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@Michael Richards killer cook, buddy! This recipe is in my permanent top 5! If anyone needs more details, here's a couple of links: One of mine One of Michael's Cook on!!

It's that time of year......time for ghosts, goblins, and chili!!! I'm still faithfully following my go-to recipe for Bill's Dark Matter Chili, and I have already gotten calls/texts from 6 people checking to make sure it will be on our menu at the annual Halloween party tomorrow night! :) This...

Adjust those percentages to your liking, and/or what's in your pantry for flour! I really like some Durum/Semolina in the dough, and that small amount of rye adds a great background flavor/sweetness. The 50/50 blend of AP and Bread flours gives it the gluten and protein content needed to hold...

@Tim Campbell @Andy Kaminski The "house loaf" around here: 35% AP 35% Bread 18% Whole Wheat 10% Durum/Semolina 2% Rye I use 100g of starter for a 1000g loaf. **If you make this with commercial yeast, divide your starter amount in half and add this amount to your flour weight and to your...

Made some tweaks to a "Wisconsin" Bratwurst recipe that I found online, and really liked how they turned out......not sure this makes them California Bratwurst, but what's in a name, anyway?!?! Thought I'd share.... I will list this formula using percentages for the ingredients that are added...

We love our pasta around here! After we ate the Tagliolini, my wife requested some raviolis, so I am working on some filling ideas.... :) R

Well, we'd have three people at a backyard party, that's for sure! :) R

Just a random collection of stuff from the last week..... Hadn't stuffed any casings in a while, so on Tuesday, I ground up some "country style ribs" from CostCo (which I think we all know are just sliced up pork butt, pork belly, and chuck roast. I knew I wanted to make some Snack Sticks and...

She's a beauty, Tim!! Love the natural seam, color is spot on!! All white flour, or did you get some whole wheat in there, too? I'm not sure about this "season" for bread thing, but I suppose if I lived in NH, I might have a bread season, too! :) So, other than slathering a warm, toasted...

Dang....more experiments! :) I'm a New England Clam Chowder guy, so DF would be rough......I don't turn down the Manhattan style, just prefer the white stuff. I'll keep an eye out for that one!

Thanks, Brett! I wrote in my notes that I'd like to try it next time with maybe 90 minutes of smoke on "LOW" on my RecTeq, then boost it to 350 to finish. I didn't get the juicy finish that I'd really like from this cook, and want to see if I can enhance that with a quicker cook...

Ok, I got the breasts separated from the bone, and sliced one of them up (will freeze the other.) TASTY! Should keep me in sandwiches for the week! Thanks for posting your cook, @Brett-EDH ! Boned out breasts.... Sliced up....

I put my trust in @Brett-EDH with this one..... 5% overnight brine, 230-250 until 160, then wrapped tight and fridged (like in HIS POST)! This was a ~4+lb, bone-in breast from Wild Fork, and took about 4.5 hours to reach the 160 mark. We'll see how we did tomorrow! Dusted with rub, and just...

Thanks, Chuck!

Thanks, all!

I've been on a serious paella kick lately, trying to dial in the dish to where I like it (....and, because it's just so darn good!) Last night's was my best yet. Pretty close to a traditional Paella Valenciana, though I added chorizo which purists will say is "not allowed" in a Paella. Well...

Usually I spend more of other people's money than that, Brett, but it's such a great tool to have in the kitchen. I've got one about that size that you linked also, as it's good for rolling out pasta if I need big sheets for some reason. :) R

Thanks, Tim! So glad that this one has worked out for you, too! As long as I plan ahead a little, these are so much better than what I can find at the store! R

So.....a couple of years later, and I'm still making these mostly the same. My current formula has a bit more water, a bit less fat, and I have recently switched to rolling them rather than pressing them. I feel like I get them thinner, with much better control overall over the thickness and...

Looks really good, Brett! If you care to try Asian themed ribs again, I highly recommend the Ginger Mahogany ribs recipe shared with us by none other than Jim Minion back in 2001..... My Version Here Yours were faster.... R