scubadoo97

Not cheap here either. Averages $5/lb I most recently used them for making pho. They made a great pho stock after which I cleaned them and used the oxtail meat in another dish so I got two meals out of them.

Made stock with the back,neck and giblets the made turkey soup with the stock and neck meat. Turkey soup and matzo balls was the first meal. Lots of turkey sandwiches and salads and turkey pot pie so far.

We always add rosewater to the syrup for baklawa

And the white meat. A lot of meat for under $12

Post Thanksgiving turkey. Thanksgiving is not a holiday that I have to cook for. Maybe an app. but that's it. Smoked Turkey. The turkey was cut up into parts. The wings and breast were brined in a mix of salt, sugar, onion powder, garlic powder and Cajun spice for 16 hrs. The legs were coated in a homemade BBQ rub overnight. Into my electric smoker set at it's maximum of 275* with apple wood for smoke. 3hrs later the leg quarters were hitting 178* and the breast was at 160*. When poking the tight with the Thermapen for a reading juice squirted about 2 inches high when the probe was removed.

Henckel has rolled out their Japanese models, the Miyabi line. Softer steel still has it's place. I didn't use my old Henckels but when removing the end of a turkey leg I used a no name stainless cleaver that smashed through the bone quite well. On visual inspection of the edge there was indeed some fold over but no chips. I use my Henckels where I would not take my Japanese knives.

I picked up a 16+ lb Murray turkey today for $.69/lb. It was just a little more than a chicken. I broke it down into parts and made stock with the back, neck and giblets. I have the breasts and wings in brine overnight. I boned out the thigh bone from the leg quarters. I had visions of stuffing them but.. Anyway the smoker is get preheated tomorrow. I've got plenty of apple wood on hand. I will smoke the breasts and wings. Maybe the leg quarters as well. We'll see.

The Chemex is just a pour over done in glass. Over rated? One of the newest pour over devices is the Clever http://www.sweetmarias.com/sweetmarias/coffee-brewers/filtercones/clever-dripper-with-lid.html which allows you do vary the extraction time.

I was a big Zacapa drinker but El Dorado has become a go to rum. The 12 and 15 are both excellent and in my neck of the woods a bargain as well. Not as sticky sweet as the Zacapa 23 and way better priced. Another rum that has not gotten any attention here is the Diplomatico Reserva Exclusiva.

I did too but when I've used my EP I am humbled by how straight and even the bevel is compared to my free hand sharpening.

The green bean casserole doesn't have to be the nasty mess it has sometimes turned into. I have a relative that has made it with canned green beans along with the canned cream of mushroom soup. The beans still had the tinny taste and the dish was disgusting. I think with good ingredients this can be elevated to something that is quite eatable.

For me it's For the food Heavy duty spring loaded locking tongs thin large spatula Thermapen Silicone brush For the grill Little dish of oil and rolled paper towel to season the grill. Grill brush

Yes chipotles do work nicely as well as diced jalapeno or serrano peppers along with vanilla bean freshly scraped into the mix. I don't usually add any added sweetener as they are pretty sweet on their own. I do the above quite often but also like them straight up roasted with a little salt pepper and evoo. And roasted in the skin can't be beat. The flesh adjacent to the skin that gets caramelized is my favorite part

Here is the site for the A-Maze-N cold smoke generator which is virtually the same as the Pro Q. They sell wood dust on their site http://www.amazenproducts.com/Products.html

We're in the 2-3 o'clock seating. We have a large family of over 100 that gather for Thanksgiving. It's a day to sleep in so a late breakfast will hold one over. There are plenty of apps and drink to keep one from keeling over so the later start time is never a problem. By early evening folks are ready to head home and maybe snack on some left overs later that evening.

Interesting that she limits herself to 2 beans. Both good but both very expensive with the cost more reflective of availability than quality. Okay now I know why she limits herself to two beans. She only has room for 2 drip coffee machines. I have at least a half a dozen varietals that I roast on a regular basis This is funny stuff.

The OP asked for obsessions. The person you speak of certainly is. Cross contamination? I understand if she was using flavored beans in one brewer but if not it tops the list of obsessions.

Plenty of oak even in Sanibel. I've used seagrape from my yard. It's safe as far as I can tell. Produces edible fruit and I've seen some old Florida cracker cookbooks mention smoking fish with seagrape. Of course all your citrus trees would be fine for smoking as well. Just stay away from the oleander.

The other day I prepared veal sweetbreads. I pan sauteed them but they do well braised or roasted too.

I do the same thing. I think it keeps the coffee warmer than that stirring business, and I swear I can taste the wood of wooden stirrers. +1 Save the planet. Cream in cup first, then coffee. yes that's how we do it. My wife like creamer in her coffee. Never need a spoon using the creamer first method.

again my obsession is no lid unless walking with the cup.

I have to agree with you. I love them both but not together.

As a home roaster I don't go out for coffee much at all even when traveling but I had the opportunity to go to a coffee shop recently and one thing that I really don't like is a lid on my coffee. Part of what makes coffee taste good is the aroma as you are drinking it. With a lid you are robbed of this sensory experience. I know if I'm walking with coffee that a lid is needed but I can't see drinking from a covered cup while sitting in the coffee shop.

I have to say that I really like my own cooking. I find I'm more critical of restaurant food because they are the professionals and yet I find I usually prefer my food over most restaurant food. As a result we don't go out to eat very often.

Oops misread that there was no liquid during the high heat phase in the CI method. I'll stick with lower slow temps with liquid and defat after as needed.