tony b

Another stunner, MacKenzie! Never heard of the egg yolk thing before? Got the wheels spinning in my head!

Well done, sir!

Bracing for the first big winter storm here today. Could see as much as 10 inches of snow by Noon tomorrow! Being this early in the season, it will be that wet, heavy, slushy snow that's a major pain to shovel (can't use the snowblower on it either!) Will hunker down with the dogs and just wait it out.

Like Ken said, NOW would be the best time to get one!

To be honest, No. I have so many from that trip, it's gonna take me some time to work through them all. But, I did get some of this one (Double Double) at the bar in the B&B I was staying at, which is what inspired me to go after it.

Thanks, Ken! I keep a bottle of Double Oaked on my bar at all times! I did score the Double Double Oaked at Woodford on my last visit. It's on the next level from the "regular" Double Oaked! It's on the far right of the bourbon pic I posted on page 2 of this thread. http://www.woodfordreserve.com/whiskey/distillery-series/

Awesome 1st cook, Jon! Bosco, you will find that the KK retains moisture better than most other grills, which helps with smoke ring development.

Maybe like this one that I had as my "dessert beer" tonight? http://www.clownshoesbeer.com/cs_beer/chocolate-sombrero/

Not really, but on the up side, I'm going to a whiskey tasting event tonight! That will brighten my spirits (pun intended!)

It's "Winnie the Pooh and the Blustery Day!" here. Steady 25 mph winds, with gusts to 50 mph. Bringing all that snow from CO with it!

Yeah, don't remind me. I have lots of stuff from there too! When I see one somewhere, I'm drawn to a WS store like a moth to a flame! At least it's not as bad as Sur La Table!

Yeah, in fact, weather forecast has 3 - 5 inches on its way Friday afternoon/evening! Seriously bummed, as it's not even Thanksgiving yet and I've already had to drag out the snowblower and give it a test fire-up to get ready!

Nope. Wonder what animal that hunk of meat came off of??

Glad that it worked for you, MacKenzie. I like to keep stuff simple that early in the morning!

Just got their catalog and was drooling over some of the stuff. Excellent looking, restaurant-grade equipment, but you pay for it! Just checked Amazon, this looks very close to Ken's press, but at about half the price. http://smile.amazon.com/Weston-Burger-Express-Hamburger-Ejector/dp/B000XB45DO/ref=sr_1_4?ie=UTF8&qid=1447868838&sr=8-4&keywords=hamburger+press

Even for a conventional burger, remember the mantra - Fat means flavor! 80/20 is the way to go.

I've done the inversion technique on the Aero, but mostly just use it normally. But, I just barely stick the plunger into the barrel to hold the water in contact with the coffee longer (only a little can drip out as it creates a vacuum and stops the water from flowing through - hope that made sense?) So, it's like the inversion technique in maintaining longer contact between the water and the coffee, but a bit easier to manage - no flipping it over onto the mug. I normally make an Americano, with 2 scoops of coffee & 195F water up to the #2 line, wait 30 seconds and then press. I add the rest of my hot water to fill up the mug. Usually add a couple of ice cubes to drop the temp down so I don't scald my mouth taking the first couple of sips. My dogs are so conditioned to this routine that they come running to the fridge when they hear the ice dispenser to get pieces of ice (one of their favorite treats). Back when I used the drip coffee maker, they learned to associate the beep of the coffee maker with getting an ice cube treat, so they'd come running when it beeped - Pavlov would be proud - LOL!!

And I had the bottle bombs to prove it! Now, there are pre-measured tabs that look like cough drops - one per 12oz bottle, 2 in a bomber. But, most of the time, if I naturally carbonate, I measure out the total amount and add to the whole batch, just before kegging. My software tells me how many grams of corn sugar to get the carbonation level I want for the beer style.

As a matter of fact, PJ, there is - 2 doors down from me. http://www.skogman.com/property/44116857/1734-Chestnut-Lane-Cedar-Rapids-IA-52402

Reef, the AeroPress is a good one to try then. I use mine every morning, as I've cut way back on my coffee intake in the mornings since retirement to one mug. http://www.amazon.com/Aeropress-Coffee-and-Espresso-Maker/dp/B0047BIWSK/ref=sr_1_6?ie=UTF8&qid=1447796277&sr=8-6&keywords=Espro+Press MacKenzie, how is it easier than the Aero? Sounds almost identical to me. Granted the filter system on this one looks better and sounds like it produces a nicer cup, but is it a big improvement?

Interesting, but pretty limited in application.

Hurray, no bean substitute!! Next time, double down on the coconut, by using coconut oil on the griddle.

Wilbur, it sounds similar to a Romanian sausage called Mititei - ground lamb and pork cooked on a kebab, but served in a bun with spicy mustard like a hot dog/brat. The stacks of thin meat on the vertical rotisserie I know as shawarma. It can come in either chicken or beef/lamb and is seasoned similar to gyro, but the texture is different.

The other trick, besides MacKenzie's suggestions, is to par cook the crust first. Bake it without toppings for a few minutes (2 or 3), then flip the crust over and put the toppings on the brown side. This helps keep the sauce and toppings from making the crust soggy while it cooks.