tony b

You should move here, MacKenzie. My local supermarket has an awesome cheese section and Chris, the department manager, is a certified cheese expert. Here's the menu for one of their upcoming dinners - all based on cheddar cheeses!! Bought my ticket this morning after shopping. "Everything Cheddar" Dinner! Thursday November 9th, 2017 6:30-8:30 pm Menu: Appetizers: *Cheddar-Cranberry Stuffed Apricots *Sweet Peppers stuffed with Pancetta and Cheddar *Cheddar Terrine with Sundried Tomatoes and Pine Nuts Soup/Salad/Bread: *Sweet Potato Chipotle Cheddar Cheese Soup *Mortadella, Cheddar, and Pecan Salad with Maple Syrup and Cider Vinegar Dressing *Cheddar Soda Bread Entrée: *Cheddar Mac' and Cheese (with rosemary, thyme, and pancetta) Dessert: *Karst with Shallot and Red Wine Confit *Dunbarton with Pear, Honey and Ginger Compote *Barber 1833 Vintage Cheddar with Apple/Cranberry Fruit Spread *Prairie Breeze with Fig and Black Tea Jam Adult Beverages: Wilson's Orchard Hard Cider Millstream Brewing Co. Vienna Lager

@Bruce Pearson - just buy it in the cheese section of your market. It's an Italian soft cheese, similar to ricotta.

I like using it on rotisserie cooks mainly. Occasionally, I have trouble with it synching up to my phone, but after a couple of attempts, it finally does. I've learned not to pay much attention to the "time remaining in cook" part, as it's squirrelly. Just watch the internal meat temp like you would on any thermometer. Meater claims that they have a new, updated release of the app software about to be pushed out, so hopefully they've improved this algorithm. Another thing that I discovered - if you put the probe in the meat perpendicular to the axis of rotation, as the meat cooks, drippings run down the probe and burn on the end, which really throws off the "ambient temperature" reading and the "time remaining in cook" calculation, as well. First time it happened to me, I panicked, as the ambient temperature reading starting dropping like a rock and I'd thought that my fire had gone out! But, when I looked at the dome thermometer, things looked OK. When I opened the KK to take a look, there was a big blob of burnt stuff on the end of the probe. Wiped most of it off with a wet sponge and things went back to normal for the rest of the cook. So, make sure you stick the probe into the meat as close to parallel to the rotisserie shaft as you can.

Crazy amount of beer, but winter is coming, so time to stock up on big brews! Batch #2 of the Purple Crack Wheat came out better than the 1st one - blueberry seems to work better AND the beer is pinkish purple, which shocks folks when I pour it. Down to the dregs on most of my beers. Expect to blow kegs of Oktoberfest and Belgian Trippel at "Learn to Brew Day" on Saturday. Probably won't blow the keg of Purple Crack though. We'll see how much is left after the weekend. Need to get busy myself and brew some new stuff. Had been thinking about a milk stout with cocoa nibs and coffee, but my order of cocoa nibs didn't go through (out of stock & discontinued), so looking for a new source of high quality nibs.

It's not so caustic to need gloves for minimal contact. If you work in a brewery and are using many gallons of the stuff to clean large tanks, then proper gear is called for. I rarely wear gloves working with it in my home brewing set up to clean equipment. Just stay within the recommended concentrations. btw - I have a single MEATER probe, but not waiting on the Block, so I have some breath to spare - LOL!!

I love broccoli, it just doesn't belong on nachos - that's just wrong!

Waiting with bated breath. I thought you could get PBW in the UK. If the price becomes prohibitive, there are "clone" recipes out there to make up the stuff yourself from OxyClean, Unscented Laundry Detergent (like 7th Generation) and Tri-Sodium Phosphate (TSP) - if it's not banned where you live.

Yeah, what MacKenzie said! Sous Vide for most things is very, very forgiving on the time. Most recommended charts for time/temp give a fairly wide range of times. Yes, eventually, you begin to affect the texture, but that's usually after several hours beyond the recommended ranges.

All I can say is PBW - Powdered Brewers Wash! The stuff is magic for getting your rotisserie baskets clean. Here's a pic that I posted previously showing the results of soaking in PBW. Just a quick wipe down with a wet sponge and you can see the difference in the wash and unwashed ends.

Nice bong, Syz!

Wonderful. I had secretly hoped that might have been the case, but just wanted to make double sure.

@tekobo - we don't bite - promise! My post was more out of concern that they were going to unknowingly damage their brand new KK, so I felt compelled to comment on what I saw in the picture. The vast majority of the time, the comments here are complimentary and not critical - the main reason most of us hang out and post a lot - it's very friendly here!

Yummy!

@shishitos - PLEASE tell me that you're not using lighter fluid to start you coals in this brand new KK?!? (Spotted the bottle on the wall next to the KK.) Besides being the worst thing you can do to your food flavor-wise, the smell will also soak into the ceramic walls of the KK and it will take a long time to get it out!!! Get a chimney or a MAPP torch to light your coals, please.

Wicked!!! When in doubt, add more Purple Crack!

Excellent bark on that brisket and burnt ends are ALWAYS $$$! Had to do a double take on the kids pic - she's actually holding a bunny rabbit!

Nicely done! And calling your grill "Charlie Murphy" still cracks me up!!

Seriously dark looking ribs, Aussie. How'd they turn out?

@Aussie Ora - Thank God you didn't put beets on that lovely tri-tip sammie!!

Or be lazy like me and buy this one, which is outstanding (IMNSHO)! https://www.oakridgebbq.com/?product=santa-maria-steak-seasoning

Jon, I've found that I like using parchment paper - helps slide the pies off the peal onto the stone. After a few minutes, if you want, you can easily remove the paper from under the pizza. I don't find that it inhibits the crust, so most of the time, I don't bother removing it.

Might have to make you another batch when you run out.

You rocked that, gurl!!! An immersion blender would have made final work on those onions and carrots! My hat's off to you for the anchovy addition! 12 cloves of garlic - pfft, just a beginning! Throw in some capers, olives, and red pepper flakes and you were on your way to a nice Puttanesca!