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Paul Fink

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Posts posted by Paul Fink

  1. 14 hours ago, lindag said:

    A couple years ago I did a side by side taste test of the dozen or so bottles of hot sauce I had on hand.

    Tabasco came in dead last by a huge margin.

     

     

    What was in first place?

  2. 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. 

    • Like 4
    • Delicious 1
  3. On 11/4/2006 at 5:45 PM, johnder said:

    I thought the Viking stoves had 15k BTU vs. the Wolf which has 16k. At least that was the case when I did the research last year.

    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.

    • Haha 3
  4. 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.

  5. @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.

     

  6. 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.

  7. 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..

     

    • Like 2
  8. 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.

     

  9. 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

    Quote

    Freezer Storage Time
    Because freezing keeps food safe almost indefinitely, recommended storage times are for quality only. Refer to the freezer storage chart at the end of this document, which lists optimum freezing times for best quality.

     

    • Like 1
  10. 26 minutes ago, Okanagancook said:

    @sartoric another way of cooking pappadums if you have a gas stove:  Turn the flame to high.  Grasp the pappadum with tongs and using your wrist flip it from one side to the other quickly.  After about 30 seconds it will be cooked evenly and you can better control how toasted it gets.

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

    • Like 1
  11. 21 hours ago, Smithy said:

    Even with a 2" thick steak it sounds like too long at high heat to me. Can you set the BGE up so that there's a warm side in addition to the searing-hot side?  And do you have a meat thermometer you can use?  It would be a shame to see those lovely steaks overcooked, unless you want them well done.

     

    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

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