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Martin Fisher

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Everything posted by Martin Fisher

  1. Thanks! I ventured off to a couple thrift stores looking for a coffee urn or a slow cooker, but no luck. I think I may start off with a brand new basic slow cooker even though I hate having anything like that around that has a glass lid....too many bad experiences!!! LOL ~Martin
  2. That's not a coincidence. Diana Kennedy is widely considered to be the top authority on Mexican cooking - certainly among norteamericanos - but she's also greatly respected in Mexico for the depth and breadth of her knowledge. Anyone seriously interested in learning about Mexican cuisine should own at least one of her several cookbooks, most of which have achieved legendary status. I, like many others, have all of them. She's mentioned on quite a few threads here on eG and I think there's one devoted entirely to her. I totally agree! ~Martin
  3. Will an aluminum coffee urn work okay as a vessel, or should I go with stainless steel? I don't generally like to use aluminum around food, but since it's not coming into direct contact and the price is more reasonable, I'm considering it. ~Martin
  4. Luckily, silicone tubing is very easy to obtain......here in America, anyway. It's usually blue in color and available almost anywhere aquarium stuff is sold. ~Martin
  5. I'm carbohydrate intolerant, unfortunately. Biggest food goal for 2013 is to formulate a decent low-carbohydrate sandwich bread, if that's even possible. ~Martin
  6. I stopped at the local pet shop looking for silicone air tubing that'll take the heat, I told them that I like to keep my aquariums at no less than 130 degrees. was the look I got! LOL ~Martin
  7. Good meat is expensive and the wait is long. Cutting corners is risky. It's wise to do all you can to ensure success. ~Martin
  8. Yep, there's that Diana Kennedy picadillo recipe again. ~Martin
  9. A curing chamber is essential for serious curing. http://curedmeats.blogspot.com/2007/07/key-equipment-piece-3-curing-chamber.html ~Martin
  10. Martin, I found her recipe. Is it better than the one that I referenced? Is it less sweet? Thanks. Yes, it should be less sweet. If it's still too sweet for you, cut back on the raisins a tad. Out of several recipes I've tried, it was the favorite of the crew here at home. ~Martin
  11. Try Diana Kennedy's recipe. ~Martin
  12. I received the controller today. Very prompt shipping and delivery, in spite of the weekend and holiday. I do wish that Fresh Meal Solutions would do a better job of communicating. I sent a couple questions several days ago....via their preferred method.....and have not received a response. I find that a bit disturbing. ~Martin
  13. I'm glad they're doing this, I'll definitely be ordering more from them now. ~Martin
  14. Heck, I'm just trying to figure out if we were even discussing the same thing! But that aside, 'bacon explosion'? I'm intrigued. State/county fair sort of thing? I wish it was just a county or state thing. No, It's a obsession with bacon thing that started in the BBQ community probably five years ago. Now everyone is doing it. https://www.google.c...chrome&ie=UTF-8 I love bacon. Really really love bacon. But I don't like bacon explosions, it's the ultimate lily gilding over the top "lets see if we can weaponize bacon and be disgusting americans" thing. I'll bet that'd go great with a nice tater tot casserole!!!!! ~Martin
  15. I just ordered the controller and I expect to have no more than $200 invested in a set-up that will, among other things, allow me precise temp control in cheese making and sausage making (better finishing of sausages without additives.) Those are my main interests. I do agree with you on much of the other modernist stuff, it's definitely not for me. ~Martin
  16. I think that the better precision and accuracy made possible by sous vide is a boon to home cooks.
  17. I ordered the SousVideMagic 1500D HD.....can't wait! ~Martin
  18. Yes, it'll stick to what's there, but as you said, it's best to get an unseasoned pan and start from there. In my experience, whatever Lodge is using for seasoning doesn't hold-up well. ~Martin
  19. Flax seed oil is a 'drying oil', meaning it can polymerize into a tough solid and resilient form. That's what makes it best for seasoning cast iron. Poppy seed oil and walnut oil are a couple other 'drying oils'. ~Martin
  20. I agree, it's routine with me too, it doesn't require any special thought. ~Martin
  21. I came up with this idea a couple years ago. Less than $20 invested. The following is how I cold smoke inside...... A stainless steel colander flipped over the target helps concentrate the smoke if needed. My vent hood doesn't vent to the outside, I open the window and use a box fan. From my old blog....... "Small Batch Indoor Cold smoking." "I spent several weeks looking for a reliable and inexpensive way to do indoor cold smoking. I settled on rolled cigarettes (LOL) heated with a soldering iron because it’s possible to smoke with pure tea leaves, herbs, sawdust, etc. without the fuel burning up too rapidly. I invested about $20 in the cigarette roller, papers, soldering iron, spring and clamp." "Below is some rosemary being rolled." "Applewood smoked butter, rosemary smoked foccacia, tea smoked hard-boiled eggs….the possibilities are endless." "The cigarette must be able to slide freely inside the spring. The soldering iron raises the temperature inside the cold oven only about 10 degrees above room temperature. Each cigarette smokes for about 30-40 minutes. A vent hood is recommended. My vent hood doesn’t vent to the outside, but that wasn’t a problem with a window open and the ceiling fan running. : ) It's habit forming!!!!!" For bigger jobs, the A-Maze-N smoke generators can't be beat!!!!!! http://www.amazenproducts.com/ ~Martin
  22. A butcher's saw or a hacksaw as sparrowgrass suggested. ~Martin
  23. Restaurant/Bar Annoyances? After so many bad experiences, I stay away from restaurants and bars. ~Martin
  24. Wow! I usually go with 1% to 1.5% salt in an equilibrium poultry brine, when using cure, about 1.8% salt. ~Martin
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