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Posts by Pete

I am not a fan of the technique shown in that video.  You are trapping all the smoke in, which is not what you want to do.  You want the smoke to just kiss the meat as it passes by, on its way out.  Any longer and your meat can start to pick up bitter and off flavors as more and more of the creosote and impurities are deposited on it.  It might not much in a shorter smoke, although I always want fresh smoke, but in longer smokes keeping that smoked trapped in with the meat...
Someone in the recent wine thread mentioned leaded glass decanters.  I was wondering what everyone's thoughts are on these.  They have been used for hundreds of years to hold wines and liquors but not long ago there was a major study that showed that lead was leached from the glass and into the liquid.  The study said that short term use was okay but longer term storage was problematic.  I knew many of my parents friends that kept liquor in leaded glass and there was never...
When it comes to roasting/baking thighs I prefer to go with a higher heat, about 425°F.  This gives me a nice crispy skin and a well done, but not dry piece of meat.
 Here's my problem with most newer distilleries that are doing bourbon or whiskey.  No distillery I know, nowadays has the capital to produce product constantly but wait 4-6 years before they see a single dollar in profit.  So what do these places do?  They diversify and not only produce whiskey, but legal "moonshine", vodka, gin, etc.  While there are exceptions, most of these places end up being a "jack of all trades, master of none."  In other words they produce a...
I know more and more women who enjoy whiskey in all its incarnations, but yes it used to be a "man" thing and it may still be but that is changing.
I'm hoping to get down to Kentucky soon to do the Bourbon Trail.  It has been on my list for the last few years but haven't been able to get down there yet.
That sucks.  Sorry to hear about your loss.
Nate I've read mixed reviews on the Jeffersons but batch 3 seems to get the best reviews. Is it worth the price?
Bourbon, Scotch, Irish, Canadian, American Straight, or Rye, what is your favorite tipple of choice.  I am a dyed in wool Bourbon fan and I make no excuses.  I also love Rye.  When it comes to Scotch, I enjoy it, but prefer my Bourbon.  Unfortunately, Bourbon has seen a boom in the last 8 years or so which means that it is getting more expensive and some of the bottles that I could usually get without much of a problem are now difficult to find.  Currently, in my cabinet...
I grew up in the business.  My father has done many things in life, teacher, preacher, chorale director, organist, Minister of Music, chef and restaurant owner, and a few other things.  I remember some of my dad's stints the food business from when I was a very young kid-hanging out in those kitchens learning a thing or 2.  My parents then owned a restaurant for a few years, opening the place when I was 8 years old.  I would often wash dishes, make tossed salads, bus...
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