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thanks, good to be back

Hiya I sent an email to Chris thanking him once again for making this really cool space for us to share, brag, discuss, winge, whine, and moan or simply learn from each other I was cooking a UK style, primal cut brisket (bone-in) massing at 11kg no rub, no salt, no pepper, nothing added i cut...

not exactly new, but I haven't been here for a while. Here's what changed : I was at The Foresters in Church Crookham [ http://www.forestersatchurchcrookham.co.uk/ ] Hampshire, UK. I noticed a shiny new 22" WSM out front .. just gleaming there. I ended up chatting with the co-owner/partner...

A little bit of tech and turkey! http://www.theregister.co.uk/2...does_turkey_cooking/ Cloudkick has once again expanded the reach of its web-based infrastructure monitoring service. First, it moved beyond Amazon EC2-like compute clouds and into private data centers. And now, it's pushing into...

hi guys long time no post for me! I have wondered for quite a while why the brining process has never been quantified properly. Frequently, the measurements are bases on cups (of a given salt: table, kosher etc) per gallon) plus a conversion factor per salt type, perhaps we should consider...

Colour is the other difference, wild salmon get it naturally from krill and such, farmed salmon have their colour adjusted by adding carotenoids to their feed, you'll find salmon labelled as organic, farmed salmon that is really pale because they don't add the carotenoids. Farmed salmon tend to...

Another interesting garnish is pickled green beans, first had this at the Martin Mack, Upper Haight. I had never seen it before, it really nice.

Bryan I'll send my friends over (I'll be stuck in London )

bump Bryan, now that you're back, are we gonna get a report ? morgan

Sound like both to me

Oh man, you guys are making me homesick, I used to live in North county.

Interestingly, Emeril suggests cooking to 140-145*F ???? Good thing Chris modified the recipe!

Hey Josh I was having trouble finding ribs with decent coverage over here (UK). The butcher told me that generally ribs are byproduct of makin bacon, and most bacon makers will cut as close to the bones to maximize yield. So I bought a pork belly slab and cut my own with the coverage I wanted...

I'm led to believe that mahogany seeds are edible and eaten or to produce a milky drink.

How about this ! I guess it is OK, my gut feeling would be "NO" but these guys have been doing it for years. ... I wonder how much of that mahogany banister I ripped out last Saturday is salvageable ? It's more than 100 years old and painted ... better not mess with it. Or my wine cabinet ...

I like to use whole spices (cumin, black pepper, chilis, coriander, mustard seeds, clove, allspice ...) where possible and toast them before grinding. The flavour is really bright. The extra gets saved in a metal can and used for cooking.

Great recipe, I'm hungry. I cooked a goose over Xmas, I now thing that goose fat beats duck fat. :-)

Hi Rodney Get some of those disposable aluminum trays they sell in the supermarket for roasting turkey, if you can find ones with lids it's even better. To reheat sprinkle some apple juice and rub over the top cover and stick in a 300*F oven for a while.

Hi Adam I tried this with a small, rolled pork shoulder from the supermarket. I made stabs in the meat and used a spare pastry bag to squeeze in a paste of garlic, oregano, salt and pepper. I didn't measure the internal temperature. Very tasty.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Greg Kemp: I believe at 212 degrees but when checking a thermometer for accuracy when does the gradually churning water suddenly called boiling? When...