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Last Active
  • Re: Need pizza help

    Buy a copy of J. Kenzi Lopez Alt's "The Food Lab" book and read it to learn the science of why @nolaegghead is absolutely correct.

    Cooking is about orchestrating flavors and profiles,

    Baking is about hydration percentages, scaling recipes, and repeatability.
    All doughs fall under the Baking catagory.
  • Re: Suggestions sought on buying a vacuum sealer

    GregW said:
    I have this model:
    It has served me well.
    It's a bit more expensive than the Food Saver models, however it is built well.

    If money is not a concern I would recommend getting a chamber vacuum sealer. It is a lot more versatile and the vacuum bags are a lot cheaper.
    I have a Weston brand vacuum sealer that Cabela's sold a few years ago (it's pretty close to the 2300 in the link above). I bought the Weston because I went through 2 or 3 Food Saver models that failed at the most inopportune time. The Weston is user serviceable (by me at least) and has inexpensive maintenance kits.

    I have already used the Weston for longer than all of my other Food Savers combined. I buy 4mil bags and rolls from some Internet website and the cost savings is significant over FS bags/rolls. I also agree that the ZipLoc bags/rolls are extremely high quality and usually significantly cheaper than the FS ones.

    I believe that if I really wanted to flatten an aluminum can I could do it with the Weston. I usually use the manual vacuum setting with a 3 or 4 second seal. I've never had a bag not seal, ever. I use my vacuum sealer quite a few times each month - I buy bulk meat at Sams/Costco and seal it down into smaller quantities. I buy fresh roasted espresso beans in 1-3# quantities and vacuum seal the beans into ~1 Cup servings and freeze it off. When I go organic, free-range grocery shopping with a gun, I vacuum seal trail mix and snacks for the trip....and when I return with groceries, they get butchered and vacuum sealed.
  • Re: OT: Le Creuset dutch oven

    I use my LC on my egg with impunity. Just rub some dish soap on the outside before cooking and the creosote rinses right off.
    This doesn't impart a soapy taste on the food if the lids off the pot?
    Nope, this is just one old Boy Scout trick to keeping your cook ware in top shape with minimal cleaning effort, imparting no off taste to the food.

    Aren't there any other Boy Scouts, Eagle Scouts, or Order of the Arrow inductees living nowdays?
  • Re: Butt Blast 2017 - April 22, 2017 - Save the Date

    Google Maps says it's about 17 Hrs and 6 Min from here, on a good day.
    I've done longer road trips for Eggfests... This just might have to happen.

  • Re: No drip pan, no foil

    WeberWho said:
    I usually keep a roll of tin foil near the egg. I'll thrown down a sheet across the plate setter. Sometimes I'm just lazy and go without. My platesetter is full of crud more times than not.  
    I'm with WeberWho, don't put too much thought into this and just start cookin' (often). ;)

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