Recent content by JKalchik

And we're nearly the opposite. :) If I'm making sausage gravy, I will be making biscuits, for sure. I make biscuits for a la king, and pretty much just at the drop of a hat.

https://www.amazon.com/dp/B000216X6M?tag=tvwb-20 Unfortunately, I see that this is not currently available. I've been using commercial kitchen stainless scrubbies in mine, and on my round bar grates, works awfully well. No risk of bristles going adrift.

The plumbing name for this male to female 90 degree elbow is a "street ell".

Western and northern MN are rather unpleasant at the moment, and this morning in southeastern MN, the roads weren't particularly pleasant. I had a tire appointment this morning, and had a slow drive on the highway, including a few miles behind the salt trucks. The ramp.... very slick. The guy...

Coffee of choice. Shakopee, these days, actually.

We apparently don't have the taste buds a lot of you do. We buy (which reminds me....) 4 lb. bags of whole beans from a relatively local roaster, what doesn't fit in the grinder sits in a Cambro container on the rack. At 100g of ground coffee daily, it doesn't take long to go through a new bag.

"As God is my witness, I thought turkeys could fly!"

I'd be careful with adding smoke to an already cooked bird. It may already have a little smoke on it. I also don't know about smoke penetration on fully cooked protein either. If you can do sous vide, I'd be tempted to quarter it up, vacuum pack it, and heat it up to 140 degrees. Very little...

I'd concur that a long slow rest is key to a good brisket, regardless of what it's been smoked on.

For anybody else contemplating this...... be aware that some ovens have a safety feature that will automatically turn the oven off after 8 hours or so.

My dear sir, I will beg to differ ever so slightly..... Really wet flour on delightfully moist flour, with a wonderful crust. :)

I've been using an oven stone for years. And I'm contemplating getting a quarter inch sheet of mild steel plate.

May she recover swiftly and painlessly.

Drop me a note if you head up this way, I'll happily stand you & the missus to a tasty beverage.

There's some notes that they are not doing this to prime cuts, even though it's noted on the label. Not sure how accurate that is. Thing is that blade tenderizing is fairly easy to see with the naked eye, especially when you put a bend in the raw cut. The steaks I bought yesterday don't...