Posts by bscepter

follow-up   the pork was amazing. the exterior was almost candied. it was tender, moist and just pulled apart. cooked it to 190 and let rest for an hour. 

Quote: Originally Posted by boar_d_laze  190 is a tiny bit on the low side for pulled pork. You want 195+. Allow a long rest. Cooking time for both is the same as cooking time for teh larger of the two. Like you, I...

Quote: Originally Posted by French Fries    First of all I wouldn't target an internal temp of 190 unless the goal is to make pulled pork. actually, i am going for a low-and-slow pulled pork...

all joking aside, oven cleaner is lye and shouldn't be anywhere near exposed flesh. 

ok, i know it comes from martha stewart, but this recipe has done very well for me in the past. nothing strange - it's your usual béchamel sauce based recipe - but it seems to work out pretty great. i like it with either gruyere...

i was going to do a low-and-slow pork roast for me and the wife, so i bought a 2.8 lb bone in roast for tomorrow. now we're having friends over, so i bought another one. my question is this: i found a recipe for a 6 lb roast (5 hrs @...

Quote:Originally Posted by redriverbluespa Searing can create a good amount of smoke and vapour.  I want to know if there's more advice re the range hood. We are looking at several others right now, inserts, and are trying to...

we're looking to redo our kitchen and replace our current range (a bosch gas model, which has has reliability issues). one of the things i would like is an infrared grill, which would give me the ability to grill year 'round. so far,...

Quote: Originally Posted by chefedb  Spme brands are junk , cheap and pure salt. Some brands are quality and not cheap.   what's your take on the demi-glace gold stuff?

Quote: Originally Posted by chefbuba  Wow!!!!  $34 for 16oz of this stuff..... I think I would skip the demi and make something else. i used to think that, but having made the stuff myself, i...