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I see a lot of discussion about what knives to buy but not much on transporting knives in cases or rolls. Does anyone have a favorite and if so, why? I currently have a knife roll that has stiff backing that folds not rolls. I do wonder about the blade edges touching during transport. The...

Kevin, Thanks for the help. You are on fire today. I will check the local stores to see if they have a wet bulb. The irony is that I could have probably picked up an "extra" wet bulb a couple of months ago in my old unit. Lance

Kevin, I looked at the linked post which is great but I don't have a wet bulb to determine humidity. My fridge is out in the garage and will not be opened except when I am changing the towel. I am now in the Oregon rainy season so there may be more ambient humidity than there was in TN. Lance

Kevin, What is a great replacement for the matzo meal? I don't think I have seen it at the store. Ron, Your family may have come from East Prussia which was part of Germany in the 1880s. East Prussia was in part of Poland. It would explain the Polish influence. Lance

J, I will have to give some root vegetables a try. I am trying to expand my culinary horizon and eat things that are not mainstream. I don't think I have ever had parsnip so I will have to give that a try, at least. Do parsnips respond well to roasting? Lance

Kevin, I guess in the back of my mind I was concerned about going long in aging. I would like to try dry aging. I have a fridge that I could use to do it but I am concerned about humidity. Do you have any ideas about how to measure relative humidity and dry age at home? Lance

Kevin, I will try to talk to the chef again and get more details. It was a lucky thing to run in to him the first time so I can't promise any further info but I will try. Lance

I agree with George. I would try something new like a duck, roast, eye of round, tri tip or anything else different. It is good to branch out every once in awhile. Lance

I normally wet age tri tips and have noticed a big increase in tenderness. I normally age for 10-14 days because I read somewhere that after that point you begin to have diminishing returns on tenderness. I haven't noticed a bloody or metallic flavor. I don't think that wet aging adds a lot...

I was talking to a chef for a soup company and he did his preserved lemons slightly differently. He used a mandolin to slice the lemons thinly and then covered them with salt and sugar. He formed the entire thing into a log with saran wrap and let the lemons cure overnight. He thought that...

Kevin, It is a nice presentation. Surprisingly my kids didn't really like that they were a different color. I think the purple was a little to weird. The day after the kids talked about wanting to try the purple potatoes. Thanks for the info about the blue corn. I had wondered since...

Ron, Thanks for the tip. I found a recipe on the food network. We roasted them in olive oil and some other spices. They were great. I had these huge expectations and was slightly disappointed. The purple potatoes tasted just like any other potato. I guess I expected something more. The...

I just bought two pounds of Peruvian purple potatoes at the farmers' market today. The specific variety is purple majesty. I have never used purple potatoes before. I looked on the internet and didn't find any real good recipes other than mashing them. Does anyone have a great recipe...

I am very interested in trying dry aging. I have wet aged a couple of things and they turned out very well especially the tri-tips. I have a small dorm fridge that my wife used at work that is now my dedicated aging fridge. What I couldn't tell from the dry bag website is how the moisture...

Brian, I just took some of the mayo with some tri tips to my wife's potluck and the people went nuts over it. Everyone really liked the heat even the people who normally don't like things spicey. I must have had 10 people ask me for the recipe. Thank you for coming up with this one. It...

Brian, Thanks for the link. I looked at the price and is it really only $3.95 a jar not including shipping? I think I will try to use sorghum molasses in a BBQ sauce since it sounds like the flavors will stand up to cooking. Lance

Clay, I agree that you can buy meat and freeze it if you have to do so. I have done it before and I haven't noticed any loss of quality. Dave is right. If you freeze and re-freeze the meat, then you will start to have issues. Fresh is nice but not always possible. Lance

I was at a restaurant that had sorghum molasses as a condiment and really liked the flavor. I know the normal use is to top biscuits with the sorghum molasses. I really liked the flavor and was wondering if you could use it in a barbecue sauce or would the heat ruin the flavor? I also heard...

Randy, I found out where you are going to be staying. I will try to stop by mid-afternoon so we can meet. I know the Alabama people, Lynn and Robert. They are really good people and cooked for my unit when they came home. Lance

Randy, Is it just you or are you smoking with other people? What time are you going to be at Ft Campbell on Thursday? Lance