitude Bud? near 6000 feet, just doing regular spaghetti takes upwards of 20 minutes...water boils at 202ºor so , depending on the barometric pressure.. Bud

At the risk of being drummed out of EG ,,,For pork baby backribs in the Komado, Night before cooking, a rub of "Johnnys Seasoning salt" and Spice Islands "Beau Monde" easy, but very good.... Bud

try these guys,,,http://www.rampfarm.com/catalog.htm Bud

listening to BBC last night and there was a story about a group of Brits going to Deligh (sp) to teach them how to make "British Curry".... That is the style I guess I have been doing all these years.... Bud

after wrestling with brines /rubs, and the final,finished salt levels, I use a dry cure amount based on the weight of the meat. My current finished salt level in bacon, is 3.5% in the finished meat , so, I weigh the meat and add an amount of cure that contains 3.5%(of the meat weight),in salt plus what ever else I want for flavor..,,Then I put the meat in a plastic bag , in the reefer and let it cure until all the cure is absorbed.. (well over a week),Bag needs to be rotated every day or so...In the end, the salt level is always right on, and is never wrong......(If using Insta cure#1 or 2 you need to take the salt weight in that, into consideration in your calculation as well) For brines I calculate the total weight of the meat, the salt , the liquid, and other ingredients, and cure until the whole thing comes to equalibrium.(I made an excel worksheet to calculate that).. Bud