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Victorinox knives, (except one 9" messermiester chefs). $4.50 foodsaver vac pack machine , and $5.00 Chef Choice knife sharpener, from the thrift store. Sheet pans and cheepo pots and pans from the Rest. supply places. Bud

I just bottled a gallon of vinegar that I started in november. I used a 4 gallon oak barrel that I got from my grand father. The last time he used it was in the 1950s...I used a "box" wine" (11 L +6L of h2o) I ended up with an Inch of Mother in the bottom of the barrel...Gonna try another batch soon....(hope all those I gave some to dont think of it as a glorified zuchini.... Think The lil buggers last a while...unless they were "in the air" (most likely) Bud

Use the liquid you cooked the beef in , make sure it is salty enough, put it in the pressure cooker for 5 or 6 minutes , along with some small red potatoes. Bud

By weight they are the same...Only when you volume measure does it change.. Bud

Mike ,The bacons are cured and will be ok for a few days in the cooler...Poach the fresh sausages before leaving and they will also be ok for a couple days... Bud

one gallon AND 64fl oz.(192oz)....One gallon AND 16 fl oz....etc ... Good luck Bud

Get the manual out on the oven and you have a +- 35º adjustment ... I set mine so it gets upto 585º when I use a stone. Stone is on bottom shelf and is about 685º when the t-stat shuts it off on the preheat.. Thats when I put the pie in. Usually I use a 14" squaare of 1/4 mild steel plate in place of the stone...It works much better. The steel holds more heat, and gives it up faster so the crust gets really crisp. Bud ← Hmmm... steel plate actually sounds like a good idea. I've been using unglazed quarry tile that I picked up at Lowes (see post #11 in this thread for a picture). So far, I've been pretty happy with that... and the price is right! The Jeff Varasano link that doctortim posted above is interesting. That guy fiddled with his oven so that he can use the self-cleaning mode to cook pizza.... gets up to >900 degrees! __Jason ← The plate weighs 14 pounds and holds many more btu's than a ceramic will. it also conducts the heat faster to the crust than ceramic...If I put it on the bottom shelf and turn the oven on to pre heat, the plate will be close to 800º at t -stat shut off point,with the oven set to 550º. I never use the stone any more unless I am doing a pizza just after I baked bread, and its still hot.. Bud

Get the manual out on the oven and you have a +- 35º adjustment ... I set mine so it gets upto 585º when I use a stone. Stone is on bottom shelf and is about 685º when the t-stat shuts it off on the preheat.. Thats when I put the pie in. Usually I use a 14" squaare of 1/4 mild steel plate in place of the stone...It works much better. The steel holds more heat, and gives it up faster so the crust gets really crisp. Bud

No recipe (yet), but my grandmother , from the Tyrol, fixed a dish that was salt cod in a cream sauce that she served over wide noodles. It was cooked enough so the cod was flaked into small pieces. I have been going to make this for years and have not done it. Will go get some soon and give it a shot. Thanks for the reminder. It was only about 50 years ago that I last had it, but I still remember how good it was..! Bud

[like it was really going, turned the heat down low and cooked it for about 35 minutes. A One hour minimum, depending what pressure your unit comes up with...If its tuff , needs to cook much longer...Make sure when you turn it "down low" its still at max pressure Bud

Its even quicker if you cook em in the pressure cooker... Bud

Greek oregano is Oreganus vulgaris or some such thing..it is very strong, mexican is lippa gravioleans(sp) and there is also another cultivar that is also called Mexican oregano... They are all much stronger than what we get in the stores.which is a relative of marjoram .I grow L graviolans and Greek... they are the best.. .lauraus nobilus (sp) is what is usually called mediterianian bay. there is also bay laural that is not as good. I also have house plant lauraus nobilus that I use for cooking... excuse my lack of spelling prowess... Bud

Bonnie I am in Denver also . Any of the mexican Carniceria(SP) have it, Its a bit thinner than the real thing. If you are out west there is a place on 44th and Ward rd. called Edwards meats. They have the real thing...(even jowls) Bud b

Duck fat, good for most anything... Bud

[ Thanks. ←

I do a shrimp and scallop in parchment that is very simple. Saute shallots in butter,then add a little white wine and reduce to almost dry. Add a bit more butter, then flour, and when roux is cooked add a bit of water, s&p and fresh tarragon, to make a really, really thick white sauce . Let it cool a bit and then add peeled small shrimp, bay scallops, and maybe a few small cod or salmon chunks to the sauce, mix, Put in a parchment bag and bake till it is done . . The shrimp, scallops, and fish ,during the bake, will release a lot of juices, and thin the sauce, and add tons of flavor. Serve with rice ,couscous etc. Bud

Well I guess I better buy some new stuff....My original bottle of it may have been stale, cause it was very very bitter and strong...And if I still dont like it I can put it to good use as a wood finish.... Bud

The best use I have found for walnut oil is in making furniture...It an oil that will catalyse, (dry, get hard,etc)and give a good durable oiled look to wood.... As far as cooking with it, I have not been able to use it for anything that turned out edible<G> Bud

I use canning and pickling salt which is pure (no Iodine or anything else) its very fine and dissolves nicely, and is much Cheaper than Kosher....If you weigh it, the differences in sodium is very very small...Look at the label on the box all the answers are there. But only in weight. Bud

I will vote along with fat guy and several others, A touch of salt and a touch of fresh ground pepper before it hits the hot grill, Then salt to taste...Hate to ruin a good steak with "all that stuff"..<G> Bud

I'll add an additional question to the butter thing.... Back in the "olden" days" one of my favorite things was, (still is but it's not as good) grilled brats with linguini with brown butter. The butter now, does not brown properly..the plugra ,etc stuff is even worse. I have added buttermilk or cream and it still is not like it was... The best I have found is Tillamook unsalted. It is still not as good as the old butter. Brown butter is a wonderful flavor, and I would like to use it . Comments would be appreciated Bud

As someone said up- thread, there are markets toward I-70, that are very good. They have better stuff than we have in the city. City Market is very good (a Kroeger store). Don't sweat the pot... You can pull it off... Bud.

I will take a simpler stab.. If you brine with a 5% brine its not going to get saltier than 5% salt in the meat. this does not take into account the weight/volume of the meat, so you would have less, depending on the volume/weight of the meat is. When I do sausage I shoot for about 2.6% salt(by weight). and doing bacon I assume all the dry rub is absorbed (for a week or so in a plastic bag)and use the same 2.6% by weight. The balancing thing is where you use a strong brine and soak for a short time, then the absorption has a lot of variables as to the rate of absorption. And the absorption is not even thru the meat in short soaks and takes time to equalize after you remove from the soak. Short soaks are a roll of the dice. Bud

BKF is oxalic acid which dissolves the haze. I have some copper pans that I use it on. A real thin watery coat cleans up the oxidized copper nicely, and if you dont rub hard it will not take the shine off of the copper. Bud

The snow melted off of the exhaust fan unit on the roof, Xmas day (in Denver) . I cranked up the restaurant type grill in the kitchen and did a good all around sear with all the nice grill marks, and then put it on a rack in a 500º oven till it was 125º internal. tented it for 15 minutes. It was perfectly even med rare. Same thing works for Pork loin roasts etc. Bud