gfweb

Turkey breast is a whole new meat if done SV

Any thoughts about a combi oven in this setting?

Whether farmed or fetched, they ain't out here closer to where they grow. Less of a market here of course. Where I live, the best produce is at the local Gigante market. Cheap, fresh and a nice selection of tropical stuff. And Asian stuff too.

Ironic that the best farmers markets are in the cities. Out here in the semi-country there are a few FMs here and there, but I've not seen one where a fiddlehead or a ramp can be found.

me too

From your link... Ingredients4 large, fresh eggs, measured into a jugEqual quantity of milk to your measured eggsEqual quantity of all purpose/plain flour to measured eggsPinch of salt2 tbsp lard, beef dripping or vegetable oil" Is equal volumes or weight of eggs, milk and flour?

Finally some decent weather and the first meal outdoors of the year. Gazpacho Roast chicken with potatoes and sweet peppers (made all at once in the Breville...I love that oven)

oops I overestimated... http://www.ebay.com/sch/i.html?_from=R40&_trksid=p2050601.m570.l1313.TR4.TRC1.A0.H0.Xglassware+distillation.TRS0&_nkw=glassware+distillation&_sacat=0

One can cobble together a small scale still with lab glassware and an Anova.... I bet for under $100 if you have the anova.

MM84321, how many servings are those plates?

As far as I know AllClad is still made outside of Pittsburgh.

Dan Barber can get a little preachy about local sourcing. Dan, its a pretty philosophy, but not a way to feed a big hungry city.

Same price for me. On this one Amazon seems to have the lowest price. Perhaps another item would be revealing

Only issue I can see is a very top-heavy set-up. I'd consider bracing the chimney with bricks...and maybe the grate too

It's so much easier to eat well over there. Love your posts.

JD has funny bits in it sometimes. And its ground too fine for my taste. Spicing is OK. Can't get Jones near me. So I make batches of my own and freeze it.

As mentioned eslewhere I have a small hotplate I put in my gas grill. On it, I roast foil wrapped dry sticks which smoke like crazy. Works well. temp in the chamber is around the ambient temp. Cost is about $10.

Why not take a little bit and salt it...bake it up and see what you have?

Maltose Ribs?

You in Pittsburgh?

I love everything about this except the metal chopsticks. Just a thing I have about them. Reminds me of dental tools. Doesn't matter that its irrational.

I strongly favor dry wood. A steamy smoke is acrid. I don't get all of the BBQ mavens who rec soaking chips. Simply excluding air will keep sticks smoking even if bone dry...hence the foil that I use.

I have a primitive but effective cold smoker. I put a $10 hotplate in my gas grill and set it to low-medium. Dry fruitwood sticks are wrapped tightly in foil with maybe 1 small hole for smoke to escape. Each packet lasts about 20 minutes. Temp stays close to the ambient.

Exactly. Me too. So I only make 1/2 grilled cheese sandwiches and improve them with a slice of ham and a bit of mustard. A few bites and a bit left for the wonderdog to finish.

Road apples?