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I alter the spicy aspect with the kinds of chiles I use. I have chiles ancho, negro, and my red chiles or 'colorado' go from mild to XXX-hot. I mix them up depending on who likes it hot or mild.

The meat needs to be uncoooked for this. The juices are essential so the dish doesn't dry out. Doing it in the conventional oven required me to keep adding beer, in the pressure cooker, it retains the liquid. Don't know about liquid evaporation in the crock pot.

I got the exact same one on CL for $75 as well.

I made this yesterday for my friend who was coming for pulled pork dinner. It was excellent. I did a couple of different things. Added some celery seed to the dressing and a bit more cider vinegar. I really should have added more sugar, maybe putting a 1/2 t. and could have used a touch...

When you sweat garlic for 10 minutes or so, it turns to the color of straw, and sticks to your wooden spoon. I do this in EVOO, starting with a cold skillet and cold oil. This is the basis for a Fra Diavolo recipe I have, and the caramelizing of the garlic brings out the sweetness and...

Probably the biggest oversight is the quick cool down topic. FSIS overlooks this completely on their website, but their website also has incorrect information on it. Stirring foods every 5-10 minutes, laying food out on a large sheet pan, using an oscillating fan, and food grade safe plastic...

Seems like everyone should get busy updating their website information.

I think most definitely a lot of these doctrines need new mindsets attached. Per a couple of new releases: From Carl Custer at FSIS: The NACMCF paper you referenced was part of an attempt to revise the 140°F minimum holding temperature to a more scientifically-based one (E.g. FSIS had 130°F...

Whom is your question directed to?

Thanks for letting me know!

2 1 pound pork tenderloin 1/2 teaspoon white pepper 2/3 cup orange marmalade 1/4 cup fresh mint (or basil) chopped 1/4 cup low sodium soy sauce 4 cloves garlic, minced 2 tablespoons fresh orange juice 1 teaspoon fresh lemon juice 8 long strips orange zest Apple or Pecan wood chunks Trim fat...

Did anyone know that Ducane was bought out by them?

What other chefs were there? Can you give us a list?

I'd steer clear of the juniper. I've used it in the house for the fireplace, and it definitely emits a strong, piney odor. We use an incredible amount of French Oak wine barrel wood here, something I picked up at TJ's on closeout years ago. I bought their entire supply for $1.50 a bag! Love oak.

Don't mean to provoke off topic discussion, but give me a dose of Tony Bourdain any day.

I purchased the same one, I love it. Can you believe I've never owned one before?

It is possible to burn your spices by grinding too long. My suggestion is to use short bursts that aren't too long, allowing a short cool down process so you don't fry your spices with friction. Be sure to shake the grinder to mix things up in the process.

I am surprised that any of your who professionally cook do not use software! It's so much easier to do your shopping. Unless of course, you shop by phone and have it delivered. That would be nice!

You can do this on disc as well, I have an entire drawer full of printed recipes that I used to take with me when I worked. I have to go through them and see if there's anything worth keeping, as they are so old and I don't even know what's there.

What I have found is a different quality of rib, even though it may come from the same plant. The ribs at Costco, packaged in cryovac will be meatier and more dense than the same package of Hormel that I find in the grocery store. They also will be smaller per rack as opposed to the ones found...