[Dinner 2021]

My SO is preparing beanless chili for tomorrow. Just because it's beanless doesn't mean it's all meat. It will have browned ground turkey added tomorrow. 

["High On the Hog"]

1 hour ago, AlaMoi said:

lobster had an interesting history in the food scene.

IIRC, indentured servants specified in their contracts the maximum times per week that they would have lobster. Prisoners weren't so lucky. 

[Dinner 2021]

5 minutes ago, Wait. Wot said:

They were in the brine for 28 hours. Dinner for six with leftovers,I hope.

 

Here they are waiting for a quick rinse before they go back into the fridge.

Since they have nothing to do and nowhere to go they are going to air dry in the downstairs fridge until it's time to put them on the kamado Sunday 

[Dinner 2021]

4 minutes ago, scamhi said:

how long do you brine those chickens? This is for dinner on Sunday correct?

They were in the brine for 28 hours. Dinner for six with leftovers,I hope.

 

Here they are waiting for a quick rinse before they go back into the fridge.

[Dinner 2021]

Getting ready for Sunday dinner party. Food will be simple. My NTTSR (never twice the same results) smoked chicken, our own asparagus and salad. Haven't thought about wine pairings, yet. 

 

Chickens swimming in brine.

[Salad 2016 –]

Today's lunch (most days, with varying protein).

 

Romaine lettuce

Celery

Cherry tomatoes

Baby bella mushrooms

Radish

Avocado

Colby/Monterey cheese

Pepperoni

Cubed ham

Hard boiled egg

Crumbled Danish blue cheese

 

With a side of barbecue chicken and Grillo half sour pickle.

[Heat management on induction - n00b observations and questions]

7 hours ago, lindag said:

About all I can add is that I bought the GE Cafe range six months ago for my newly built home.  I have cooked on just about every kind of stove made and I can honestly say I LOVE induction. This range is not only beautiful bot a dream to clean.

We have been cooking on a GE Cafe induction cooktop for 2+ years. My SO was a confirmed gas cooktop lover until cooking on it. The ability to use silicone mats under our cast iron (antique) pans to prevent scratches in the glass and the ability to clean as you cook are as important to the SO as the instant reaction to changes in "knob" settings.

 

I enjoy the precise control of cooking temperature as well as the utensil handles staying cool when in the pan. That was one of my big issues with cooking on a gas cooktop. I got more than a few superficial burns on gas ranges. I'm trainable, but just.

 

[Why is vodka filtered at all - what else can possibly be removed?]

Please to be perusing this:

 

https://www.artofdrink.com/science/does-grey-goose-contain-glycerine

 

Where the author says (among other things)

 

"So this leads us back to the Occult Food Additives Codex. The rules say you can add “stuff” to vodka and still call it vodka. One of the key additives for alcohol is glycerine (glycerol). This pleasant little molecule is a sugar alcohol, that naturally tastes sweet. It also has the advantage of taking the “sharp” edges off of alcohol or making it taste smoother. Basically, it’s Barry White for vodka."

 

IMHO, vodka exists to make delicious concoctions alcoholic.

 

I believe that Grey Goose contains as much glycerin as they're legally allowed to stuff into it.

[A bit about me]

27 minutes ago, Kim Shook said:

Welcome to eGullet, @Wait. Wot Where (generally) in the world are you located?

Thanks Kim,

 

I'm located in central Massachusetts.

[A bit about me]

I am a retired computer consultant with a long history of cooking dating back to my teens. I started cooking for my parents and myself when my mother re-entered the work force when I was thirteen.

 

In my high school years I was a restaurant dish washer, snack bar attendant and, finally, a breakfast cook in a 200 seat motel restaurant. These experiences convinced me that I had a love of cooking but no desire to enter the food service industry as an adult.

 

I have always been the primary cook of the family. We have planned and hosted fine wine and dinner parties, wine tasting parties and large (60+ guests) lawn parties. We are currently planning a dinner party for eight fully vaccinated people.

 

My current interests include wine, cocktails, sous vide, kamado cooking (smoke, grill and sear) and food preservation.

 

We have a extensive gardens growing everything from asparagus to winter squash. We recently installed a fruit orchard. We store, can and freeze our own produce.