Come all ye self-styled chefs and kitchen users, we must talk.

Thank you!

Those butchery and aging videos are fascinating! Thank you!

Caught a 12.5" Coastal Cutthroat Trout today! Currently brining the fillets so that I can smoke it tomorrow.

IMAGE(https://i.imgur.com/NRMHJWk.jpg)

That is a very handsome fish

And here it is smoked! It's incredible. Mild and basically the fish version of bacon.

IMAGE(https://i.imgur.com/D1oKIMa.jpg)

That looks amazing tuffalobuffalo

Smoked trout... Whole Foods asks incredible prices for that. And it's wonderful...

Robear wrote:

Smoked trout... Whole Foods asks incredible prices for that. And it's wonderful... :-)

Well, I bought an expensive new pair of Patagonia wading boots to get that 1 fish, so... way cheaper than my route. Still... a wild trout that has been swimming in current and eating bugs all its life is better tasting than a farmed trout. The raw flesh was kinda peach colored before brining. Farmed trout is still great, though, and smoking is the way to go with it.

Those boots are an investment in future fish.

Any recommendations for butane torches? Something to finish steak out of the sous vide.

Avoid the ‘made for kitchen’ ones and just get a real one from your favorite home improvement store. They are much better, cheaper, and more reliable in my experience.

Delbin wrote:

Any recommendations for butane torches? Something to finish steak out of the sous vide.

I've been really happy with the Bernzomatic TS8000. Use it about once a week, on the same $2 blue propane tank from Home Depot I bought last October.

The TS4000 is a little cheaper (used to be half the price), but isn't adjustable, and the one I have can go from really fine to a huge flame, so no idea where the non-adjustable one lies on that spectrum. Worth the extra $5.

Thanks! I'll probably get that one.

The TS8000 is definitely the torch to get for the kitchen. I bought three other ones that broke, didn't work, weren't adjustable, etc. until I broke down and spent the money for the TS8000.

Interesting food history factoid. Brownies as we know them were invented at the Palmer House Hotel in Chicago for the Chicago World Fair, before then we did have a few recipes for "brownies" but they were actually more similar to what we'd consider Chocolate Chip Blondies today. In addition the Palmer House Brownie had apricot jelly instead of chocolate icing, and was sometimes served with ice cream, but also had plenty of walnuts. The Palmer House is the earliest known version where the chocolate is the star instead of a more cookie like base, with chocolate flavoring (in the forms of chips or chunks). Recipe included for those who might find it interesting. http://lostrecipesfound.com/the-orig...

You can still order the original and eat it in the original dining room, with period decorations. (They have things like Mark Twain's silver coffee service, on display).

The Palmer House is a fantastic example of an old American hotel. The rooms are small, but the service and decorations and ambiance are great.

I bought some smoked garlic. I had to put it in an airtight container because the smell of it just sitting there was making me hungry. Can’t say I can pick it out in the two sauces I’ve added it to but the sauces themselves have been delicious.