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Chef Jean Pierre on U-Tube. Check him out.

King’s Ransom hands down smoothest I’ve ever had.

Sorry guys, I use Kroger diet tonic and just about any gin ( usually Costco brand-Kirkland) and they are just fine for my taste. Problem is I like ‘em too much…

I use an older sandwich style GF grill for making bacon. I replaced the grease tray with a larger size tray and make two pounds of bacon at a time. Clean-up has always been the down fall, but less grease splatter so I felt I was ahead of the game. Never liked the idea of using the main oven to...

Thumbs up on the immersion blender. Just purchased one and find many uses for it. Can’t believe I went so long without it.

I am replying to my own thread because I’m dismayed at the lack ( 0 ) of comments on this topic. Even though it has been read 97 times, no one has made any comments good or bad. My thoughts were that this community leaned towards cooking and anything related that would inform and encourage the...

Our refrigeration on the boat died, so we thought we could get by with just an ice maker. We bought one that claimed 26 # in 24 hrs ( Zlinke brand) and found it worked as advertised but found the cubes to be very small and melted quickly. They must be stored in a freezer or well insulated...

U-Tube cooking site: This may not conform with most of the threads on this “ food “ topic, but I feel compelled to pass on what I found to be the best cooking channel on U-Tube. “ Chef Jean Pierre” has taught me more about cooking than all the others combined. He is funny, informative and has...

Gin and tonic…a great summer drink.

Try Northern audio repair. Located in Michigan and do all my Kenwood upgrades. Good people and reasonable.

A simple chicken dish: Preheat oven to 375 In mixing bowl combine 3/4 cup grated Parmesan cheese, 3/4 cup mayo, 1- 15oz can chopped artichoke Hearts, a pinch of pepper. Quarter 4 chicken breasts. Place chicken in casserole dish. Spread artichoke mixture over chicken. Bake uncovered 30 minutes or...

I have the Kenwood 700T tuner as well, and like the stacked ‘rack’ look. Also the Sansui has a ‘plastic’ appearance, where the Kenwood is ‘industrial, professional grade’ looking, which I prefer. As far as sound comparison I have not heard the Sansui, so no opinion. The Kenny tuner brings it all...

This guy is great valvenator. Thanks for the heads up. Will try salmon next.

Notice: The Food Network (Alton Brown “Good Eats” show) features submerge/circulation cooking. Sous Vide. He covers this method of cooking very well in my opinion. Will repeat showing again on Sept. 2 at 1:30 AM. I do not know the program series number. Sorry.

Thank you Dave. Details matter. Happy 4th.

Up date: utilized the ice bath for some very thick pork chops tonight. Not really a good example with pork, but it did allow me much more sear time than I would normally take without affecting internal temp. Will try a few steaks next time.

Thanks Dave, I contacted Sandy...we’ll see where it goes.

Anyone know how to correct the spelling of Sous Vide in my headliner? It’s a typo that drives me crazy!

One late comment: rumor has it, a three minute ice bath, while still in the bag, just before searing will cool surface temp of steak for a longer, deeper char sear without affecting internal temp of steak. Might be worth a try...

It’s a Pearson 32 (1980). Draws 5 1/2 feet.

My ride...