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  1. dls1

    Business name

    Over the years, I've formed four five businesses (1 C Corp. in IL, 1 LLC in FL, 2 LLCs in NM, and 1 Partnership in FL) and am somewhat familiar with the process, which, these days, can be fairly simple and easy if you follow the right steps. First, for the name, simply go to the Secretary of...
  2. dls1

    COVID

    Well, I got my 2nd shot today, and my wife gets hers tomorrow. Most of our health care providers are affiliated with the Loyola University Medical System in the Chicago area where I registered for the shots on Feb. 1, and both times, it was a breeze. In and out in around 25 minutes including the...
  3. dls1

    Thicker sauce

    I've used arrowroot, cornstarch, extended simmering, etc. in the past for thickening in the past with mixed results. Then I discovered xanthan gum around 15 years ago and it's the only thickener I've used since and recommend. It's a non-fail and fast thickener that doesn't alter the taste or...
  4. dls1

    COVID

    GonnaSmoke, thanks for posting the WSJ article. Interesting reading though, in my mind, the content is very questionable. In the article, dated Feb. 18,2021, the author states " My prediction that Covid-19 will be mostly gone by April is based on laboratory data, mathematical data, published...
  5. dls1

    SV Scallops

    I only do dry-packed sea scallops, usually U12s. Several years ago, I did a couple pounds SV then briefly seared them. I quickly concluded that what I had done was experience a minimal waste of time, water, and electricity. Haven't done them SV since.
  6. dls1

    18 Hour Leg-o-Lamb

    Very nice looking dish, Ray. However, I believe that 18 hours is way too long. About once a month, I do a boneless leg of lamb SV, usually around 4 lbs. We like it finished at 125ºF, sort of the crossroads of rare - medium rare. I cook it SV for 3 hours and it comes out perfect every time. If...
  7. dls1

    My Turn: Gift Exchange With A Great Forum Friend

    Damn, Robert, you hit the superfecta. And, Jake, you really knocked it out of the park. Congratulations to both of you. I became aware of D'Artangan in the mid-1980s when I was talking to chef Andre Gaugin at his restaurant in Auch, France about the inability to get fresh Foie Gras in the U.S...
  8. dls1

    New to me Cookshack smokette

    My first Cookshack smoker was/is a 008 which I got nearly 20 years ago so it's essentially the same unit that you're considering. Over all the years, with a lot of use, it's never missed a beat, and I've never had any mechanical problems, or a need to purchase any replacement parts. Also, I...
  9. dls1

    SV question

    ht, You're not wrong. It's just a matter of personal tastes. I like lamb rare to medium rare, hence the 125°F I cook it at. To me, 145°F is medium well to well done. Different strokes.........
  10. dls1

    SV question

    I've cooked a pretty fair amount of meat SV from the frozen state over the years which, most of the time, has been the result of poor forward planning. As a loose guideline, I simply multiply my normal cook time fresh by 1.5 which, obviously, will give you the same result as xray's formula. I...
  11. dls1

    Sunomono, Japanese Cucumber Salad

    Looks great Chile, and well deserving a like. Sunomono is one of my favorite salads and simple to make. I can get Japanese cucumbers if I want to drive a little, but I typically use Persian cucumbers, sliced extremely thin. A task where a mandoline comes in handy. I sprinkle the cucumber slices...
  12. dls1

    One in three oyster samples contaminated with norovirus

    I always love them raw, but I agree with you about Drago's. Had some friends over recently and prepared a couple dozen raw and a couple dozen Drago's charbroiled style using a recipe a manager there gave me several years ago. They were a hit.
  13. dls1

    Venison Osso Bucco Revisited

    Nice job, Chile. Looks and sounds like you accomplished what you were looking for on your revisit. The fruit salad looks very good also. Like!
  14. dls1

    Venison Osso Bucco Revisited

    Looks and sounds great Chile. Looking forward to the outcome. Coincidentally, my wife went to the butchers this morning and returned with, among other things, 2 cross cut veal shanks, each a little under 1 lb. and about 1.5" thick with lovely marrow bones in the center. When I asked her what...
  15. dls1

    A5 Japanese Wagyu Brisket

    Nice score, BB-que. I'm sure you're going to enjoy your purchase. Also, I second your recommendation for Crowd Cow. I got a couple Kagoshima A5 rib eyes from them in early April that were outstanding. At the time I made my purchase I knew that they sold brisket flats and were working on getting...
  16. dls1

    Za'atar Chicken

    John, The supply of za'atar that you have might be considered the "real stuff" by some, and not so by others. As has been mentioned, za'atar can vary greatly by country, region, locale, etc. often based upon what herbs are naturally abundant and traditionally favored, though sumac, sesame...
  17. dls1

    Za'atar Chicken

    Great looking chicken, Disco, and well deserving of a like. Za'atar, with so many possible uses, is a great blend to always have on hand. I make many of my own Middle Eastern/North African spice and herb blends and za'atar is a staple at our house. Za’atar is a pretty specific blend with dried...
  18. dls1

    Used Smokin-It 3D or used Cookshack AmeriQue SM066

    Slvrsurfer, Sounds like you've got a couple good opportunities to pick up a quality smoker at a good price. Current prices new for each unit with a cover are around $2K for the Cookshack, and $1K for the Smokin-It. First, I don't know much about the Smokin-It line except that everything I...
  19. dls1

    Seasoned with canola oil - was a mistake, help reversing

    I agree!
  20. dls1

    Better stock up on pork now before prices jump....

    Interesting thread, indaswamp. Thanks for posting. Sounds like you've acquired enough pork to last you the rest of the year. For entertainment, as well as potential (hopeful) financial gain, I trade commodity futures on the side. Most of the time I trade financial futures on the CME...
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