scubadoo97

All good information so far. Since I didn't see it mentioned or missed it if it was I would like to comment on the "stall". As you monitor the internal temperature of your meat there will be a point around 140-150*F where the internal temperature just stalls. This can last for a couple of hours or more as you watch the meat slowly inch up a degree or two. Once pass 170 or so it will pick back up and move quickly to your finishing temp. The stall is often attributed to the breakdown of connective tissue but newer evidence suggest it's from moisture evaporation. With this information you can beat the stall not by raising your temp but by foiling the meat to reduce the moisture evaporation. Usually by this point you are done giving the meat smoke and you can continue to cook the meat in your smoker or move to an indoor oven to finish cooking.

I use them. Not the printed ones but I do use them to filter stock to remove bones and other solids. It's a nice benefit that most of the fat stays behind yielding a relatively clear and nearly fat free stock. I know the paper is bleached but the bleach does not stay around. I don't think they process with other chemicals and pretty sure all are save for food use.

Exactly what I used it for the last time I purchased it

Is this the flap steak I purchased on rare occasion when my market had them. Thought I remember this coming from the sirloin butt. Has grain like a flank but is not as long. Good marbling

I recently did a 6-7# butt in my electric smoker which was set at 225 F. I took around 16 hrs and I foiled it when it got to around 170 and took it inside to finish in a 225 oven. Ambient temps were warm here in Florida. To tame the stall, foil it to prevent moisture evaporation as it enters the stall. By that time your meat has been exposed to enough smoke so it doesn't matter if you foil it or finish it inside. Do yourself a favor and cook it in advance. It holds well in the fridge and even freezes well. Enjoy your daughter's party without the worry of will it be done or having to deal with it in the middle of the night in freezing temperatures.

After making my first batch I can say with certainty that the thickening is due to pectin. Use in a brine sounds interesting. Will have to try that soon

That was the juicy part

I love them too but don't think I would want to eat a whole bag full

On the rare occasion my wife is cutting vegetables for a salad she will choose a crappy Rada knife and cuts on a paper plate. She refuses to use my knives because they are too sharp or too big. She even by passes the old Henckel knives. Makes no sense to me

One of the main reasons to remove the racks is that they will discolor and lose their shine

That's a fantastic idea! We've used ours, usually once a year in the fall, though it's been two years now, and we've not done it yet this year. I'm going to go get the grill grate! That's a great idea! Maybe I'll use the self-cleaning feature again just to do that, as well as "reconditioning" a couple of cast iron frying pans I've not taken the best of care with. Do you leave the oven racks in and put the stuff on them, or put them on the bottom of the oven? Thanks for any advice. Also good for removing the seasoning from a cast iron skillet if you picked one up from the flea market and wanted to start from scratch.

I've done that once. Hopefully only once Never had the exploding stock scenario. Not sure why that would happen. It's not super heated like in a microwave

Run the self cleaning cycle when ever it needs it. Certainly we benefit in the cooler months but I don't hesitate if the outside temp is 98F. I hate using a dirty oven. Sometimes the old crap burning off will taint what's cooking so clean that oven

Rice has always been a big part of my diet growing up eating Middle Eastern food and salt was always important when cooking rice. I learned to fry the rice in a little oil before adding the water. This rice is very flavorful to me where plain steamed rice has alwas seemed very bland to me. I can see you thinking my rice is too salty or oily based on your expectation. Bottom line there is no one right way. So make it the way you enjoy it because that is what matters.

I don't know. I've run across a few fish haters. One convert is my wife. When we met she would not touch fish. Bad fish stick episode or something from her childhood. Anyway I got her eating fish by poaching it which removes a lot of flavor. Now she will eat most any fish. She's a little more reserved on the shellfish but will eat some. My son will eat not fish except canned tuna. Go figure since canned tuna is fishier than the fresh fish we get here on the the Gulf of Mexico. The list of foods people have problems with is mind boggling.

Same here. I have a Viking rangetop and little if any rust after over 5 yrs of use. If I see some it's on the bottom.

Does that include the internet and food sites like Egullet?

Shrimp, grits and amberjack

Yes it is and so are tomatoes. Coincidentally this mornings breakfast was a mix of diced tomatoes, cucumbers, crumbled French feta and green seedless grapes dressed with the juice and zest of a lemon and an orange, a dash of sherry vinegar, fruity evoo, S & P. So technically a fruit salad

I stuffed 3 bottles of bourbon in my checked luggage after leaving Bardstown Ky. and only wrapped in towels and cloths. All arrived intact. We used a Wineskin to bring back some wine from our Napa Valley trip. Also no issues. The Wineskin can contain a spill if the bottle breaks but I don't see that it can be sealed well enough to be used a second time. It will provide protection from breakage but I don't think it will seal as well on the second use.

He will be missed.

decarch-Pure genius

The first pull is usually a test and tossed followed by adjustments to the grind setting to accomplish the desired timing. The grind setting also will vary with the same bean day to day so the first pull is always the test. This is assuming you can consistently tamp at the same pressure.

The Aeropress will brew something more on the lines of an Americano. It's different from a press pot due to the finer grind and shorter contact time. The pressing is similar. Might even be considered a reverse Clover. I take one when traveling since more hotels are using those crappy pod brewers instead of 4 cup drip machines. I use the little hot water dispenser to fill my Aeropress and can have good coffee before leaving my room. Always take fresh home roasted coffee with me and a little grinder.

I've gotten cheeks from Walmart as well. A brand called Rumba. There is a lot of waste and like you there is about 1/3 of the product that is useable. I've done mine in a pressure cooker. What you get is quite nice and rich but again there is a large amount of waste from these packages.