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    Greensboro, North Carolina

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  1. I have not taken the test, but I have been following the certification since the beginning. For the first part is appears that if you have spent any time behind or even on the drinking side of a bar and take your beer seriously you will pass. In my opinion I feel that anyone who pours beer should have to pass the Certified Beer Server exam. It should be a requirement to be able to legally serve beer to have this certification. Too many time have I tried a new place which is supposedly a craft beer joint and have an uneducated bartender pour a nice beer in an american pint glass to continue to tilt the glass to pour off the head and fill to the brim. They even will serve without a quick wipe of the side of the glass with a bar towel. Have you subscribed to Cicerone.org? I think the hardest part will be learning all the beer styles. Apparently they have changed names and that could throw you off. I'm excited to follow your progress. When they started requiring experience for the higher levels I became discouraged. Can't exactly quit my day job to hang out with brew masters. That would be lovely though.
  2. I have city water and it costs me money every time I turn on the tap. I use a 4-3/4 gallon Cambro. I can use the same water for quite some time before I feel it needs a change. I could scoop out a pot of water and put it on the stove, but when the ambient daytime temp in the house during the winter is 65F, it still takes a bit of time to heat up. It's just not worth the effort when I can press a couple buttons on my phone, walk in the door, throw something from the freezer in and go on with whatever else I feel like doing. This is especially important having a 12 year old with an 8:30 bed time and we're having steak. I cook 2.5 inch ribeyes from frozen. I need that water at temp when I walk in the door. Lazy mornings when I want some sous vide eggs I don't even have to get out of bed until the bath is ready.
  3. MisterKrazee

    How to serve A5 grade Miyazaki Wagyu

    I'd clench it, but that's just me. Reasoning is if I could afford it, why not just toss it in the fire? Maybe sear in a cast iron pan and deglaze with the '96 Cos d'estournel to make a sauce? Okay now to be serious... My favorite side for steak is simple blanched then sauteed fresh green beans. Sea salt, fresh ground pepper in the molcajete, garlic and butter. A nice crunch to compliment the juicy, tenderness of the beef. I'm really interested to see what others who have actually cooked a cut like this have to say.
  4. No doubt the Anova Wi-Fi. The first time you're out and about then come home to a preheated water bath you'll fall in love. The first time you leave your Anova unplugged and have to wait for the water to heat one evening you'll then see why get the WiFi. It would be that feeling every time with the Vac-Star. The only reason I can see getting the Vac-Star is because of capacity, which you've already said you don't need. If you ever do need it I'd get another Anova, spending only $50 more than the Vac-Star. When not doing higher capacity you could cook multiple dishes at different temps.Win-Win.
  5. MisterKrazee

    Homebrew Beer: Brew in a Bag

    HomeBrewTalk Forums is a really good place to start. Their search function is Google based so it's pretty user friendly. Brew In A Bag (BIAB) is a way to do all grain batches without having to use a mash tun. The difference between using a mash tun and BIAB is that a mash tun has a filter and spigot at the bottom of the container to drain the wort from the grains while BIAB is just what it sounds like, you have the grains in a mesh bag that you just pull out to separate the wort. You'll probably see a lot about sparging, most people with BIAB do not sparge and just squeeze the bag. Best bet is to get a ingredient kit from somewhere like Brooklyn Brew Shop. They have a good selection of 1 gallon batches. My biggest piece of advice when starting home brewing is to not worry about the small things as much as you think you should. Practice basic technique until you get the hang of it. Sanitization and temperature control is key.
  6. MisterKrazee

    Buttermilk in potato soup

    What are you trying to accomplish with the dairy? I did a chicken and potato soup the other night using homemade chicken stock and made a flour slurry to thicken it. If you have an immersion blender you could throw in extra potatoes and blend them up too. Martha Stewart's recipe just puts boiled potatoes in a bowl and pours over buttermilk like it's cereal. My theory is that it's soup, just throw whatever sounds good in it until it tastes good.
  7. MisterKrazee

    The Searzall by Dave Arnold

    After some more searching, a user on Reddit has contacted Booker and Dax directly. According to them, the Amazon store should have them back in stock the second week of January.
  8. MisterKrazee

    The Searzall by Dave Arnold

    $7K? Really!?!? I'll give up mine for $6,995. Never been used. I'll even throw in the torch for free. Seriously, that is pretty ridiculous. I found a couple sellers on Amazon.co.jp for $150+. I'm not sure how ordering from there would work though or if the sellers are even legit. And another on Toronto's Craigslist for $70, but buy at your own risk. I just figured I'd help source possibilities since I have a knack for finding rare things on the internet. One day I'll get around to trying mine out.
  9. MisterKrazee

    Unusual & unknown kitchen gadgets

    Looks like one to me! Thanks! I've been trying to figure it out for days.
  10. MisterKrazee

    Unusual & unknown kitchen gadgets

    Any ideas what this happy thing might be?
  11. MisterKrazee

    Best Way to Cook Rabbit?

    The best rabbit I've ever made was marinated with a Jerk seasoning blend and grilled in pieces. I get the blend from a local shop that specializes in spices. Mix the spices with olive oil, soy sauce,vinegar, orange juice, and lime juice. So much acid. I usually let it sit around 8 hours. If grilling, use of a meat thermometer is highly recommended to prevent overcooking. I also take the belly skin flap and wrap each little loin. Helps keep the loin meat from cooking too fast. That's assuming you're deboning the midsection, which can be quite tricky. I've always found rabbit to be a rich meat that I can't eat too much of in one sitting. I've fed 3 people on a single rabbit several times, although there were always plenty of sides.
  12. MisterKrazee

    A celebration of the spoon rest

    I typically just fold up the paper towel I used to dry my hands after washing them as my spoon rest, that is if I need one. I used one when I lived with my parents and it had to be hand washed so I really didn't like it. Mostly I use bamboo utensils so I usually just leave them across the top of the pot or on the food leaning on the edge of the pan.
  13. MisterKrazee

    Happy Kitchen Additions 2015

    Vacmaster VP112S, Anova Wifi, Oliso SmartHub, Tatung Induction HOB, Kitchenaid Pro 600 with stainless meat grinder attachment, Breville Smart Oven Pro, ThermoWorks Dot with submersible probe and I think that's about it. When working all together my belly sure is happy.
  14. I use WiFi with my Anova all the time. Nothing better than getting home to an already preheated bath when you have a kid with a bed time. The time saved waiting for preheat really does make a difference.
  15. I noticed the noise as well. I'm thinking some of it has to do with the vibration of the thin stainless of the bath. My dutch oven made very little vibration noise. The induction hub itself didn't seem terribly loud, but I only have the Tatung to compare to.