Ranz

How did the experiment pan out?

Sure, I get that. That also sounds like a show that nobody would watch.

I'm not American and we don't have the "Diner" culture here in South Africa. So when I first saw DDD, I was captivated by the great food that seems so readily available in the US, one every few miles, while every 'rest stop' we have here lies in the clutches of one of our woefully inadequate fast food chains. Is Fieri an amazing chef? Doesn't look that way, but he brings red-faced, bottle blonde enthusiasm to every show, and hopefully a lot of traffic to small restaurant owners. Why the hate?

@rotuts It was pre-packed and frozen by my local trustworthy butcher, so I just chucked it in at 58C. 48Hrs later I salted the exterior it and put it in a 230C oven for 8 minutes a side. It was plenty tender, but a tiny bit on the dry side for me. Next time I might go for 55C/56C and think about searing on a cast iron. My fiancee loved it but it came shy of being perfect for me.

58C. There was a bit of it but it was delicious. I don't mind some fat with my meat. Enough of it had rendered in my opinion. Wow.

The ribs probably look a lot better than they were. I've given up searching for decent sized/thick ribs here in South Africa.

6 hour smoked ribs 48 Hour sous vide brisket roll, medium rare and served with a thyme and mustard mushroom sauce:

Ramen joint in CT. Delicious.

This Durban boy vacationed down in Cape Town this past weekend, and boy was it amazing. In Durban we don't really have internationally renowned restaurants, and the most recognised in Cape Town is The Test Kitchen, recently achieved #28 on The World's Best Restaurants. I called them about a week before I left for CT, only to be told they're booked out until January 2016. Daunted but persistent, I told the booker that I'd come by myself on any day they had a cancellation, and on the day I landed I got a call telling me that two seats had opened up that night. A friend and I had the most amazing experience. He isn't a foodie but I knew he was hooked when every course ended with him declaring it his new favourite. An album of some of the experience is here.

Roasted rack of lamb and a cauliflower bake.

This is definitely the case. My Weber used to impart a better smoke flavour than my GMG, but the pellet smoker can't be beat for ease of use.

Spent the first part of this week in Mfolozi Game Reserve here in KwaZulu Natal. One of my favourite things about camping is the endless braais we have. Last night we had some family over, the fiancee did the chicken, mushroom, pepper and cream pie, and I smoked some pork chops and sausages.

Haha.. You know it's weird, I personally know a lot of Indian South Africans who have emigrated to Canada, can't believe no one has exported the idea yet..

Mutton bunny a la Durban.

Smoked prime rib sandwich, with pickles and mustard.