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Well, I haven't contributed for a while, so I thought I would give it a shot. First, I thought I would share two bread making tips that I am beyond embarrassed that I learned only recently. Having cooked for many years, the fact that these two tips escaped me all these years is mortifying...

I'll be the first to admit that GHL has their problems and their customer service has been shit. However, over time they have taken care of me. I have 3 Hoppers and I cannot envision a situation that would lead to the damage the picture shows. Can their half-assed battery even crank out enough...

Personally, I think it's goddamn ridiculous. Illinois had something like 36 dispensaries open on the first day it was legal. I stopped by a place in Ann Arbor because I was in Detroit. They had a big tent outside for recreational users to stand in. Because medical users get priority, they call...

It's certainly not life-threatening but "3 in one location in the state" is a far cry from "recreational begins Dec 1." They should have said, "The recreational pilot program will begin in Ann Arbor, with additional locations to follow in the next X months."

This SUUUUUUUUUUCKS! Only three recreational stores as of Dec 1 and all three are in Ann Arbor. https://www.leafly.com/news/strains-products/michigan-retail-cannabis-sales-start-dec-1-heres-what-you-need-to-know

Wait...what????? https://www.leafly.com/news/politics/michigan-recreational-marijuana-sales-begin-dec-1

This sucks... We may not see recreational until March or April. https://www.freep.com/story/news/marijuana/2019/10/27/legal-recreational-weed-marijuana-michigan-sales-shortage/4087825002/

Grits are coarsely ground corn meal. I think it can be boiled in water or milk. It's really a southern thing. In the north, you're more likely to find something like grits and shrimp in a trendy restaurant, but it isn't common. Having said that, grits and shrimp in a trendy restaurant is pretty...

Finally had a chance to try out using the sous vide for decarb. There was no smell at all during the decarb process. We made the peanut butter cookies from the "BraveTart" cookbook: https://www.yummly.com/recipe/Honey-Roasted-Peanut-Butter-Cookies-from-BraveTart-2411446?prm-v1 It turns out...

He looks so peaceful. Did they sneak up on him while he was sleeping? Don't worry, mate. These glowing embers are just to keep you warm on these cold winter nights!

Kamado grills are phenomenal for this and provide more utility (more cooking options). Having said that, I'd love an outdoor cooking area that included a brick oven and a flat top.

Right. "Next year" is the key. I will be amazed and astonished if there is a legitimate recreational option this calendar year (donation loophole not withstanding).

But why does it always take a year+ to get these things moving? Don't we have enough solid examples now to produce a viable plan quickly on move on? Evaluate Colorado, Washington, California, Nevada and see what works and what doesn't. Colorado just hit $1,000,000,000 in tax revenue from...

I'm sorry to report that after two days of trying to setup a meeting to "donate" to their cause, it has been a stressful, miserable failure. It's probably fair to say that the article kicked their asses to a much higher level than they were prepared to deal with but they could not meet...

Things are beginning to get a little interesting... https://wwmt.com/news/local/west-michigan-business-provides-marijuana-gifting-service-delivery

Thanks for the fun fact!

I just want to know how many Germans were ground up during the creation of this cake. Is it a Soylent Green cake?

Best.Ribs.Ever. This weekend, I decided to try Kenji's sous vide ribs. I followed the steps to finish dry in the oven and used the 165 degree F setting on the sous vide. The meat was so tender that the bones would just slip out. However, they weren't the kind of "fall of the bone" where the...

I tend to complicate soup making (hell, I guess I complicate most kitchen activities). It's often a two day process. On day 1 I roast or smoke the bones I'm going to use to make the stock. Sometimes I also make the stock that day, sometimes I make the stock on the second day (soup day). I try...

I had seen this video (below), which introduced me to the idea. When I did a Google search to see if I could find this video, there were hundreds of web pages devoted to sous vide and octopus. Looks like a well known use of the sous vide (shows my ignorance...).