Recent content by Timothy F. Lewis

Were the black beans a final baste on the pork?😉 I’ve had the same thing give the classic sugar scorch, far more times than I want to admit.

I was just SURE one of you were just that fastidious about it! Sure as shootin’, that ain’t me!!

Sorry, I’ve tried four methods to open your link but, no luck. I wish you the best of luck with your project!

I have a kale story but decorum prohibits sharing, suffice to say it was an exceedingly fast speed limit breaking drive home! Barely made it before there was a scary “blow out”!

Thanks Brett, your picture illustrates the way I’d set it up, I don’t see the need for a whole “Rube Goldberg” design for something which while might be fun, isn’t really necessary. BTW, how do you keep your “guts” that clean? Foil wrap, full steel wool scrub down after each cook?

Jim, take one for the team and do the Tea smoked duck, sounds deeply fascinating and positively delicious!

I’m thinning out the inventory in the chest freezer, we will be “brisket strong” for the National day of overeating!

I haven’t a clue what he is talking about. Consequently, I can’t help with his dilemma or design. Maybe some illustrations might help.

If your wife is the primary user, I highly recommend that she learn how to “keep” the edge with a steel. It takes a little practice but, there is no better way to keep a knife at its best. My father said “Use it, wash it, dry it, steel and put it away!” I do not always steel but, about every...

I might go make a batch of biscuits RIGHT NOW!

After watching this thread, I’m STILL amazed that Twenty years after purchase from a very reputable retailer (Williams SOnoma, not sanoma) OP did not approach the seller directly within the first year. Complaining on a forum like this strikes me as rather like a whistle on a plow! This is just...

Given my doctors (firmly suggested!) diet demands, my plates are getting too similar too! Wife and I also split larger steaks. The last one was a lovely Delmonico there is a serious learning curve of cooking one steak, for two different finished “desired doneness”. The last one I managed to hit...

Excellent work! I love roasting cauliflower!

To tell the truth, I think a beautiful perfectly roasted loin of pork (as Richard’s is) is one of the most delightful cooks that I ever do. They are very forgiving with cook time, seasoning can be wide as the desert for options, serving is simple, I like bone in and boneless but, a bone in is a...

Fair enough John, i can appreciate the keeping quiet about an upcoming new release! I really would like to see an improvement in the handle on the catcher but, have not come up with anything that wouldn’t be ridiculous to implement or how to make it more comfortable for “older” hands.