Tab Content
  • DParker's Avatar
    2 Days Ago
    That's a nice haul for the season.
    26 replies | 845 view(s)
  • DParker's Avatar
    2 Days Ago
    Yeah, I think I'm going to try that as well. Even on the lowest air pump setting that cold smoker puts out a really good amount of smoke.
    24 replies | 254 view(s)
  • DParker's Avatar
    3 Days Ago
    I tried all of the 2-hour cheeses tonight. I had 1 small piece of each by itself and found that all were just slightly overwhelmed by the smoke. But then I had more of each on some good old-fashioned Ritz crackers and found that, surprisingly, that seemed to make the cheese stand out a little more. I'm guessing that had something to do with the salt. Either that or it was just my imagination. But either way, I like it.
    24 replies | 254 view(s)
  • DParker's Avatar
    3 Days Ago
    That's one of the most notable differences. Although the edge has a slight curve to it, it's much straighter than those on European chef's knives. It's designed primarily for what I've seen termed "push cutting" and light chopping, both of which involve keeping the edge parallel to the cutting surface. Push cutting simply means a single motion cut in a mostly downward direction, but also pushing the blade slightly forward (away from you) at the same time. By "light" chopping I mean pushing straight down through an item, but with relatively little force. That's as opposed to, say, the sort of things you'd do when breaking down a chicken...like having to force the knife into the joints between bones, for instance. It an be used to cut in other ways too, of course. And like anything else...there are many competing views on how they compare with other designs, the best ways to use them, etc. And I probably mischaracterize all this as being specific to the kiritsuke, when in fact much of it applies to several other Japanese blade profiles as well. But I'm only now learning about this stuff myself, so take it all with a medium-sized grain of NaCl. Not yet...but there's a hibachi joint in town where the chef's put on those sorts of displays, so it might be a handy skill to have in case this whole computer software thing turns out to be just a passing fad.
    31 replies | 471 view(s)
  • DParker's Avatar
    3 Days Ago
    I've used my new Shun knife several times over the past week or so and am finally getting the hang of the cutting technique that the kiritsuke profile was designed for, and all I can say is that I really, really like this blade. It's gone through everything I've used it on like a light saber through butter (OK, maybe I'm exaggerating a bit....or am I?). Last night I brought home an 11 lb pork belly and wanted to cut off a few 1.5 lb portions for making chashu (gesundheit!), saving the rest of it for the next time I make bacon. I used the Shun to do so by cutting right through the heavy-duty vac-pac the bellies come in, and then just peeling the plastic off the individual cuts. It was ridiculously easy. It's like using an 8" scalpel. Of course, the thin, hard steel requires some careful handling in order to avoid chipping it. But the way it glides through whatever I'm cutting means that I don't need to use much pressure at all, so it doesn't hit the cutting board with enough force to do any damage, or roll the edge. I haven't even needed to use a steel on it yet, and it still feels just as sharp as when I took it out of the box. I think that so long as I don't try to use it like a cleaver (or drop it, or otherwise abuse it) it'll hold up just fine.
    31 replies | 471 view(s)
  • DParker's Avatar
    24 replies | 254 view(s)
  • DParker's Avatar
    4 Days Ago
    No cinnamon and he didn't boil any hamburger, so I'm going with no. And the beans were the least of his transgressions.
    24 replies | 254 view(s)
  • DParker's Avatar
    4 Days Ago
    So long as we're talking food, I need to vent. Even ignoring the beans...bell pepper, cabbage, orange juice and BBQ sauce?! But he put 1 tsp of chili powder in his pot of random-ingredient soup, so that magically makes it "chili", right? My star-spangled ass! Here, look at this spaghetti I made. Yeah, it's instant ramen noodles covered in V8 Juice, but that's my spaghetti recipe! And I've been wanting to experiment with using the pressure cooker for chili, so sat up last night scouring YouTube to see if anyone had pressure cooked anything even remotely resembling actual chili, just to get an idea about how much time it took. The results? Nothing but weapons-grade failure. Vegan "chili". Quinoa "chili". Pretty-much-nothing-but-bean-soup "chili". Frank Tolbert and Wick Fowler are both spinning in their graves like the props on a P-38 over Berlin.
    24 replies | 254 view(s)
  • DParker's Avatar
    4 Days Ago
    Well, I like the 2-hour Swiss so far. And smoked Gouda has always been popular in my house, so I'm sure we'll like that. I'm least sure about the Mozzarella, for the same reason you mentioned (I'm concerned the smoke will obliterate the flavor). But, we'll see.
    24 replies | 254 view(s)
  • DParker's Avatar
    4 Days Ago
    Oh, yeah...I forgot. So I didn't go with the 2-days-after-smoking taste test, but waited 1 whole week instead. I opted for that because the smell from even the 2-hour smoked batch (which didn't seal properly, and was letting odor escape until I put it in a zip-loc baggie) was still pretty intense after 48 hours. So this past Saturday I opened both vac-packs and the wife and I tried a small sample from just the Swiss block from each (because Swiss was one of the mildest varieties, and I figured if it wasn't overpowered by smoke then they'd all be OK). We both agreed that the 4-hour version could still use some more time, but that the 2-hour one would be OK to eat now (and was quite good). But we're still giving both one more week just to see what happens.
    24 replies | 254 view(s)
  • DParker's Avatar
    5 Days Ago
    Like I'm an underappreciated male stripper.
    1046 replies | 54458 view(s)
  • DParker's Avatar
    1 Week Ago
    He shot his mother-in-law?
    1046 replies | 54458 view(s)
  • DParker's Avatar
    1 Week Ago
    You and me both. If the weather cooperates, I might dust off the 12 gauge and go chasing squirrels on Sunday. The ground should still be pretty wet. Oh, hell yeah, I remember that one...which is strange considering the absence of scantily clad female in it, and where my mind spent most of its time in the '80s.
    20 replies | 202 view(s)
  • DParker's Avatar
    1 Week Ago
    Those boots were made for walkin', and I'll that's just what they'll do.
    20 replies | 202 view(s)
  • DParker's Avatar
    1 Week Ago
    He really is proof that a flat-lined EEG is not only not a disqualifier for a journalism position at CNN, but is actually a prerequisite.
    1046 replies | 54458 view(s)
  • DParker's Avatar
    1 Week Ago
    I'm glad you said LaCrosse. I decided to bail out of the office early, beat rush-hour traffic and head to my local Cabela's, just to try on a few pairs. It turns out that not only did I like the LaCrosse Venoms, they just happened to have a display pair (in pristine condition) on clearance for $60 off...and they were in my size. I'm on my way to the checkout line now.
    20 replies | 202 view(s)
  • DParker's Avatar
    1 Week Ago
    I'll just do it here so everyone can help. 42
    20 replies | 202 view(s)
  • DParker's Avatar
    1 Week Ago
    It's time for a new pair. After what I think has been about 8 years (or nearly that, anyway) my relatively inexpensive Red Head (Bass Pro) snakebite boots finally need replacing. They're lace-up + zipper style and are still in decent condition overall, but the slider for the zipper (I actually had to look that up to see what it was called) on the left boot broke off when I was trying to zip them up this past Sunday for the last day of deer season, rendering them unusable. Lucky for me that it waited that long to fail. In any event, I really liked the boots. They were comfortable, provided great support, kept my feet dry in even calf-deep mud and water and held up well enough for my use. My only real gripe with them was that the zippers were a bit persnickety, and would occasionally (though not that often) hang up...in both directions...requiring a bit of finagling to get them to finish (un)zipping. The thing is that I don't want to give up on the lace+zipper combo because it allows for both a perfect fit and easy on/off without having to re-tighten and tie/untie the laces every use. So, why not just get a new pair of the same boots, or at least the closest thing in the current Red Head lineup? Because based on all of the online info (reviews and such) I've been able to find, their quality has gone significantly downhill since I bought mine, and pretty much nobody has anything good to say about them. So...what says the hive on recommendations for a replacement pair? Snakebite protection is a must, as I often hunt areas where cottonmouths are occasionally encountered...and once in a blue moon, areas with rattlers. Being waterproof is another, as hunting season has also become the rainy season the past few years. I'm also very fond of the side-zip feature. I'm pretty easy on soles, as I'm not hiking any rocky areas. I just need something that will not fall apart, grip fallen logs and the like and protect my feet from any locust tree thorns I might step on. I'm open-minded when it comes to budget, so long as I'm getting what I pay for and what I'm paying for is what I need. OK, spend my money. ETA: I'm currently looking into Irish Setter's "Vapertrek" and LaCrosse's "Venom" boots. Both seem to have the features I want, with street prices of around $199 (I can live with that). But reviews are all over the map, depending on which site you're viewing. The biggest theme I'm seeing is people claiming that many boots advertised as "waterproof" are anything but. That's distressing, if true, as my budget Red Heads actually did a good job of keeping my feet dry even in swamp-like conditions.
    20 replies | 202 view(s)
  • DParker's Avatar
    1 Week Ago
    DParker replied to a thread Hey, Swamp-dude... in Podunk Corner
    That's the one I want to hear.
    14 replies | 153 view(s)
  • DParker's Avatar
    1 Week Ago
    DParker replied to a thread Hey, Swamp-dude... in Podunk Corner
    14 replies | 153 view(s)
  • DParker's Avatar
    1 Week Ago
    DParker replied to a thread Hey, Swamp-dude... in Podunk Corner
    +87. That's sheer poetry.
    14 replies | 153 view(s)
  • DParker's Avatar
    1 Week Ago
    Just a heads up: Jeff Bezos wife is about to become his ex-wife, and could potentially walk away from the deal with nearly $75 billion...instantly making her the hottest woman on the planet. Maybe she fancies a guy in camo with cats who appreciates the classic lines of the Ford Bronco...I'm just sayin'. https://www.cnbc.com/2019/01/09/jeff-bezos-and-wife-mackenzie-are-divorcing-.html To quote Noble Willingham's character from The Last Boy Scout:
    14 replies | 153 view(s)
  • DParker's Avatar
    1 Week Ago
    So you're telling me that I'm smoking it wrong?
    24 replies | 254 view(s)
  • DParker's Avatar
    1 Week Ago
    I had that problem when I tried smoking some cheddar curds using my pellet tube without the smoker burner lit at all. The tube generates enough heat on its own to reduce cheese to gooey puddles. But having the smoke generated externally in conjunction with keeping all the smoker vents opened prevented any appreciable heating at all. The next cold weekend I think I'm going to try it out on some salmon.
    24 replies | 254 view(s)
  • DParker's Avatar
    1 Week Ago
    I used an external cold smoke generator and the smoker sits in the shade, so the temp inside the smoker never rose by more than 10F above the ambient air...which was between 54F and 58F for the duration.
    24 replies | 254 view(s)
  • DParker's Avatar
    2 Weeks Ago
    Not terribly alarming, since these cases occurred in areas where CWD had already been detected...and likely came from breeding operations...but still... https://tpwd.texas.gov/newsmedia/releases/?req=20190104a&utm_campaign=govdelivery-email&utm_medium=email&utm_source=govdelivery
    19 replies | 935 view(s)
  • DParker's Avatar
    2 Weeks Ago
    OK, it was me. After bluecat's advice I decided to conduct a little experiment in cold-smoking cheese. I put enough apple wood chunks in my Smoke Daddy to fill it about half-full, fired it up and set the air pump to full-blast to really get things going. (Full size: https://i.imgur.com/1MkP5C1.jpg) Then I took the 6 blocks of different cheeses I bought, cut each one in half and arranged them on a single rack... (Full size: https://i.imgur.com/KCwNd5q.jpg) ...and into the smoker they went. At this point the wood chunks were smoldering well so I dialed the air pump down to it's lowest setting so that it eventually settled down to a nice thin blue smoke. (Full size: https://i.imgur.com/sRsGzZe.jpg) After 2 hours I pulled the 6 half-blocks on the left, vacuum-packed them, labeled them and tossed them in the fridge. (Full size: https://i.imgur.com/Dnv4322.jpg) (Yes, I know I wrote "2018" at the top of the package. That's a mistake I'll continue to make for at least the next couple of weeks.) The remaining 6 half-blocks were left in for another 2 hours, for 4 total hours of smoke. Then they were given the same treatment. After 2 days of mellowing I'll pull the 2 hour blocks out and give them a taste. If they're still harsh at all they'll go back in the fridge for a few more days at least. If not, I'll taste the 4 hour blocks and make the same judgement call. So...we'll see what happens Sunday after my son and I get back from our last attempt to bag a deer this season.
    24 replies | 254 view(s)
  • DParker's Avatar
    2 Weeks Ago
    +8.382 I guess that when I said my smoker could use a cleaning I should have noted that it's certainly uncontaminated by cheese.
    31 replies | 471 view(s)
  • DParker's Avatar
    2 Weeks Ago
    Ah, so that's how she did it. I'm sorry...my blood sugar is a little low right now.
    1046 replies | 54458 view(s)
  • DParker's Avatar
    2 Weeks Ago
    DParker replied to a thread New pooch in Podunk Corner
    Bingo...probably...maybe. She was a stray who had a litter of pups while she was living on the street in southern Houston, and the rescue agency assumed she was a casualty of Harvey from last year. But, there's no way to know for sure.
    23 replies | 475 view(s)
More Activity
About DParker

Basic Information

Age
57
About DParker
Location:
TX, where the chili has no beans

Signature


Don't go ninja-in' nobody don't need ninja-in'.
- Diemon Dave

Statistics


Total Posts
Total Posts
6,464
Posts Per Day
3.01
General Information
Last Activity
38 Minutes Ago
Join Date
03-03-2013
Referrals
0