scubadoo97

ChefCrash, love the pictures. Spatchcocking a chicken is my favorite way to prepare a whole bird. My most common method of cooking is to do it on the grill on indirect heat with a lot of wood to on the flame side to give it some smoke. Usually the bird is cooking at around 275 for about 2hrs. One trick I like to add to the method is to cut a slit in the skin that hangs off the thigh and tuck the leg bone in to the hole. It keeps the legs from flopping around when turning.

One must remember that in Rhulman's blog he mentions hauling out the big green can. So take it for what it's worth. perc coffee would not be bad if it brewed for 3-4 min tops and then was poured into a carafe. Some people associate bitter with strong coffee and strong coffee with good.

I totally agree. I don't want to see a service charge for what is considered the normal price of doing business. If you want to pay for your employee's health care in full or in part, I commend you but factor it into the price of the food as you would other business expenses. I should not be made to feel in anyway responsible for paying the restaurant's employee benefits. If the employer needs to raise prices for any reason that is their prerogative. Some of us don't have that option. How would you feel if other business started doing this. 5% employee benefit surcharge at Macys or at your doctors office. And your doctors office has a very real problem with fees set by the government and insurance companies that are in many cases going down while malpractice insurance goings up to astronomical prices. I don't think I would hear comments like "that was socially conscious or responsible". Sure I'll help pay for the employee's health care or what ever. People would be bitching up a storm

That's what I've done with it.

that's what we have. I use the sprayer every day. No problems so far

I have a nice block of sushi grade frozen tuna that is destine to be made into a tartare or poke this evening for dinner. The wife and I are both working late so this will be an easy last minute dish that looks great and always taste good. I will lean heavily into the Asian flavors for this.

BeJam, I know for a fact I've seen a pictorial on how to change the grind setting on the Solis. Not sure if it was on coffeegeek or at the Baratza site. I just checked the Baratza site and it's not there. Check coffeegeek.com. I know this has been discussed before and I know there are pictorials floating around somewhere that shows how to recalibrate the grind settings to get a finer or coarser grind.

Yes I would quess that it's the same or similar to Nile perch. There are quite a few species. I happen to just see Darwin's Nightmare on Sundance the other day. All that fish and the locals have nothing to eat. It was heartbreaking to watch

This is our favorite stop along the way to Key West. Fish Tails Market and Eatery in Marathon. We like to stay near Marathon as a rule. It's a small place but the fish is super fresh. We often get yellow tail snapper sandwiches and buy fresh fish to take to our resting stop to cook. I always like a place with a kitchen in the Keys. The abundance of fresh local seafood is amazing but I'am not thrilled with the restaurants in most of the Keys. The turn over is very quick and I have been there more than once after an afternoon dive at the end of the day when they had just sold their last fillet of snapper but I love the place. Just get there early. http://www.floridalobster.com/

I think you have the hardness thing backwards. Cheap knives are made with hard stainless so that they will keep their factory edge as long as possible. After that, they are a pain to resharpen. Better knives with higher carbon content are softer, don't keep their edge as long, but sharpen much easier. At least that's what I've been led to believe. Jim ← No Jim Porthos was correct. High carbon steel is harder so it may take longer to get sharp but will maintain it longer. The down side of a very high Rockwell rating of mid 60s is the metal will be brittle. Very hard steel will have a Rockwell rating of maybe 60-62. Look at this Korin site for Masamoto in VG-10 and Virgin High Carbon steel. They list the Rockwell scores. The VG-10 is in the upper 50s and the carbon steel is in the low 60s http://www.korin.com/subCategory.php?cat=5...b70cba4c947188c

Agreed

Not sure Porthos. I sharpened a bunch of low end kitchen knives for my son before he went back to college. All could shave my arm and slice cleanly through paper. I don't expect them to remain that sharp for very long but they were very sharp. I really don't think I get my Henckels any sharper. edited to add: I tried to put a 15* angle on a cheap paring knife and it just flaked. I did my son's knives with 18* back bevel and 20* primary.

Tojiro DPs are still found at the Korin site. Don't know how long they will continue to have them but they are still listed

sure looks like it.

Okay now I've found my reward for grocery shopping. Didn't know I deserved a reward until reading it on egullet. Now I can't wait to go shopping.

Grew up with a disposal. Have lived in apts without them and missed it. My current house had a septic system until a few years ago. We put the bulk of the waste in the garbage but at least you could rinse the dishes in the sink and not worry about food in the drain pipes. I would hate to not have one. I don't want to mess with sink strainers and pulling out food gunk. Kind of like living in the past.

I recently made Syrian meat pies or sefaas/lahme bi ajeen. I have to admit to pulling a Sandra Lee and using flour tortillas for the dough. I topped with ground chuck, onions, tomatoes, baharat spices, tamarind paste and lemon juice. I often add toasted pine nuts but didn't have any on hand.

I also like to brown off the meat. This gives results in a more flavor

I have a 42 " Viking Professional wall hood with the removable baffles. These lift out and I spritz them with Greased Lightning degreaser and rinse with hot water. Mine has a drip tray that the baffles sit in and that also is removed and cleaned. With the filters removed I also clean as much of the interior as I can reach. I do this about once a month or more if I've done something that produced a lot of grease or cooked a fish on the stove like salmon that leaves a strong odor. Grease Lightning is one of the best degreasers I have ever used. Better than Simple Green but SG is non toxic. If I don't clean mine often I start to get drips of grease forming around the rim. Don't want any of that falling back into my food.

I recently purchase instant rice to clean my burr grinders. I was told this is the best type of rice to use. I have to admit that I felt very self conscious buying instant rice.

I use mine to check temps of a pan and have used it to check the temp of oil when frying but when heating water for making coffee with my Aeropress I found that when checking the temp of water in a cup that my immersion thermoprobe was much more accurate and my laser IR thermometer reads much lower. Maybe because you are checking only the surface temperature.

although sometimes asking about food allergies will yield a whole list of I don't eat.... I think someone with a true allergy would speak up and say thanks for the invite. I am highly allergic to ___________ Just wanted to let you know.

McGee states that you need between 160-180*F for collagen to dissolve

I thought mofongo was mashed green plantains usually seasoned with garlic and pork rinds not cubes.

For me just about any leftover is fair game to be eaten cold from the fridge. Soups, stews, meats, pasta....Not a fan of cold long grain rice and mashed or fried potatoes are not high on the list.