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  1. kyheirloomer

    Barbecue (Smoking) Forums

    There is a groups link on everyone's profile. Any group you join will also be linked there. Really? I hardly ever go to my own profile, so, rather than relying on memory, I just went there. I guess I'm not part of everyone, because there is not a word about groups anywhere on the page.
  2. kyheirloomer

    Barbecue (Smoking) Forums

    Instead of a group, it might be better to change the name of the Camp Cooking thread to "Outdoor Cooking"..... I'd vote for that. It makes perfect sense.
  3. kyheirloomer

    Barbecue (Smoking) Forums

    Phil, if I joined Cheftalk today, and was navigating the site to develop a feel for what's available, how would I know there was such a thing as a groups feature? It doesn't seem to show up anywhere. By the same token, how, except by linking from this thread, would I be able to go back to it?
  4. kyheirloomer

    Peeling Orange Sections

    Blood oranges and Meyer Lemons have been making slow inroads in the Southeast, Curious. Mostly in the high-end markets, it's true, but even in some regular chains. You're shopping Harris Teeter? Wish we had one here. Also consider seasonality. Blood oranges are sold this time of year, through...
  5. kyheirloomer

    What's a good authentic Cajun cookbook??

    Keep in mind that Cajun is, at base, home cooking, based on what is available. So, almost by definition, as soon as you write it down, and upgrade it, you have bastardized it to a certain degree. Less known than some of the books written by big names, but as authentic as they come, is Cajun and...
  6. kyheirloomer

    potato nest fryer baskets

    Obviously, Ben, you don't know how big a fool I can be.
  7. kyheirloomer

    How Do You Do Q?

    My one regret is that we discovered it when our kids were all but grown. The younger was 16, and did get to participate. But it's really such a great thing for kids to be part of. If you want to get back into it, contact me privately and I'll send you my brothers email addy. He's in SoCal, and...
  8. kyheirloomer

    Garden Plans?

    Thanks, Dan. A couple of comments, with the most important first: I have a photocopy of one of the original Victory Garden booklets distributed by the American Womens Vountary Service's Food for Victory Committee. Send me your snailmail privately and I'll be glad to send you a copy. Some...
  9. kyheirloomer

    food

    Pops pretty much has the straight of it, Ivan. Professional cooking is rarely the glamourous profession you see portrayed on TV. Enjoying cooking at home, even being very good at it, has little in common with any food service environment. So your best bet is, as he says, to find a job in a...
  10. kyheirloomer

    Peeling Orange Sections

    I can't see any efficient way of doing it after the fact, Curious. But, depending on your intended usage, it might not matter. Usually if there are any problems it's with the pith, rather than the membranes. Once you get the knack of cutting supremes, though, you'll wonder why you ever served...
  11. kyheirloomer

    Saffron

    That really sounds good, Curious. Thanks for posting it.
  12. kyheirloomer

    How Do You Do Q?

    We had to move away from the rendezvous scene, Pappy, when Friend Wife was diagnosed with diabetes. She just can't handle camping in the summer heat. But then we were hired as historical interpreters at a living history park. Twenty-sumpin years as a hobby, and now they're paying us to do it...
  13. kyheirloomer

    How Do You Do Q?

     I had always turned my nose up at gas until I got one That describes me to a T, Pops. Not that I sneered at them. I just felt (erroneously, I might add) that they'd be no different than cooking in the house, so what would be the point. Turns out there are lots of points. No, the food will...
  14. kyheirloomer

    need some advice for future career

    I don't see why a GED would possibly handicap you. First off, it carries the exact same weight as a regular diploma. Second, nobody really pays much attention to high school. Had you completed the culinary course it would look nice on your resume. But otherwise, high school is just a line on an...
  15. kyheirloomer

    New cook here! Need advice!

    Is Beef O'Brady's a chain? I'm not familiar with it. However, you will likely be given whatever specific training you need once you're on the job. The folks who hired you are aware that you're a student, and don't expect you to know more than you do. And even if you were more experienced, you'd...
  16. kyheirloomer

    Cups of batter in full sheet pan?

    I'm not a mathematician, but seem to recall that volume increased geometrically. So doubling the size of a container increases the volume something like four time. Be that as it may, the formular for volume is simple. Applying it to the above numbers the volume of a half-sheet is 216 cubic...
  17. kyheirloomer

    Garden Plans?

    Have you started planning your gardens yet? I will be running the historic gardens at Fort Boonesborough again this year, and have just finished my paper plan. I’ve got the main garden divided into 23 demonstration plots. Counting companions and succession plantings there will be 32 plants in...
  18. kyheirloomer

    How Do You Do Q?

    I would stick a full brisket on and tell people it was buffalo hump..... One thing about us reenactors, Papa Perry: Ain't none of us really right. Like the time some buddies spit-roasted a whole goat at an event, and gleefully told folks it was a dog. You did fur trade?  
  19. kyheirloomer

    Saffron

    I don't know about "Number 1," The official Spanish name for their top grade saffron...... The Spanish standards for saffron use both names and numbers, Boar, with the numbers corresponding to those of the ISO. I rarely use Spanish saffron, so never learned the names. Here is how La Tienda...
  20. kyheirloomer

    Saffron

    La Tienda prices 1oz of best saffron (coupe grade?) La Tienda identifies its 1 oz tin as Category 1. Spain uses its own national standards, but they exactly echo the ISO scale (except at the very bottom). So it's certainly top quality saffron. But, OMG, look at the price.
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