Recent content by Rich G

Bruce and Scott, names from the past! Good to see you guys check in! Seems like yesterday I was getting advice from Jim, Kevin, John, and a host of others before I even had a WSM! Still the coolest place on the Internet, Chris! R

@Peter Gallagher I love everything about this post! Brilliant looking pastrami, a delicious sandwich on homemade bread, and a lovely place to make it all happen! Looks absolutely fantastic! R

Great looking links, Peter! Got some awesome color on those! I still have a few packs of my homemade sausages in the freezer, so sausage day to replenish is probably a month off! Thanks for sharing! R

Great notes to add to the Paella compendium, Dan! A successful first run, with ideas to make it even better for you the next time! I think that was a good call on the removing the breasts so they didn't over cook. Adding in some beans and veggies next time will add some additional complexity...

Looks fantastic, Dan! What did you think? Ideas for how to tweak it? Changes to the process as written? Nice work! R

This one is not Bomba, but is another, medium grain, rice from Spain. It's definitely going to make you a paella, but from what I read, it will absorb a bit less water. Use any recipe you want, but start with your liquid to rice ratio at 2.5:1, and see how you get along. If it is drying too...

You can sub arborio if you absolutely can't source Bomba. However, they are quite different in regards to the amount of starch they will give up in the cooking process. I've made this dish with arborio, and it's still very good, but it's not the same. I'm also not a fan of the culinary...

Dan, you can do a simple one with just rice, chicken, and some chorizo or linguica. The most challenging thing for me is finding the Bomba rice (it's not really paella without Bomba or Valenciana rice) at a price that didn't make me choke. I'm getting 1kg bags at a local Spanish market for...

Apparently, blue is a popular color! :)

I have, and very much like, an Ankarsrum mixer. Made in Sweden, has been marketed in the US (and maybe elsewhere) under the DLX brand, but more recently directly by Ankarsrum. The motor is in the base of the unit, and it turns the bowl. You can use the roller or the dough hook in combination...

It's big and heavy, but it's functionally not really any different from today's modern stuffers. I enjoy getting to put something that old (1930's/1940's probably) into regular use! :)

I'll make this short since there are no Webers, and, for that matter, no cooking! :) Lucky's had bone-in butts on sale for $1.99, so what's a guy to do? I don't have time to do a smoked sausage, so opted for my current favorite fresh bratwurst - Wisconsin Bratwurst. This is an all pork...

It's a great knife! Takes and keeps a good edge, and is easy to keep sharp with just a honing before use. Originally bought it for brisket, but it's my go-to slicer for anything that is reasonable in size!

The full slab doesn't fit on the Beswood, so to get those money shot, full slices, I did, indeed cut them by hand. Very sharp knife AND, knowing I was only hand cutting a couple slices, I took my time to get them lined up well! :) The Beswood slices are all half length, but that makes fitting...

All looks excellent, Richard!! If you have a recipe for that mole sauce, I'd be interested! :) R