Search results


 
  1. T

    Advice on stand mixer

    Hey leave the personal remarks out of this discussion.
  2. T

    Advice on stand mixer

    In the past twenty years you seem to have had THE BEST experience with late model KAs compared to what I've experienced and read. And that's fine. You're a tru KA afficianado. Cool. ++++++1 Best, -T
  3. T

    Advice on stand mixer

    Again to beat a dead horse during the late 90s and early 2000s I heard lots of complaints including two from the person to whom I sold my Artisan mixer. One week short of warranty expiration the head came loose. The replacement from the vendor smoked upon startup. The unit smoked or the head...
  4. T

    Advice on stand mixer

    The model number and capacity???
  5. T

    Advice on stand mixer

    Two KA's purchased around 2001 burnt out once home from the store and the other within a week short of the warranty expiration. Lots of members at ChelTalkCafe were complaining at the time. I DON'T CARE. I got a 5qt Hobart and never looked back.
  6. T

    Advice on stand mixer

    You didn't state the model number of the Oster nor the KA.
  7. T

    Advice on stand mixer

    Well the feedback about ten and twenty years ago was that the newer KA's were made with plastique gears and the older stuff made with metal gearz.
  8. T

    Bacon from side pork?

    Porque belly = green belly = side of porque
  9. T

    Advice on stand mixer

    The quality of Kitchen Aid mixers went down hill once they were sold to Whirlpool along with other companies way back in the 1990s. The quality of most if not all appliances went down hill over the past two decades starting from then. At that point Kenwood was the mixer to purchase. Fours...
  10. T

    Long bacon cure?

    I've allowed my slabs to cure for up to six weeks.
  11. T

    My way of making bacon

    Okay for my bellies I use Maple Sugar Sugar Cure from AlliedKenco.com and their Pink Salt. Whatever their recipe/formula calls, I use 25% more. I cure for up to six weeks and then apply a rinse and dry thoroughly. If I'm in the mood I'll then season with black pepper and maple sugar and then...
  12. T

    Bacon made easy

    'Dunno' if I mentioned this before but recently I spoke with Mr. DeRamus and he recommends sprinkling sugar onto the charcoal prior to smoking the bellies.
  13. T

    A what point is cracked black pepper...

    Cure then dry. Add black pepper and allow to set for pellicle formation. Then smoke. Simple. THX.
  14. T

    A what point is cracked black pepper...

    At what point is cracked black pepper added to the pork belly? During the cure, during pellicle formation, after the cure before smoking??? When?
  15. T

    Can Bacon cure too long?

    Recently I spoke with Mr. DeRamus of DeRamus Family Meats in Alabama where I had purchased slabs over the past twenty or so years. He cures and overhauls his slabs weekly and then pulls them after four to six weeks. Then they're soaked in about four changes of hot water followed by drying to...
  16. T

    Bacon made easy

    For cooking bacon, I recommend placing the slices into a sheet pan and baking in an oven preheated to 300-350F for ten to twenty minutes. It's flavor is stupendous that frying just doesn't do justice. I mean it! 8)
  17. T

    Bacon made easy

    Andy, what is the source for your cracked black pepper? I'd like to get some volume of it for not only bacon curing but also for bread baking.
  18. T

    No luck with the lid temperature gauge

    Spend about $40-60 and get yourself a real, durable thermometer to mount in the lie, a Tel-Tru. Here: http://www.teltru.com/s-140-pit-smoker-and-cooker.aspx
  19. T

    I'm considering getting a new Wok........

    I just received my wok and accessories from The Wok Shop and the service and advice from Ms. Tane Chan are second to none. You won't go wrong there. The wok measures 14 inches at the rim and is flat bottomed, exactly what's recommended for domestic use with an electric stovetop. I also got...
  20. T

    Bacon made easy

    Skin side up so that any fat rendered liquid-like will drip away.

Top