scubadoo97

What brand did you buy?

I followed a guide that suggested 63C/2'5" for the perfect egg. Not pleased, the whites were a bit runny and the yolk gelatinized

I have not purchased the 2012 4R Small Batch but hear it's excellent. Here is a trusted review site you may want to look at http://recenteats.blogspot.com/2012/10/four-roses-small-batch-limited-edition.html?m=1

Sure is. Beef cheek pastrami. Just fabulous idea

Excellent nickrey. I smoked a couple of trimmed sides after wet brining my salmon in a 10% salt solution for 24 hr. I cold smoked for 3+ hours in my Masterbuilt. I used a couple of foam ice packs and managed to keep the ambient temp around 44-50* f. If you can get a few of these they're great. I wrap then in foil and but the fish directly on the packs and the fish stays very cold, even here in Fla. Just rinse and reuse over and over Your salmon looks really good

Not sure you have to get in the well done territory to have the marbling melt. Medium should get you there

It may not last as long with that feature. The Bamix shaft is completely sealed

I made a tuna stack for our NYE dinner

Here are a couple of mine. The skillet is a Lodge which was taken to bare iron and reseasoned. The comal was an old one that didn't have a good seasoning. It was also taken down to bare metal and reseasoned at the same time

I got a Lodge pre seasoned, removed the seasoning via a self cleaning oven and then re-seasoned. Better to take it down to the bare iron then try to season over a less than stellar seasoning

Why did they bring her back? I can only assume for the drama factor which she is playing full force

Exactly. I found an organic variety at Walmart supermarket in the supplement section. A little goes a long way. It's been the best seasoning I've done on my pans. I used a method outlined by Sheryl Canter

Looks promising. And from a company that makes laboratory immersion circulators. Cost is about $100 less then the consumer model from Polyscience I just stuck my toe in the water with a SideKIC which was just ordered from amazon

I'm a sucker for shrimp and grits. That looks amazing

That doesn't look like a Blendtec base. More like a Blendtec motor/housing. Doesn't look stable. I picked up a Blendtec total blender as a refurb from the company with 2 jars and an extended warrenty of 10 yrs for $250. Still like my Vitamix better. Keep your ear to the ground. These specials come around now and then

Good fresh coarse grits a beautiful thing. I was at a little general store in Tallahassee recently and they were grinding grits when I got there Several bags of coarse ground yellow and white grits went home with me

I have no problem with the use of Basa or other farmed fish. Just don't try to pass it off as something it's not and at a price point that it doesn't deserve

. The use of oil or other fat when making rice is common with Middle Eastern as well as Latin cuisine

Very prevalent here in Florida as well. You can pretty much assume your $8.99 grouper sandwich is not grouper. But you could spend twice that much and it still doesn't assure you get the real deal

Mi French press each morning. Have most devices to make coffee but doing the FP most often for a basic cup of coffee. The aeropress is good but single cup. I use it for travel most often

Except our version is salty and buttery/oily, and I must say, laden with bias, that that makes it far tastier In Iraqi and Persian food, it's considered the highlight of the meal. (The bottom of dolsot bibimbap (nurungji) is pretty good, but not as good, and the nurungji that gets served immersed in hot water is soggy and tasteless.) I agree frying the rice in oil or butter does make rice really tasty.

Oh, but half the fun is that you have to open each one! And it's a nice limiting factor... if they became even more mindless to eat, they'd be gone even faster. It's sad, since (here, at least), it's more economical to get them shelled... I weighed some unshelled pistachios recently, and then weighed the shells after, and found the shells were ~45% of the weight! The pain pleasure principle

I've been using a 30" MES for the last 5-6 yrs now. They are not without issues. The biggest being some electrical connector failures that I don't think they have resolved well enough. The new models have a small access panel to these connectors. Overall they are inexpensive and very functional smokers. I use mine quite often for hot as well as cold smoking. I'd like to move up to a Cookshack or a Smokin Tex but the damn thing won't die (I rewired mine when I first got it after reading about the numerous failures) and as long as its working I'll save some $

The stock comes out fine but the birds have been brined in most cases

I've been picking a rotisserie chicken from Costco after shopping because it just to hard to pass up a 4 lb chicken for $5 and it's freshly cooked. I usually get it home and debone it separating the white and dark meat. The carcass goes in the pressure cooker for stock either straight up or with the addition of un-roasted carcasses. I most often make tortilla soup with the dark meat