brightsideman

I’ve got some contraption that uses replaceable stainless steel scrubbing pads as the abrasive. When it gets filled crud, you just replace the pads. It works well when the grill is still hot.

I hear the same thing about Culver’s. It makes a huge difference.

So what in your opinion constitutes a non-rotgut lager alternative? PBR is a solid budget buy at a bar.

Try smoking the chickpeas. Two cans in a metal tray and placed opposite of coals and wood chips. Maybe about 25 minutes.

Throw it all in the food processor.

Good stuff.

Saw some conversation about out-of-Louisiana ordering of crawfish and wondered if anyone in the Great Lakes area had any experience with ordering a sack of cooked crawfish? (Most states bordering the Great Lakes ban live crawfish shipments. Indiana allows it, if you like trivia.)

Saw some reviews on lacrawfish.com and most were positive. Just want to get some TD opinions.

Staub has the dark interior finish, which some say can make it difficult to gauge fond build-up while browning. Le Creuset has the white finish, which makes it easier to monitor browning, but it could discolor over time.

I’ve got a Mario Batali Dutch oven made in China. Got it real cheap because of the creep!

I was going through my mom’s kitchen this week during a visit, and I found this 5-qt. Magnalite Classic pan. It doesn’t match her other Magnalite pans, so she must have purchased it separately or got it as a gift. The bottom says it’s made in China, but the styling suggests it’s got to be at least 30 years old (maybe?).

Any of y’all seen anything like this?

BTW, no pics of mom.

Magnalite Classic pan

Magnalite Classic pan 2

Made your cornbread this morning. Outstanding. Good crust. Just moist enough. I used 9 ounces of chorizo as well and it just blended right in. How much chorizo do you use?

I think you’ve discovered why many people invest in the more expensive smokers—consistent temperature control even in the face of challenging weather. Having said that, I’m cheap and just use the kettle, but not in a Chicago winter. Enjoy the chicken!

Long-time lurker, first-time poster.

Not sure how many of y'all get Christopher Kimball's Milk Street magazine, but I've gotten it since it's debut. It's pretty good. Think Cook's Country with more international dishes.

Made the Red-Red dish that's from Ghana. It has a lot of stuff I like, such as black-eyed peas, ginger, and cherry tomatoes. It turned out quite well for a 40-degree Midwest night.



Topped with some lime juice and cilantro.



For the beer nerds, the 51K IPA is from Blackrocks Brewery in the UP. Good Stuff.

The recipe is available, without signing up for the magazine. via Facebook. Use the Google machine.

Hope to contribute more. Love the board and the long-time posters.