scubadoo97

Thanks

Paul can you tell me more about speeding up the enzymatic reaction at the lower temperature

Beautiful spread Shelby

At 55C they will look red but to me the texture was not the same as a traditional burger at the same internal temp. The meat felt more cooked in texture. Maybe because it was held at that core temp longer

You could just deglaze with a little water to get all the bits off the pan and reduce it to thicken a little without adding other flavors

Two of my favorite things. Corn and scallops Corn as been plentiful, sweet and cheap

I vacuumed sealed some scallops and SV them prior to cold smoking. But your right there is little advantage

Franci, I start with the belly flaps that I cut away from a full sides of salmon and give them a short maybe an hour or two brine ~ 10-15% salt. After rinsing and a brief soak and dry I like to rub on a little maple syrup before I smoke @ 160-170f with apple wood until done. You can add a bit of a low salt rub before smoking as well. I uses some of the Dizzy Pig BBQ rubs since I like them and I know the owner. It usually gets stashed in the fridge until the next day before it gets flaked. Eating some off the smoker is a prerequisite. I usually add some finely diced mini multicolored sweet peppers for color, celery and onion and or what ever you like. Some herbs you like. Parsley, cilantro, thyme..... The last time I added a fine dice of cappers and kosher pickles for a bit more tang and salt. Dressing is usually fresh lime or lemon juice and a little mayo to hold it together plus anything else you like. As you see I have few recipes per say and it's always off the cuff tasting as I go

I hot smoke salmon belly to make a smoke fish salad often

Tonight, corn patties with grilled Gulf Shrimp in Thai sweet chili sauce and Sambal Oelek

I wasn't sure if it was inards or just albumin that collected from cooking

Done boneless short ribs a few times and have never experienced it. Yet

Funny Bruce, I've been known to bang loose a frittata or a corn bread on occasion and a glass top was not an option. The heavy cast iron crates can take a lot of abuse, don't show soilage easily

George Harrison's Savoy Truffle

My exposure has only been with electric coil for many years and gas over the last 10 yrs. hands down I like gas better. I like the idea of induction but have never used it and also don't know it's longevity and reliability.

I thought they were but when I zoomed in it looked like the ribbed leaves of sprouts

Looks great. Those are some really tiny brussel sprouts

A few shots of our kitchen.

In that price range I'd be looking at some Heaven Hill Products. The black, green and or the white label are inexpensive and are not to bad to drink for the casual drinker

Welcome Cecilia

Well damn Mgaretz, that is the reddest smoke ring I've ever seen. Looks great and nice showing on your first try

Good decision. That burgers looks delicious!

Your server appears very immature and self centered. How many patrons tip 9% or less. I would guess not even 1%. I suspect you make a profit on his meal so end of story for the server. After her response I would have told her we are in the business of hospitality and selling food so suck it up. I mean like is his tip deficit even $5? A lot of belly aching for nothing

I'm okay with this too. Makes it easy and after a few bottles of wine appreciated

I agree with Chris. The server just needs to suck it up. This is after all a hospitality business. The server just needs to put it in perspective that most people tip well. There will be the over tippers and under tippers. The guy wasn't rude or exhibiting inappropriate behavior. Which is sometimes tolerated in hopes of a big tip