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  1. fltsfshr

    OK I Admit It - I'm a Coffee Snob. Who Else??

    That is very true. It's an art, one that involves your ears and your nose. And it's fun to do.
  2. fltsfshr

    OK I Admit It - I'm a Coffee Snob. Who Else??

    I have a collection of old makers both hand and stovetop. Currently I use a Brevelle Coffeemaker. It has settable brew temps, bloom times, flow rate etc. and a thermal carafe. You can change them depending on the roast you are brewing. Excellent coffee maker...
  3. fltsfshr

    OK I Admit It - I'm a Coffee Snob. Who Else??

    I like good coffee. I sold my coffee business 40 years ago and moved to Florida. I know a bit about coffee.
  4. fltsfshr

    Burger Brawl Throwdown Revisited

    Sir I do not envy your position. First I sent you 1 pic without the word brawl. You sent me back a PM informing me of my error. So I created a whole new burger the likes of which has never been seen before and I sent you several pics of it's creation as it came to fruition. All included the...
  5. fltsfshr

    Mushroom hunters

    I stand corrected. Someone should tell Mother Earth News. Thanks. I think I read it in the 60's. Another myth blown. :) How about If it's hollow you can swallow?
  6. fltsfshr

    Mushroom hunters

    Here is a way to tell using a spore print. Set the mushroom cap on a piece of paper overnight. If the spore print on the paper is black it's edible, If it is black and white or all white it's not. If you cut it and the edge turns purple it' a hallucinogen. I read that in the Mother Earth News a...
  7. fltsfshr

    Mushroom hunters

    I have some friends who make a living with Morels and Blueberries. This year they harvested over 9100# of Morels. (That's a lot of Morels) They sun dry them. You can tell sun dried Morels from dehydrated ones from the color. Sun dried Morels sell for $25/oz. Right now they're harvesting their...
  8. fltsfshr

    Whats your secret ingredient?

    coffee beans picked out of civet cat sh*t.
  9. fltsfshr

    Whats your secret ingredient?

    Madeira
  10. fltsfshr

    Beef Tenderloin Butts

    Make it into a Chateaubriand with a Green Peppercorn sauce. That would be my thought. MMMM
  11. fltsfshr

    Cinnamon Wood - Finally got it

    Try pimenta (allspice) wood for smoking. Get pure chips not a mix. You can also use all the branches twigs everything. Sometime we take green pimenta leaves lay them on the grill and put chicken on top. Both the aroma and the flavor transfer well . I bribe a couple tree trimmers to bring it to...
  12. fltsfshr

    The BBQ Gun Thread

    Here's a couple of mine. Notice anything different? Cabot Draco Garra 1st LH made. DP12 Pump 16 3"mags in 4.5 sec or 760 #4 Buck or any combination Caspian Commander CX4 .40CAL Thunderstruck double barreled .22 mag fires 2 rounds with every pull.
  13. fltsfshr

    Classic Turf and Surf, Sides and Dessert

    Very nice work. I would devour everything on that plate except the broccoli.
  14. fltsfshr

    Coffee wood

    If you find some, try Allspice wood (pimenta)
  15. fltsfshr

    What's your favorite off-the-shelf/store-bought barbecue sauce?

    Old Grumpy Marks stuff is good too. The Texas Hold Em Sauce is excellent
  16. fltsfshr

    Grilled Cuban Pork Loin

    i slice them in various sizes and freeze them. Sometimes I cross score them.
  17. fltsfshr

    Grilled Cuban Pork Loin

    Marinated in Hunky GPR, Hot Ass Whang, Rum, Maderia, dried onion, garlic then peppered. Served on black beans & rice.
  18. fltsfshr

    What's your favorite off-the-shelf/store-bought barbecue sauce?

    I like Braswells I like every one I've tried. My favorites are Honey Habanero & Sweet Bourbon. They make several and I'm slowly working my way through them.
  19. fltsfshr

    Patty melt time!

    Nice looking plate I am a patty melt fan.
  20. fltsfshr

    Kamado Pancakes

    On the Kamado Blueberry/Banana pancakes on a SS plate. Came out great.
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