Pequod

So does this mean you're leaning toward to a 16TT?

In fairness to John, several folks suggested multiple times that he try it, and he did so. We can argue about his approach and results, but he did what he did and reported his findings. It's up to others to decide what they do with those findings. Most folks will ignore it, some will blindly follow his advice, and a few will question for themselves. Just human nature.

Looks great, Bruce!

A lot of folks there defer to John, which is the only reason it's bothersome. This isn't the first time he's come out against something that most agree is an improvement. He's at his best when he sticks to explaining fundamentals and doing cooking demos. Techniques and science...not in his wheelhouse.

Annual fee of $30/year.

The Milk Street folks thought of that one too. For $20 you can buy a USB bar code scanner on Amazon. Scan in all the ISBN's, then copy and paste into an import field on the website. I went ahead and upgraded to the full membership. Found out I have dozens of recipes for guacamole!

Checked, and it seems to be the same price for all of their classes. Definitely going to wander over to their new HQ in March, class or no.

Wow! Better up my game on my cooks. People are watching!

@cschaaf & @Aussie Ora - can't resist poking the bear?

Yes you can. As long as it fits in the tube and you can keep it lit, you're good to go.

Forgot to say - awesome recipe by @bosco! Fantastic colour and flavour.

Making the tortillas. Using the press... To smash 'em flat: And then cook 'em: Cook the steak after marinating in the mojo. No grill shot because it was dark out: Plated, and topped with some Pico de Gallo: Butter Kuchen for dessert, just to mash up cultures:

@Garvinque - THIS is Butter Kuchen.

Saw this mentioned in the new issue of Milk Street Magazine. Looks like a spiffy idea, especially for those of us with large numbers of cookbooks. Going to try the free membership. https://www.eatyourbooks.com/

That doesn't look right. Butter Kuchen should be runny, gooey, oozy, kucheny goodness. That looks more like an apfel kuchen...those look like apfel slices to me.

There are many variants on this. The one I iterated towards is one with a gooey, runny, buttery topping.

That is all done. Only thing left is the eating.

lol! Yeah, the semolina thing had me rolling my eyes too. I stopped watching once he pulled the stone out of the oven to build the pie.

Was just about to push the "buy" button when I realized I'll be arriving home late the night before after a grueling week of work on the road. I'll likely be begging the fam to spoon feed me something with Vegemite that day. Will have to keep an eye on their class schedule for another opportunity.

$95 for four hours. Not outrageous, but $95 too much if it's just basic stuff.

Yeah, cost is the real deterrent here. I'd already be signed up if it was a lot less expensive. Want to make sure I'd be getting my money's worth.

Just curious if anyone's ever done a class like this with a local BBQ company or comp team. Next one is on seafood and is on March 18. Thought it might be fun as Dizzy Pig HQ is nearby, but also worried it might be a bit basic. Anyone have any experience with something like this?

Vegemite roadkill. Now that's something you won't find in Peoria.