Martin Fisher

Yep, there's that Diana Kennedy picadillo recipe again. ~Martin

A curing chamber is essential for serious curing. http://curedmeats.blogspot.com/2007/07/key-equipment-piece-3-curing-chamber.html ~Martin

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

Try Diana Kennedy's recipe. ~Martin

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

I'm glad they're doing this, I'll definitely be ordering more from them now. ~Martin

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

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

I think that the better precision and accuracy made possible by sous vide is a boon to home cooks.

I ordered the SousVideMagic 1500D HD.....can't wait! ~Martin

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

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

Wow! Great post! ~Martin

I agree, it's routine with me too, it doesn't require any special thought. ~Martin

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

A butcher's saw or a hacksaw as sparrowgrass suggested. ~Martin

Restaurant/Bar Annoyances? After so many bad experiences, I stay away from restaurants and bars. ~Martin

Wow! I usually go with 1% to 1.5% salt in an equilibrium poultry brine, when using cure, about 1.8% salt. ~Martin

I'm glad you found it useful. ~Martin

Understood, but I could accomplish the same thing in a slow cooker if I bought the $26 sandwiched perforated stainless circulation plate along with a tube air diffuser and air pump for about $35 total, correct? http://freshmealssol...9&Itemid=100079 Thanks! ~Martin

Other than a potentially larger container size, is there any advantage in going with a FreshMealsMagic II Heater/Air Circulator rather than a slow cooker or coffee urn? Thanks! ~Martin

How about this? http://www.phidgets.com/products.php?product_id=3108_1 ~Martin

I add it to cookies and the like. ~Martin

I use an Aeropress daily and a Chemex for special occasions. ~Martin

I pull the trays out of the dehydrator and set it on high, it'll warm plates in short order. ~Martin