mgaretz

Check out SobaAddict70's recent SF blog: http://forums.egullet.org/topic/148799-sobaaddict70s-san-francisco-saga/?view=findpost&p=1974623

Try blending the fruit with just enough liquid to get it smooth, then add the rest of your almond milk and blend at a lower speed. Freezing the fruit and/or a portion of the almond milk (to make almond milk ice cubes) may also help.

Not juicy but not dry. Carnitas are pork.

It was great! Great flavor and bark.

My first attempt at smoked pulled beef. It was a boneless chuck roast:

Normally I don't cook breakfast, so this is my first post in this topic. But we had leftover homemade Challah from two nights previous (that I slightly over-baked) and my daughter was visiting this weekend, so I made her french toast with it (I had some too). She is becoming lactose intolerant (as I already am), so I made it with coconut milk. Very yummy!

Well technically the microwave cooks by friction - the microwaves cause the molecules to vibrate and rub against each other creating friction and that turns into heat. The only other way I can think of is the standard Vitamix/Blendtec heating soup demo.

I have two microplane hand graters (one normal, one from Pampered Chef that optionally stands up) and the box grater. I never use the box grater and rarely use the others - about the only time I use them is for zesting a whole citrus or grating ginger. I didn't know there was a special one for that.

If I did it this way, I'd do a combo. Cook in the husk for a while, cut and squeeze back onto the grill to finish. That said, even though I love fresh corn on the cob, and our local Brentwood white sweet corn is famous and fabulous, we rarely cook it because my wife can't eat it. For more years than I can remember I have always shucked first and microwaved for about 2 minutes per ear.

Interesting! I assume it would also work if you cooked it in the husk on the grill.

Yes, primarily.

Hard to find great ones here too. But for this it doesn't matter. All the best versions I had in Belgium and the area were made with Lambics, so that's what I modeled mine after. My mother-in-law is Belgian and she says she wishes she could make it as good as me!

A lambic is the best. My favorite is kriek, but if you can't find that then a framboise will do.

Carbonnade, of course. (Hits self on forehead with palm.) Here's my recipe http://markiscooking.com/?p=98 Also pictorial in my eG blog (link in signature)

How about Chile Colorado? My take on it: http://markiscooking.com/?p=18 and with a mole style twist: http://markiscooking.com/?p=19

Bourbon and ice...

So rant over, I'd follow Liuzhou's lead and make a port wine, fruit compote (I'd use cherry) and balsamic reduction.

Being someone who is lactose intolerant, I would object to taking a dessert that I could eat and turning it into something I couldn't by adding a dairy-based dressing. At least serve it on the side! Not that Shel has invited me!

Cremodan's sorbet stabilizer has dairy ingredients, which means your sorbet will no longer be non-dairy.

Beats my plating all to hell!

At the risk of repeating myself too often, made tri-tip on the smoker again. Here's the meat just after reverse searing: And after slicing (only a small portion of the meat shown): Served with salad and steamed Brussels Sprouts (not pictured).

Besides the excellent advice by Chris, one of the issues with malt extract is the fermentability (sugar content) can vary from brand to brand and batch to batch within the same brand. Corn sugar gives you repeatability. Remember you're not trying to make beer, just CO2.

For 2 lbs of ground beef I use one medium carrot, one medium celery rib and one medium onion - all fine dice. They are sauteed before getting mixed in with the beef. 1 clove of garlic in the saute for the last minute or so. For a filler I use rolled oats - 1 cup. Rest of the ingredients: 2 eggs, 1/2 cup of water, about a tbs of tomato paste, a tbs of soy sauce, 1/2 tsp of gelatin (bloomed on the egg/water mix), some salt and pepper and about 1 tsp of thyme. The glaze is about a 1/2 cup of ketchup with 8 tsp of sugar and a dollop of dark molasses, Cook at 375F to an IT of 135F then baste on half the glaze, broil for about 7 minutes, baste again and broil for another 7 minutes or so.

Meatloaf tonight - made on the pellet grill. Served with baked potato, also cooked on the grill.

If you use the flat side for searing and you've got a lot of fat on the meat, it will flare up - right on the grates. Never had the flareups when I used the grooved side.