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Everything posted by pkinetics

  1. Use them to poke holes in pork belly skin. Just freeze the belly for a about an hour so. Then you can poke a crazy amount of holes into the skin, which then makes it easier for the fat to render out and crisp the skin
  2. Hmm... i wonder how hard it would be to give it a faux wood finish
  3. I typically fill the bowl, throw a few chunks of wood in. I get my heat started somewhat in the center. The higher my desired temp, the more hot spots near the middle I will start. I keep everything open for a few minutes, which will depend on weather conditions. On a still day, I'll let the charcoal go for 10-15 minutes before closing the lid, and slowing down the air flow. On a windy day, I'll let it go for about 5 to 10 minutes before closing the lid. Lit charcoal, dry brush, high winds = bad idea. Then its just a matter of letting everything come up to temp, and reducing the airflow. On low and slow, I'll cut the air flow down 75-50 degrees from target. Once it hits target, let it go for another 15-20 minutes to make sure its not still climbing. Don't worry about 25 degree shifts. That's futile to chase. Also remember opening it to put stuff in, take stuff out, sauce things, it gives the firebox a large amount of air.
  4. For those looking for clarification on the equilibrium method:
  5. I'm limited in time but eventually I'll post some recipes guaranteed to please both vegans and carnivores alike. Once you've served a meal without meat and all your carnivores dont notice and comes for seconds is when you've hit the sweet spot as far as cooking goes. Here a quick and simple recipe that everyone loves. Spicy baked potato wedges... Cut potatoes into thick slices or wedges. In a ziploc bag put a little bit of oil*, crushed garlic, steak spice, dry chipotle spices (or other hot pepper spice), maybe some finely chopped onions. Throw the potatoes in there and toss to make sure they are all coated evenly. Bake at 375 until done and golden brown (if you have a convection oven turn fan on as it speeds the browning). You could also bake on your Kamodo if you want that smoky flavor. Serve with your favorite condiment et voila! It's super simple and always been a hit. Of course your can experiment with any spices you like... * a note on oil. Oil is fat and the fat you eat is the fat you wear... It also has been found that all vegetable oils when cooked change their molecular structure and become carcinogenic. Surprisingly enough this is one instance where animal fat is superior. The purpose of the oil in this recipe is not for flavoring but so the potatoes dont stick to the backing pan. You may want to use baking paper instead or something else. Or you could try a little bit of Coconut oil, it is the least objectionable when heated. All the best and let me know what you think. This works for a lot of different vegetables, especially squashes, cauliflower, eggplant, brussel sprouts. Large portobello mushrooms are a great alternative to the burger. Season and grill them, and into a bun I know tofu gets a lot of bad rep, but I take firm tofu, divide in half and add weight to the top to press and drain excess water. At that point, fry it in a little bit of oil. When lightly golden fried, remove from oil, and season however you like. Texture wise it will remind you of french fry. It will take to whatever you throw it into. I use them in salads, and will routinely pull them from the oil, season with curry spices and salt.
  6. for vegetarian bacon http://www.seriouseats.com/2015/02/recipe-update-even-better-mushroom-bacon-vegan-experience-food-lab.html
  7. I was reading something this morning and saw this: http://grillbots.com/ Note: Personally not for me, seems more like an expensive gimmick
  8. TLDR - Friends introduced me to yoga a few years ago, just a few basic stretches to help with old sprains and strains and helping stay limber with hockey. Since then I've started going to a style of class on a somewhat regular basis. Once or twice a week is about perfect for me. I do an intro class for 90 minutes and then grab my hockey gear and head to the rink for another 90 minutes. I have to say it has been a relief. I've had a couple of bad collisions where if I hadn't been as relaxed and loose, I'd have been much worse. It is getting harder to squeeze in classes. Somehow my hockey schedule has doubled during the summer, and home improvement projects are backlogged already. The one thing I love about yoga is making it my time. Its a time period where I can just focus on what my body says I need to do: hold that stretch longer; stretch a little further or learned a new pose / stretch / way not to hurt myself. The long story: Over the years, I've been told I have the flexibility and range of motion of a person twice my age. Getting old and injuries add up. Its amazing how complicated the human body is. Muscles compensate for other muscles that are strained and injured, causing an imbalance in the body. And a lot of deterioration is slow and subtle. It can be so gradual that you didn't realize how you lost it. Having a desk job causes ligaments and tendons to become less flexible and shorten, which then causes tightness in those connecting muscles. Mind you, I didn't have the mindset yoga was useless or not beneficial, quite the opposite. Very early on I heard an interview with Ryan Miller, NHL goalie, when he was with the Sabres, that he started doing yoga to keep his body in balance. When friends first suggested yoga, it was after complaints about the aches and stiffness after playing hockey. A few years later an instructor commented about the lack of range of motion in my hip flexors. And a year later an injury in my neck and the chiropractor comments about the lack of range of motion in my neck. All of the comments followed by a "you have the range of motion of an 80 year old". Enough was enough, and after visiting my yoga practicing friends, off to my first couple of classes with them. And I had a great time. The instructors made adjustments to me as I went through various poses. It was an intense stretching workout. Even though I wasn't moving a lot, it is a lot of isometric work and is very exhausting. Early last year I had a hockey friend express interest but was concerned if the others on the team found out, they'd make fun of him. I knew some of our other teammates do some yoga, so I told him about them, and then pointed out the number of guys who really need it more than us. So it didn't take long to find a studio we were comfortable with and the instructors were wonderful people. And they appreciate that we value yoga, because we can incorporate it into our hockey life.
  9. I'm probably the odd ball duck, but I actually like the air leak from the bottom ash door. My air leak is just enough that I pretty much close the door, open the top vent a bit, and can keep temps in the low 200. Of course that will probably change the moment I replace the main gasket
  10. My recollection, from my college drinking days, was BV and Coke was a bad combo. Give me plain ole Jack and Coke, or Gentleman Jack / Single Barrel Jack on ice or chilled. There is almost always a bottle of Jack in my fridge.
  11. Its a Steve Heller lamp http://www.livingpictures.org/advertiser/fabulousfurniture.htm http://fabulousfurnitureon28.com/
  12. I want to rant, but I'm just going to agree with others and leave it at "everything in moderation"
  13. My understanding is yes. http://stefangourmet.com/2012/02/27/sous-vide-to-the-next-level-tenderizing-beef-by-warm-ageing/
  14. I read a tip that suggested adding a pinch of salt to a cold brewed cup of coffee. It is supposed to enhance the flavor. Has anyone tried sous vide coffee?
  15. can i move in? I promise I can do dishes
  16. i have 2 of these I carry: http://www.hardelco.com/ One is my primary most important cards, and the other is my club card and building access cards. I don't have any RFID cards, so that's not an issue for me.
  17. I don't have an exact ratio nor a tried and true method. I use Tenderquick, and scale back till my taste buds are happy. It has taken a lot of trial and experimentation, and I still don't have an exact ratio. I prefer to use less than 1 TB of TQ per 4-5 liters of water. And cure for almost 2 weeks. Loins and shoulder take time. So I divide into manageable shapes and sizes and maximize surface area. I've figured out what works for me through a lot of trial and error. My friends benefit from my trial and errors. I can reasonably guess that I've done over 200 lbs of bacon, and no one has gotten sick. I've only had one complaint and that was one batch was too salty, which is true cause it was a gift, and I followed the exact recommended ratios. All you end up doing is soaking the slices for 5 minutes before frying, generally solves the problem.
  18. speaking of pizza, there are recipes where they take cauliflower, pulverize it, and dry / dehydrate it, and use it as a base for pizza crust. I've done it, and have to say, delish!!!!
  19. There is a huge difference between the average mass produced store bought bacon. Most of it is fat, hence the crispiness, and brine injected. Real bacon won't generate that super crispy texture as it is mostly meat. It is definitely more like ham. However, if you do run across a belly that has more pronounced fat, it will end up crispy, but it won't absorb as much of the brine flavors.
  20. I think I ran into this situation with mine. The loin tapered and the smaller portion was far too salty. I also had some odd salt penetration, one side took in far more salt than the other, the dividing line being an internal fat wall. Really can't explain that? Hmm... Was it enhanced with solution, pre-injected?
  21. I have this: http://amzn.com/B00HSBOVEU I wouldn't call it professional, but it does a decent enough job for most small things. The sled throw is too short for the pork bellies I use, so I still do those by hand. But when I do shoulder or loin, its just fine. Its also handy on fruits. Don't think I'd try it on cheese.
  22. I need to try this... OH my toe, OH my ankle, OH the top of my foot...... For what it is worth, tell your friend that at least for me the magic pill is Prednisone, 20mg every 8 hours with a meal for up to 5 days max. During an acute attack this will knock the pain out. Turkey won't take as long to brine / cure, unless you want the nitrate curing penetration aspect. Usually 2 days is about all turkey takes for brining. Too long and I find it dilutes the meat.
  23. I just made a turkey breast pastrami last week for a friend. He's got gout, so red meat pastrami and curing salts are out. You could also do this with a leg of lamb. It is super tasty.
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