scubadoo97

Wow, you hate BK that much?

I love scallops and corn<br />The splash a little wheated bourbon in the corn and flamed it off. Left a hint of vanilla and caramel<br /><br />

About 20+ yrs ago a little Japanese restaurant opened in our area. Run by a women who went by Hydie. This was not a sushi restaurant. Japanese home cooking. Anyway no dessert on the menu but Hydie would come around and give dinners a back massage instead

Tortilla soup this evening. <br />I really like this soup

Nice Bruce. I did spare yesterday. Yours look wonderful

I haven't had it but hear Angel's Envy rye is like pumpkin pie<br />People tend to like it but not the price

I use it often on meat and fish. Helps to dry the surface, produces good crust and color without being noticeable.

Grilled flap meat with braised sprouts<br /><br />

I'm not a cocktail guy but ventured upon this vintage bottle of Old Crow bourbon this weekend<br /><br />This bottle dates to 1969<br />All I can say is this is light years away from current Old Crow<br />Flush with butterscotch, caramel and vanilla and is the highest proof Crow I've seen<br /><br /><br /><br /><br /><br />

I've burned off all coating but putting the can on my stove top with the hood going or on the outdoor grill until all coatings have been burned off

I'm in the market again but for the additional $150 not sure if the PolySci is still not the better choice. Start ups worry me a bit with no track record

The Benriner is an excellent and inexpensive mandoline<br /><br />I don't use it much but will tonight to make uniform slices of kohlrabi which I will the slice into matchsticks using my gyuto knife. The Julienne blades are fine but by doing it with a knife I can control the width to my liking

Beyond ridiculous

Very close indeed. I tried the method outlined in Ideas in Food and don't recall the use of a brine It did firm them up and they lost some water which made them easier to sear with less splatter. Taste wise I don't think it did much. I did not note an intensity in flavor

Yes that's my impression as well but figured some would want the extra warranty time just in case. <br /><br />I ended up getting a 5200 a few yrs ago but like the idea of having the continuous cooling.

And 101 isn't too far off their barrel proof. They come in pretty low compared to other bourbon

Although the VP3 has a 3 hp motor and continuous cooling the warranty is shorted than on the consumer 5200

I find the difference between fish more textural but certainly there are taste differences between varieties. One thing for certain freshness is a big factor<br /><br />I'm not sure I could easily describe the difference in flavor between snapper and grouper, both very different fish but the texture between them is remarkable

I've been using perforated aluminum trays which are about a buck or two to smoke almonds and other items. May not stand up to 600-800f but at lower temps like 300 or so they work really well and can be used many times over

I would say one should identify if they are looking for a high rye, low rye or wheated bourbon for mixing<br /><br />Hard to beat Old Grand Dad BIB or 114 for a high rye mixer or for sipping. WT 101 also works well for mixing<br /><br /> For a lower rye, many of the mid to low shelf Beam and Heaven Hill products will do well as a serviceable mixer at a good price. KC is a bit pricier as a mixer but should work very well with 100 pf to stand up well for mixing<br /><br />For a wheated OWA, Weller SR or Makers will do well for mixing<br /><br />I'm more of a neat sipper and don't do cocktails much so personally I would look for mid to lower shelf for mixing

But it's so easy to sharpen, why not if you have the tools and skill

Same here. A Weber Genesis Silver C. 3 burners. gone through a couple sets of flavorizer bars and a grate but outside of that its all original and also about 15 yrs old

I slice potatoes for grilling. Coat with a little oil, salt and pepper and place slices directly on the grill. I guess you could do them whole but it oils be more baked than grilled

Very cool FeChef. Thanks for posting. I've made Alton's recipe several times. Have two loaves in the freezer at the moment. I've found that when you create a nice sticky forcemeat that no Transglutaminase is needed to slice the loaf, even very thin. It may not be as pliable and be able to fold on it's self like in your last photo but it will slice well for serving on a plate or in a pita. Anyway looks delicious Jason, I live very close to Tarpon Springs. You captured many of the sights and I see you went to the "original" Mamas or is that the other Mamas? Mmmmm.....??

While Rittenhouse is a good rye, you left out bourbon