juttjaw
Don't fence me in
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Curious, what do you use to smoke?? I have a cheap bullet smoker, which sucks when the weather gets cold. I can't keep the temp up.. I think it's made of recycled coke cans.
Your Food Thread
- Thread starter Laurel
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Curious, what do you use to smoke?? I have a cheap bullet smoker, which sucks when the weather gets cold. I can't keep the temp up.. I think it's made of recycled coke cans.
thør
Karhu-er
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I have an AKORN. And I use lump charcoal and maybe a bit or two of hardwood. I recently got an IQ110 temperature controller for it and it's THE BOMB.
Fata Morgana
Deckel Edged
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I had gnocchi today, with green peppercorns and Yorkshire Fettle. Sublime.
thør
Karhu-er
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There's an attachment for the kitchenaid that does that.
thør
Karhu-er
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I don't have a kitchenaid.
I don't know if we can be friends......
Collar_N_Cuffs
Clink Kink
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Can't eat spicy anymore. So sad.
I love the flavour of habanero, but I can't handle the heat very well
I chop it very, very fine for the salsa so you don't get any chunks of heat. I do like pickled veggies and peppers, though. I might pickle a habanero with red onion, which would take me about a month to eat
Aquagal
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warrior queen
early bird snack pack
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I'm looking for kimchi recipes (tried snd tested!) because the recipes I've used so far have been somewhat bland and not as fermented as I'd like.
So, if you've made kimchi and it worked out great with a full taste, please share!
So, if you've made kimchi and it worked out great with a full taste, please share!
Fata Morgana
Deckel Edged
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gotsnowgotslush
skates like Eck
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With a price tag of £4,000, the beloved fixture of any Burns Supper has been handcrafted to the Macsween family recipe but with an infusion of rare ingredients which have been sourced from Scotland and the far corners of the globe.
The list includes Highland Wagyu beef, raised on a Perthshire farm where all cattle has its own name; white summer truffle from France, considered ‘diamonds of the kitchen’ by chefs the world over; and black pepper (tellicherry) from India, which can only be grown at a latitude of 2,000-3,000 feet above sea level.
For extra decadence, the 4kg haggis comes with edible 24 carat gold to sprinkle on top and is presented in a handmade wooden cask.
http://www.scotsman.com/business/co...haggis-launched-with-4000-price-tag-1-4007461
The list includes Highland Wagyu beef, raised on a Perthshire farm where all cattle has its own name; white summer truffle from France, considered ‘diamonds of the kitchen’ by chefs the world over; and black pepper (tellicherry) from India, which can only be grown at a latitude of 2,000-3,000 feet above sea level.
For extra decadence, the 4kg haggis comes with edible 24 carat gold to sprinkle on top and is presented in a handmade wooden cask.
http://www.scotsman.com/business/co...haggis-launched-with-4000-price-tag-1-4007461
juttjaw
Don't fence me in
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I just saw this. Cheese dip, for chicken?
Better than ranch/blue combo?
No no no... It buffalo chicken dip! It has chicken in the dip.. But it tastes like cheesy buffalo wings.. You use chips.... Its crazy I know, but it's fucking good. Guilty food type thing... Like eating chef boyardee ravioli straight from the can.
Minalick
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Aquagal
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thør
Karhu-er
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That's what we had.
check out this baby:
http://static1.squarespace.com/static/51b3dc8ee4b051b96ceb10de/t/56aa8f6ec6fc08fe967e9696/1454018419628/grill-up-some-meat-on-this-death-star-grill?format=750w
They say that it will annihilate an entire chicken! The lid of the Death Star BBQ has an adjustable thermal vent – perfect for regulating heat. Just keep an eye out for X-wings.
butters
High on a Hill
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melted some butter, added dried sage, garlic sea salt, black pepper then fresh lemon juice... gently stir fried some sliced chicken breasts and cut up sausages (pork+leek), added some sliced red onions, then when the meat was turning a nice goldeny colour i added chopped up baby corn, mange tout and sliced chestnut mushrooms, some more lemon juice and a bit more butter, stir fried a little longer then cracked 6 eggs over the top. cooked them enough for the yolks to be creamy, not set, then dished it up with spicy potato wedges from the oven. the yolks broke like a rich creamy sauce which worked great with the fresh lemon, sage, the sweet crispness of the corn and mange tout.... filling but not heavy.
not all for me! 3 of us
not all for me! 3 of us
Minalick
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Looks like those Big Green Egg BBQs. I would love to get one. Supposed to be very good
thør
Karhu-er
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It's more like a normal kettle type grill. Big Green Eggs are good but spendy. I have a steel knock-off that works very well.
Minalick
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thør
Karhu-er
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Good to know!
I can appreciate a good knock-off.
The Q is described above in post # 2977.
Super-Surprise
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