MSRadell

We have the 3 quart roaster in that line and it's great! We use it several times a week and it's very versatile. It transfers heat very well and temperatures are very even across the entire bottom of the pan. Obviously not nonstick but it's stainless steel surface releases most items very easily especially when searing proteins.

I think cooking steaks like this over and extremely hot fire makes for great steaks. There are many ways to accomplish it and the article just shows one of them, there was another thread not too long ago about putting steaks directly on the coals which is basically the same thing. I'm not sure why they talk about a recipe in the story, what part of it requires a recipe? They make it sound like some secret sciences involved and it's not!

I guess my first question would be what was it like when you ate what you ate today? Was it tender, tough, etc.? That's the first place to start to determine what type of cooking you want to do to it now. Also what do you want to use the finished product for? Do you want to slice it does serve as a meal or sandwiches or do you want to pull it for sandwiches? That will also help determine what type of additional cooking you should do.

When all of the chemical binders are gone from Briquette there is nothing left of but ash! Once the binder burns away the fun as they are made from just falls away. Because of this they also produce a lot more ash than hardwood charcoal. 　 Good hardwood charcoal also burns considerably longer. There's absolutely no reason to consider using briquettes.

It looks very good, I like the idea of toasting it in a skillet to crunch it up a little! How do they recommend cooking them normally?

What did you use for your crust? They look wonderful!

Unfortunately it's hard to find one these days, except very basic ones, they don't have that feature! It appears to be a case where the manufacturers think they know what customers want.

I certainly agree that those don't look like I would expect from them. I've seen much better looking meat at several local places including The Fresh Market. Of course if you mentioned originally, looks isn't everything, the bottom line will be how do they taste and how tender are they. Please report back when you have those answers.

Since it's becoming the season for fresh tomatoes I wanted to see how many people really don't like them. Neither my wife nor I like a fresh tomato of any type with the possible exception of fried green tomatoes! We love everything made with tomatoes, tomato sauces etc. but really despise eating tomatoes or tomato slices. We both feel it's a texture thing and have begun to realize that there are actually a lot of us out there who don't like them. We tried everything from heirloom to Roma to Franken and have yet found one that we can enjoy eating in any way. How many others have the same feeling about fresh tomatoes?

MesserMeister is what we use too. Quite inexpensive and they hold up very well. As mentioned earlier they are available many places.

Very intriguing idea! Those of us who like eating the crust will really enjoy it. I really don't see any downside to it at all.

We've had that discussion around our house many times. I certainly agree with your comments when my wife thinks that all germs should be killed! Of course, I never get sick and she's sick all the time.

Actually there's a huge outdoor grilling event done very similarly in South Carolina every year, here's some pictures from last year's: http://www.bovinoche.com/photo-gallery.html

I certainly agree with you, I'm not sure where they are getting those trees but I'm glad they are getting them and not us! I certainly prefer the small pencil like spears we are getting here, they are much more tender.

That's the same combination of bread knives we have. I really like using the Wustof better in most cases but you certainly can't be an electric knife for fresh soft crusted homemade bread!

That looks like a great knife sharpener. Has anybody used one? The reviews on Amazon certainly highly praised it but sometimes they are biased.

I certainly agree with the previous posters. This looks more like an over priced glorified George Foreman oven or Panini press than it does anything else! For a couple of hundred dollars it may be useful but for $500?? Certainly not going to get that money from me.

My wife and I also like it raw! Even if it's cooked we still like it crunchy.

Those look wonderful, I always really enjoy a good patty melt! Just wondering, what do you steam the burgers instead of cooking them directly on the flattop so they get a good caramelized surface? I always think the caramelized surface of burgers always adds a lot of flavor and steamed burgers always make me think of White Castle burgers which I hate!

I've never actually smoked it but I have eaten it. Not something I really enjoyed but not terrible either.

Howard, I can answer some of your questions but not all of them based on my experiences, not anything scientific. I have not found that having a pellicle or not having one makes no noticeable difference in smoke uptake or the flavor and color of the ring. I have no idea at what RH% bark start forming at a reasonable pace or for that matter if the community actually makes a difference in park formation. My smoker has relatively high humidity all the time and I still get a great bark. I have not found that there is a significant difference. I'm not sure if it really needs to be broken or if it is just broken because of the temperature can we used during smoking. If you had the smoker at a temperature at or just below the temperature where your stalls occur and left it at that temperature for a significant period of time your smoke product may be just as good. In my experience the bark start forming significantly before you reach the stall temperature so I really don't believe the two are related. I'm not sure that meat with more service moisture really does take on more smoke flavor then meat with a drier surface. I'm not really sure what you mean by staying wet. Even the service of the bark that is formed in my smoker is what I would call dry in the true sense especially on the surface. Again, I don't really believe the surface has to be completely dry for the bark to form if that's what you're talking about here. As I said earlier, I see bark beginning to form even before I reached the stall temperature.Sorry I couldn't give you more precise information in my answers but I really don't monitor the humidity are some of the other factors you mentioned. I just monitor the internal temperature of the meat and the temperature of my smoker and let it go! Just for the fun of it sometime soon I may keep my smoker at a cooler temperature, but let it go longer and see if I still get a bark and meat that falls apart. I'm thinking I will but the only way to be sure is to try it and see.

That is what we use for grinding meat and it works very well. My only gripe was that even the large grinding plate didn't have big enough holes for my liking for the first grind or for me to be used for chili etc. I was able to find one with even larger holes online that works just perfectly. You'll also find that it's beneficial to take your sharpening stone to the Rotary knife on the face occasionally so that it cuts smoother. The suggestion about chilling the parts and the meat prior to grinding is definitely a good idea.

GE is entering the SV field in an innovative way. They are doing a crowdfunding approach through one of their Innovation technology centers. The device itself is also innovative in that it uses a Inductive cooktop for the heating element with a wireless temperature sensor. It's also unique in that it does not include any type of water circulation. Here's a link to the crowdfunding site: https://www.indiegogo.com/projects/paragon-induction-cooktop/ What does everybody think about this entry into the field? If nothing else it certainly shows that SV has gotten the attention of major appliance makers. A few weeks ago GE also announced that one of their new lines of stoves will have the same type of temperature control as this device uses so you can do SV on your stovetop.

Their arguments to be made for both sides. The question is would you use the vacuum sealer for anything other than SV or that all you want it for? If that's all you want it for than go for the better circulator and don't worry so much about the vacuum sealer. If on the other hand you have other things you would like to vacuum seal then you are probably better off going for the better sealer. It also partly depends on what kind of things you envision using SV to cook. If you're planning on doing things that require precision temperature control such as eggs etc. the better circulator may be a good bet. However if you are just putting in doing meats with longer cook times than a little variation won't make much difference.

The loin would probably be a little less fatty than what you used but, the point of buying here to pork is to get the fat marbling in the meat! The commercially raised pork today has been bred to reduce the amount of fat in the meat to help its image of "The Other White Meat". There are trade-offs no matter which option you use.