qrn

just did a rib a bit larger and started 15 mins at 450degF, and then at 275F,untill the internal was 130F then let it sit for 20 minutes and carved,it was just right(for us,,) Bud

I'll take a WAG at it,, your smoke temps were on the hot side,and liquid turned to steam,should be no problem.. Bud

try here, good folks,,http://groups.google.com/group/rec.food.sourdough/topics

I can't imagine using a FP,to do bread,It probably would go up in flames with my usual batch of 1830 grams I use it for pasta,and pie crust, however... Bud

I've found that BB has pretty good prices for the tuna, as well as many other items. Stay away from Andronico's if you want to keep your paycheck <LOL> I don't give Buddy fish very often, just when I'm having some and then he only gets a little taste. His preference is salmon, and he goes nuts for the salmon juice. His tongue is laping the lquid so fast that it's just a blur ... My first Siamese(zachary)would go crazy when I went to the place on the counter,where I broke down salmon, cause he knew he was gonna get some nice fresh raw salmon,,,(good memories!!) Bud

itsthe total mass of everything,the entire mass becomes equal%'s so it does not matter if the fat has a different h2O,%to start,the whole thing is the same(hence,equalibrium) Bud

+1 on the stone , and a cast iron skillet on the bottom rack,that you put a cup of hot water in as you close the door after you put the loaf on the stone...,be sure to slash the loavesand spray with water beforegoing in Bud

make a big batch of pizza dough usually ,and freeze in suitable size chunksfor single pizza, cubes of basil/pesto in vac bags,bake 6 loavesof bread per session,so they are there until use,

nice job, I did one that is very similar, and I use it for all my brine and cure stuff,,,saves a lot of effort... Bud

I have some calvados Cardinal, it has no vintage on it,found it in the back of the cabinet,been there for couple years,at least,didnt know it even was vintage sensitive... Bud

the last one I cooked, we only ate the totally tastless breast,and used all the rest for goose fat Bud

I think you are hearing the cooling fans for the thing.there are a lot of electronic things in there, and the cooling fan is probably a variable speed, depending on how hot stuff gets... Bud

boy,maybe I can hang my steaks from my ham radio antenna and turn the amplifier up to a full kilowatt(joke) Jeeze, hope nobody is buy'in that drivel.... Bud

I have a bread recipe that I developed over the years, I weigh everything,to the gram,including the liquids,and probably due to a varying moisture level in the flour I end up adding a tablespoon of flour or water"to make it right"I buy flour 2, 50 pound bags at a time,so it takes a few months to use em up,probably the reason for the variation,even though they are in sealed plastic barrels... Bud

I use nabisco chocolate wafers,short time in FP and then use,(with double chocolate,cheese cake...) Bud

late to the discussion, but will comment a bit,On pie crusts etc, I do em in the FP,and put all the dry ingredients in the fp bowl,and into the freezerfor a while, and the butter/lards sliced in chunks on platesinto the freezer with the bowl, and for steaks and salmon strips,I salt at least20 minutes before searing/cooking,using canning and pickling salt,which is very fine,and pure... Bud

interesting on the bacon,When I do bacon I dry cure it and use the desired weight % of curesalt on the surface and then put it in a tight fitting plastic bag,in the fridge for a week or so,untill it is all absorbed into the belly,then off to the smoker and then sit a while and see if my meat slicer is gonna work right that day... Bud

%is to taste,I use3.5% for bacon and,any thing more than that, is to salty,the time to "equalibrium"is probably not something you can say exactly what it should be,Its whatever is good to your taste, but that is the good part of "equalibrium work, when the product is to "equalibrium" it won't get any more than the calculated level(you can't leave it in to long..),so you guess a time, and leave it in longer and it will never get more than your calculation... Bud

Its "brine to equalibrium" its the total weight of the meat and the water with enough salt to get the desired %,after leaving it long enough to "reach equalibrium.I made an excel work sheet that makes the whole thing very easy to calculate...works perfect every time... Bud

you might try going to len Polis website archives,there is a huge amount of stuff like that there, Bud

In a non stick I just used an LTD 10 inch fry pan to brown some meatfor a stew,,Ltd is an aluminum pan with stainless lining,and the heat transfer is really nice for me,they are pretty cheap,as well,,I buy all my allclad from http://www.cookwarenmore.com/they seem to have the best prices on it Bud edit to clairify LTD,is allclad,,,

Well, I have not shot and cooked one for years,but with what I can remember,its just to roast as you would a chicken,and the breasts are very,very good...sorry, can't be more specific,someone else will probably chime in (hopefully) Bud

I will take a WAG at it, the time at high temps got something going thatwas not good, I would consider tossing them,(but its just a WAG on my part, better safe than sorry....never had that kind of a situation with my stuff...maybe Jay molanari will check in and give a more reliable opinion... Bud

even though some don't agree, Minors is very good and easy for lots of things....(with my opinion and $4.00you might get a cuppa tea) Bud

I have a set of swiss culinox copper, it is totalgarbage,hardly ever use it Also a set of real heavy tinned copper stuff from somewhere in Europe,never use it(itsin basement storage),,stuff we use is mostly the allclad stainless... Bud