mgaretz

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.

Here in the East Bay of Northern California, my local WF has consistently significantly higher produce, meat and fish prices than other markets, with the exception of our two "up scale" markets and they are about on par with them. Some staples (like cornstarch) can be lower at WF than at the chain stores. They used to have an extensive bulk foods section and it's now been cut in half. Sprouts is expanding in our area and it's where I now shop for bulk items. I wish I could say that the quality of the higher priced items justifies the cost, but I can't.

4th of July dinner (ribs, slaw and corn): http://forums.egullet.org/topic/143108-4th-of-july/page-2#entry1976219

Here are the ribs. I bought them as St. Louis, but I think they were actually baby backs. Didn't realize it until after I had smoked them, so they were on about an hour too long. They were still tasty and tender, just not quite as juicy as usual. Served with cole slaw and corn on the cob.

Ribs, St. Louis cut, smoked with a dry rub. Cole slaw.

I have them and like them. The raised side is good for burgers and when you want grill marks, I recently started using the flat side for more of an overall sear.

Never had the need personally, but I seem to recall that a small smear of butter in the corners can be used to stick it to the pan.

Why not make them programmable rather than fixed. It can start off with fixed values but let the user change the preset to reflect their own idea of what medium rare (for example) should be.