Paul Fink

What was in first place?

I unapologetically like Johnsonville brats. We like plain brats, no cheese, peppers of what ever. Johnsonville makes a Sheboygan style brat. in fact they are from Sheboygan WI the home of brats in the USA.. We never parboil them. Cook slowly on the grill so they don't burst. If you need to keep them you can put the cooked brats in a bath of warm beer. Serve on toasted roll with sauerkraut and a good mustard.

The advantage of the wolf is you can get dang hot flame or a low low low flame. You can forget sauce on for hours on low flame and it won't burn the sauce. I've had the Wolf 12+ years, before subzero bought the line. The real advantage of the Wolf is you make new friends. like the wolf repair man.

FWIW It seems pretty flimsy to me. Looks made with pretty light weight sheet metal.

You need new lids.

I'm just skeptical but the one steak doesn't look to be grass fed. Of course I would be shocked if an online supplier wasn't completely honest.

I would go with a blender like the VERSA. Not that large but big enough to do the job plus some. The small blenders would have a hard time handling the cup of tomatoes.

I've made Julia's Boeuf Bourguignon several times and its been marvelous. The richness & thickness of the stock comes from the the beef/veal stock reduction. Not the wine.

I've had one of these for years too. I use it mostly to grind spices

Those things work?!! Man I want one but alas no space in my kitchen. It would be nice have fries with BBQ this summer with out all the work.

Sorry I got bit upset. I deleted my rant. BTW I'm looking forward to making a orzo dish. I thought about many times but never have. I'm waiting until I get to the local, read that as only, Italian deli. They carry Dececco pasta.

Where did that come from?

@paulraphael Is basically correct. I would explain it a little differently. If we assume the fridge is well insulated, the major heat gain would be from convection when the door is opened. You open the door and cold air flows out and warm air flows in. If I have just one bottle of water in the fridge the temperature change from the warm air would be more than one bottle of water can absorb. If you have a couple of cases of water and open the door for the same amount of time, the water can absorb much of the heat with out a major change in temperature. Ether way the fridge needs to expel the additional heat. It just might not need to cycle on as often with the larger mass. There seems to me to be a secondary effect of reduced air flow if the fridge is full.

I wish you guys would drop this topic. Every time there's a new post I feel like I should get up and clean the coils on my fridge. And it ain't going to happen.

@chromedome my sympathies. It sounds like you had a good holiday with your family.

I always use raw potatoes for hash browns. I think they have better texture & flavour. If you need to make a big batch you can make circles of potatoes on a sheet pan and bake them. I've done this ahead of time and then just crisp then on a frying pan as I serve.

Thanks everyone. Those are very helpful. My wife says in alcohol content a margarita is no different than a martini and "you down couple of those" Maybe I need to find a complementary non-alcoholic drink to server with it, like ginger beer..

We're getting into margaritas as our drink for summer. I have a good basic recipe that makes a killer drink. My problem is that its about 4 oz total. No a very refreshing drink on a hot day. Is there something to dilute or stretch the drink? Like a gin & tonic has 6 oz to 8 oz of tonic but other than the lime a margarita is all alcohol.

looin' good!

I wish I had such troubles. It all depends on how it was stored. Vacuum sealed should be fine for a long time. Freezer burn is the real problem Here is a qutoe from the USDA.

Ah, the vineyards of New Mexico. Not really where I would look for a good Riesling. You won't be the first to pour a bottle down the sink. If its been open all this time it ain't good anyway

Welcome Vijay I hope you find some answers here.

That's the way my Indian friend taught me to cook them

I agree the time is too long. I do it all with just my senses. I get a good hot fire going with some big hardwood chunks and lump charcoal. When the fire is too hot to hold your hand over it, its ready for the steaks. About 6 to 8 min first side and 5 min on 2nd side should do it. But this isn't SV. Every fire is different. Every steak is different. You should be able to tell the how done your steak is with your finger. If not get a good instant read thermometer & teach your self. BTW a BGE isn't a Weber. you can't do a hot side & warm side