radtek

"Whipped up" is probably 30 minutes but I can see doing them in less if really motivated.

Whatever happened to Chappie? Anyway, sometimes the culprit is fusel alcohol(s) which are a result of fermenting too warm for the yeast strain. Breweries often ferment at higher temperatures than one would expect. Fusels will impart a ginger-beer bite but also can be masked in darker and heavier beers. If present enough, they will induce a crippling and lengthy headache. And fusels may just be a result of one batch gone ever so slightly awry- so to say it is any single beer/brewery may be a mistake. I would hope though that the brewer would detect it in QC but regrettably, they might release it anyway.

I also did spareribs yesterday- eight hours in the bge... This evening for dinner all I had was one large ripe avocado and 2 reheated spareribs. Hope I don't have a fat embolism later on. But surely one of the most satisfying meals I've had in a while. Sorry no pics this time.

I just want to say that one cannot find any foie gras here. Not in any supermarket. Perhaps it is available to the select few. But a decent hamburger patty? You-betcha.

My SIL tried a hay-bale garden last year. This spring my brother built a large and sturdy raised garden for her. They were not impressed with the hay-bales. As I expected there was some other stuff growing out of the bales that robbed the plants of water and nutrients. And most likely a degree of operator error. I'd stick to containers of good soil over hay-bales.

Pad kee mao? Tulsi? Holy basil? I was thinking powdered root make a man strong...

They are dry now. Not sure. Is there any sort of medicinal quality to coriander root that I can take advantage of?

I keep a dark green bottle of high quality yet priced to sell evoo in a cool dark cupboard. But my main goto is a 50/50-ish mix of canola and peanut oil that I keep in the fridge along with a small bottle of sesame oil. I don't keep butter and will sometimes save schmaltz. All the high heat stuff gets the canola/peanut blend. The olive and sesame oils are used for flavoring generally. Found it is better to buy in smaller bottles and have a higher turnover. Just seems fresher that way here in the warm South. Palm oil... not so universal in the States I think except in... most processed food.

I dilute frozen limeade concentrate by making a gallon instead of 64oz. Makes a nifty sour mix.

We get bags of awesome frozen pre-cooked hamburger patties in HEB's meats' prepared section. Truly 180* from the thin traditional institutional raw frozen puck of mystery available by the case. A hefty thick full-sized traditional all beef patty that isn't going to shrink. You might look for something like that at your local instead. Quick reheat on the grill or in the micro they are quite excellent.

Cheese omelet and toast then. That front right burner (15k) had my pan hot quicker than used to and had to speed my prep up. I was done in less than half the time...!

Long days but short season! Glad the snow has melted.

Dcarch I looked at the pic of Chris' fridge. The interior has the original lining. Assuming that yours does as well? I know certain types of plastic such as HDPE can handle high temps but this does seem worrisome concerning the upper ranges. To me its about preservation as opposed to cooking- "hot-smoking" is done at 150-165F and a "cold-smoke" is 50'ish and below. Well within the limits of a fridge's interior hopefully. What's the maximum temps used with this particular unit?

I've harvested the coriander. Hung on the fence it dried well. Getting the seeds off the bush is a bit tiresome but the reward is there. Onions look good and have filled out. Not as big as wanted but then again I used no fertilizer or pesticides- 100% organic and tasty. Their harvest is imminent. Also started a bunch of my favorite herbs. I'll be giving the bulk away most likely. I have a great deal of work ahead of me with this garden.

Looking and waiting and being in the right place at the right time has netted me some deals and at the same time this was a sort of impulse buy. Seems $600 is the going rate now but still a deal IMO and I wasn't going to let it slip through my fingers. The only one left and priced to move. palo the grid was a prime criteria in my consideration. Other models' and brands' grates felt flimsy, unstable or poorly designed. Since there will be up to 19 gallons of water in one pot on the stove it has to be sturdy. I was able to put a great deal of my weight on the grates without them shifting or bowing downwards. The continuous grid will also enable me to move the pots and pans around without trouble or worry of them tipping over. I'm thinking pork fried rice for breakfast?

I made the first batch with 9 qts of softened water- which is about 275 ppm nacl. After reducing it to a quart it was quite salty. SInce then I have been using RO water at about 7 ppm nacl in order to have more control over the salt in the final product.

I'll have to have a gander at the piece. You know you've hit the big-time when they convince you to put out a cookbook.

So convection isn't truly convection unless it's backed up by a dedicated element? hmmm Pizza, bread and something roasted perhaps. Cookies!

I thought this about the convection feature as well? Probably need to fire it up to make sure the oven actually works. And see about ordering a few extra racks.

Picked this discontinued model up yesterday for $600 new as an upgrade to my GE stove. The venerable old oven had quit working and the four burners were each only 9000btu and inaccurate as hell. probably fix it for $50... I'd spent a couple years pricing and comparing various models' burners' btu's and burner configurations. There was only another that I've seen in the 1k price range with a more powerful setup, and it was perhaps only a couple more k on the power burner. Think it was an LG. This review dings the oven but it was the burners I was after... Just as much as an upgrade to my kitchen as my brewery! Before I'd straddle two burners with my 80qt kettle for a grand total of 18k btu. That output has almost been doubled with the left three burners that I plan to use. This will shorten my brew sessions. So far have used the simmer burner to reheat some soup and the second to most powerful one to cook a couple eggs this am. The oven's interior is cavernous. Probably could bake 12 loaves of bread in there.

I'd like to see an interior pic of the hot/cold smoker. Please.

I've always wanted to eat there. I've used his youtube vids as tutorials for doing brisket. Trimmed properly, temp, salt and pepper and the smoke is all that is required. According to Aaron. Seems so simple... Ubiquitous, I'm seeing whole, select untrimmed brisket packers here for $2.97/lb. Looking for "choice" optimally- interestingly, walmart used to/sometimes carry this grade for the price of the "select" that HEB offers. But to find tri-tip I have to go to Central Market and pay a premium for it.

I don't buy them year round for some reason; and have stored both ways fridge and counter with inconsistent results. Now I will let them set for several days before refrigeration.

I set my chimney starter in the BGE in case it gets knocked over and then place the grate over it.

Looks like the aquarium pump is a key improvement. I'll incorporate this and modify my existing setup- I've got a quart-sized can that ought to work quite well for a new generator. Thanks!