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You've obviously not had some of the coffee I've had if you think Keurig is the absolute worst coffee possible. Virtually any percolator will make worse coffee. Many drip coffee makers, without significant manual intervention, will make far worse coffee. My Keurig makes better coffee than you...

A few years ago I bought a professional quality laser light projector. This is the kind they use at major amusement parks to put on fancy displays with the trees. Once I got it I started being concerned about thieves making off with it so I still haven't put it outside except for when I was...

"Restaurant quality? Why, what's wrong with it?"

I went to a local place a couple weeks ago. It's the type of place were you order and pay at the counter and then they bring your food to your table. Real plates and all, just you have to order at the counter. They display their menu behind the counter on 7 or 8 TVs turned sideways. This time...

Costco had whole pork loins at $1.99/lb with $8.00 off per package. I picked up two that were about 8 lbs each, so right about $1/lb final price. I hope I won't have to fight the snow to smoke the Canadian bacon.

I'm in the same boat as far as crappy old stove with a very simplistic gas distribution pattern and grates that want to skitter off in all directions whenever you try to move a pot. Seriously, the aluminum disc has been a game changer with my cast iron. With the Dutch oven I used to always have...

True story. I used to work in the meat department of a local grocery store, many ages ago. Two of the butchers had worked together at various places for many years. One told a story of them at a different store where the guys delivering the meat (back in the days when all the stores did their...

You said peach in your original post. Inquiring minds want to know. I'm a big fan of peach with pork. I think they complement each other in ways I don't think the other smoke woods I've tried do quite the same way. Unsolicited cooking advice... One of the issues I've noticed with cast iron...

There was one year I did a peach pie in the WSM after the turkey was finished and the smoke wood all burned away. Came out great.

Don't be intimidated. It's actually a lot easier and forgiving than you might think given some of the detailed instructions. Get the regular salt and the pink salt right and you can pretty much do whatever you want with the rest of it. The other critical thing is being sure the cure has worked...

My last year in college a group of us used to get together at our apartment every Friday night during good weather and cook steaks on the Hibachi. I'd make french fries in the Fry Daddy to go along with the steaks. Imagine days when college students could afford to eat steak on a weekly basis...

You're doing a kind-of Americano. I used to use the Aeropress every day at work to make my one cup of coffee. I never really measured by volume but I'd guess it was 10-12 oz. I don't recall my formula but I didn't fill the Aeropress to capacity. I'd thin out what was extracted by the Aeropress...

Funny you should mention that. I just watched a video on YouTube about how a family in Russia was killed by the potatoes they had stored in their basement/root cellar. It's approaching dinner time so father goes down to the basement to get some potatoes. Mother realizes he's been down there...

Sounds like a decent combination to me, as long as I'm not the one trying to figure the sugar percent for maple syrup. A good slicing knife definitely makes it easier to cut even slices. I've put a manual jerky slicer on my Christmas list this year. I figure that will work for getting even...

I always put a bit of Better Then Bouillon Chicken in the boiling water before adding the potatoes. It ups the flavor profile considerably. I typically use about a teaspoon, which would be about half strength. I'll also toss a bit more cheese into the cheese flavored ones. A bit of freshly...

I have to agree. I should probably be ashamed of how many packages of that brand of instant mashed I've made over the last five years. I was thrilled when for a short time Costco carried boxes of ten envelopes at about $0.80/envelope. I've still got two boxes in the pantry. They're a bit like...

I slice by hand, shooting for about 1/8" thick slices. I usually put eight or ten slices shingled in a Ziploc sandwich bag and then put two of those in a quart size vacuum bag. (My vacuum bags are re-usable and are easier to clean if the inner portion is protected from direct contact with the...

The mother of one of my roommates in college made a chocolate pecan pie that was like diabetes on a plate. My roommate had one slice of it left he was going to eat for supper. Not as dessert, as his complete supper. He could only finish about two-thirds of it and offered the rest to me. I'd...

We're doing ham, sweet potatoes, and maybe some carrots and parsnips. Not having a crowd for dinner so keeping things to a minimum. A turkey would be way too much. For crisp turkey skin, try poking some holes in the skin, particularly in areas where there's obvious fat under the skin. This...

I wouldn't long smoke a turkey. Run the smoker up to 325F and use it like an oven with smoke. The ones I've done on the smoker have gone rather quickly. I usually spend the wait time preparing other items. A nice Gewurztraminer would work nicely as to beverage. Wouldn't go bad when eating the...