scubadoo97

you sure that wasn't the mother? I remember getting an acetone smell before my wine turned to vinegar.

David that cheek dish looks amazing

Agree on every item listed except bloody Mary mix. For some reason we buy this

Xanthan or Maltodextrin?

Hey Chris, I always advocate taking a batch to charcoal. Not with your best beans of course. My reasoning is that you will see, hear and smell ALL the phases the beans go through.

Thanks...and SO easy to make. The hardest part is being able to cold smoke. With products like the A Maze N smoke generator and the ProQ you can place this maze type smoke generator in any enclosed area to cold smoke. They generate smoke for several hours depending. A certain amount of air circulation is needed and will effect how fast they burn

This is what I do as well. Not too hot since the grill and fat leads to flair ups but hotter than the smoker.

when using a brine to cure the salmon the texture is softer, wetter and silkier. When you use a dry cure, the fish firms up more due to the loss of moisture. My most recent attempt started with a10% brine for 24hr followed a dry cure for 24 hrs. This helped firm up the fish without making gummy bear salmon which I find happens with a 3 day dry cure

That looks really nice

Rum should be okay as well as long as no NGS are used in production

My wife does the baking for our large Seder each year along with several other attendees. One of the hits are her marshmallow meringues. Some with chocolate chips and nuts and some plain. These are flat out easy, light for a quick sweet treat and there is little guilt as they don't have many calories. Me I just made 5 lbs of beet horseradish, but that's another topic

Looks a little different from how I see them in our markets but I agree it's a chuck eye

Looks like a flat iron or blade roast. Although in you photo it looks more like fat running through the center instead of a big tendon so not completely sure.

With a convex edge they are all non-stick

Chris, another interesting method which I've been using for over 6 yrs now is the stir crazy/turbo oven roaster. The stir crazy does the stirring and the turbo oven provides the heat.

Trash fish? gulp I'm on the Florida west coast and for me there is no best fish. Fresh fish is quite available. My job is to not screw it up. Here are some amberjack fillets I cut a few weeks ago. I like it a tad pink in the middle for best texture. Currently amberjack is a favorite since it is plentiful, fresh and down right tasty.

This method caught on about 8+ yrs ago. I adopted the technique after becoming frustrated with my Fresh Roast roaster due to the uneven super fast roasts and the small batch size. At the time it was called the heat gun dog bowl method. Does it work? Absolutely. Will you get tired holding a heat gun and stirring beans for 10-15 min? Absolutely. I attached my heat gun to a mic stand so I didn't have to hold it but still tired of stirring non stop for 15 min. Do a search on the web and you will find some creative alternate methods using a heat gun. One which I have not tried but appears it would work well is a mounted heat gun over a bread machine. The bread machine is used only to hold and stir the beans while the heat gun delivers the heat.

Use it to cook rice

I've done salmon in a dry cure and in a wet brine. They both work but there are textural differences. Starting with a dry cure in a bag gives the effects of both methods to an extent

about 60-90 min + cool down

I do something similar to Phatj except I use a pressure cooker. Sometimes I will add some unroasted aromatics but most often just chicken bones and scrap meat. I strain and chill. Most of the fat is removed at straining. Sometimes the stock is reduced prior to chilling. I get great gelling with the use of a pressure cooker.

Average price in the US $70.

English style like El Dorado one of my favs

Mitch, check out Yoshi Dinnerware. There are are a lot of attractive sturdy plastic dinnerware that will allow you to concentrate you time on the food and being with your family. Some of the disposable products out there are biodegradable and or compostable if it makes you feel better

The sweetness of bourbon would go well in a dessert and when cooking with bourbon would stick to lower priced bourbons. Yet in a truffle you may want a good bourbon as you would taste it quite well. In my bourbon balls the flavor of the bourbon comes through very well As to smoky scotch. I've had some homemade marshmallows that were flavored with Ardbeg which were really delicious.