PeterJ

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About PeterJ

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  1. Thanks for all the replies, I'll let you know what I go with and I should say if... To reply to "Why in the world would you need a trail cam?" I don't need one... But on our small property, less than an acer in a development build in 1953, we've had black bear, foxes, small bucks and all the other usual critters. So, we're curious what's roaming around when it's dark and we're sleeping. Would love to see the bear again. The only time we saw it was when we were on our porch drinking coffee in the morning. And... It's a good use for a gift certificate we have. So just for some fun. Thanks again. --Pete
  2. In searching the Digital Camera Forum this seems to be the recommended place to ask about trail cams. The last review in this thread were a few years old and was wondering if anybody has some favorite cameras they use? Looking to keep it under $150, no need to break the bank but don't want junk either. Googling seems to have results all over the map, so I am hoping to get some info from people who use them and are in the know. Thanks in advance --Pete
  3. Your event may have already happened and you can't go wrong with that plan. But for smoked or pre-cooked sausage, you don't need to braise it. You can put it straight the grill. I always thought the serious eats plan was for uncooked sausage as a way to avoid overcooking it or burning the outside and a raw inside. Either way, a good piece of sausage braised in sauerkraut and grilled is not going to be a bad thing. Hope it all went well.
  4. From what I have read, people seem to like the Globals, some people have issues with the handles, but that seems personal preference. As far as the 15 degree angle and harder steel, I wouldn't worry about it too much, and for me it simply makes a better knife. I moved from Wusthof Classics, to Japanese style knives over the past few years and have never had an issue. I am just a home cook, who likes a good knife. I wouldn't try and bang through a frozen chicken with my German Knives and I wouldn't with my new knives either. Just treat them well and they will treat you well. If you have them sharpened at a reputable place it will be no issue. Learning to sharpen on your own is not hard, and there are plenty of guided sharpening systems out there, Lansky and Edge Pro to name two. My newest add, which was a gift from my wife, it is a Kanehide PS60 240mm Gyuto. It is a joy, just like any good tool. Hope you're enjoying the Globals PS - if you need to bang through things like Chicken bones, or anything else that requires banging, get a cheap clever, it's a better tool and it's what they're for.
  5. Peugeot, they aren't cheap, but they last forever, I am still using my long deceased grandmother's. I don't know the model I have, but I am always tempted by a new one when I see them, but I have no need as the old one works like a charm. http://www.peugeot-saveurs.com/en/categorie-produit/saveurs-depices-en/ --Pete
  6. Handy if you have one around or want a camping spare, or you could just buy a salt or pepper mill, which holds more and is easier to refill as that is what it is supposed to do.
  7. http://www.thekitchn.com/i-tried-the-instant-pot-and-heres-what-i-really-think-about-it-8-months-later-226178 What Exactly Is the Instant Pot? Instant Pot is a multi-cooker that does the job of a slow cooker, electric pressure cooker, rice cooker, steamer, yogurt maker, sauté/browning pan, and warming pot. It's a single appliance that does the job of seven different kitchen appliances or tools. Sounds kind of impressive, right? And I don't know about you, but I definitely don't have the space to store all seven of those appliances.
  8. Anybody have one? How do you like it? Been kicking around the idea of an electric pressure cooker and would be curious to hear from people who have one. I know there are some benefits to a stovetop model, but with time short in my life I like the idea of being able to leave it unattended. Leaving a stovetop pressure cooker unwatched makes me nervous. I also like the idea of some of the other functions the electrics have. I know this in advance. It won't be great for searing but I think that is pretty easy to work around. Looking forward to hearing what your experiences have been. Thanks in advance --Pete
  9. Ok, I know it is not the preferred way, I know there are reasons I should use charcoal, but... Finally have a space in my life to have a grill. Think we'll get a Weber Spirit 310 or 210, just waiting for the Memorial day sales. We're also doing gas, as it will most be used quickly on a weekday night and it matches how we see ourselves using it and out budget. That said, I love the idea of trying pulled pork on it or slow roasted chicken on indirect heat. Lots on the web about that, but two questions for here, well, three. Have you tried it, pulled pork or other slow cooks on a gas grill and what was your method. And How long can you run a gas grill floating around 250 or 300 on a full tank of LP. I know that will vary between grills, but wanted to just get an idea or hear about your experience. If we find we love the smoke and we do it often, well then maybe a Weber Smokey Mountain will be in the future, But for now we'll looking at Grilled veggies, good sausage chicken parts and the occasional low and slow Thanks in advance --Pete
  10. Dottie having a morning stretch or getting ready to kill us for not having her kibble ready in the morning, it's hard to tell.
  11. That Chef's knife and one or two of their pairing knives will do just about anything in a kitchen, they're plastic handled so you can wash them in the dishwasher without worry, and you'll be done for under $50 I also agree on don't by a big knife set, but I do find you can get good prices on the two or 3 knife sets. In a quick look, I think this may be the essentials list you referring to from Cooks Illustrated. http://rickandkathy.com/2012/12/cooks-illustrated-kitchen-tools-and-equipment-list-knives-boards-sharpeners-and-storage/
  12. I did see that... Figured it never hurts to remind somebody ;-) And given they're inexpensive, on the scale of knives, if you trash them in 5 or 6 years it isn't the end of the world.
  13. I would give a decent inexpensive Japanese style knives a shot. I never use my Whushof Classics any more, I grab a $90 carbon steel 240mm gyuto or a $70 210mm stainless gyuto. I find I can make them sharper and they hold an edge longer. If you look up Chef's Knives to go. They have a nice collection of inexpensive knives that work really well. Lots of options out there. You really can't go too wrong with any of the German knives mentioned here either, I have just taken a liking to a lighter weight different style knife. And hand wash them, it's easy quick and you don't leave sharps around where you can wack them when you don't expect to. EDIT: In a quick look something like "Tojiro 3pc Set" should do you fine
  14. Doesn't this belong in the "Do it Yourself" forum?
  15. Had a similar thing happen to our 16 month old LG front loader. My wife went to do laundry last night, opened the front of the washer and it put about 15 gallons of water on the floor. I know as I filled my shop vac a few times! Luckily I have my dad's fear of water and humidity gene, we don't keep anything on the floor in the basement, it's all on shelves or elevated somehow. So no damage, just a bunch of time cleaning up. Well, the cardboard boxes that hold my empties for brewing were on the floor, not the end of the world. Called LG, since it was so new they agreed to extend the warrantee so the repair is covered. Which I appreciated. But, we will never trust the machine again, so we'll be shutting off the water when it's not in use and I'll look up the Symmon's valve, sounds like a neat idea. --Pete