Foodies BS Thread.

Hey @meatman , got a recommendation for a slicer for home use?

 

Yeah, what he said

 

My recommendation would be not to get anything smaller than a 10 in. blade. I know this is more than any normal household needs but, I have used the smaller kitchen ones and they just can't cut it (insert pun).
I have a small 10 in. commercial one I use once in awhile and has served me well. The larger the blade the larger the slicing platform you have so your able to do larger cuts of meats. I would look into grocery store auctions, You can by on the cheap and it is all commercial grade.

 

I have used the Nesco dehydrator and found the more trays you put on the more you have to rotate to keep everything uniform, just a thought.

 

Yeah I already employed that method on this one mainly because some slices were thinner than others and didn't want the thinner being done before the thicker pieces.

 

Any brand / model number recommendations?

 

Hobart,Biro,Berkle and Butcher Boy are the ones i have used

 

Got it. Thanks!

 

Quick supper last night.
Venison Tacos with garden grown tomato and lettuce....

 

Looks good brother. I hate the end of tomato season.

 

Mmm...guns and taco's.

 

looks like a great postcard!

 

Labor day grub...
Smoked some ribs. Just a little dry rub (brown sugar, garlic,onion powder, different chili, cayene, pepper etc. mix). Sprayed with apple juice every now-and-then. While doing chicken for later this week, I pulled the ribs from the smoker and added to the grill for a few minutes to get a little char and color.


Ribs tossed in a little bit of sauce (Sweet Baby Ray's BBQ, Habanero-mango sauce, Worchesterchire, and butter)


Plated with veggies and smoked shrimp

 

I continue to explore different bread alternatives for gluten-free family members. Here is a burger with rice buns that we tried this week-end.
Actually tastes really good, but is a little too brittle to pick up and eat like a burger, especially with all the goodies we had on it.

 

gluten free bun recipe...
http://glutenfreehomemaker.com/gluten-free-hamburger-buns-focaccia/

 

Somebody brought up cast iron here yesterday... just wanted to share a tip that if you can get an old pan (like from a garage sale or antique shop) that they don't really know the value of, the pan is light years better than the stuff they make today. Much smoother interior finish, better iron, easier to clean etc. This one in particular I saw (one just like it) for a few bucks at a second hand store, snatched it up quick:

 

that's where ive gotten most of my cast iron. cheap and best pans around!

 

Yea that sand casting they use now makes for a poorer surface to cook on. Love my cast pieces tho!!

 

The interior surface finish really makes a difference... I still haven't found a CI pan built since 1980 that can be called truly non-stick, as in smooth as glass without pocks and crannies for stuff to get stuck in. But, even today's CI is 100X better than not having any.