MSRadell

I found it here for $200? http://www.langtoninfo.com/showitem.aspx?isbn=5055528506355&gclid=CO7Z3_bp6LMCFQiqnQod3xYArA

Here's another controller package that looks quite promising: http://www.dorkfood.com/

Here's an interesting KickStart proposal for the development of a new Sous Vide device. It looks very interesting and the target price of $299 puts it in a competitive position. Here's the proposal: http://www.kickstarter.com/projects/nomiku/nomiku-bring-sous-vide-into-your-kitchen. What's everyone's opinion on the device?

We have found that Finish Ultimate tablets seem to do a much better job cleaning our dishes than anything else. Obviously calculating the CPL would be extremely easy if we wanted to do it. The CPL however in our opinion is certainly not the determining factor when selecting a dishwashing detergent. How clean the dishes come out of the dishwasher is a much more important factor so we haven't ever calculated the CPL nor do we ever intend to. What types of z

Over the past few years single serve coffee makers have been taking over a larger and larger share of the everyday coffee market. One of the leaders in that field has been Green Mountain (Keurig) and their K-cups which is the leader in the market. Last week they announced a completely new product, Green Mountain introduces Vue Packs. A little further research reveals what maybe there ulterior motive, the patent on K-cups expires in September! Of course the price of the new product is also higher. They've added a couple of features to the brewers (including RFID) which may or may not allow them to make it better coffee. What's everyone's opinion of this change?

Traditional Hash is usually beef or corned beef but there are as many variations as there are people who make it. One of the local restaurants here in Louisville as a trout hash on the menu. At first thought it doesn't sound that interesting but in reality it's extremely good! They use smoked trout in the preparation.

If anybody is looking for coarser plates for the grinder here's a source: KitchenAid Plates the same vendor also has individual plates of different sizes. The coarser plates are great for grinding meat for chili etc.

Hope you found something good during your trip! Not only is Skyline Chili different because it has spaghetti but it also tastes terrible to anyone who is actually used to having chili! It has no heat it all to it and overall is just plain nasty. First time I ever tried it I had no idea what to expect and when they asked about three way, five way and whatever I had no idea what they were talking about. If you're going to be in that area for any length of time you want to take a quick run down here to Louisville, it's about an hour and 1/2 drive. We have an extremely vibrant local restaurant scene! You could read a lot about it here: Louisville Hotbytes

I've often wondered this also but I firmly believe that is because of people's expectations when they purchase something. If it doesn't do what you expected to you give it a bad rating if it does you give it a good one. Unless there's a specific problem with the unit which is normally explained it's just based on expectations.

We've had one for a couple of years in overall like it quite a bit. 1. It won't get quite as high as some of the big gas units but it certainly gets hot enough for normal grilling. We've had up to 600°+/-. 2. Oh yes the food definately tastes grilled, actually in my opinion it tastes better than a gas grill. 3. Once you season the grate it behaves about the same, one advantage is it will not rust. Another advantage is that it's very easy to set and maintain a temperature. A disadvantage is obviously is has a relatively small cooking area also very adequate in most cases unless you're having a large party.

What's with all of this white cornmeal these days? It used to be very easy to find yellow cornmeal but now days it's very difficult to find it when you do find it it's normally self rising. I don't know what anybody else but I certainly prefer my corn bread to be a nice yellow and want to add my own rising ingredients. I certainly do agree with the 1 tablespoon of sugar and I also like a little regular flour in the mix.

That article is certainly one of the least informative articles I've read recently! It only throws doubt into the minds of people without providing any information to act on. Kind of sounds like how the EU operates in general!

Since there's so much food being assumed we've always found that Nouveau Beaujolais is a good red to use. It's a nice light flavor that most people like and it's certainly not expensive. If you have some the wine lovers you could certainly add something else for them, a nice Pinot always seems to work quite well.

You're not going to find any definitive answer to your question. There are so many variables it's impossible to give even a good approximation. Some of the variables are the humidity of the air, how much moisture the meat contains and how much fat is in the meat but there are certainly others. It's even worse when you're cooking pork for pulling because there's actually a temperature stall during the cooking cycle. It's easier to estimate when you're cooking at higher temperatures because the effects of the variables is greatly reduced.

Your plan certainly sounds great and I would be more than glad to sample any of your mistakes! That being said I wonder if grandma is going to be impressed by this presentation or like Alex said she will only be happy if she sees a beautifully colored whole Turkey carcass sitting on the table being carved? I know that's what my grandmothers expect and they won't be happy with anything else! I've tried smoking and frying with them and they weren't even happy with that.

Very pretty egg!

We have continued experimenting with different ketchups to find the one we prefer. We tried one made by Tabasco which we thought would be quite good but instead found it to be quite vinegary and not at all appetizing. We've also tried Red Gold and really like it. It's got a very nice flavor with a good level of spice but not too much sweetness. I'm not sure how large the distribution area is for Red Gold, I know was produced in Indiana and we get a lot of their tomato products all of which are quite good. If you see it in your area it's certainly worth a try!

That's the way I cook sausage and thin ham slices/Canadian bacon but never with streaky bacon. I've used it like that for ham and Canadian bacon as you said many times and it always works great. I've tried it a couple of times with regular bacon without much success, it certainly creates a lot of spattering trying it that way!

My wife has always been a Hunt's ketchup person but during their change away from corn syrup sugar it seems like it's gotten sweeter, something neither of us like. We tried some Heinz and it's not quite as sweet but it's still not what we're looking for. We've also tried some of the Whole Foods organic based on a friend's recommendation but we also don't like it. What other on the counter ketchups do you folks like? We really don't want to get into making our own, it just seems like more trouble than it's worth!

I've never heard that, I have heard however that water makes them fluffier. I use milk whipped into the eggs when I make scrambled eggs and water whipped into them when I make an omelet!

Ours doesn't bubble on the low setting but does on the high. If you have doubts just check the temperature of the liquid with a thermometer after it's been on for awhile.

I've always used WD-40 with excellent results, it's never damaged anything. A little soap and water afterwards is required to remove the residue.

While I certainly enjoy any kind of blue cheese, I personally think the best comes from Clemson University's agricultural department! They hand make it with milk from their cows and age it in an old civil war tunnel up in the mountains! Just wish we could get it here in Kentucky.

Straight from the horse's mouth, here's what Martha Stewart says about it: Martha Wrap It's got several ideas what to use it for and it looks like they're still trying to find other uses, looks like they invented its first and now are finding new uses.

Rather than taking the sausage meat out of the casings in most areas of the south you're able to buy the meat in bulk form like hamburger so that eliminates a step. I personally never remove the sausage fat (it adds flavor) before adding the butter required. I certainly do agree on the fresh ground black pepper however, the more the better.