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Posts by MichaelGA

Where there is a will and determination there is a way.   Once in Jamaica I watched a guy arc-weld mild steel plates using a cable attached to the overhead power lines. He was even doing repairs to aluminum boats, no idea what kind of sticks he was using as I didn't get that close.  
Looking great!   You're better setup than 3/4 of the places I've worked over the last 30 years!   Beautiful.
Ben is just getting a name for himself... i'm actually attending a 'house-gig' in July where he and his band are playing... expensive tickets but only 40 in the house. Paco is great for the classics. I have, and own almost all the recordings I can get from them... I just prefer to post either 'lost-oldies' or 'new-stuff' with many exceptions.   I just love music.  All music.
Paco Peña performs "Farruca" in Studio Q    
This one is for Petals...   Local Canadian Talent - very much in the style of Tom Waits...but with a bit more Canadian!   ... and beard!    
Depends on the type of heat - for propane I prefer a Plancha style grill with raised grid.  For charcoal I prefer thin wire Stainless Steel.  I prefer to cook with the coals rather than the retained heat in the grill.
Here is another point of view.   I've heard about them almost all my career... that is a long long long long time, covering many continents and many cuisines.   I have never seen one in a kitchen, any kitchen at all ever.  I have seen sharpened hack-saw blades with wood handles, wood paddles with finishing nails driven through them to tenderize food and many other horrors of horrors but ....   Never a CutCo -   I might actually go out and buy one just so I can see...
 Please don't forget ... if you mechanically tenderize any whole muscle meat you must then treat it the same as ground meat.  ie. you may have introduced foreign substances into it. imho - it's all around a bad idea to MT any steak, fillet, chop or roast.   Just learn to cook and slice it proper. The texture comes out all wrong also in my opinion.
I will surely do a review when I get the device... I've already planned on it. @dcarch  the ones shown on Kickstarter and Cooking Issues were hand-made buy Dave and Crew - so it's no wonder they looked pretty bad. here is the Production Prototype.    Taken apart for cleaning / inspection... New Torch / Bushing and Thumbscrew ConnectionsThey have also now pretty much come out and said - you must for best results and stability use a BernzOmatic TS8000 torch head and the big...
@ChrisBristol You'd end up with a soggy mess on the outside instead of a crust and carry over cooking would be increased.    Try hot water bathing / poaching that chicken in a marinade / broth of soya sauce, maple syrup and water.   Bring to 140F and hold for 35 minutes.   Remove pat dry and sear quickly.   Now that is moist, tender and full of flavour.   @AllanMcPherson  I've always wondered if a freshly grilled steak had some sort of VOC's that need to dissipate...
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