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Interesting - I use lime zest a lot on a pork dish I make that involves slow cooking in banana leaves and then roasting in the smoker for a few hours. A good chili rub is also involved. Kind of a take off of some Oaxacan food I like. I serve it with handmade tortillas and some fresh salsa verde...

Looking good. I will have to try that myself. Thanks Joe.

That looks delicious.

I generally gently toast dried chilies in a cast iron pan to bring out the flavor a bit, then cool them and grind them for my rubs.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JMGarciaJr: Thanks! That gives me an excellent springboard... </div></BLOCKQUOTE> You are welcome - I just re-read the recipe and saw the stock was...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by J Pan: OR you can also use a 2 oz ladle to push things thru (for stocks and sauces). They're probably cheaper and more useful than a wooden pestle...

Great tip - I use a kitchen-aid coffee grinder for spices and always am washing it between grinds!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JMGarciaJr: K., As I scratch out the paste proportions in my head, I'm thinking of just enough lime juice to (in combination with the fresh cilantro)...

I make all my own rubs too. I keep notes on each rub mix with the weights of each ingredient and what I thought of the taste / appearance / texture. I find making rubs is super easy and fun.

The silver smoking jacket is very handy, I use it all the time.

I also found this company in a google search - not sure if they are good or not. http://www.cookingtreasures.co...Tamis_Sieves_50.html I bought mine locally at a place called Gourmet Warehouse that has a great selection of cooking items.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Not in the arena...

Another good item is a tamis. I have several that range from fine to coarse. Really good for getting super fine grain in a pate.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Hehe, I have a...

I use one of these http://www.thermoworks.com/products/ir/irpro.html I don't exactly need it, but love good tools for the job. I like the upper range on this for brick ovens, bbq pits, etc. Lower range is great for staying food safe while making sausages, charcuterie, etc

Hehe, I have a feeling you are the yoda in this conversation For an especially fine ground pate or terrine I coarse grind, then puree in food processor, then push through the chinoise. Everything is so cold it is almost frozen.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger: I've been looking for one of these for a couple of years. I'm always shocked when I see one at a store and look at the price. I keep...

I found this to be helpful when I learned how to do high temp brisket http://www.kickassbbq.com/quick_cook_brisket.htm

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Don Irish: Got one by Mario Batali off of Amazon a year or so ago, nice quality, 6 qt for about $80...does a great job on no-knead bread...love that...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dan Wicker: My mom raised me on steaks and burgers fried out of a Le Creuset. That skillet must weigh a solid 12 pounds. I'd kill to have one of their...