gfweb

Its mad cow for sheep. Prion disease. So far no human transmission....

Beautiful, but all I can think of is scrapie.

He would be the poster child for both sides of this discussion. Either his success validates his (inexperienced but impassioned) approach or he is an example exactly what's wrong with discoursing on a topic in which you have no practical experience.

I can picture a self -feeding set-up where the iron is inserted in the base of a cone-shaped fuel container that feeds fresh wood by gravity.

Nice! How long will the rig generate smoke? Do you need to agitate the fuel occasionally?

Where did you get that neat little electric smoker?

Maybe.

Two lunches... Leftover lemon risotto arancini with sweet Thai sauce Deviled eggs

At the moment you have an interesting concept....probably enough for an article in a food magazine if you have actually made a few dishes as a proof of concept. That certainly ought to be do-able and might attract a publisher.

I have the 8qt fagor. As KB said above it doesn't vent unless I keep the gas turned up. The stock I make in it is better than the stuff made traditionally...though I've not done a head -to-head, blinded taste test.

Maryanne Esposito. Still awkward after all these years.

I made a standard mac (using little elbows) and cheese with pepperjack and a few shots of sriracha, baked it as usual, then, when cool and firm, loaded it into gyoza wrappers. I pan fried them on their base then put a few shots of water in the pan and covered it for 3 minutes to steam. Then cooked uncovered for a minute or so until the bases crisped up again. Served with sriracha-spiked ketchup. Wish I had made about two dozen.... Might try to get it creamier next time.

I find a single layer of paper towel give just the right amount of water to heat two plates.

Tell me more about the butternut squash crumble please.

I just googled "date chorizo bacon" and got a raft of recipes for a concoction with Spanish chorizo. I'm sure its fine, but Mexican is the way to go with this. I've go the bacon and the chorizo. Wish I had some dates in the house....

The former. Halved (and pitted) date topped with as much chorizo as it can hold and then wrapped with bacon and broiled. I've not tried to make it so I cant tell you if the chorizo is par-cooked (wouldn't surprise me). Sweet/salty/spicy/smoky-bacon-y. I want some now.

I've had this recipe at Perrier's restaurant and made it at home as well. It is bound with a shrimp mousse and really is very good. Substantial, but still light. http://www.foodnetwork.com/recipes/galette-de-crabe-le-bec-fin-recipe.html

I've had appetizers of halved date with mexican chorizo wrapped in bacon and broiled. I could easily eat a half sheet pan of them.

Lovely idea. Will follow with interest. But it won't work for me. My kids are in Pittsburgh; the indigenous cuisine is beer and pierogies and sandwiches with French fries in them.

Comfort food for the lingering winter dinners. Meatloaf and mushrooms Pepperjack Mac and Cheese Dumplings Roast Chicken with Ann T's corn pudding Steamed salmon and lemon risotto

How much alcohol can be contained in boiling water? ...Unless it a closed system and is redistilled

A think I should fly out and help with the tasting.

pretty commonly used in BBQ rubs

Frying, I would think, would blow-off all the acetic acid. Would malt taste linger? Dunno. It might be lost in the fatty batter. I recall a series of posts years ago re trying to make smoked salmon devilled eggs. All kinds of combinations failed to taste salmony/smokey seemingly because the fat in the yolk hid the flavors. As yolk was reduced, the flavor appeared. Might be the same with a fried batter. Maybe better to make a malt vinegar glaze and toss the battered and fried stuff in it like a buffalo wing.

I have googled W and N and gotten everything but alcohol. WTF is WN?