Ashen

I don't follow how logically a molecule of a material will react to heat the same if in solution with something else or not. I won't claim that the blended oils have to have a changed smoke point, but it is entirely possible. Water is a perfect example of why I don't follow the logic. Phase transition due to heat is pretty well documented for H2O yet if you add it in solution with salt those same molecules have a changed temperature for phase transitions. Something else to think about is that surface area can affect smoke point . The boundary area with the air determines how much oxygen is available , generally a shallow wide vessel with lower the smoke point vs a deep narrow vessel.

enjoying some halali limburger with bread and a dark beer. so tasty.

I think it is important to remember that most cooking oils are highly miscible in mixture with each other and form a homogeneous solution. This would tend to lend credence to a change in smoke point for such a mixture , because the lower smoke point oil isn't just sitting there separate from the other. It seems to me that butter mixed with oil is a different question though, as it is a fat,water emulsion combined with an oil. My own personal experience tells me they stay combined when cooled but I am not sure how homogeneous the mixture really is.

My favourite is potato @cheese filled fried with onions and bacon . There are also sweet pierogi , which I have eaten but never made myself. Most of which are filled with some sort of fruit and traditionally still served with sour cream .

Schwartz is the gold standard I am trying to come close to. The texture of the finished product is spot on for the smoking and steaming process. The flavours are going to be a work in progress. hopefully I will be able to find some prague powder #2 on the weekend when my wife and I go across the border Port Huron. I have been using readycure and wondering if #2 will give me a better result. Find what I have been able to research Schwartz's claims not to use any artificial nitrates or nitrites. They do a 14 day dry cure with a secret blend of spices. I am willing to bet celery powder is in there , otherwise I am stumped at how they get that kind of colour in their product . Reuben tonight with some of the smoked meat. I finished my bottle of black cherry soda , so beer it is. Augustijn Donker.

My first go at homemade montreal smoke meat . on light rye with homemade dills .. there are a few adjustments to make but overall I am pleased for a first try process injected brine and soak for 3 days, fresh water soak for 12 hrs, spice rub in fridge for 3 days. 5hrs in smoker and 2 ½hr steaming.. brought to 190 *F the smoke ended up a bit heavy I think a 3hrs would be good.I also need to rinse off the spice rub before smoking, and I think the cure needs a bit longer as there are places in the center that are more grey/brown than pink

I really like them, but I too just eat them straight up. My real addiction lately is feta stuffed red jalapenos that I buy at costco.

I am sure most know this but dirty unwashed potatoes store longer in better condition. Dry, cool , dark place with decent ventilation and they can go for months . My wife and I buy a 50 lb burlap sack this time of year and it lasts to after christmas with few problems and little sprouting.

sapidus- To be honest I am not sure why it browned. I kept a careful eye on the broth and it didn't get about 183F while infusing and poaching. This is first time I have used lemongrass , so I didn't really know it was unusual. I had written it off as discolouration from bruising with the back of a knife. I have seen recipes with the nam prik pao but decided to try this first time without then adjust seasoning amounts on subsequent attempts . I need a deeper flavoured chicken stock before the next batch and will be switching to bone-in chicken thighs , then shred the meat off after poaching.

Tom Kha Gai

That looks very delicious, bascially a hash version of Stampot .

bacon lattice around the meatloaf. Do it on a rack instead of in a pan and smear the inside of the lattice with the sauce of you choice.. I like a spicy bbq sauce with some purreed garlic mixed in ..

poached eggs on a bacon, cothbag summer sausage ,potato hash. green scotch bonnet sauce and roasted red peppers on top. A the obligatory broken eggyolk shot

navy beans are the standard but dried flageolet ( if you can source them) are good as well. I would suggest trying a Quebec style baked bean recipe if you havn't before. Basically Maple baked beans with pork, some recipes call for as much as a cup of maple syrup.. Personally I think they taste better cooked in a bean pot but a decent dutch oven is a good alternative.

anniversay Dinner for my wife and I last Sunday. Short Rib roast on the BBQ. We also have garlic mashed new yukon gold pots and a baby lettuce salad. Maple creme brulee for dessert maple syrup in the custard and then pure granulated maple sugar for the top brulee

OooOoohhh, do you have a picture os a slice? I made it out to the pig roast and it was awesome. I am hoping Shane has some pics of the corn and corn cooker he had going out there too. The cob I had was a solid contender for the best I have ever had.

Man Camp first breakfast while the wives were still sleeping. lol More was added later , mostly meat as it was the last morn of camping and things had to be used up. best bit was some leftover jerked pork ribs reheated over the fire. fritatta with leftover sausage, roasted garlic, tom , japaleno and cheese was pretty good too although no pics were taken . Unfortunately we were out of beans and wieners for this breakfast or maybe fortunately considering the blazing saddles campfires of the previous days.

I like a stronger than average coffee and I was struggling to get something worthwile out of my keurig my k-cup but this instructables post really helped. I use an espresso roast , the grind is fairly fine. I actually brought it down much finer after seeing what size grind they use in actual k-cups. I also tap and tamp slightly along with using the method in the instructables link. http://www.instructables.com/id/Get-a-STRONGER-Brew-from-your-My-Kcup/

SobaAddict- fantastic pictures and food.. I need to make that soup soon.

I almost bought one a couple weeks ago made by Bisbell... It has a thin strip of wood cladding over the magnet so it looks like the knives are sticking to a block of wood. I love the look of the bamboo one ,the beechwood one was a bit light coloured for my taste. http://www.bisbellusa.com/pro-2.html

too hot to cook inside today so I cranked up the smoker for some pulled pork rubbed and let rest for awhile after 12 hrs initially pulled apart with tongs as it was too hot to do by hand. loved how juicy it turned out The bone came out so clean once cooled enough I used gloves and hand shredded..

3 min pizza on a cast iron comal under a broiler grill. very thin crust pepperoni and tomato with a mix of parm,asiago, mozz . sauce was a smear of triple concentrate tom paste. dry cure veneto salami , tomato, parm,asiago,mozz mix. sauce was chilli garlic sauce on the comal crust edgeshot

Shane.. thanks , I still need to save up for an egg or primo though. I am wearing D-lee down , I think I will convince her by the time this one is ready for a replacement. lol Rotus: I washed and then thick sliced with the skin still on. I then put them in a pyrex dish with enough water to cover and microwaved til tender but not fully cooked . I wasn't sure exactly how Shane does his , so I winged it. I dipped the slices in some maple syrup then into a rub a co-worker has come up with and gave me a sample of . think breading station setup with two plates. Then I just grilled fast to get some marks and moved to indirect to form a crust and cook all the way through.. Very tasty. Apparently I went to extra trouble because shane just slices parcooks then grills straight up. That is very good as well btw.

I was doing a initial burn in for the new bbq this afternoon then we had a mixed grill ( shrimp and veg skewers,sweet potato slices,italian sausage, tri-tip steak[didn't get a pic of this or the potato salad and rhubarb custard pie for dessert new Q mild italian sausage veg and shrimp skewer And I nicked shanes sweet potato slice idea. pie..

One of the better tips I have picked up over the years is to take the water pan water after the end of the smoke and use a gravy/fat seperator to skim the fat off .. The liquid underneath will have lots of flavour from the drippings and will carry a deep smoke flavour. Think homemade liquid smoke that doesn't have that funky aftertaste. You can use it straight up or even concentrate it down in a saucepan. A touch or more of this will give your homemade BBQ sauce a deep flavour