scubadoo97

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

I've seen people who claim sever reactions eat a bag of Doritos without a problem. Go figure

Solid list FrogP. Thing about a bar is you can always buy more and try new selections that make you happy

Tonight's menu includes scallop cakes, mango salsa and fried plantains

Tonight's dinner was seared sea scallops on muhammara with steamed broccoli

Yes chicken. Fresh but color appears to be slightly oranger in the photo

Leftover black beans, baby spinach and a fried egg<br /><br />

Just Wow!

Well not exactly. What % brine do you use and for how long?

Everybody's food looks so good<br /><br />Finished soup. <br /><br /><br />Made some roasted chickpeas with sweet and hot pinmenton to snack on and a flat bread dusted with bay leave, zaatar, crushed red pepper and manchego cheese which was cut into "cheese sticks" to eat with the soup

It's a Portuguese kale and potato soup. Often with linguica or other sausage or meat.

Starting to make caldo verde tonight. <br /><br />

Starting to make caldo verde tonight. <br /><br />

I think the nakiri has a 15* edge to start with. You could go lower with a 12 or even a 10* bevel. With the type of board work it will see I'd add a microbevel. Personally I would just refine the 15* edge it came with and add the microbevel and strop

Not me. No soaking chips for the smoker. The only thing that might be even a little wet is bourbon barrel char which I add to the smoker and even a small handful tossed on the grill adds a little flavor

I've used cottage cheese for both the dairy flavor and to boost texture without adding to much fat to the dish

I did my brisket flat at 148 for 45 hrs and it was a bit dry. Again could have been too lean

Ive had good luck with boneless short ribs but a brisket flat and a prepared corned beef flat done SV were a bit dry. The flats were lean compared to the short ribs Im interested in those more experienced to respond as well

I made a soldering iron/can smoker for cold smoking. Each can of chips will smoke for about 2 hours. I added an air supply to actively pump the smoke into my smoker and it helps in the burning of the chips<br /><br />