scubadoo97

Last night I pulled my butterflied chicken off the smoker and onto the grill to get a nice crisp mahogany colored skin for the pleasure of eating crispy skin.

I've had a couple of similar situations with a large tri-tip and lamb tenderloins. Both were pulled after temp checked with a thermapen at around 125-130*F. A 15 min rest uncovered resulted in med/med well results. The last time I did the lamb tenderloins I just grilled them for a total of 4 min and after 5 min rest were med-rare. No temp check needed.

I got mine a few days ago and have used it several times to make smoothies, soups and purees. What I like about it over my brand new Vitamix 5200 is; 1. The multiple jars with straight sides. These are so much easier to clear out with a spatula compared to the Vitamix jar 2. The base is a lot smaller and lighter than the Vitamix, so it looks like a regular home blender and it can sit under kitchen cabinets. 3. The jury is still out on the programmed cycles. Nice to be able to walk away and there is less need for a plunger but one would still be nice. What I like about Vitamix 1. The high setting seems a lot more powerful than the highest setting on the Blendtec. 2. I like the rheostat type spreed control 3. I think a plunger is needed with both blenders. The Vitamix provides theirs as a standard 4. The base is heavier so it doesn't walk around the counter when blending. They both do an adequate job of blending and breaking down the hardest ingredients and producing ultra smooth end products.

I had to pick up a bottle of Elijah Craig 12 yr old bourbon since this is my go to bourbon at this time. Nice taste to price ratio. Not cheap but not expensive, kinda middle of the road.

I think that's the style these days. Have you seen Richard Blais's hair?

Nice set up xxchef. These days you can also use simple cold smoke generator like the A Maze N smoker or the ProQ and just stick them at the bottom of your smoker and let them smoke away. I would still suggest a tray of ice or something to help keep the ambient temps low. It's already getting in the 80s here so the ambient temp in my smoker can be near 90 degrees or higher just from the sun.

I have not found too many spirits that didn't bring something good to the table. I would enjoy either neat or with a few ice cubes or a splash of cold water. It's not my spirit of choice and I would hate to have a hangover from it but a few ounces now and again are wonderful.

I have been buying Chaokoh brand of coconut milk most often. I have yet to open a can that didn't have a thick layer of cream at the top. As long as you don't shake it before opening it is cracked when opened. I like to fry my curry paste in the fat before adding the liquid.

I opted for a Viking gas range top because all the burners are the same and can go from high the the lowest setting that just keeps the burner lit.

I've been playing around with lamb tenderloins. These are really easy to prepare. 4 minutes tops on the grill for medium/med-rare. No waste, nice clean flavors but lacks fat which makes chops so appealing.

you could cut the ground lamb with ground beef to lessen the lamb flavor

Maybe there are more bomb making crazies here in Florida than where you live. Okay remove the maybe from my statement.

Okay now at least that explains why I have never been able to find it at any grocery store in my area.

Me, too. I've been making my breakfast smoothies with an older Kitchen Aid for years and looking forward to trying the BlendTec to see if they get even smoother You won't be disappointed. We used an older KA blender but gave it away due to the fact that it would always leave chunks. The design, whether the jar of blades would just not incorporate all the ingredients well.

Since these machines can turn nuts into nut butter, I wonder if you could just add peanuts. Granted you won't get the hydrogenated oils found in most peanut butter.

Or add an avocado. We made a smoothie last night that consisted of frozen strawberries, blue berries, a frozen banana, cut cantaloupe and a fresh avocado. All dumped into the Vitamix and blended until smooth. And silky smooth it was.

Here is a website with good info on PC use http://missvickie.com/

So, do you think a Baratza really makes a difference for drip or is a bland grinder okay? I take a blade grinder with me when we travel and it works okay to get a good cup of coffee in a hotel room with my fresh roasted beans but the grind consistency is far superior with a burr grinder like the Maestro. I do think that makes a better cup but grinding good beans on demand with a blade grinder is still far superior than buying preground coffee.

I just picked on up and I bought a Vitamix last month. Will play with both to see which one I really like best and pass one done to one of my kids or something. I'm a sucker for a great price.

Great price. A little too late for me since I just got a Vitamix last month. Had I seen the refurb price of the Blend Tec I would have gone with Blend Tec without hesitation.

Dried rosemary still has a significant flavor and aroma. In no way as much as fresh but it's still there. Dried parsley and cilantro has virtually no flavor or aroma.

As far as good and Cheap it's hard to beat Mujaddarah/rice and lentils. Both are very inexpensive and work so well together both in flavor and to make a complete protein.

Are you asking how to freeze them? If so I just put them in a zip bag and seal. If I had a FoodSaver I'd use that.

I seed them. I'm looking for more flavor than heat

Agreed. Depends on the restaurant but I want the restaurant to prepare the meal the way they indeed it to be. If they are not loosing people then they are doing it right. If they are then they should rethink the menu or look for what else is turning people away. We have enough people that feel the world revolves around them and their every whim. I for one don't want to encourage that behavior. The customer is not always right