Likes Likes:  13,207
Page 168 of 909 FirstFirst ... 68118158166167168169170178218268668 ... LastLast
Results 1,671 to 1,680 of 9084

Thread: Food

  1. #1671
    Cooking spag bol for 13 today, should be fun

  2. #1672
    Quote Originally Posted by geoffbot View Post

  3. #1673

    Food

    I'd encourage everyone to try - even if only once - baking their bacon in an oven instead of frying it in a pan. There's much less mess, but more importantly the slices are cooked more evenly and more importantly than that it's easier to control just how crisp you'd like your bacon to be cooked.

    Whether or not British bacon is cut thinly or fatty enough to warrant this I do not know.

  4. #1674
    Quote Originally Posted by geoffbot View Post
    Forgive the ignorance but does apple tree make apply smoke?
    For wood smoking the two most recommended types of woods are fruit woods or nut woods. Fruit woods tend to be more resinous and therefore produce more smoke, though it is not necessarily stronger. Apple is one of the milder smokes and it is also pleasantly sweet. Some of the stronger fruit woods can be very sweet. Apple is mild enough that it can be used for almost anything but it is really excellent with pork , especially with an apple cider based bbq sauce and is also highly recommended for salmon/steelhead/char, lamb and cheeses like cheddar.

    Though Saskatoonberry looks like a berry it is a relative of the apple. It is much more resinous and much harder than apple so it is great for long smoking. In my opinion it goes really well with prairie game meats- bison, elk, venison as well as game birds like grouse.

  5. #1675
    Name:  P5101913.jpg
Views: 199
Size:  82.8 KB

    Smoking a duck today. While this smoker is my favourite it doesn't do a very good job of cold smoking, so one can't normally do cheese in it. Today, however, it is so freaking cold I have thrown a chunk of manchego and a hunk of cheddar on the cold end of the chamber.

    The duck will be used for two purposes. The breasts are coated in a generic "deli smoked meat" style spice blend, but the legs and carcass will be saved for an extra special purpose.

  6. #1676
    El bot. geoffbot's Avatar
    Join Date
    Oct 2014
    Location
    West Sussex, UK
    Posts
    26,696
    You really are a FIS, aren't you Henry
    Follow IWL on instagram! https://instagram.com/iwatchleague

  7. #1677
    Something clever... bu11itt's Avatar
    Join Date
    Nov 2014
    Location
    Southwest LA
    Posts
    1,519
    Quote Originally Posted by geoffbot View Post
    You really are a FIS, aren't you Henry
    Took me a second to get that one. And yea , I'd say he is.
    Chris:

  8. #1678
    Quote Originally Posted by geoffbot View Post
    You really are a FIS, aren't you Henry
    Yeah, I guess so.

  9. #1679
    Quote Originally Posted by Henry Krinkle View Post

    Smoking a duck today.
    Name:  tmp_25859-MichaelCullen-Benson--SmokingDuckProductionsPoster-2012-Small250746011.png
Views: 157
Size:  31.9 KB

    There's nothing important to read here.

  10. #1680
    El bot. geoffbot's Avatar
    Join Date
    Oct 2014
    Location
    West Sussex, UK
    Posts
    26,696
    Chicken Kiev! Name:  uploadfromtaptalk1431275876547.jpg
Views: 206
Size:  45.1 KB
    Follow IWL on instagram! https://instagram.com/iwatchleague

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  
About Us
We are an independent and wide-ranging forum for watch enthusiasts. From mainspring to microchip, from Europe to Asia, from micro-brand to boutique - we cover it all. Novice or expert, we want you to feel at home. Whether it's asking a simple question or contributing to the fund of horological knowledge, it's all the same hobby. Or, if you like, you can just show us a picture of your new watch. We'll provide the welcoming and courteous environment, the rest is up to you!
Join us