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Showing content with the highest reputation on 09/25/2019 in all areas

  1. Today is National Lobster Day in the U.S., so for lunch we had sous vide lobster rolls with a whisper of mayo, some lemon juice, parsley, chives, and a lot of butter, along with a glass of Schramsberg sparkling wine and some Cape Cod chips. Yum!
    4 points
  2. The trip is over, the new addition is in the Grill Shack. 24" x 48" Tuscan Grill from AZ BBQ Outfitters. Upgraded to stainless steel Argentine and 3/8" round grills, also added a stainless 24" x 24" flat top. All the grill are 24" x 24" so you can mix-match. HD Canvas cover, even with a cover for the wheel. two tools provided, a coal pusher and a v-shaped scraper for the Argentine grills. Instructions for break-in / seasoning. I have to re-shuffle the shack to put this one in a different spot. Atleast I don't drag it out for weeks
    4 points
  3. I am happy that you re-did your calculations. A single aluminium disk and cake pan feels like a realistic option for me and not having to get chain as well is a bonus. I re-opened the no-knead discussion because my macho application of the slap and fold technique was bad for my health. All the no-knead recipes that I have found online use a cast iron enclosure. Have you found that you can use the same no-knead dough recipes and technique without the cast iron pot or have you tweaked both/either in any way? As an aside I do find it funny that Smoke Pot Syzygies gets so riled by people who think that using a pot to bake bread is akin to using a steam oven. I have learned to let such things flow by, even when people insist on calling my KKs Big Blue Green eggs.
    3 points
  4. Was in my local Wegman's grocery store yesterday picking up some chuck roast for dinner and saw a "Special Today" sticker on a different hunk of meat. Didn't remember ever seeing that sticker before........so of course I had to check it out. Turns out it was labeled as a "Tenderloin Roast". I had never seen that cut of meat in Wegman's before (or any where else). Checked out the price and saw that the original price per pound was about the same as individual tenderloin steaks and then saw the price was reduced quite a bit. I'm guessing that this is just a huge piece of tenderloin beef and should be the same as the individual ones that they sell as smaller portions????? Also wonder why they marked them down so much? It is not really a quick sale before the date runs out item. Couldn't find a butcher to ask. Anyone have experience with this cut of meat? Thanks!
    2 points
  5. Doing the season run for the Argentine grilss Have to repeat fro the bars and flatop Having a Cuban and a beer while I watch it 1/2bag of lump Sorry for the glare, but facing West at this time of day It certainly kicks the heat
    2 points
  6. If it looks like a tenderloin and tastes like a tenderloin my guess is that it is indeed a tenderloin and you got lucky. Really lucky.
    2 points
  7. Wow, how timely to find this thread active. I also have news to report. I got tired of cleaning yard schmutz out of my stainless steel chains, so I ordered a second aluminum disk off eBay. My steam generator now consists of one cake pan and two disks, all aluminum: Fat Daddio's PRD-163 Round Cake Pan, 16 x 3 Inch, Silver 1 Aluminum Disc, 1 1/4" thick x 14 3/4" dia., Mic-6 Cast Tooling Plate, Disk To my surprise redoing my calculations, aluminum has a significantly higher specific heat capacity than steel: Water, 4181. Aluminum, 897. Ratio: 21.5% Moreover, these disks are heavy. The cake pan and two disks combine to 44.9 pounds. So, in a ceramic cooker or oven heated to 450 F, this steam source can boil off 803 grams of ice, or 964 grams of warm (40 C) water. I rarely use more than half that, enough steam to replace the air in a KK or oven several times over. Perhaps I should have just tossed the steel chain, but now I have two aluminum disks. Nice. As for the no-knead discussion, is there any connection between no-knead recipes and cast iron enclosures? Or are we all playing Simon Says? Are the authors assuming no one is crazy enough to generate steam as Thomas Keller advises? A cast iron enclosure, and a steam generator, both work. They work differently. If no-knead bread is wedded to a cast iron enclosure for some technical reason, I'm all ears. I'm not seeing it. I've tried both ways with my bread (derived from Tartine Bakery which is a nuanced version of no-knead), and steam is better. What pushed me to experiment was a desire to pick my shape and make multiple loaves at once, not to be forced into the shape of the cast iron enclosure.
    2 points
  8. This made me smile. Understood. I will start my own exploration this weekend. I don't have the right sort of lodge pan and lid but I can get close with a cast iron casserole and a flat skillet. Once I have tried the standard method I can start to explore, sans pot. Please can you settle a difference of opinion between Mac and me? I think your new calcs mean I only need one aluminium disc. You have two because you can but the second appears to be surplus to requirements. Am I right? Or is Macqueenzie? The cake tin was purchased a week ago from here: https://www.amazon.co.uk/dp/B008ALVN20/ref=cm_sw_em_r_mt_dp_U_H58IDb6FVE884 but I need to wait until I get to the US in November to get the aluminium disc, unless I find a similar by product of cutting holes in metal in the UK.
    1 point
  9. @ Syzyzies, speaking of clarity, I am wondering if you use only one aluminum plate or both to produce your steam and half of 803 grams of ice, or 964 grams of warm (40 C) water? Thanks.
    1 point
  10. Off camping for a week today.... Actually Glamping at Fingal Heads. By the time I return, the new KK ship should be pulling into dock. Pulled these out of the oven this morning while organising the final packing. Left to right. Purple Crack Sourdough, Banana Bread, Chocolate Brownies.
    1 point
  11. In a Weber q tekobo, on a stone. It wasn’t really hot enough, but just ok and the kids had fun making them. The tops melted rather than roasted and the bottoms browned up. Sent from my iPhone using Tapatalk
    1 point
  12. Tee hee. I have actually butchered half a cow before and I recall there being different names for different parts of the tenderloin. This link feels a bit elementary but it does refer to a tenderloin roast: https://www.ehow.com/list_7156751_different-cuts-beef-tenderloin.html
    1 point
  13. Got a coupon for 20% off all chicken. So...ordered a gaggle (herd? pack? What do you call a pile o' chooks?) of chicken bits. With the 20% and free shipping, cheaper than my farmers market chooks.
    1 point
  14. Here’s the crumb. And took a littler sour dough starter as some Italian friends wanted a pizza night. This forum has opened my eyes to a whole new world of pizza. The crusts were outstanding, and the toppings, too many variations to explain, I’ll just say, anchovies are a must. Sent from my iPhone using Tapatalk
    1 point
  15. Try Franklin's method with the pink butcher paper. Wrap after the stall around 170F.
    1 point
  16. Pretty much chocolate and sugar Tyrus. and eggs, milk, butter flour. Here is big bro sourdough.
    1 point
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