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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Wick Good Weekend Warrior </div></BLOCKQUOTE> Chris, you must use massive weights of Weekend Warrior to get an 8 hour burn! Or you're an "egger".... ; ) There's a nice...

Yes, that's all pertinent as well.

Here's the link to a recent test with types of Charcoal, from the people at Cooks Illustrated/America's Test Kitchen. Click here for charcoal test They are well respected, and I really like their creativity, methodology and results for what they do. Take away from it what you will, but up...

Well, yes, you would need plug the hole with the airlock, or a bung or something. The kraut needs to be both under the liquid entirely, and in a relatively airtight container. This just makes it easier/cleaner. Realize that the old crocks weren't airtight at all, they just have heavy round...

Assemble the batter in a blender, and it's even easier. We make all kinds of popovers like these in the blender.

Oh, and unless you ARE planning to can the kraut in Mason Jars, plan on making your batch for the Octoberfest about 3-4 weeks ahead of time, or start a batch now, and see how long it takes to get to the taste/texture you like. I actually have batches get a good taste in as little as two weeks...

Hi Gerry, We just tried a big batch in a traditional crock that we got from relatives, and it was much harder to do, with worse results. The crock itself weighs a ton, and is unecessary with modern plastics. (They didn't have them back then, obviously) With a sealed plastic container, you...

Cool, good luck. For those freezing their kraut, rather than canning it, I just thawed a bunch of items from earlier this year and have found that the solid plastic food containers (the square ones from ziplock) have given me better/crisper kraut upon thawing than freezer bags. The bagged...

Wow, those are really nice, and I do like my gadgets and new toys... They're still a massive quantity though, I don't know how I'd use it all. On another side note, these are touted to prevent the "top mold" that you're supposed to skim off. I have never actually seen ANY mold in my small...

Microsoft One Note is great for stuff like this. If you want something simple to easily copy recipes from the Internet in something pretty close to their original format, and you want to organize them in different "books", One Note is great for that. Download the free demo and try it out...

Nope, I have to disagree with the brick fans here. We got a Pannini press as a gift a few years ago, and we use it frequently. (And I'm not a big fan of unitaskers either) But it's not really a unitasker, it's a safe way for the kids to make grilled cheese or grilled PBJs, we make more...

I know the original post was about using a bread machine to mix pizza dough, but the thread evolved into a general bread machine discussion, so I'll add this. Put away your bread machine, and get a dutch oven (cast iron or ceramic) and look up the "No Knead Bread Recipe". It makes amazing...

You can also try a "Capon" some time, I like it much better than Turkey, and It's a big amount of bird as well. It's a big mutant rooster that's been castrated as a youth, and it has a lot more flavor than a turkey and the meat texture is more tender overall. I'm not doing any more turkeys...

That sounds good, and I notice you didn't "inject" the butt, and it's fine. I can't see the point in injecting, and I've done it. Mainly because the meat is so tender and liquid, that I GUARANTEE that I can mix cooked pork after the fact with whatever liquid you injected, and it will taste the...

Yeah, that's a good idea on dumping some of the previous brine to improve the flavor, if nothing else. But of course I would still add some salt and water with the new kraut. This is really nothing new, the old "pickle barrel" in general stores worked the same way. They would just dump new...

One last note, sometimes the plastic containers do get "used up", or kind of funky from extended use. They seem to eventually impart odd flavors to the kraut, or vice versa, the kraut embeds its flavor into the container, so I don't use a container more than a year or two before replacing it...

Perpetual Fresh Sauerkraut I don't have new "recipe" per se, so I don't know if this technique is worthy of a new post, so here's a quick rundown. 1. I use the basic recipe from this website: http://kitchenproject.com/german/sauerkraut/ (Notice how they add water where necessary, with no...

One thing I'll recommend is using food grade plastic containers rather than worrying about using an actual crock (though we just inherited a cool one!) when you start out. There are a lot of cool new plastic containers in the household section of department and grocery stores that hold a few...

That's a very good point, which brings up another option. I continually ADD cabbage to my "ongoing" batches, so eventually it builds up to whatever amount you want to babysit. This is only if you want to generate large amounts over a long period of time. You do have to want to babysit kraut...

He said, "They (customers) never know the difference". And there's the point of this technique, guys. The bark is NOT the same as a low slow, neither is the overall flavor. However, not unlike having different types of steaks and roasts, a meal is a meal, and not everything calls for a...