On one of my Thermopens I was able to turn of the decimal point - the tenths of a degree don't give me any information - and 4 significant figures are a joke. BTW I didn't take Therrmo 101, I took 5.61 8)
I love pizza and miss the pizza content of Serious Eats
When brining the shrimp in about 1 teaspoon of kosher salt and 1/4 teaspoon of baking soda for every pound of shrimp. Do you add water? How Much? How long??
The KCBS was founded by a group of folks who enjoyed sitting around a fire, shooting the breeze (probably drinking adult beverages) and cooking large hunks of meat. This does NOT work with sous vide. KCBS competitions are centered on food cooked over wood/charcoal fires, NOT in hot water!
Wow, an article on how to build a mini-WSM to give to Dad. What a nice thing to do. Better instructions are at build a mini. It is amazing how good a smoker you can build, but then again, how complicated is an actual WSM. If you want to build a little smoker, kind of small for a brisket but great for ribs, read the instructions at TVWBB and enjoy 8)
For the BEST beans, start with Camellia brand dried beans from N'Orleans
Bialys - Gee that takes me back - As a kid growing up in that section of Flatbush that is now known as Midwood (I walked to Midwood HS when I went there) my Dad used to buy bialies from the Bialy Shop on Coney Island Ave and Ave U. Its been many years. There is no mention of that shop. I wonder what happened to that shop.
Some ramen is sold in a plastic bowl which is microwaveable and reusable. Much cheaper than the rapid ramen cooker, but just as fast :-)
I used to go to Friendly's and order an Awful-Awful - now its a Fribble
For the absolutely best BBQ beans you have to start with Camillia brand beans and they do NOT go into the oven, they should be put in the BBQ pit under a butt or a brisket. Also I do not use bacon, I use my pulled pork to get the wonderful smokey porky taste.
Gotta try this on my Performer using the Weber Charbaskets full of Lump 8)
Got the wrong link in my post - to build a mini, go here http://virtualweberbullet.com/miniwsm.html
You could build a mini-wsm Works great if you are just cooking for 2 and if you can find a used Smokey Joe on Craigslist, its inexpensive too. ;-)
If you want canned chili, go with Wolf Brand
Following the good advice here I emailed Lodge and they responded that at present they do not make any glass lids that fit their enameled cast iron pots. I think I will take my Lodge Dutch Oven to some nearby restaurant supply places and see if they can help.
Thanks to all
The Craycorts are great but don't forget the GrillGrates
Gonna spatchcock a turkey and put it on my Akorn. Old buddy of mine recommended using TIN SNIPS to cut poultry - I think that's a GOOD idea for spatchcocking ;-)
Born and raised on Crown St between Rogers & Nostrand. Guess that part of Crown Hts hasn't been gentrified (bleached) yet. 8)
I don't really appreciate "This week at Serious Eats" because in addition to Wifey-Poo I share my house with 5 cats and one dog. Granted the dog is a 55 pound Black Standard Poodle with bright pink toenails who thinks she is a lap dog, but my cat is a 17 pound Coon Cat who keeps all the rest of the animals (and visitors) in line.
More cats, less dogs and some homemade Indian Pudding please
I heard that Kenji went to the 'tute. Did he miss the course in Boston Eats, featuring Durgin Park? Thats where I learned about Indian Pudding with two kidney shaped scoops of vanilla ice cream on top.
Have to look for the recipe.
Has no one here had Chitterlings? One sniff is all it takes.
This is a fine recipe for an apartment dweller who cannot actually smoke his pork - but for very little money one can build a mini WSM and do it right
Who says St Louis BBQ is "Snoots & Ribs"? St Louis 'Q is PORK STEAKS!!!! On Holidays during 'Q season stores usually have Pork Butts on sale - Butts Sliced into Steaks - In the Lou, BBQ is pork Steaks in Maul's Sauce served in the back yard. In addition, ribs are popular but Snoots are kind of a rarity.
When I make beans I usually put them uncover under the meat fat drippings + smoke = FLAVOR ;-)