peterm2

I'm still waiting on the Sumeet - we'll see what happens. Two months and still no restock on the multi-grind in sight, just a series of "2-4 week" expectations so far. Maybe I will go for the bigger Asia model, although it looks significantly larger. Meenumix and Perfect Peninsula also make grinders that look similar, although I haven't heard how well they do or don't work. But at least they're in stock.

I ended up picking up the Masterbuilt yesterday. Turns out it's an extra $50 off at the CT Cabela's (maybe other ones as well) so I could not resist.

I've also heard they exist. Supposedly there's a farmer's co-op in Middletown, CT that sells pasteurized eggs. You could try some sort of equivalent in NY. I've yet to see any though.

I like the Gale Gand recipe on foodnetwork. It's pretty similar to the Emeril recipe. The chocolate between the pie and the crust is a super-delicious touch. I put some chocolate ganache on top, but the chocolate layer on the bottom is better and has a nice crunch to it that counteracts the creamy pie, but makes it tough to cut. Peanut Butter Pie

Thanks for the info. Next time I'm at Cabela's I'll have to check it out in person. Looks like the rig pictured at the bottom of the page should work as a cold smoking setup too, without any worry about too much heat or having to add ice. http://foodartisan.net/making_sausage/cold_smoking.php

How quickly does the wood get used up in the Masterbuilt? Do you have to replace it during cooking, or is the initial amount generally enough for a hot smoke?

I also agree. I think it's a fantastic book. I ordered a second copy so I could have him autograph it.

When I was out there I went to the one in Boulder, which had just opened that week. They only have a few stores, and the one I was at had one of the partners, who talked to me about different spices for quite awhile. It was really nice to have someone there who really knew the product. Plus, they're open to bringing in new things if they don't have them (although I have to commit to buying an entire case of wattleseed for them to order it, and I don't think I can use up the 20-30 pounds that entails!

I really like Savory Spice Shop, significantly more than Penzeys. Their stores are much more impressive, and they do spice grinding in the stores, with everything in bulk bins which they measure out in front of you to whatever weight you want. Almost nothing is pre-packaged which Penzeys all seems to be. But they're only in Colorado, although they do mail order. One of my favorite stores of any type.

I love my bread knife. The biggest plus for me compared to my Japanese chef's knife, other than that my chef's knife would chip, is that my bread knife is much longer and can get through the big round loaves I make, rather than having to cut twice because my knife couldn't reach across. If you have a long slicer or don't often have big loaves of bread (or don't mind cutting more than once for a piece) then I suppose it wouldn't be as big a deal.

I hate how he keeps saying "one click butter cutter." Now it's eerily stuck in my head.

I got a 2 quart Le Creuset pot for oatmeal, gravy separator, and a 5 tray Excalibur dehydrator! One batch of jerky is in progress. Yum. I may pick up a Magnum salt and pepper set soon. I got some grey salt that needs grinding.

The Glestain is also stainless.

I decided to get a Falk 2.5 quart saucepan as my first. I use saucepans quite a bit; copper's advantages are supposed to shine through with saucemaking; and most importantly, I needed another smaller saucepan anyway. Copper's substantially heavier than stainless, so I didn't want to try something too big as my first one, either.