Dave W

What do you mean ? Grilling excels at tenderloin, loin chops, chicken breast etc.

Nice work Tri2cook it looks great. Emulsified sausages are tricky and you pulled it off.

Beautiful snapper there scuba

Heidih I make my syrup similarly except I cooked with the skins on rather than let them steep before running through a fruit press and fine mesh strainer. I also added sugar to mine. About a cup to a gallon of grapes if I remember right. You're right it does keep fantastically in the fridge. I never saw any mold or fermentation in mine.

I should add I only really put up paste tomatoes. The other tomatoes eat too well fresh to bother with preserving imo.

I do a fair amount of food preservation from each years garden. I've made some ungelled grape syrup (fantastic in BBQ sauce) from my concords if I can fend off the robins long enough. Bumper tomato crops I usually peel and freeze whole in vacuum. Preserves great. I make charcuterie too but since I'm not a rancher it's not from preserving abundance but rather as a dalliance and pastime, and to save money. Home cured bacon eats way better than most commercial ones, and I get a kick out of making dried sausages generally. The bacon is cheap but of course if you amortize all my equipment costs into each sausage they're still more expensive than salami at the store. Getting cheaper every batch though.

Good advice shalmanese I wasn't reading carefully and missed the cut of meat. with shoulder chops you'd want to cook longer past medium rare to render out some fat for this application. The salad might work better with leg meat.

Why not make a simple lettuce salad, grill the lamb simply with salt and white pepper to your desired doneness. Cool, slice, and dress with a balanced fish sauce lime juice sugar chili dressing. I'd add some cucumber and radish for texture. This will showcase the lamb flavor just like heidih's suggestion above would.

How do you prepare either leaf for stuffing? Blanched or raw or pickled? Save me a Google search!

If I'm not mistaken this is not the eloquent Ricky Bobby but rather Harry Hogge cum Cole Trickle.

Fashioned this smoked beef and pork kielbasa last weekend and tonight whipped up a simple pasta dish reminiscent of my cooking in my late 20s when I met my wife. However I was not making sausages yet at that time.

Muhamarra dip with red capsicum and almonds and garlic.

Can't remember who posted that fantastic nicoise last month but if it was you and you see this, cheers.

Well if your grill fire is hot enough you can get searing between the marks too. But this is something that has to be done intentionally when you build the fire. Not on a stock gas grill usually. That's why the flat side of the grillgrates that cooks a la plancha is so useful. Continual crust! You can get frozen cooked chx breast with factory grill marks.

Why would you care about getting grill line marks if you can sear the entire side of the meat? More maillard is more flavor.

I use the no knead technique for almost all of my wheat breads. It's so much more flavorful to let the yeast build gluten for you than to beat it out of the loaf with a stand mixer. The technique is particularly effective with very slack doughs.

When you have a hammer...

I typically make them using mini muffin tins and rolled prepared pie crust. But it's as time intensive as the puff pastry is.

Sous vide -> freezer -> beyond is a naturally symbiotic process; it's almost too perfect.

Take this idea to its full expression and you end up with grissini breadsticks.

Norm, brisket looks great. Huiray, great photos as usual I admit I love the LKK black bean garlic sauce too and need to restock it.

From the same levain Forkish dough as usual. I swear there was another 1.5 baguettes around here earlier today... Either my toddler or my fat bumped the heat down to 350 from 450 right after I started the baguette so they're pale but just as delicious and crunchy as ever.

Women have some kind of thermodynamic advantage regarding weight gain? That's novel.

Jo, beautiful scoring and ears on this baguette.

Pressure cooker. Sous vide. Alarm on refrigerator door. My 36" American range performer is decidedly inefficient but I have no regrets.