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Joe Blowe

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  1. Joe Blowe

    Farro

    I've had this bookmarked forever. Time to get the rear in gear: https://www.davidlebovitz.com/farro-risotto-farrotto-wheat-berry-risotto-radicchio-bacon-mushroom-recipe/
  2. Without having read the article, I will just say that shite writing and AI-generated nonsense is our future... https://www.vox.com/technology/2023/7/18/23798164/gizmodo-ai-g-o-bot-stories-jalopnik-av-club-peter-kafka-media-column
  3. I also have a jerry-rigged carbonator at home. Yes it's bulky and ugly, but if you keep enough cold water on hand you will never run out of seltzer. My first tank of CO2 lasted 6.5 years, and when I visited my local fire extinguisher shop to exchange the tank, it only cost 33 bucks (they do still have my refundable deposit). If you have a tank and regulator, there are parts available that will recharge your SodaStream cylinders...
  4. I've mentioned this elsewhere, but if you're looking to add some smoke to your gas or charcoal grill a pellet smoke tube is the way to go. Note that they do not generate huge amounts of smoke (you could always run two), but they do produce enough to give a decent smoke ring. I have two A-Maze-N tubes (the 6" and 12" no longer appear to be sold on Amazon) and I've been happy with the results on my Weber Performer and my Camp Chef Smoke Vault smoker. Actually, they work great in the Camp Chef because any wood products that I tried with the chip tray was incinerated in a short amount of time (the burner is right under the chip tray). Switching to pellets and moving the tube off the floor basically prevented me from selling the smoker!
  5. There's an old saying: Never buy a refrigerator from a company whose primary business is making cell phones and TVs 🤣
  6. If you cut-and-paste the title of the article into Google News, and then click the article, sometimes you'll sneak on by that paywall...
  7. From Wikipedia.fr: https://fr.wikipedia.org/wiki/Savora From Google Translate: Savora is a brand of condiment invented in England in 1899, whose texture is close to mustard. In 1899, the Colman's company launched a condiment made from flour mixed with several spices and vinegar, Savora. The product will only be marketed in France after the First World War. Its taste, but not its texture, is close to that of certain pickles or chutney, accompanying preparations served on British tables in the 19th century, a legacy of India. Its particularity is to be composed of eleven spices and herbs: pepper, cinnamon, cayenne pepper, nutmeg, turmeric, clove, celery, garlic, tarragon, etc. The brand became French in 1964 (General Food), produced by Amora, which now belongs to the Unilever group.
  8. Just from memory, a standard ribeye measures 4 to 6 wide by 8 to 10 inches long. For a tomahawk, I think you can add another 5 inches or so in length... ETA: Just now saw the boneless qualifier. A touch smaller then 😁
  9. I see it's only been mentioned once in this thread, way back in 2014, but what about electrolysis? Seems like a good hands-off approach...
  10. Joe Blowe

    Sauce Oysters

    My guess, based on Googling "sauce oysters" "beeton", seems to suggest it was a size or grade of oyster. https://en.wikisource.org/wiki/Page:Mrs_Beeton's_Book_of_Household_Management.djvu/414 That page shows recipes that include oysters and sauce oysters... P.S. I just have to mention here that after all these years eating raw oysters, I finally won the vibriosis lottery last month! Not fun 🤢
  11. Joe Blowe

    Red Rice

    I agree with the n00b (for once 😘). It appears to be tomato rice.
  12. Jumping the (canned) shark? The Latest TikTok Star Is Canned Tuna Canned-fish sellers launch new products, expand production to meet demand from younger shoppers https://www.wsj.com/articles/the-latest-tiktok-star-is-canned-tuna-11673878559
  13. Maybe I'm reading too much into it, but since you mentioned that you're avoiding seed oils it sounds to me like you're avoiding unhealthy or "bad" oils. If that is the case do look at Mark's Daily Apple, where they've done quite a bit of research on different fats: https://www.marksdailyapple.com/healthy-oils/ https://www.marksdailyapple.com/updating-the-primal-stance-on-vegetable-oils-high-oleic-varieties/
  14. Exactly! For some reason, you never see people mention in their glowing reviews how much wood it takes to bring a pizza oven up to temp. It's fine if you have a whole day of cooking planned -- using the fading heat for pizza, then bread, then roasts, etc. But if you think you're going to pop outside and make a few pizzas on a weeknight, ha 😄
  15. I am unfamiliar with the brand but I'm of a mind that, for the most part, cast iron is cast iron. If you're looking for a budget enameled cast iron piece, check out your local HomeGoods or TJ Maxx...
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