scubadoo97

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.

Jill, you don't really need CI's input to braise short ribs. What you described is a basic braising technique. I will trim and dry my short ribs then season and lightly coat with Wondra. Brown ribs and remove from pot. Add aromatic vegetables and allow to brown slightly. Add braising liquid which could be anything from just plain water to wine, broth or stock. I recently used fresh carrot juice, water and wine. Add the ribs back to the pot, cover pot and braise in the oven @ 275-300 for ~ 3 hrs. If you want to use the vegetables in the dish add later in the cooking. I usually puree them with the braising liquid after it's been defatted which thickens the sauce and adds a lot of flavor. So many ways to braise meats with good results.

My most recent meal with short ribs involved braising the ribs and removing the meat from the bone once cooked. The sauce was reduced and both the sauce and the ribs were left overnight in the fridge to cool. The meat was cut into cubes and mixed with cubes of roasted sweet potatoes and the reduced defatted sauce.

You really don't have to remove the skin since the salt will penetrate given time. I do both dry curing and wet brining and have experimented with a lot of different techniques. I have scored the skin which does allow more the salt to get into the skin side a little better. Most of the time I don't bother.

I did a search on EG and couldn't find the Kalbi recipe that Bob/Octaveman posted quite awhile back. It was fantastic Edited to add, I found it. Give it a try. Excellent Kalbi. It involves a soak in 7up over night with kiwi and Asian pear prior to the basic Kalbi marinade. 1 1/2 cups lite soy sauce 1/4 cup white sugar 1/4 cup sesame oil 3 tablespoons vegetable oil 8-10 cloves of fresh garlic, crushed 6 large green onions, chopped roughly

I had an allergic reaction after eating crab cakes made with pasteurized canned crab. I'm too chicken to make them again using fresh crab for fear that if it is really the crab and not some chemical/preservative that the allergy might spread to other shellfish which I've been able to eat without consequence. Boy do I miss crab

I was pretty good at looking in the fridge and putting something together on the spot in around 30 min after I got home from work to feed the family. As empty nesters I take more time to prepare meals now. Prepping for quick cooking is an important step. Slicing BSCB into paillard will allow them to cook in a couple of minutes although you can cook a full breast in under 10 min on the stove. I also made the most of left overs. I could transform leftovers into new dishes that didn't resemble the original dish very quickly. Not only putting food on the table quickly but help to get the most out of your food purchase without feeling like you are eating left overs. I now use a pressure cooker and find I can really do a lot in short order. If beans are soaked ahead you can cook them in around 10 min + cool down. Meat that would take a few hours to braise in the oven can be done in around 30 min stove top with the pressure cooker. Opens up a lot of possibilities.