scubadoo97

Homemade gyro meat stuffed in a pita with a large smear of fresh made tzatziki, slices of tomato and shredded lettuce

I recently picked a bottle of Old Grand Dad 114. One of the few Beam products I like and a good quality to price ratio. Recent bottlings have been very good

I have an inexpensive Carbon kiritsuki that has a very flat profile. If I'm slicing a basket of mushrooms as an example, I find I can do a vertical chop/slice much faster with this profile compared to my gyuto

Another gadget that will take up room in ones cabinet I can see using it for chips and dips

Saw a 3.5+# point cut today at the grocery store. I may have to go back for it if it's still there as it could be a nice subject for SV or the smoker

You could also flame the exterior for a few seconds before bagging

Took a hint from Steve Irby and made what kids nightmares are made of, turnips and kale. Love them both and they were excellent together. Thanks Steve

Sure you could double up. I don't see why you couldn't use multiples.

Kinda reminds me of the Addelice

Franci do you think adding time or temp would give the pull apart texture or is it the technique or product that is too different to yield that pull apart texture?

Do you know the ABV and recipe of the 4R bourbon? I do love my Four Roses single barrel selections. Jim Rutledge is a great master distiller and a hell of a nice guy

Sad news indeed.

Tonight it was tortillitas. A mix of chickpea and white flour flavored with coarse ground cumin and coriander, a bunch of chopped arugula and thin sliced sea scallops

Really nice looking cookies Pam Made my first latkes for this year tonight. Have been away visiting the In Laws. Tonight I made latkes of potatoes and zucchini mixed Used my potatoes ricer to extract most all of the water from my grated potatoes. Worked well to get the grated the mix dry before adding the eggs

I have Bron and two Benriners, a standard and large size. Of the three I use the standard Benriner 90% of the time.

I can substantiate the fact that green beans cooked SV although texturally were good, did lose some color and were drab green I also didn't get the intensity in flavor that I got from something like carrots

Recently when filleting a whole fish I have left the scales on. It does make it a little more difficult to make the cut along the dorsal fin to begin removing the fillet. Sometimes I have cut off the dorsal fins so I don't get poked in the fingers when handling the fish. Although scaling is not difficult it is messy as they fly all over the place and is best done outdoors

Hassouni, I have never had Rittenhouse so can't comment but the WT rye is soft not overly minty and assertive like a lot of LDI ryes at least to me

Haha. It's all fair. I've seen seasons and they're over rated Give me temperate weather year round. Boring to some paradise to others

With good circulation a rack isn't as necessary. Floating is still an issue for me when doing vegetables. Using a Foodsaver not a chamber vac. Air pockets form and it hard to keep the bags submerged. I need a lot of weight to keep them down.

Yeah that's the one I was thinking about

They claim the bartenders didn't want the 101 and now claim they are the ones wanting it back. Bunch of BS I napped a few bottles when I heard they were ending distribution. A decent rye for sure. Never tried the 81

Anyone know where to get a diffuser for Iwatani torch?

Yeah that too :-). UPS

Ann and Hassouni fabulous dishes