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Nick

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  1. Fresh_a, I think that was to counter some of the "ambience" posts. I've had some pretty good meals alone too.
  2. Driving down the highway on our way from Olema (CA) to Victorville back in '87, it was time to eat. I spotted a little Mexican place off the elevated highway and took the next exit and found it. Genuine Mexican. Nothing in English. The waitress could speak some English and brought a menu (in Mexican.) I said I wanted a bean burrito. She asked with chorizo? I said what's chorizo? She said Mexican sausage. I said okay. I'll never have another bean burrito as good as that one.
  3. Nick

    staff meal

    GIMB - What was that thing up above about fishcakes and mac and cheese? Man, it's fishcakes and beans - baked beans. And a little slaw on the side.
  4. I keep a folded up piece of paper in one of my back pockets. Whenever I think of something I write it down. Right now it has - Eggs Bacon Lotus Root Pears Breadsticks Matches Foil Down at the bottom are - Paper (for computer) File Folders Camera Batteries
  5. Thanks for the news on Fifi. What is all that stuff on the link? Has she gone vegetarian? Smoking oysters is something I want to try. I love smoked oysters. I got a seafood rack with this thing. Real fine mesh so nothing falls through. Don't need it for fish, but it'll work great with oysters... and those small Maine shrimp I froze up this winter. Don't know how they'll turn out but I'm going to give it a try after a quick strong brine. Thanks for the tips on the oysters. Got any ideas on temp, how long, and wood to use? I generally use cherry (with maybe a little apple) for fish. Man, maybe
  6. Brooks, The element doesn't come out, but everything else does. The woodbox, the racks, and even the rack slides. It's pretty well thought out. A removeable element would make things a little easier though. Hosing out won't work with a smoker. You're dealing with smoke. And you don't want a perfectly clean inside anyhow. The first thing you do with a new smoker is run it with nothing inside to "season" it. I like to keep the racks clean and that's easy enough. I've got that big sink I put in that Fifi dug. (Where is Fifi? I haven't been around in awhile.).. And there are three racks with rack
  7. Ronnie, It looks like you've got some capacity in that new smoker. Is it wood/charcoal-fired, or electric? I first started smoking with a huge smoker I built that was plain wood-fired, but gave it away when I moved. Then, a few years ago, I got a Brinkman charcoal smoker, but that required constant tending and wouldn't go low enough for fish. I tried out the Cookshack last night with a baking potato, corn, and a small piece of pork. While it worked great, I realized afterward why I'd gotten this smoker - to smoke fish - and bacon. It'll be awhile before the mackerel and bluefish show up so I
  8. Thanks for all the replies! Let's see if I can respond to some of the posts now. DLS - Yes it's a Cookshack Smokette, 008. I just got it tonight and it's a fine looking piece of equipment. The door latch needed a little work (it was way too tight), but other than that it looks ready to go. For people with an interest, here's a link to Cookshack's home smokers. The Cookshack forum you mentioned is great. I dove right into it. bleudauvergne - It wasn't exactly planned, but it was nice that it showed up on my birthday. Ronnie - what did you get for a new smoker? Clayton - are you using Cookshac
  9. Varmint, you let me know when you're comin' through and we'll have more than smoked lobster.
  10. I dunno Varmint. Nobody's tried it that I know of, but I could try. The brining would be a little tricky. Or maybe you wouldn't brine it. Tough call. Paul mentioned smoked crabs up above and for some reason I can see that more than lobster. Mostly, I can't wait for the mackerel and blue fish to show up. I've done them before using cherry for the smoke. Dynamite! I'll probably be trying some herring too. Never done them myself, but I've had others that have done it and they're really good if you get 'em right. Plus, they're cheap as they're caught mostly for lobster bait. You gonna do another
  11. I'm getting kind of excited about getting this new electric smoker, so after a long absence from here, I thought I'd bring a little fanfare to this new arrival in my life. I've been smoking fish off and on for around twenty years and if this thing works as advertised I think I'll be doing more. Temp control, enough wood capacity that no need to reload during smoke, and stainless interior. Here's a pic of it - I'll mostly use it for smoking fish, but also to try to do "double-smoked" bacon. A German couple used to have a nearby smokehouse and I got it from them, but they've retired. Double-sm
  12. Like WHS said, what's in between Portland and NB? If you're passing through Rockland, like Skeeter said, hit Primo - or Cafe Miranda.
  13. You're looking at about 1 1/2 hours from Portland. Longer in the summer when things get tied up in Wiscasset going through town and over the bridge. But if you get past that it's pretty clear sailing and there's a lot more to see than just Primo, as good as it seems to be. The further downeast you go the better it gets.
  14. Do the French, and others, who take our exported food inspect our plants?
  15. They probably make miniature cattle diapers for them.
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