Culinary Arts


#61

I gotta start paying more attention to this thread !


#62

@thebalvenie
Here’s the one I got my fiancée. The first time he used it he thought it was having trouble getting warm enough - but he was also excited and kept opening it to “check the woodchips and water level”. The other times we’ve used it - it’s been no problem. He just leaves it alone - with the exception of adding water to the pan every couple of hours.

https://www.amazon.com/Smoke-Hollow-26142E-Adjustable-Temperature/dp/B00NP3U6CG


#63

What sort of ‘cruising’ temp can it operate at?


#64

very cool.

reading the specs and reviews on it…

seems like he chose his wife wisely.
enjoy the meats.


#65

we’re having a potluck at work today, just ate this and it was delicious so I got the recipe from my friend.


#66

Ham Artichoke and Spinach Lasagne, eats better than it photographs .


#67

Saturday’s Dinner- Lamb Shanks withl Ras El Hanout , Preserved Lemon and Chick Peas, simple but effective !!:clinking_glasses:


#68

That looks amazing. Love ras el hanout


#69

Green Spaghetti with Ricotta Cheese .


#70

Yum


#71

I went to a nice restaurant in Grand Rapids last night (Bistro Bella Vita) and had Bourride. It was a kind of fish stew and was incredible.

Also had a Dry-Aged Carpaccio appetizer that was very good.


#72

Best crab cakes in Baltimore! Yum.


#73

Just pounded out some Pesto in the Mortar and Pestle


#74

Charles Mingus’ Eggnog Recipe

  • Separate one egg for one person. Each person gets an egg.
  • Two sugars for each egg, each person.
  • One shot of rum, one shot of brandy per person.
  • Put all the yolks into one big pan, with some milk.
  • That’s where the 151 proof rum goes. Put it in gradually or it’ll burn the eggs,
  • OK. The whites are separate and the cream is separate.
  • In another pot- depending on how many people- put in one shot of each, rum and brandy. (This is after you whip your whites and your cream.)
  • Pour it over the top of the milk and yolks.
  • One teaspoon of sugar. Brandy and rum.
  • Actually you mix it all together.
  • Yes, a lot of nutmeg. Fresh nutmeg. And stir it up.
  • You don’t need ice cream unless you’ve got people coming and you need to keep it cold. Vanilla ice cream. You can use eggnog. I use vanilla ice cream.
  • Right, taste for flavor. Bourbon? I use Jamaica Rum in there. Jamaican Rums. Or I’ll put rye in it. Scotch. It depends.
    See, it depends on how drunk I get while I’m tasting it.

Via The Village Voice/Janet Coleman
https://www.villagevoice.com/2012/12/17/charles-mingus-secret-eggnog-recipe-will-knock-you-on-your-ass/


#75

what time should i come over?

what time are you making these?


#76

Seconded. Wasted and meeting the Balv. Sold.


#77

A friend was telling me about a product called Tom & Jerry’s available in Wisconsin that is pretty good for making egg nog drinks somewhat similar to this.

Of course Wisconsinites have thought of this.


#78

3 cheers for that one.


#79

The wife made this Thai style warm Beef Salad last night, Sooooooooo Good !! Oishii


#80

warm beef salad