tony b

Thanks and hugs, PRippley! Happy Holidays, everyone!

Nice job, Bosco! Killer pies! I'm a big fan of using parchment paper for pizza. I typically pull the paper off the pizza after about 5 minutes on the stone. YMMV

Nor is shrimp! While I understand the historical (hysterical??) propaganda against "undercooked" pork, there is absolutely nothing to fear. If you'll eat rare/medium rare beef, you should have no qualms about eating pork cooked the same way. It's perfectly safe. I ALWAYS cook my pork chops to medium rare. Tender, juicy = perfect!!!

Sounds perfect to cook Sous Vide! My local butcher often has bison, except when one of the local farm-to-table restaurants wants all he has for a weekend special!

Not the baker that MacKenzie is (we're not worthy! ), but the flour can often make a difference. I'm a King Arthur flour fan. I have pizza flour, pasta flour, and bread flour in addition to the AP everyday flour.

That would be if you'd died and gone to HELL!

Damn, another Amazon box to get rid of.

Thanks for having my back, Charles. Nice looking spuds. Good one, MacKenzie. Great minds / cooks think a like. I agree that we need to add something to counter that malty sweetness. My vote is for roasted garlic, sour cream and boursin cheese.

Great story, Jon. Easy way to suck up to the Boss!

Crazy, PJ. Only been to Cabo as a day stop on a cruise ship. Did get to see a whale and had the lobster tacos at Sammy's at lunch, along with the house margarita! Cabo Wabo, baby!

Another winner, MacKenzie. And fresh pasta, too? Dahhaamm!

Killer tenderloin, MacKenzie.

You guys! I was lazy and didn't want to fire up the KK to cook one silly baked potato! Went into the convection oven, simpler! FM, the CI article that went with the recipe talked about those variations (except using the grill part) and why they didn't think they worked as well. Oiling the skins at the start inhibits the cooking process by trapping the steam inside the skins, leading to less fluffy results. Adding the oil for the last 10 minutes only was considered the best compromise to fluffy interiors with crispy skins. The dunk into the saline solution was also chosen over trying to get the salt crystals to adhere to the skins. As the water evaporates it leaves a thin film of salt on the skins that doesn't fall off so easily, but gives enough salt to be noticeable. Just quoting the CI article. YMMV

Haven't you guys heard? 60 is the "new 50!" That's my story and I'm sticking to it, since I'm gonna be there in 8 months!

So True!!!

Thanks, Ken. What I might do is hook up my local BBQ store with them and see if he wants to switch suppliers, since Wicked Good is having production issues.

I'm using my Guru less and less lately and my Maverick more. I've never used the Guru on any cook under 4 hours, only on the really longer ones, especially anything overnight. I sleep better with the "security blanket!" I also tend not to use it on any cook above 275F, just the lo & slo's. YMMV

After my original POSK #7 started to crack (didn't shed many tiles, however) and I was having to patch it up just to keep it going, I was immediately sold on the KK. Cost never even entered into it. I just wanted a better ceramic grill that I didn't have to fret over keeping it functional. Never looked back with any regrets whatsoever!!

Using my second bag of FOGO right now. Biggest pieces of lump I've ever seen and not just one or two, but a LOT! It's a tad harder to light than some other lump, but not as hard as CocoChar. Since my local supplier of Weekend Warrior can't get it for the foreseeable future, this will be my "go to" charcoal, even if I have to buy it on Amazon. But, I have Prime, so the shipping is free at least.

Great tips, MacKenzie. I was a bit concerned about adding the starch water, but I was making almost no progress trying to process them dry. I only added like an ounce of water. Like I said in the rib post, great minds, I was already contemplating ricing them instead of using the processor. I think the next round of experiments should be - rice only, add malt flour, SV; versus rice, process to glue, add malt flour and SV. Given that the ricing process opens up the cell structure pretty well, I was wondering if you need the "make glue" step using the processor?? This is why I LOVE cooking so much - you never stop learning something new every cook! Speaking of, I tried the Cooks Illustrated technique for "Perfect Baked Potatoes" tonight, and I have to say BRAVO, it was excellent. If you don't get the mag, here's the basics: Prick the spud a few times with a fork (some debate over the necessity of doing this), wet the skin in a saline solution (2 TB salt to 1/2 cup water) - don't need to soak, just roll the spud around to thoroughly wet the skin (you're only seasoning the skin), into a 450F oven on a rack (allows airflow) until the IT hits 205F (about 45 minutes), remove spud and paint the skin in vegetable oil, return to oven for another 10 - 15 minutes to crisp up the skin. Now, here's the critical step - remove spud from the oven and cut a shallow X into the spud. Using mitts, dish towel, etc., push each end inward to break open the spud and let the steam escape IMMEDIATELY after removing from the oven. Will be my "go to" method for baked potatoes going forward.

Great minds, MacKenzie. After my adventure (see my post in the SV thread), I'm was already thinking the next time, I'll rice them and not use the food processor. I was using my mini-chopper (Cuisinart) and the motor was struggling at times on both the low and high speeds. Using the ricer will eliminate the need to add any liquid like in the processor.

^^ +1 Spot on advice from MacKenzie!

AWESOME! Now I have no excuse not to smoke 4 racks at a time and put them up in vacuum bags and freeze to SV later!

Sometimes we all feel that way!

Forecast for Christmas Day here is 50F. Crazy!