Doesn't sound too yummy to me...

I think it's just a matter of taste. While I could never warm up to liver I eat it. Being NYC born and growing up Long Island if it comes out of the water it's good and you eat it. All seafood is good but some more gooder than others. Then enter seafood prepared on the grill.

Ron

 

I think it's just a matter of taste. While I could never warm up to liver I eat it. Being NYC born and growing up Long Island if it comes out of the water it's good and you eat it. All seafood is good but some more gooder than others. Then enter seafood prepared on the grill.

Ron

I've never tasted the thing, but I'd definitely give it a try and decide afterwards ... I hate infantile people that will not even try something just because it looks strange or has unusual ingredients or a texture that they're not used to.

 

I've never tasted the thing, but I'd definitely give it a try and decide afterwards ...

It's not bad, but it's not so good either. Ever use fish sauce in Asian cooking? It reminds of that stuff in the sense that it's salty and savory and can be useful in small amounts. But I'd definitely call it a condiment as opposed to a food. You wouldn't sit down with a spoon and a jar of mustard, and I sure wouldn't do that with Marmite either.

 

I've never tasted the thing, but I'd definitely give it a try and decide afterwards ... I hate infantile people that will not even try something just because it looks strange or has unusual ingredients or a texture that they're not used to.

We share that pet peeve. How can you never taste something and decide you dislike it? I never could understand that. Yet, I have seen it countless times.

Ron

 

It's not bad, but it's not so good either. Ever use fish sauce in Asian cooking? It reminds of that stuff in the sense that it's salty and savory and can be useful in small amounts. But I'd definitely call it a condiment as opposed to a food. You wouldn't sit down with a spoon and a jar of mustard, and I sure wouldn't do that with Marmite either.

That covers it nicely.

Ron

 

Doesn't sound too yummy to me...

I guess you have to be raised on it.
The funny thing is when I offer it to those that have never tried it, I get very negative responses from those that refuse to try it!
My French wife says it reminds her of Graisse de roti, which is the juice from roast beef.
In English, its 'Dripping'.
In fact Marmite is a French word for Cooking Pot.
Can't beat it on a slice of toast!!
Max.

 

My French wife says it reminds her of Graisse de roti, which is the juice from roast beef.

That I've tried... and loved it

 

My French wife says it reminds her of Graisse de roti, which is the juice from roast beef.
In English, its 'Dripping'.

I call it a darn good start to making roast beef gravy or Au Jus which is with juice. Then compliment a beef tenderloin over roasted or roasted on the grill. Prime Rib is another classic with a good Au Jus. It all starts with using those savory drippings.

Ron

 

We share that pet peeve. How can you never taste something and decide you dislike it? I never could understand that. Yet, I have seen it countless times.

Ron

My brother had a friend that refused to try egg nog. That completely baffles me. Something made of bugs I understand being squeamish, but egg nog?

My kids and grandkids were raised with the understanding that it’s unacceptable to not try new things offered at our table . Not liking it is fine, but rejecting without tasting is a no go.

 

Can't beat it on a slice of toast!!
Max.

You’ve almost got me craving a the stuff.

 

How do you find crack?
No not that variety, anyone make Toffee?
You have to boil it until the soft crack (140c) temperature has been reached.
I have tried several methods including a oven thermometer but results do not seem to be consistent.
I am thinking of making this my next Pic project.
Any suggestions for a temp probe?
I am trying to resurrect a certain brand (Bonfire Toffee) from my youth that is no longer available.
Max.

 

How do you find crack?
No not that variety, anyone make Toffee?
You have to boil it until the soft crack (140c) temperature has been reached.
I have tried several methods including a oven thermometer but results do not seem to be consistent.
I am thinking of making this my next Pic project.
Any suggestions for a temp probe?
I am trying to resurrect a certain brand (Bonfire Toffee) from my youth that is no longer available.
Max.

I know that cooking down caramel requires a high temperature, they sell candy thermometers for making some of those high temperature candies.
I have several Type K Thermocouples having a 152.4 mm (6.0") length and a 6.35 mm (0.250") diameter with an inconel sheath.



They happen to be dual thermocouples of which you only need a half. I also have some hockey puck type temperature transmitters which are programmable and output 4 - 20 mA. I generally run the 4 - 20 through a 250 or 500 ohm resistor resulting in 1 to 5 volts or 2 to 10 volts for a temperature span. I can send you a TC, connector, some K wire and a transmitter if you want. Should clear Canadian customs as used electrical parts without a problem. I can program the transmitter for degrees C and around 0 to 200 C so 0 to 200 C would be 4 to 20 mA. You will need about a 24 VDC power supply. The transmitters are just like this, same thing. If you think you can use this stuff it's yours for the asking. Shoot me a PM and I'll send you a TC, Transmitter, connector and some K wire.

Ron

 

Yes! BBQ season is here, this time I'm smoking pre-seasoned adobadas pork ribs... see how that works out...

​

 

I've also thrown in there a few rib-eye ribs, and what we called "tablitas" (which translates as "little planks") ... using Brazilian-style seasoning

​

 

And here's the result:

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This last image is of a few wings that I grilled and added a garlic-parmesan sauce to ... they didn't last long ...





Finally ... a grilled maple doughnut sprinkled with a dash of rum ... an absolute success ...

 

Oh my god, how many people are you feeding? I made oven-roasted corned beef today. It was warm enough to grill, but anyway it’s always a big hit.

 

Oh my god, how many people are you feeding? I made oven-roasted corned beef today. It was warm enough to grill, but anyway it’s always a big hit.

Most of my (direct) family dropped by ... that's about 20 people ... and I didn't post (or take pictures of) everything we ran through the coals ...

 

I've also thrown in there a few rib-eye ribs, and what we called "tablitas" (which translates as "little planks") ... using Brazilian-style seasoning

All this from someone who is watching his weight?
Max.

 

All this from someone who is watching his weight?
Max.

I try and relax on parties and family gatherings now, although I still follow a very strict diet on weekdays... So far, it seems to be working.

 

You're killing me here Martinez. Yesterday I had beef tenderloin with a rub in the plan. Then my neighbor showed up ready to take down a 50 foot tall Black Walnut tree. About 12 hours and several neighbors later the tree is down and cut. I settled for left over pizza.

Ron