Saucier

Crackpot I got one of those sexy Brazilian pots, and seasoned it as per the instructions. The first time I used it, I put it over a very low flame to start and get it warm, and then inched it up a bit, and put some olive oil in to get warming up for a chicken browning. I stepped away and when I turned back, my oil was gone? I then noticed a micro crack in the bottom of the pot I have emailed the company and we will see how they do customer service wise here. It does say on their website that it is ok to use them on the stove top, so it will be interesting to see what they say.

Dave's Insanity Sauce Now Dave's is the hottest sauce I have found. Hoever it does indeed have a great and very complex flavor lurking about in it. I mix a bit with my soy sauce (high octane, not that crappy low sodium stuff) and dip sushi in it. It is the best. A tiny dollop about the size of a qtip head in one of the small dishes used for sushi is about right. If you get it on your fingers, you should refrain from rubbing your eyeballs for a day or so. I leave a bottle of it at our favorite sushi joint, and they have it on the counter before I can sit down. Over the years I have had six or so new sushi guys ask me if they could taste it. Now who am I to deprive someone of such an experience? One guy poured a lump about the size of jelly bean in the web of his hand and licked it up. He managed to say "this isn't that hot" before it hit him. He ran to the sink screaming something in Japanese, and had his mouth under the faucet. We were laughing so hard we about fell off the chair. He disappeared into the back room, and we later found out he went home for the night. The owner was laughing too, and informed me that I had ruined yet another new sushi man. Next time we went in, I politely offered him another taste, he smiled, bowed and politely said no. He said something in his native tongue to the owner which I am sure I wouldn't want translated I have never drank a whole bottle of tobasco or anything but I did squirt some pepper spray (the kind you squirt at bears and bad guys) on a salad one time on a dare. It was hotter than hell but it was a matter of pride so I did eat it all without complaint. It did make me sweat like a call girl in a pew I must admit. Dave's is like 100,000 Scoeville units. They also make another version that is 300,000. It comes in a little wooden coffin with caution tape on it. Its way too hot!

Hey Sanny Whats with the new Avatar? We miss the old one!

Lamb One early memory of good cooking was my Grandmother cooking lamb chops for lunch. I have never been able to absolutely recreate the flavor, although damn close. I think she must have seasoned them with salt, pepper, and maybe accent seasoning. Of course memory is a wonderful thing, maybe it is not possible to equal the old flavor as our memory has enhanced it over the years and associated it with a good memory. I sometimes buy the lamb roast from costco, cut off the net & rub it all down with garlic, oil and other good things & smoke it... Come to think of it, I remember taking pics of it, so I reckon I posted it on here before! Sheesh,,,, speaking of memory

LOL Well to be clear, I don't give two s*i*s about political correctness, in food or anything else for that matter. I just do best when not consuming large amounts of sugar, and whilst dumping a bunch of what I try to avoid into a pot, I was just scratching my head on it!

Hmm Well, I would guess it would be a higher concentration than dry rub, as I almost always use table salt on a chix breast even when it has been rubbed, as when you get much past the skin, there is no great flavor. After brining I never add salt, as I can really taste it all the way through. I don't taste the sugar in it but it stands to reason that if the salt is being driven in the sugar is too... Hmmm

What does the bbq brain trust think about this question.. When you brine chicken or turkey or whatever, how much sugar do you think you actually end up consuming when you eat the finished product? In my case specifically, chicken breasts with the standard brine recipe. I am just wondering if I am taking something healthy and screwing it up by adding sugar? Whaddya think.??

Welcome Welcome, and glad you got your cooker! You will have endless fun with it I am sure! Best of luck..

Soapstone In the soapstone pot, is it possible to fry/brown something? Like could you do a one pot coq au vin, like you can with a dutch oven in where you brown the chicken, and then the veggies, then load the rest of the recipe and pop in the oven? (my recipe is best of course ) Just didnt know if the stone/ceramics would allow for frying??

Howdy Welcome Tom, you are fixin to have a LOT of fun with this cooker... Best of luck.

Aging Primeats, did you dry age it? I have followed the Cooks Illustrated method, leaving it out for 7 days uncovered in the fridge, then trimming.. Can you leave it longer? Or is there some other magic you do for a 3 week age ??

Nice Syzygies, nice detailed writeup & well presented. I used to have the time to do lots of stocks & demis, and hope to have more in the future! Not many folks will take the time or trouble to do it right! Thanks

Friends Yeah, its funny how many instant friends you can have when you have a Tolrmek machine. Anyone using the 800 or 4k wheels? If so, how do you like them??

Frenched elk ribs Who would French a rib, I mean kissing raw meat is a bit on the wild side

Mokhhpsdmf'd904380=1 wuz tri ing 2 tipe, butt da drool frommm lokin et dem ribz haz damnged mi kee bored

Way Harsh! Wow, that was way harsh!

Olives I will bring the olives & bleu cheese!!

Or hummus, or even better, home made baba ganouj ! I can send you some dental floss to prove it was sliced

.. Sorry to hear Dennis. Hope all goes easy for you and yours.. Our thoughts and prayers go with you as well..

Brine I used everything DJ listed, changed to 1 gal water and 1 Tbl of each seasoning. Add a couple little things, like some bay leaves.. They always make things 'mo betta. Thanks for the kind words!~

Getting abreast of the whaddyacallsitumanation After seeing the beautiful breasteses here. I had to try it. Bought a whole breast, split it, doubled the brine recipe. I brined for about 16 hours, because that is how my schedule panned out. 250 for about 4 hours to get to 170 internal. Then cut out the bone, and sliced on the diagonal. The wife and I gnawed on the two bones which was great, and then had a slice just to live it up Very good recipe DJ!

uh-huh Exactly!!

Edit? !Sorry senor, me no sabe nada...

Pix Can't you see that pic Majestik?

Four hours Well, four hours into this, the temp went to 135, and that was perfect, tented with foil it was fantastic!!! I loooooove lamb