scubadoo97

I've done a cut up bulb 85c/60 min with a shot of sambuca. Cooked through but still had good texture

In @ $135

Kudos to Mrs. C. That bird looks like it was lifted off the pages of a food stylists magazine

The SideKIC was poorly made. I had two that died in short time. Luckily got my money back. Save your money and consider an Anova

Fresh sweet corn is in season and cheap. This morning I made a corn frittata with Comte cheese

No, but will take your lead and give it a try. Sounds good

We've been doing grilled romaine a lot recently. A simple tasty way to use up a romain hearts

I love one pot meals Last night I made yellow rice and chicken

I thought Bacardi has been making rum flavored vodka for a long time

Looks fantastic as usual Bruce. Best wishes on the new job

I use the term "water oven" to describe SV to those who are unfamiliar.

Food safety issues and a large footprint. Not good. Now if my Anova had wifi connectivity? I see this as a future feature of home SV devices. I would love to be able to monitor or adjust my time/temp while away

I recall last year when one distiller was asked if the wash would affect the scotch being produced with his used barrels responded with f..k em!

Actually from a freshly dumped bourbon barrel you can get a gallon or two of decent proofed (80-90 pf ) bourbon with a water wash.

Kim, those look seriously good. I've been making candied spiced pecans recently. You know, where you toast them and the toss them in melted butter spices and brown sugar glaze. The only problem is they disappear way to quickly.

Huiray, My son just finished his masters at IUPUI in Indy and I regret never having been up there, because I would have loved to have lunch with you!!! Just fabulous looking meals that I'm sure taste as good as they look

True, yet some tequila is not all agave but agave flavored vodka

Vodka and tequila too My first taste of white dog was Four Roses bourbon right off the still. I was expecting what I thought was moonshine but instead it was sweet and flavorful but not very complex. I only had preconceived ideas of what moonshine would taste like I have never had real moonshine even though it's been available. Just too many better things to drink

No doubt Kerry. The matzo "crack" is always a big hit and so easy. About as healthy as the matzo lasagna

The few people I know that have made screech are just using water. I don't think it's boiling or hot for that matter

Passover is not over. Just the first two seders. Would make a nice weeknight dinner. I like to make matzo lasagne but my wife and kids are not a fan. They just don't like matzo but it's a good way to finish off a box

In Arkansas it's know as screech

$3800 isn't so bad. You don't have to fill it completely. I have friends that have done bourbon rebarreling where everyone involved dumps in their bottles and after a year or so or when it has reached a point of significant improvement it's dumped, bottled and shared.

Sure looks charred to me You may need to soak it to hydrate the wood and create a good tight seal so you don't lose any spirits in this experiment

Spirits do change once opened. Usually in a good way