scubadoo97

I am a home cook who went from basic barely sharp knives European knives to very sharp knives. Am I a knife enthusiasts? Probably. When I first got into sharpening and J-knives I might have thought of myself as more knife enthusiast but now I don't look at knife message boards since I've learned a little from them and feel a little knowledgable enough to keep my knives in good shape. I consider myself more home cook than knife nut. Sharp edges have improved my prep work and that's a good thing. I don't like to feel much resistance when cutting product. My cuts are cleaner and more uniform and my food looks better and that makes me enjoy my food a bit more. I'm okay with that

I roast at home and have been doing it for about 15 yrs but know I don't have the control of a commercial drum roaster. Can you get good results at home? Yes, better than pre roasted store brand or Starbucks and many other establishments. Better than an experienced commercial roaster using the same quality beans? Not sure about that unless they over roast everything

I'm assuming American oak and we know it's at least 51% corn Most importantly you liked it. The only negative is the ridiculous price

I would call their bourbon corn whiskey since it's 100% corn

Tonight it was Bavette and Pom frites. The flap met was done SV at 135 and finished on the grill

Lightly used or with a Searzal to spread the heat

Middle eastern cuisine if flush with wonderful vegetable salads.

I would be hesitant to eat parrot fish since they are nibbling on the reef but did have the opportunity to eat barracuda. My dive instructor took his spear gun with him on our checkout dive "in case there was a rabid grouper" and shot several small barracuda which he felt were safe since he had been providing them for his churches fish fry for years. It was a delicious fish. Very white and mild

Anyone doing barrel aged Manhattans or other drinks? Just got a 5L barrel to play around with

TP keeping it fresh. I already own 2 Thermopens. Original and splashproof. Hard to justify a new one but at least they are constantly improving

Bruce have you tried the HW Rendezvous Rye stored in Quady port barrels? The port finish really cuts the dill pickle notes of the LDI rye. Quite tasty

I know you're looking for an experienced answer but why not split the difference and try 145 or play it safe and shoot for low 140s for 24hrs

Got to taste some Smooth Ambler Rum last week at their distillery. We were there picking bourbon barrels. One of my buddies was hot on picking up a couple barrels of their rum if it tasted great. They had several barrels of their rum stored in both their bourbon and rye barrels. Didn't think it it improved their rum any when tasting it against their standard bottle as a control but time may tell. We ended up passing on the rum but did find two really nice barrels of their bourbon. For a twist we had our wife's and significant others select the barrels for the tasting. Lots of fun and the ladies got to participate in both the barrel selection and tasting.

I recently watched an episode of DDD and the restaurant used real shredded potatoes and the end product looked really good. I wish I had been more attentive to write down the steps but deep frying is not something I do very often

Looks great. I told my wife when showing her the post, "only on eG". She was grossed out

We had muscadines growing in the back yard when I was a teen. My little brother made wine with them. It's wasn't particularly very good but then it was his first attempt and last at wine making

I also use the hottest water from the tap, some where around 125f when I lower my Anova PC in the bath and also use a lid for the Cambro with a cutout for the IC. Maybe 10 min to hit a target around 140+. I rarely ever use my Anova One these days

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I was just playing around with the rice. Made sushi rice the standard way then added a little mayo and sriracha and pressed it into a loaf pan to cool. After popping it out wasn't sure how I wanted to cut it. Rice sticks came to mind. As an after thought little squares the size of the tuna slices would have worked even better

Seared tuna with sushi rice sticks and edamame

I have. Japanese knives come in sharp but they assume the end user will refine them further. My last knife purchase was a carbon Tojiro that was very sharp OTB but with a little refinement passed the tomato fall through test with ease.

Best of luck to you gfron1

There are some tasty barrels hiding in those rickhouses. We've picked a few barrels and they are definitely better than OTS stuff. The 120 pf is a nice step up. Prefer barrel proof but from the many barrels we tasted through most were not much over 120 pf.

Lucky to not have the black flake issue with mine but I also like the simplicity of the VM and the well designed tamper over other machines.

A study in brown SV chicken quarters seasoned with rosemary. Finished in the oven and served with over roasted potatoes and gravy made with the bag juices.