Steve Wertz wrote:
On Thu, 10 Jun 2004 16:21:58 GMT, "Jason in Dallas"
wrote:

It's a wonderful feeling the first time you go to the grocery store and
instead of shopping from a list you just buy what looks good or is on sale
and come up with a delicious meal at home.

This is how I always shop. I used to do this practically every
night - stop at the grocery store on the way home and just see
what looks good. Otherwise I'd get home and not feel like
cooking/eating anything that was already in-stock.

-sw

That's me, too. The "list" is only for things that are already supposed to be
in the house, things I'm not supposed to run out of.

BOB

Nathan Lau wrote in message m...
Hugh G. Rection wrote:

Yep, that's the guy, kind of a goofy character, but his explanations made
sense to me. But I see some people in this group have negative thoughts
about food tv programs. I might have to give it a try myself just to
satisfy my curiosity.

At least Alton knows the difference between real barbecue and faux.
It's just that sometimes he complicates his cooking by using multitaskers.

In Gear for the kitchen, he argues that a single tasker should both do
its job REALLY WELL and be used more than rarely to justify the space
it will take up. Otherwise, he'll try to get multiple uses out of
items.

As for the ironing board: where exactly does one mount a pasta press
without it getting in the way when you aren't pressing pasta. Besides
there's a certain rightness to pressing pasta on an ironing board. g,
d & r

"Hugh G. Rection" wrote in message ...
Yep, that's the guy, kind of a goofy character, but his explanations made
sense to me. But I see some people in this group have negative thoughts
about food tv programs. I might have to give it a try myself just to
satisfy my curiosity.

Here's the link on the fan page that also links to the transcript of the show:

http://www.goodeatsfanpage.com/Season7/EA1G04.htm

In article ,
(Mark Reichert) wrote:

Nathan Lau wrote in message
m...
Hugh G. Rection wrote:

Yep, that's the guy, kind of a goofy character, but his explanations made
sense to me. But I see some people in this group have negative thoughts
about food tv programs. I might have to give it a try myself just to
satisfy my curiosity.

At least Alton knows the difference between real barbecue and faux.
It's just that sometimes he complicates his cooking by using multitaskers.

In Gear for the kitchen, he argues that a single tasker should both do
its job REALLY WELL and be used more than rarely to justify the space
it will take up. Otherwise, he'll try to get multiple uses out of
items.

As for the ironing board: where exactly does one mount a pasta press
without it getting in the way when you aren't pressing pasta. Besides
there's a certain rightness to pressing pasta on an ironing board. g,
d & r

Amen to that. My sausage grinder and pasta press both have worthless
fastening clamps due to the wide-assed formica edging in my kitchen. If
you have 3 inch thick Corelle you also feel my pain. The ironing board
idea was a real 'Duhhh-Slap Forehead' epiphany moment for me. It's now
drilled , blocked and weighted for both of my beloved hand crankers.
turns to camera, winks "Thanks Alton Brown!" gives thumbs up

monroe(kitchen remodelers take heed)

wrote in message
...
Henry D wrote:
[ . . . ]The wife is complaining that I got too many grills though.

I hear that. My backyard is a griller graveyard!

--
Intuitive insights from Nick, Retired in the San Fernando Valley

http://operationiraqichildren.org/

I have five grills/smokers in the back yard inc an ECB, a Weber modified so
it looks like an alien ship for little tiny aliens, a regular small Weber
and I'm thinking about turning an old pressure tank from our well into an
offset smoker in conjunction with an old woodstove. Between BBQn' and home
made beer, I don't have much spare time.

My wife says "At least it keeps him out of the bars".

Michael

A question about this home made smoker. Exactly what color is the smoke
supposed to be?

I've tried to give this method a try, on med-high and high settings, I get
brown smoke. Where-as on medium setting I get nice grey/white smoke.

The brown smoke smells like burning wood, but the grey/white smells real
good. Is it imperative that I use steel for the smoking box (pie pan) or
is the tin version of it okay as well?

Another question, how much smoke is supposed to actually pour out of this
thing and is it important that the top covering fully seal off the botton
terracotta pot or is it better to have it slightly askew and have small
slits running on one side for air/smoke to come out of?

Thanks for helping a newbie!

A question about this home made smoker. Exactly what color is the smoke
supposed to be?

I've tried to give this method a try, on med-high and high settings, I get
brown smoke. Where-as on medium setting I get nice grey/white smoke.

The brown smoke smells like burning wood, but the grey/white smells real
good. Is it imperative that I use steel for the smoking box (pie pan) or
is the tin version of it okay as well?

Another question, how much smoke is supposed to actually pour out of this
thing and is it important that the top covering fully seal off the botton
terracotta pot or is it better to have it slightly askew and have small
slits running on one side for air/smoke to come out of?

Thanks for helping a newbie!