Ashen

or even cotton, .. I am well aware of what it is used for, anti-caking, mouthfeel for certain products , or to bump up fibre, I just have no use for it. There are generally better products without it available . It has become so pervasive it is almost impossible avoid without giving up prepared foods in general though. the funny thing is that those of us old enough to remember, used to make fun of the kids that ate cellulose in art class . Or paste as it was called when I was in school..

packaged shredded cheese with cellulose powder .. .. I want my cheese to come from milk not trees..

buttertart and a coffee correcto (shot of appleton rum)

Charcoal grilled Wing steak, baked potato butter and chives and tomato dressed with s&p kalamata olive oil and chives.. first from the garden this spring YUM

.. Scientific American ran an article in its lastest issue about 3d printing with metal. specfically a printed titanium prosthetic hand . http://www.scientificamerican.com/article.cfm?id=brighter-future-manufacturing-3d-printed-one-layer-at-time

pizza and calzone for supper tonight.. my wife wanted the calzone and I went for a onion, pepperoni and black olive pie , I ended up topping the slices with a fillet of anchovy before eating, My wife's Calzone is very simple pepperoni, sauce and cheese with a very few thin slices of onion.

shrimp stir fry with rice

there has been some good advice so far .... to mention a few options that seemed to be missed.. when you add the ribs , you could wrap the pork in a texas crutch(foil) this will help avoid stall and also keep extra smoke off.. Yes , Smoke will only penetrate so far into the meat but oversmoking can give it an acrid edge in my experience. Also a good mop spray is essential imo.. It really helps in bark formation even if it does add time to the cook, from temp loss from the lid off and evaporative cooling. My go to is the mop spray suggested by Adam Perry Lang 1 c water, 1 c apple juice and 1/4 c apple cider vinegar . BTW have you considered using the BBQpad app suggested by Jason perlow to track your cook? http://www.bbqpad.com/community/ I havn't done any long cooks since signing up for it but I plan to track my cooks this year to document the results of any tweaks I try

I agree it is not the same as fresh but I like both the lime and lemon version of this product . I add it to water at work where it is easier to use than fresh.. I also use it on meat when grilling . I put it on chicken drums that I have scored deeply and also seasoned with salt and pepper, then squeeze fresh lemon juice over while grilling. also sprinkle it on pork side ribs with a greek herb seasoning mix and let it sit for a few hrs in the fridge. then grill them fairly fast , squeezing fresh lemon wedges over the ribs during cooking. I have done the same technique without the real lemon and it doesn't have the same level of citrus taste at the end with just the lemon juice. It is definitely not the right flavour to use in mixed drinks though.. I love a rum and coke with lime and it just doesn't do the trick.

great meals as always.. here are a couple from the past two weekends. grilled tri tip steak and shrimp and roast potatoes and salad. sorry not the greatest photo. braised short ribs on grits, onion and niagara gold cheese flan and salad

I forgot the camera , so no pictures from the maple syrup festival.. we ended up having lamb kofta.. soo good,, there was a flavour it took me a few mins to identify. sumac. I need to buy some again. Also had some homemade perogies , the dough was very different from anything I have had before.. it had almost a flakiness to it after being sauteed in butter. served with fried onions and sour cream. donuts from a mennonite bake shop were taken home. Canadian maple just to make sure I had something maple and apple fritters. we also stocked up on 7 yr old cheddar and a whole cloth bag summer sausage. I picked up some of the cheddar for Shane (Mr Holloway) as well , he is going to cold smoke it for both of us. Yay!

not sure what breakfast will be today.. heading out to the Elmira Maple syrup festival but we won't be doing the pancakes this year just walking the main street and trying things from the different food vendors.

Beans on toast. toasted egg bun with melted guyere covered with bush's beans

Homemade cheese ravioli with a roasted tom sauce and pieces of roasted chicken

tri tip steak and shrimp with warm potato salad, tom and feta bruschetta. the copious parsley is because I like it, not garnish. My wife doesn't like it , so when it is in the house I tend to go a bit overboard.

I forgot to mention the salts I use / have Diamond crystal kosher is our standard cooking and table salt I have some coarse sea salt from portugal that I use for most brining or salting pasta water and grilling Britanny grey sea salt that is used for finishing salt and also what we normally sprinkle on foccacia. bulk coarse pickling salt for when we do homemade dill pickles. rock salt for the the icecream maker. MSG pink salts for curing an assortment of gifts of specialty finishing salts that don't get used often. hawaiian red alaea salt hawaiian black salt japanese roasted salt himalayan pink salt indian black salt/ kala namak probably could pull out a few more if I went searching.

if you look at the nutritional facts label for Diamond Crystal it states 280 mg sodium for .7 g serving. which is 40 % on the nutrition label of sea salt from portugal list NaCl 986 g per kilo which is 98.6 % if you break out the sodium which is about 39% of NaCl you see it is pretty much the same as diamond crystal ( in straight up numbers slightly lower). probaby just statistical variation or a slightly higher mineral content in the sea salt It may seem misleading to only state sodium content , but when buying salt ,I expect to get salt aka NaCl , listing the sodium content per serving seems more useful from a dietary information standpoint.

I found this webpage.. it doesn't really have much more info though, but your bottle seems to be in much better shape than this one it takes a min or so for the HD 360 o view to load up .. there is an email address on that page you might be able to request more info about that product. http://www.euvs.org/fr/collection/spirits/bottle/marquis-de-montesquiou

sorry I think I got it a bit wrong.. prik kee noo but probably not suan. prik kee noo suan are a bit smaller and hotter than regular thai birds

looks like a thai bird to me..aka Prik Kee Noo Suan/mouse poop

Shane.. I am glad you liked it. I am very happy with it and enjoying all the goodies I can make with it .. case in point. Breakfast for supper corned beef hash with poached egg and green scotch bonnet hot sauce.

Reuben with homemade corned beef

I have used brown rice to make it and as OP noted it took about 40 mins if you follow the trad technique of slowly adding hot liquid and stirring . I tried it out of curiousity but I wouldn't really recommend it. It tasted fine but wasn't worth the effort. Now on the alternate grain front, cooking millet using the method for risotto yeilds excellent results in a similar time frame to traditional risotto.

I like San J organic tamari soy a lot but it would be over your sodium limit.. the reduced sodium version would work for you though. They are both gluten free if that is a consideration for you.

dcarch .. did you use wooden skewers to keep those wings so straight? .. they are really tasty looking.