Charcuterer

Panaderia Canadiense, Do you salt the potatoes or does the seasoning come from the QF? I have my pork in the marinade to start smoking on Saturday night. The Pilsner beer you recommend is not available here but I used a Mexican pilsner style beer. We have decided that we will do the beet salad with avocado for our other side. I am so excited about trying an ecuadorian dish! meal. I hope it will pass muster. I don't know if I will be able to attempt Cuy, the only place I could get the raw ingredients is a pet store and they may frown on me cooking their inventory

Thank you for this! I can't wait to make some.

Panaderia I had never come across the word "llapingachos" until just now. I looked it up and saw that it's a potato cake that is filled with cheese and sounds amazing. Do you have a favorite recipe that you could post? Makes me want to roast up some pork just to have the excuse to make some!

Ditto on roasted peppers. I have a fool-proof method for roasted red peppers that is great because I can do several at a time. I put the top oven rack about 5 inches from the top and then a second rack several inches below that. On the lower rack I put a layer of aluminum foil then put my peppers straight on the upper rack. I rotate them a quarter turn every five minutes (usually doing the 1st side twice since the peppers are cool when they go in). I take the peppers out and put them in a sealed zip-lock bag and put a kitchen towel on top for 20 or 30 minutes. Perfect roasted peppers every time! I have done poblanos and even jalapenos (the smaller peppers get turned more often of course) that way with perfect results.

I cook chicken thighs for teriyaki under the broiler. It's from a cooks illustrated recipe and works really well when I can't do them on the grill.

At my house it is either Dukes or Hellman's depending on which is cheaper. I love dukes in cole slaw and deviled eggs but for a sandwich I prefer Hellman's.

How is the heat level of those peppers. I used to have access to canned chilis that were medium or hot but now all of my groceries only have mild.

Mr. Holloway Thank you so much for the link to the video of Jaques Pepin. I had never boned out a whole chicken before but after watching the video I couldn't wait to try it. He is an amazing presence and a wonderful teacher. I watched it twice and went in the kitchen and boned out a whole chicken like I had been doing it my whole life! I am going to stuff it with a combination of onions, brown rice and kale. Then I'll roast it whole. Thanks again it was great to see Mr Pepin again it had been years. Jim

I have a couple ideas. It is hands off but you can find some great tutorials on you tube. There are some good ones on a variety of types of meat. Also, I have gotten to know my local butcher and he offered to let me watch the process of breaking down a half hog.

Shel Would this work. It sounds kind of like the one you had. Carafe My mom had one just like this and the picture reminded me of her kitchen.

Champ is basically mashed potatoes with loads of green onions. Here's a recipe. http://allrecipes.com/recipe/irish-champ/

From the Simpsons Foodie #1: "We discovered Korean barbecue in this town." Lisa: "Uh, before the Koreans?" Foodie #2: "Oh, sure, they cook it, but they don't get it."

One of my favorite things I've done with my chamber vac is quick pickled Jalapenos. I put thin slices of pepper in a bag with a bit of lime zest, lime juice, a tiny bit of tequila and some salt and sealed it up. I let them sit for an hour or so and served them with Carnitas tacos. Everyone loved them.

John,Do you have a recipe? This Recipe has worked for me. Rakkyo

With Chris' review of Freddy's I am happy to see that Nashville is going to be getting a store soon. I've not tried it so I'm eagerly waiting. I am a fan of 5 Guys (with sauteed onions and mushrooms, mayo and lettuce.) and I even like the fries. Wendy's has always been my "go to" fast food but something has changed recently. I think that they may have changed their seasoning mix because every time I eat there I get, ahem, gastric distress. Three visits in the last year and three, er... episodes. Since three stops being coincidental I guess I have to swear off Wendy's.

What about salt preserved kumquats like you would do with lemons? That could be really interesting.

My new favorite salt is from a company called "Salt man". It is sea salt harvested in Bonaire in the Caribbean. It tastes just for all the world like... Salt. But I got it there and visited the solar salt flats (almost the whole south end of the island.) and saw the pink flamingos. So when I use that salt I'm reminded of that trip. But like I said, it tastes like salt.

Onions sauteed with apples and thyme served with grilled pork is fantastic!

This is what I did. Williams-sonoma had the 1/1 lexan container as a bonus with my PS professional. I found a lid on Amazon and used a jigsaw to cut out a 3 1/2 X 4 inch opening. I then used an X-Acto knife to trim it up. Here's what it looks like with corned beef brisket.

Pre-minced garlic. But not because it's easy to do on your own, since for some it's not. But rather because the product tastes really bad. Same for Lemon juice in the little yellow squeeze bottles. Convenience is great but not at that much of a sacrifice.

Melissa, I have had my VP112 for 6 months or so and use it at least once a day for various uses. It is very solid and easy to use. I absolutely love it. If I had to do it over again I would make the same purchase. I really like how easy it is to adjust settings like seal time and vac time. Go for it!

I'm a little confused by the boiling ban when I saw the MC method of making chicken stock. (It is the most amazing chicken stock I've ever had!) It cooks in the pressure cooker for 45 minutes. That's more than at a boil! But it is not very cloudy. What gives? (By the way I put a couple ounces in a shot glass in put it in the fridge and in 1 and a 1/2 hours it was like jello.)

Chris, what temp was the butt smoked at? That sounds amazing! Jim

Justin, that is fantastic! Great idea!

I have done the wok over chimney starter trick and it does indeed get plenty hot. I used a weber charcoal chimney and put it on the charcoal tray of my kettle grill. I have a well seasoned steel wok. It was amazing to cook on heat that high after trying to cook on a wok on a residential stove. You, as was mentioned above, have to move really fast. Downside is that I almost dumped the thing over a half dozen times because it really isn't very stable. If you had a way to hold it down it would be better. Oh, if you use it in your grill like I did use long oven mitts. It gets really hot around the chimney.