Recent content by xbubblehead

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  1. xbubblehead

    What’s Your Avatar?

    Well the "xbubblehead" reflects my past submarine service and the avatar reflects my stubborn, traditional attitude.
  2. xbubblehead

    Ever Eaten Lunch at FW Woolworth's Counter?

    Yeah, my favorite was the toasted cheese sandwich with a pickle spear.
  3. xbubblehead

    Ever Eaten Lunch at FW Woolworth's Counter?

  4. xbubblehead

    Tabletop LP grill reconditions for use on a pontoon

    I had a tabletop propane grill some years ago, scariest and most dangerous contraption I ever used. The slightest wind would blow the flames around if not out. A little grease leaking out the bottom created a real fire hazard. There is no way I would use one on a boat.
  5. xbubblehead

    Over Salted Corned Beef - Snack Stick?

    I soak commercial hams to lower their salt, wife can't have too much. Stupid I guess but I never thought of soaking corned beef, just haven't eaten it for years. Glad I saw this thread. Wonder if soaking works for spam and oversalted bacon?
  6. xbubblehead

    does it make sense to grind our own hamburger ?

    I'm in the been there, done that group with both a hand crank grinder and electric. I found it was hard to get a decent fat content in the ground beef (usually chuck) and the texture just didn't please either of us. Might have helped to add some fatty chunks of pork to the grinder, maybe next...
  7. xbubblehead

    How long does it take to sprout after planting?

    Normally we let the garlic greens die back before we pull the bulbs but we pulled some early this year, the greens make a decent chive substitute just like green onion tops do.
  8. xbubblehead

    How long does it take to sprout after planting?

    Very small garlics this year so will use the greens for chive. Onion greens looking good and some should be good to harvest in a couple of weeks. Colorado front range.
  9. xbubblehead

    hot or mild ?

    Italian and Chorizo hot, generic smoked links mild, Kielbasa no heat.
  10. xbubblehead

    Pork Chops 2nd round but still not perfected

    I rarely let chops get above 140F no matter how I cook them. Pork chops are intolerant to higher IT's and will turn to cardboard in a flash. Just a personal preference but I don't care for a lot of char on chops, great on beef but not on pork.
  11. xbubblehead

    Worst Beer…

    Skunkiest tasting I ever had was Rolling Rock back in the early sixties, used to be in a green glass bottle. Next in line would some no-name sludge I had in Izmir, Turkey around 1963. Literally could not drink the bottom half inch in the bottle because of the sludge. It was served warm.
  12. xbubblehead

    Charcoal Problem?

    Might toss a chunk of wood on the coals while it's burning in.
  13. xbubblehead

    Fighting rust

    Buy or have someone make you an aluminum or stainless steel pan?
  14. xbubblehead

    Lipstick on a pig (cow) my first sous vide experience.

    So help me understand how a steakhouse uses Sous Vide on say 6 cuts of steak with 5 possible customer requested temperature ranges when the chef has no idea what orders to expect beyond a historical wild a$$ guess.
  15. xbubblehead

    Minion method smoke ring.

    I start with a coffee can size of lit coals in the middle of an unlit ring of charcoal. I place a baseball size chunk of wood on top of the lit coals to kick off the smoke and bury a few smaller chunks in the unlit charcoal. I'm sure I'm getting dirty smoke at first but the flavor is great so...
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