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  1. Culinary Otter

    Kombucha?

    Used to, don't anymore. Single ferment, added flavour in the bottle. Peach, pineapple, and maple were my favorite flavours.
  2. Culinary Otter

    A happy short rib accident

    Lol lordy no I got off this AM and they gone already 🤣🤣😐
  3. Culinary Otter

    A happy short rib accident

    That's what I've read about them. As long as you know you're in for a (good) chewy texture they're awesome low and slow. steak like ribs, basically but delicious
  4. Culinary Otter

    A happy short rib accident

    Thanks! Steak like texture. Not getting fall of the rib bones but super happy with the outcome.
  5. Culinary Otter

    A happy short rib accident

    Sauce was a little thin. Made a roux and thickened it up. Added some vinegar and brushed it on the ribs. Plated shot not great, but obligatory I hear. 🤣
  6. Culinary Otter

    A happy short rib accident

    So long story short. Looking to do some short rib "pastrami" for my next food experiment. Come home after work at 6am, take out 4 packs of "beef Riblets". Woke up this afternoon, discovered these are basically Korean short ribs. No idea what to do now. So go back to the freezer and pull out...
  7. Culinary Otter

    Want to make sure I have this right...

    I'm just spitballing and have no idea if this would work. I have no idea of the underlying workings of this forum. Also for the record I manually calculate everything now after belonging to the amazing ribs forum and seeing some... Shortcomings. The loss of digging dog has clearly had an effect...
  8. Culinary Otter

    Look at this gizmo.

    This should literally be its own thread. A running tally of SMF enabled purchases. 🤣 So far since joining a scant month ago I'm at: - Omega Juicer - Sondiko torch (for literally no reason other than I thought it was fun) - have a friend in Montana smuggling me back 12 litres of Kitchen basics...
  9. Culinary Otter

    February Throwdown: Chili, Soups, And Stews (Gonna Be Fun!!)

    Wasn't invested in either team but woof - my heart goes out to you if you're a Isles fan that was rough.
  10. Culinary Otter

    Naniwa Chocera Pro Stones

    You could always try wrapping a strip of tape around the stack. That would hold it and not change the angle enough to worry about.
  11. Culinary Otter

    Bacon Infused Bourbon

    That's what I would have thought as well, but any recipe I've seen for it infuses the flavour with the bacon grease and not the actual bacon, then strains it to remove fat.
  12. Culinary Otter

    Bacon Infused Bourbon

    I saw it in the book "Project Smoke". I lean towards scotches and rye whiskeys vs bourbon, but it's something I'd give a try. I was surprised it uses the fat - thought that it would be the opposite and one would have to get most of the fat out and just infuse it with a fairly well cooked...
  13. Culinary Otter

    I asked the question to Chat GPT: What can you tell me about the website https://www.smokingmeatforums.com/?

    - not my pic, taken from the "In Otter News" instagram feed, but relevant!
  14. Culinary Otter

    Butcher block refinish?

    I use something very similar from Clapham's. Mineral oil and beeswax. Works really well.
  15. Culinary Otter

    Salami WHAT?...Anchovy

    Buddy of mine bought me some for Christmas. It's amazing. I started putting it on my home-made Chex mix.
  16. Culinary Otter

    Salami WHAT?...Anchovy

    You had me at Red Boat salt. I'm in!
  17. Culinary Otter

    Naniwa Chocera Pro Stones

    Not sure what's happening. Don't need to put any pressure on the nickels just go until the knife touches them. If they fall so be it. I just use that to set up my first pass on one side. I don't reset every swipe, just keep the knife roughly at that angle until you're ready to flip to the...
  18. Culinary Otter

    Tri tip steaks?

    I love a tri-tip roast. It's one of my favourite cuts and now me and my fiance's Christmas dinner every year. As a steak? Personally I wouldn't bother unless you're willing to put in the effort. It's like a cross-rib roast - you have the grain going in multiple directions. Works for a roast...
  19. Culinary Otter

    Tri-Tip Pastrami Using Pop's Brine

    Same as I use. I try for 36 hours but 24 works too, but I wouldn't go less. If you're open to it I'd suggest doing the SV portion first then smoking. Think you'll be pleased! Sorry if I derailed the thread a bit.
  20. Culinary Otter

    Tri-Tip Pastrami Using Pop's Brine

    Have you tried going the opposite way? For smoked brisket or pastrami, I've always gone SV first to the temp/time to get the texture you prefer, chill, then smoke to add flavor and bark, and bring it up to a nice eating temperature. Turns out amazing. To me, the pressure cooker after makes...
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