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I'm going to do my best! I'll be about a month into a new job, but I will hopefully be able to take a Friday off at least. -d

I'd never heard of or seen this before. Anybody with experience care to share some more detail? -d

Why all the hate for Red Velvet cake? Personally, I like it. :) -d

Pulled at about 50 hours and opened the salt/pepper/garlic and seared them off. Flavor was great, but collagen conversion just wasn't there. Put the other two back in and bumped the temp 10F. Will try again tomorrow. On a good note, the dogs will be getting some great scraps in their bowls...

So I've seen a couple mentions of sumac in this thread. I just realized that I have Staghorn Sumac growing all over the place around me. So far I've seen mention of making "Indian Lemonade" (sumac tea). I'm figuring it would be better used as a spice after being dried. Anybody want some? :) -d

I definitely want that collagen conversion and falling apart tastyness, that's my favorite part. Maybe I should bump it up 5 degrees....I hate waiting... -d

I'm assuming that a magnet is my best friend when hunting for induction friendly cookware, right? -d

So, my thermocouple/PID were a bit off on temperature (to the low side. verified with a meat thermometer and a candy thermometer), so I bumped things after the first couple of hours and it's been at 135 since. Just about 24 hours in and I'm hungry damnit! :D -d

What temp and for how long? -d

That much I know. This was less of a "how fast can it boil water?" test and more of a "how much of a PITA to clean is it?" test. I figure that at some point I'll put something on the burner, set a pot on it, and let it cook to see what happens. Oh, there's also the fact that I only have ONE pan...

So I just fired up my completely ghetto sous vide rig (nope, no pictures...) that I made from a crock pot and an Auber Instruments PID I had lying around. I figure go big or go home, so for the first run I'm doing short ribs 3 ways. I had 6 ribs in the package so I went with two in each...

I picked one of these up. Basically it's an experiment. We have a glass top electric right now that is a PITA to clean, but we don't have municipal gas available, and I don't want to have to drop a propane bottle behind the house, so induction is next on the list to try. What we're not sure...

Wow...I hadn't seen this picture before. Not a bad one, though it is a little creepy to have a disembodied Delbert hovering behind me.... :) -d

I always like to grab my Lodge Dutch oven and cook up something good with the hot coals when the firepit it going. One of our favorites around here is keilbasa, cabbage, and onions solwly cooked by the fire coals. Get the pot hot, add a fat of your choice and brown some onions, then toss in...

I'm with you there Dave! This was my first trip to the ECG. Butch has been telling me I need to come along for a couple years now, and I have to say that I don't know why I waited so long! Warren and family are wonderful hosts, excellent cooks, and all around great folks to visit with. I've...

I used to brew my own as well. I suggest you start again! I've just started my first batch of mead since that's something else I like. At the moment I'm enjoying a Cyser (mead made using cider rather than water). As to other commercial ciders to try:; - Cider Jack (if you like them more on...

I have to agree on the Mint Julep and Mojito, but this summer I've chosen the Cuba Libre. My personal favorite is Ron Zacapa Centenario rum, juice of 1/4 lime, and DIET Coke. Don't know why, but Diet Coke is better for a Cuba Libre. Maybe because it's less sweet. If you don't feel like spending...

David, If you can break away from the tour a bit, try to see some of the stuff at the Smithsonian. In particular, the Museum of American History and The museum of Natural History are great. Your wife will probably love the gem room at Natural History. The Hope Diamond is there and it sure is a...

Myers' has some great stuff for sure. I don't get out that way too often, but when I stop in there I'm never disappointed. I know we have several good meat markets within 10 miles or so, I was more wondering on how grading is handled in smaller markets that source from local farmers. I'll make...

Ok, so is it bad that all day I was constructing a "quilted steak" in my head after reading this? There's a part of me that wants to just chunk up some beef, chicken, pork, and a few other meats, mix them up with some meat glue and cut it into crazysteaks.....Smoke 'em or sous vide maybe...I...