scubadoo97

Should make it sing! Hope he has good knife skills. Curl those fingers if you like them

We ALWAYS use separators. Yes, I think they're pretty good. I had one that lasted a L-O-N-G time, replaced the set, and then got another set for Toots. Here's an interesting aside: the new pans are stamped "Dishwasher Safe" on the bottom. The earlier pans were not recommended for the dishwasher. I use paper towels between stacked non stick. Doesn't take up any room and cheap

As a coffee drinker and home roaster I have multiple methods to brew coffee and still don't see how the Chemex differs from a regular cone pour over drip system. How are their filters different from the standard cone filter???

Made a big pot of caldo verde on this cool Florida evening. Boy do I love this stuff. I'd eat this over a steak any day

Just got a private barrel selection 6 and 14 yo Dickel as well as some Jefferson 10 rye and barrel selections of Knob Creek, two Old Weller Antiques and an Elmer T Lee

I use an altered version of Alton Brown's recipe. I use a mixture of beef and lamb for a milder flavor which my family likes. I add a little more salt and a touch of MSG to the recipe. Alton suggests two cooking methods, rotisserie or loaf/oven method. I don't have a rotisserie on my grill so opt for the loaf method which is very easy. The loaf is also easy to slice. Comes very close to flavor and texture of gyro meat locally found in my area

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