davidthomas8779

I remove the membrane from my ribs because I feed my children and it is easier for them to eat the ribs without them having to tear through the membrane.

I wouldn't use an electric because they tend to take a lot of steel off of the knife. I bought a Warthog V-Sharp at the Atlanta Blade Show (one of the biggest collection of knife nuts in the country) and have been using it with great success and very little effort. More information is at http://www.knifesharpners.co.za/kits.html I am nothing but a satisfied customer (and have recommended to a few friends who are also very happy with them).

Actually, it is more than ONE MILLION square feet. How do I know this? I'm married to the leading authority! The book we're here promoting is Ellen's Shopping the North Carolina Furniture Outlets. I know that this isn't really food-related, but is Ellen as OCD about this book as you are about food? Further, is there food information in the book? Before I shell out the big $12 (or whatever other reasonable price it is), I'd like to know what I'm getting.

I have lived in Atlanta for 5 years and went to Harolds this spring solely because I hadn't ever been there. I've been making better barbeque at home since my second attempt. I had a pork sandwhich that was essentially thinly sliced pork roast that showed no sign of having been near smoke (which surprised me because the pits are clearly fired with wood). I'll never go to Harolds again. I will try that pig 'n chick place however. At the risk of sounding like Mr. Negative, I'd skip Bien Thuy because of the environment and go to Vietnam House. It is cleaner, people are friendly, and most importantly, I think the food is better. http://www.vietnamhouseusa.com

Hooters has acceptable wings (the hotter wings have no more complexity of flavor, they're just hotter), standard american beer, lots of TVs, and astounding service. In addition to the eye candy aspect of the servers (not really my thing), they have been trained on customer service and do things like salt your coaster to keep your glass from sticking to it and bring a tied up bag of ice to put in your pitcher if for some reason you are not drinking beer quickly enough. Hooters is a good place to watch a game but is not a place to go simply to eat.

So you're saying that I shouldn't be running around in my e-Gullet chef's coat with the embroidered "Fat Guy" on it?

You need smoke it for a shorter period at a higher heat or it will dry out. How big a roast is it?

Thanks for the advice. The brisket was phenomenal. I smoked at 225 or so for about 12 hours (pulled it off when internal temperature hit 175. Let it sit before slicing. Served it with rice and beans (pintos with green chile) and some briefly sauteed garlicy spinach. All were happy. Pictures Nekkid brisket Rubbed brisket (after overnight in fridge) Finished Cut Open

Dave, not to avoid your specific questions, but . . . Have you checked here under the "Beef" section? There's a whole lot of good info on beef briskets & smoking. Of course, reply back if I've improperly deflected your questions.

I've got pork down and am going to try smoking a brisket this weekend. Last time I did a brisket, I ended up with too high a temperature in the smoker and too short a time in the smoker as a result and the brisket was not tender enough for my tastes. Accordingly, I have the following questions for the meat guys: 1. Do I brine a brisket? 2. How long and at what temperature? I was thinking about 12-16 hours at 200 if I can maintain it that low (I have an offset firebox smoker that is kind of temperaturemental (new word I just created) 3. How long do I want it to rest before I serve it?

A leg of lamb on indirect should do the trick and not require a lot of intervention.

My 5 year old is a great omelet maker. He does everything except the stove part, but he will crack and beat eggs with a little milk and knows to get the fillings and butter out. Then he comes up to drag me out of bed to cook the omelet. Come to think of it, if I set up the coffee the night before, he could turn the coffee on first and then when I come down, it'd be ready for me.

leftover smoked pork shoulder (I smoked 20 lbs a month ago and cryovacced most of it) cut up into 1" cubes and heated in a pan until warm, then cranked to high and added some cut up shanghai bok choy and stir fryed until the bok choy was cooked. Kids and wife also ate buttered frozen corn because they were in a corn mood.

5th cup of coffee of day. No food yet (is that bad?). For dinner, I'm going to have some salmon that I cured (wrapped in wilted cabbage and dipped in sesame seeds and then drizzled with soy). Mmmmmmmmmm. I'm going to go home soon. I find it odd that I can't stand eating food that doesn't taste good, but I'll drink all kinds of foul coffee.

I realize that you were speaking only of hypothetical pot smoking and hypothetical cooking, but do you think that it's possible that the food just tastes better to you because you're high, but that people who aren't high won't think it's better? I'd be willing to try the same meal two nights in a row, once prepared by high CWS and once prepared by non-high CWS.

This is not Korea, Rachel. We'll only feed them pig. Ugh, sorry for the insensitivity. Imagine, a pair of insensitive lawyers. Who would have thunk it?

These are a special breed of North Korean poodle that you are trying to break of bad habits?

http://forums.egullet.org/index.php?act=ST...75&hl=foodsaver These are some of the best things going.

Do I just get a vat of butter and poach stuff in it? I've googled and can't find anything.

Stingy? I ain't charging no $25 a head! In their defense, I think that Yankees get concerned when things are free. They wonder if someone is trying to put one over on them.

They wish they made $3. They are in a dry county and are therefore not allowed to sell alcohol. That pesky amendment repealing Prohibition doesn't prevent local Puritans from having their own.

I was at a restaurant in rural Georgia in a dry county (or a dry part of a wet county, I forget which backwards concept it was) and the restaurant I was having dinner at charged me a $3 corking fee. That struck me as a ridiculous amount to charge (I was expecting at least $10). What do restaurants in civilization charge for corking?

Yeah, I forgot to mention that I own 80% of MAC Knife Int. Cool, then if I schmooze you I get Forschner prices? I think that you'd need to use the word "schmooze" in a Clinton-intern-like sense.

I think that you should start carrying a digital camera and taking a picture of everything that you eat. Then, you can post the pictures. (yes, I was kidding (a little bit))

After reading several of CWS's posts today, it is clear that he comes down squarely against chef masturbation.