Traeger

GWG8541 said in Bringing my A-game!:

Dr_Pain that looks amazing. Im betting it tasted even better than it looked.

Would it surprise you if I told you I did not eat but the condiments off the plate LOL!

John Belvedere said in Bringing my A-game!:

You brought more then your “A” game to that party. Great looking sopprassata and nice work on the plating.

Thanks! I will pass along your compliments to the better half

GWG8541 said in Bread Pudding by Claude:

Dr_Pain that looks delicious. Im going to give it a shot during the holiday season. I will have to take Chef recommendation on the dried cranberries since the wife will not eat raisins, especially in any recipe.

I appreciate it! I am a purist so I avoid adding all the extras in there. I’ve had it with raisin, apples, pecan, cranberries, and the list goes on and never was thrilled about it. Once I had one where the raisins were reconstituted in alcohol. It was a nice surprise (soft and flavorful) but unfortunately the baking process evaporated the alcohol so not benefits after the fact

Chef said in New Walton's Economy Vac Sealer:

Dr_Pain Okay, based on all you do, get a chamber vacuum. It will pay for itself just in the lack of waste and ruined food.

Let’s talk before you pull the trigger.

I definitely will chat with you before making a purchase.

Surg said in Bringing my A-game!:

Dr_Pain awesome. My wife and I are doing a charcuterie board for a Halloween party. Plan on adding all the cheesy props to make it spooky. We’ll see how it turns out.
Not sure if you post on any other Facebook groups but I’m pretty sure I used a picture similar to yours to try to convince my wife I need to buy a commercial freezer or similar to build a curing chamber. 👍🏼

I have a few FB groups that I use to participate in but not sure if I ever posted the meat locker. I may but don’t remember it

twilliams said in Bringing my A-game!:

It’s really weird, your photos are right side up in your post. When I click on them to get a better look they are upside down.

HAHAHA That is weird!!! I just tried it

Chef said in Bread Pudding by Claude:

Dr_Pain For your white chocolate version, do you just add white chocolate chips?

I actually replace 1 cup of sugar in the bread with the equivalency in rough shaved white chocolate. I add all the ingredients and reserve it to the very end after I make the “soupy” adjustments with the water. I then fold it in and put in the baking dish.

I normally still use a quality bourbon in the sauce but I have done it with a good rum and it paired very well. I’ve tried the white chocolate in the sauce but it was over the top

cdavis said in Bread Pudding by Claude:

Dr_Pain now that’s apiece of art. Thanks 😊

An Edible piece of art! I appreciate the accolades :)

Chef said in Bread Pudding by Claude:

Dr_Pain Looks very similar. I do add dried cherries or dried cranberries. Never raisins.

Thanks. This should be welcomed to the community (no f word) for Thanksgiving and Christmas.

And your are correct, the booze is to be sipped, not hit with over bread pudding.

I’ve been having a kick with this f-word thing all day ROFL!!!

This thread just got even more hilarious