gfweb

Makers for mixing. Woodford for sipping. Or Pappy if you can get it.

I'd consider units made for tailgating. I think Cabellas has a selection.<br /><br />Spent coal disposal might be an issue. Would gas be better ?

Me too. One oven is now full of pots.

Weasels

They are $140 off at Chefs.com http://www.chefscatalog.com/brand/breville.aspx?sourcecode=DW4EM9155&scommand=page&qstateid=9e312ee7-9a37-4f7f-96fa-a49f663c9d38&sp=1&re=

Ditto that. The food at CBP is pretty good. Beer is better. So is the baseball.

I have the Microplane adjustable mandoline. It doesn't have inserts for ripple cuts etc, just a fixed movable blade. About $40. I'm happy with it. http://bestmandoline.com/microplane-47001/

Southwestern isn't Mexican. Flay and Miler are Southwestern cooks, even though Flay is a NYC guy. I think Southwestern is more adaptable to "upscale" than traditional Mexican. Not looking for a fight here, just my opinion. Kennedy/Bayless is indeed the real deal for Mexican.

Nah.

Voodoo indeed. Good grief. The less you know the more you can believe. But hats off to the bartender for a great gimmick.

Makes sense, but I always wondered if the absinthe drip was more show than necessity.

But water has no flavor to marry or develop, unlike chilli/curry etc. Water and EtOH are miscible liquids; give 'em a stir and they are mixed.

Why should the speed of dilution or the time left to sit make a difference?

There are a million hosta varieties. Do you favor one for taste?

In the US, "tool" is slang for a fellow who is a...uh... schmuck perhaps even a putz.

Now that makes sense. Thanks!

"Printing functioning organs, skin/tissue" You can create living cells with a printer? I think not. References please.

I have the 8 and10 inchers. The larger one is HEAVY. For me it isn't usable as a frying pan. I love the 8 inch for all kinds of stuff but honestly it doesn't compare to Teflon for eggs after years of use. Initially it was slick and great for eggs but after years of crud accumulating it's only partially nonstick at this point. I'd love to restore its original surface. Any suggestions ? Oven cleaner or something?

Thoroughly corrupt.

looks great!

Something about SV seems to uniquely provoke certain folks. I read comments that say in essence "I will NEVER do SV" as though it is a lesser form of cooking or immoral in some way, which I don't get. One doesn't hear similar disavowals of smoking meat or induction cooking. It may be that SV is the target of anti-Modernist feelings and takes heat because it is so often discussed on eG. Might be a market for a book...Atavistic Cuisine, a guide to primitive cooking techniques. Smoking, grilling, salting, & burying in the ground till it ferments will all be covered.

With convection, the cooking time is reasonable. For long cooking time there is not that much difference. Once the temperature gets to set temperature, there is no difference water or air. dcarch Can this be right? No difference between water and air? The specific heat of each is different. I would think that over short cooking times it would matter a lot.

"to die for" must never be spoken or written again. Over-used and stupid in the first place.

Given the different heat conduction of air and water, how do you adjust cooking times for your very cool rig?

That's not barbecue or smoking. I will smoke many things and then cook sous vide in order to get the texture/doneness right. I have great respect for a BBQ pro who can get it right every time using traditional methods. I can't, so I sous vide my butt after a smoke.