radtek

I suspect it (food pickyness) is more prevalent these days with a couple generations worth under our belt that has been raised on a ever more increasing diet of processed and fast food compounded by never learning any cooking knowledge, but only to open, unwrap or reheat. For example, one of my friend's ex-girlfriend's diet centers around cheese, but in a bad way. Consisting only of microwaved cheese nachos, cheese pizza, baked cheese enchiladas, cheese ravioli, white bread- all paper plated and perhaps with some zero heat jar salsa or marinara washed down with coca-cola, sugary margaritas or red wine. Suggest anything else and it is an "eeeewwww!" of disgust. I think it's an outward sign of mental unbalance quite frankly. She has a Master's degree but really is a dull and uninteresting person.

IMO Moose Drool isn't really that assertive for a Brown ale and any Apricot enhanced beer usually is too delicate and fugitive to be of much use... For some reason apricot and beer brings images of Trifle to mind. Might shine there.

Great little show. They liked the naked brisket the best...

Dehydrate or freeze dry them first?

I bet Aaron Franklin has a huge gut in 20 years. He is skinny now but a life of que like that....

Plain on its own!

As long as you are making bread so frequently perhaps you can keep a mother culture instead of buying expensive yeast. BTW I buy mine in 500g packs for the same price as the jar.

I made the Guinness stout ginger cake! Thought it would be jarringly sweet but it is not. Forgot about salt but fantastic regardless. Also was concerned at how loose the batter seemed but the cake/bread baked up just fine with a clean toothpick test. Wonder if the recipe could handle reducing the 3/4 cup of oil to one half?

Welcome to the forum!

I can guarantee you that there isn't much time for inaction at any BBQ joint either. Simple fact is that barbeque is far more loaded with calories, primarily due to fat content. Pastry and desserts cannot compete with the caloric density of BBQ.

Bleach is great but check out a product named Starsan. I keep some mixed up in a spray bottle for spritzing surfaces like cutting boards.

I like to give bbq away to friends and family. Vacuum sealed usually. But, yeah- even a small whole brisket is quite a bit to consume. I like to make chili out of the point. Or chopped beef, which if you haven't had a chopped beef sandwich then you must try it. Now, Hope you have some pickle and onion.

Shame how they shrink up like that... What grade was the brisket?

Well didn't anyone notice that while all this mess was going on several other "Rooster/Sriracha-style" products suddenly appeared on the market? Always looked to me like this snafu was influenced by other corporations special interest wanting to "horn" in on the sriracha sauce business. Of which IMO Huy Fong has the absolute best and original mass-market product. Hands down deserving of their huge market-share...

I think the crutch is the way to go, but without having read the book it looks like Aaron uses butcher-paper or the like instead?

This is the duck stock from the Fagor PC. Not crystal clear but the solids were pressed because I want it all...

Anything worth doing is worth overdoing... I like to keep the counters free of crumbs and the sink free of dishes. And I mean no dishes, pans, cutlery or glasses left in the sink- ever. Occasionally I'll quickly do a terminal wipe-down- which means top down to bottom and is meant to remediate the entire area and prepare for new use at the end of a long day or week or the room's exposure to MDRO's. That's something I learned working in operating rooms for far too many years. Also think people get carried away with this image of ultra cleanliness in general. Kitchen-wise main thing is dirty dishes and cookware in the sink or on the counters and a neat and orderly prep area.

Eh... I say operator error with the PC. One does not need steam blasting out of a jiggle-top or Fagor-type for them to perform. Bring up to pressure then adjust down to a bare hiss. Jiggle don't need to rock...

Not chicken. Duck. Came with head and feet on. I only wanted the breasts and leg quarters. So head and entire spine, feet, wings and other trimmings went into the PC unroasted with some fresh onion from the garden, garlic, carrot, celery, tsp salt, bay leaf, 3-4 peppercorns and two cloves. Pc'd for 1.5 hrs and slow release. I left the organ meat out of the stock. Result was 2 liters of wonderful duck stock after defatting this am. It isn't consomme clear but perfectly within standards IMO.

It can affect the final product's texture perhaps. Curing before mixing makes the meat more tacky and it will knit together better. Or Just mix the crap out of it first then stuff. Lots of ways to do it technique-wise but the results aren't always the same. If it is a breakfast style of chorizo then crumbly is better.

I'm also pricing on demand water heaters. HD has one for $699. Another 300 or so for the kit etc... Will look online when the time comes near. maybe get a contractor to do it. Worth it though. Water heating has to be the bulk of my gas bill. And the dishwasher is super efficient energy saver as well- using only a few gallons in a normal cycle. Takes forever though. However, saving water has little impact on my bill as it is about 60% fees and taxes. If I use another couple thousand gallons it's nothing at $1.12 per 1k gallons.

Check a local homebrew supply shop for liquid or dry malt extract.

I have a toaster oven and a single induction top in the garage that get used frequently. Not only does this keep the cooking smells out of the main living areas but also keeps the AC from kicking on as often in the warmer months. During the cold months I have found reasons/excuses to use the main oven, and the waste heat warms the kitchen, and the furnace kicks on just a bit less. Zero sum there probably... Installed an 110v 2.5 gallon glass lined tank under the kitchen sink in series with my gas water heater. No more waiting 20-30 seconds for the water to warm up. I get very hot water in 1-2 seconds. Saves on the gas bill for sure in the winter.

I think she said something bout thunderstorms and making bread too.

Mom always said don't bake when it is raining. it's raining buckets. I say hogwash