sweet range. $2500 seems like a great price, much cheaper than i would have thought

great results! i could eat your tacos for dinner for a week straight.
god i love mexican food.

do you have room for a work surface to the left of the stove under the knives? even if you had an island it's helpful to have a surface in line with the cooking surface, especially one with as many knobs as yours has.

who makes it?

god i want one of those, if only for the omelettes

it's worth watching the next video if you're even remotely interested in charcuterie (don't be fooled by 'industrial sausage'...it's far from that).

Olympia Provisions is one of the best in the country and their meats are absolutely fantastic. i'm lucky to be in Portland where they're located and their product is easy to get, but if you're looking for a holiday gift for someone (or yourself) their website may be a good option, particularly the salami of the month club. their pate and pepperettes are also amazing.

https://www.olympiaprovisions.com/collections/salami

disclaimer: i have no association with Olympia Provisions, i just love their meat.

Rangemaster Elise 110 Dual Fuel

Anova on sale for $75

Olympic Provisions is indeed very good.

They do real aging on their salumi with natural exterior white mold bloom and don't take any shortcuts.

I've been trying to work through a few of the cook books I've already got rather than continually buying more (running out of space). So last night I tried a couple from Sabrina Ghayour's Persiana: minced lamb stuffed aubgerine and roast squash with pistachio pesto, pomegranate, and feta. My presentation (as always) leaves plenty to be desired.

Looks great. Middle Eastern food is goat for me. I hadn't heard of that person so looked her up. Thought this was good from her wiki:

Stuffed eggplants look great. That reminds me of a similar dish, but using chayote instead.

wow joejoe....i have no experience with that particular dish but that looks fantastic.

i see what you did there.

Turkey question - I normally brine it for 24 hours but couldn’t find a brine kit this year. Going to inject instead. I’ve never injected but I’m thinking a melted butter with lemon or apple juice and garlic would be good. How far apart should the injection sites be? I know to do it under the skin and to push the plunger as I remove the needle but I’m not sure how many times to inject and the spacing.

What's a brining kit? You can't just whip up your own?

http://bfy.tw/KvZc

i have those viet chicken thighs marinating atm. Reminded my wife and me of pok pok wings... mmm

I can but I mostly need the bag the kit comes with. I don’t have any food grade bags to let it sit and brine in. I also don’t have a container big enough to hold the bird. Plus, we bought an injector and I’m a little excited to try it out.

Dude knows way more about the interline than I do.

Would only inject if I was going to smoke the turkey. Brine brine brine. I just did a brined brisket and it is top 3 of any I have ever cooked. I have pics. Be back soon.

I step away for a week or so and you guys are just killing it! Did the Bolognese recipe this weekend for a family get together because they wanted spaghetti. If they only knew why it was so dam good. I know I don't post how great everything ITT is, but I do DIGEST every one!

Edit: Go to home depot and get a five gallon bucket and on the way home stop and get a bag of ice.

Hmm...I didn’t think my question was that difficult to understand, but here we are.

A 5 gallon food grade bucket is a decent investment to make. If you like in a smallish apartment, then get rid of something less useful so you can fit it into your life.

However, having an injector nearly requires that you make use of it. You will be disappointed with the results*, but going full Dexter on the bird is fun. Most of what you inject will just leak out, so no need to worry about the details; just poke away at the carcass until you feel satisfied that you have used the injector sufficiently.

Also, dry brining is better than wet brining. Just put some salt under the skin and let it sit.

*the results** will be almost as good as if you bought a bird that has "injected with a solution of x" on the label.

**the results don't include the satisfaction of the injection process

Brian,

Are you trying to tell me Home Depot 5 gallon buckets are not food grade?

Thank you! Alright, I’ll enjoy the process and not expect anything as delicious as last year. I should 100% invest in a food grade bucket and will do so on Amazon now so I can have it in time for Christmas and get back to brining.

The “homer” orange buckets aren’t food grade, many Home Depots sell food grade 5gal buckets though.

Made chicken liver mousse for Thursday. BA Foodist recipe. Never fails.