rotuts

@Duvel very delicious looking. Outdoors A sharp sort of hunger from both the exertions and the out doors Well , a plastic spoon , will aways be a plastic spoon. a spoon from your delightful table at home to heavy for Biking ?

learn something unexpected here all th time. bet there is a WiFi version. w complex PW protection. FaceID.

@Smithy from time to time I get emails from Yoder. not very often , but with ' news ' unbelievable ! the news was this : https://www.yodersmokers.com/pellet/the-ys1500s-outlander/ Massive pellet hopper ! but get this : 1 ) pneumatic tires 2 ) a potential ' hitch ' for the PrincessMoblie ! you can take it with you ! F.D. : I hace not checked if this model has the ' advanced ' diffuser pale w the ' hatch ' , by removing that , you get very high heat , on grill grates , or a conventional grate. maybe you can convince Yoder to make a model with HighWay Tires , and you are willing to do some testing This has that smoke stack thing-ey the WHPS unit does not . Wow . ' Smoke-Stack ' envy for sure. ( actually , they are very useful for this full volume of cooking )

@TicTac what bourbon brands would I look for in ' airline ' size to try Im sure the best stuff is not bottled that way is there any brand that is representative of higher end ? hopefully , it still tastes like bubble-gum

another concern is if there is creosote in your chimney its in your food. what ive seen on reliable videos for the Yoder is you want very light blue smoke or colorless smoke out of the stack and not white smoke. when you add smoke w a pellet cylinder its white smoke mostly but you don't do that for very long.

@Smithy I haven't heard of this sort of problem w pellet grills. Im not suggesting it can not happen but if they had the problem w two different brands Id think about operator error : not enough oxygen in the set-up ? improper maintenance ? but Im just guessing . you do have to clean out the impeller from time too time etc.

@Smithy Id say this is a problem w the quality of the pellets hopefully , on always uses food grade pellets vs heating pellets.

@chromedome I understand exactly what you are trying to do . your choices are based on both ' Fresh from the Garden ' ie the potatoes , then the beans , fresh and preserved. and carefully growing what you can save , over the winter . finances are always important but the satisfaction that comes from both your planning and hard work in the Garden : nice . very very nice .

@liamsaunt that red cone sure is something thank you for the menus

@TicTac TotalWine has both 1910 $ 62.99 1920 $ 54.99 wonder if they have those little AirLine bottles . then there is the bubble gum problem. but Ill check for the little bottles.

Eggplant spongy , flavorless , nutritionally empty item that cooks up slimy and unpleasantly gunky. however , as its right in front of many gets incorporated into local cuisine. all those tasty herbs , spices and olive oils used to cover up its many failings deserve better.

@gfweb pleased you have so many choices . I had those in CA while visiting my father . do you favor the chorizo where the first ingredient is ' pork' or ' pork lymph nodes ' no joke . same processor lymph node was 30 - 40 % cheaper and pork was less than 2.50 USD a lbs.

@Duvel crazy devils those cinematographers fancy bottle ' Its No Pappy ...'

@jedovaty not taking issue as such " They are among the tastiest grocery-store tomatoes I've had " excellent ! '' Early Girl tomatoes are usually fairly bland even home-grown '' can not disagree more. I did have to look up ' dry farming ' hype and PR asid Id like to try them if I ever found them.

I do now have two bottles of Whisky base on https://www.imdb.com/title/tt2701582/ and @Duvel 's assistance. Watching https://www.imdb.com/title/tt1489428/?ref_=fn_al_tt_1 and that'd bourbon country. it all tastes like bubble gum to me there was a bottle of Pappy something or other a season or two back. got some Oooo's etc on th show. now this : crafty casting. I bet the bottle here is somehow important anyone recognize it ? don't know how to search by ' bottle '

@CookBot I have three. one after the other , on deep sale , of course the CSO opened up all sorts of new ways of cooking which I was aware of in commercial restaurant and hotel kitchens . Steam Baking. and it made spectacular toast . I felt a reliable set of back ups was well worth it , no matter what.

a few have on eG. some spares have spares. but that's rare.

i love Mexican chorizo. I always added the oil/fat w the cooked chorizo to where ever it was su[pposed to go . oddly , TJ;s has a vegetarian chorizo https://vegnews.com/products/trader-joes-vegan-chorizo-hall-of-fame its quite good when crisped up. not oily which may or may not be gpod. that oil is very tasty and its dependably available @ TJ's mexican pork chorizo in my area is very hard to find if not impossible.

@Smithy '' We do need something that will do gas, both with a grill and a side burner. '' so , maybe a new Weber ? https://www.weber.com/US/en/gas/genesis/36800001.html Ceramic + butane portable burner ? https://www.amazon.com/Butane-Burners/s?k=Butane+Burners I have done low cooks on my 3 burner Weber , one burner on , at it lowest w a pellet cylinder for smoke but not overnight etc.

I recently began working w these : https://www.traderjoesreviews.com/product/trader-joes-chicken-chile-verde-burritos/ Ive had them before , and forgot about them chicken ( some dark meat ) in a thick green cilli ' sauce ' flour wrap . I like them I micro ( covered ) and let sit so the steam effects the wrap then chese , this bing TJ's Jack : micro'd cheese to melting , then carefully torched. wanted Tj's PicoDG but they only had mild so tried its a chunky cooked salsa : and Campari tomato's , which added nothing . this was an OK dish , but the salsa is no Pico del Gallo thinking about it , this would be interesting on some linguini if you like red sauce , chunky w some heat. then , the MasterPiece : same burrito // cheese // torching. but it wanted some sauce : the two you see I had and enjoy on shrubbery : refrigerated Ranch and refrigerated creamy cilantro . the cilantro is muted , its tart and of course creamy. this rendition is very much a winner for me. Its what's for dinner tonight , and I may add some minced red onion.

@Smithy one last idea. Im sure you have thought about this : what item is on the top of your cook list that you want your purchase to do perfectly , w no over-fussing ? what's the second item ? if your choice does these two items memorably all the other items will fall into pace.

to be fair , the Milk Street TV show is more interesting that the ATK's , as it has some international ideas. but you do have to put up w CK Pontificating on his travels , when he really has nothing to contribute

@Smithy you certainly have done your homework. good for you thus will be happy w your purchase the previous posts have excellent seasoned advice. Yoder's are a cut above anything else on the market and that's reflected w the price and the potential longevity. Id say you get a kettle of some sort , either metal ( Weber ) or Ceramic GreenEgg or Kamado and add a PID controller for when you want to do low and slow. the PID controller does not have to stay outside , you attache it when you want to control the air flow for low and slow. the ceramic style retains more heat than the Weber , thus a longer cook for the amount of initial fuel. it might be difficult to add additional fuel to these mid-cook. they are heavy and more expensive. than Webers. for adding smoke flavor for high heat : use a pellet tube , light w a blowtorch and you get smoke. you will not need a lot of pellets. but will need a closed space for a bit. so : Weber kettle or ceramic kettle is a very good choice for you along w a separate PID controller , that lives inside unless in use. https://www.youtube.com/@RumandCook/videos has decent reviews of kettles and yoder etc. you will learn a lot from them. he has become a little commercial but all Tubes get there eventually. I personally have never had a ceramic kettle my friend @ WHPS had or still have one , not very large GreenEgg and did some very fine pizza's on an insert designed for that. and has an independent PID controller . I don't know how long the PID cooks last w an initial fuel allotment. good luck . im sure you will enjoy your purchase. try not to buy ' cheaper ' but invest in ' better ' and for size : get something that can hold , comfortably a full sized brisket. you may never do a brisket , but that's a good size to consider. looking forward to you enjoying your purchase , for a long long time.

@Duvel top notch stuff. I have had pineapple and ham , and it was quite decent your bacon and pineapple looks 10 times better.

are the two halibuts noticeably different ? caught at the same size , from high quality areas expertly iced and handled to your pan ? I have the feeling , although it might have no bearing on these fishes the ' fishing ' on the coasts might be quit3e different.