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  1. zwiller

    Steak ranchero t-bones round 2

    I used to think it's basically the same, but not anymore. REALLY digging bouillon as of late. Thanks Brian. I think it's worth a cheat, I watch carbs too. This is one of those times where the 2 things play well together. Pic turned out well but yeah agree with that (and did) THANKS
  2. zwiller

    Anyone Know Anything about Surge Protectors?

    I am scratching my head on that one. VERY curious if your issues are related to that. Most expensive electronic thing I have is office copier. $45k. It's leased. Leasing co required UPS. Office server is critical yet cheap and is on UPS. Over the years I've talked with pros in this...
  3. zwiller

    Anyone Know Anything about Surge Protectors?

    Wow the whole house stuff has come down. Last time I looked it was "I will roll the dice" price. I am pretty knowledgeable with electric and should be a REALLY simple job for a licensed guy. Does not scare me at all. I see a bunch of YT vids on the logic and theory. It is now required in...
  4. zwiller

    Anyone Know Anything about Surge Protectors?

    Heads up @BrianGSDTexoma good chance there's a fuse in the AVR! Give me model and make and I will look for service manual.
  5. zwiller

    Steak ranchero t-bones round 2

    By all means you can simply buy a pack of spanish rice from the store. Did this in the past, it's doable. Been slowly playing with it over time in and happy to say this one is basically checked off and done. Cool part is not really much more work get restaurant quality stuff. Thank you sir...
  6. zwiller

    Steak ranchero t-bones round 2

    Thanks. Nowadays I am not that picky over what cut as long as it's steak LOL Yep. Last one I had stashed away. Gonna hit your store next time I see them on sale. Load up on them and red hots too. Yeah that's a one day sale type price/loss leader I bet.
  7. zwiller

    Who remembers these?

    Didn't seem that sweet to me (then again I was like 16) :emoji_laughing: Definitely preferred Bartles & Jaymes over SC. Friday night, back seat of the car somewhere deserted, radio on, cooler of wine coolers.
  8. zwiller

    Steak ranchero t-bones round 2

    Steaks got dusted with NM red chili powder and Goya adobo. Instant rice made with Maggi Cons Mate bouillon dissolved in water, chopped onion, and a chopped serrano. Browned in a little oil first of course. OMG Might be better than the steak! I think the serrano was JUST a little too much...
  9. zwiller

    I need help choosing smoker

    Some ramblings. Bradley is a well known good smoker. Auber makes a PID controller for it so it can be hot rodded (smoke higher temps) as well as programmed for sausage runs. The consensus on smoking fish is that the fish smell never leaves the smoker. Most have a dedicated unit for it. Can...
  10. zwiller

    Who remembers these?

    JUST before my time. I remember seeing them but not being allowed to enjoy. This stuff went like wildfire here on the Lake. After that it was Corona with lime. No idea how our why but Brandy Alexanders are THE drink of the islands.
  11. zwiller

    Sandblaster to remove paint from concrete foundation?

    If that were me I'd try pump spraying Citristrip then hitting it with the PW. I have HD80 and made for wood but know it work. Might be worth getting some scrubber tools that work with your cordless. Rent a decent PW for the day. Honestly tho, LOTS of PW cos do this type of stuff and have the...
  12. zwiller

    Meat Cure Experiment.

    May I suggest continuing and using potassium chloride in place of salt? Say like .5% KCl? Then maybe 1%. Not only is KCl sodium free but it is an electrolyte and EXACTLY what a person on sodium restriction needs.
  13. zwiller

    First time hot pickled sausage

    Just posting some info I learned running mine last year. I tried a number of ways and the best spice brine I made was all ground and in the IP for 30m. Previously I kept spices whole for the visual appeal. That said, the spices still did not permeate the sausage as much as I wanted and...
  14. zwiller

    Best Cleaner

    My go to is Dollar store oxy in HOT water. I would say it's the strongest "mild" cleaner meaning anything more potent will likely etch/strip. I also like purple power but it can etch/strip. Usually anything that oxy can't clean will clean up with PP but I tread lightly. No idea why but...
  15. zwiller

    Pickle juice brine?

    Must... resist... chamber sealer... LOL IMO there 2 important things to learn from using pickle brine: 1. NOTHING goes to waste in a professional kitchen, and 2. using things like this can create a signature flavor (Chick Fil A). Not sure if anyone saw it but made pickled sausage with...
  16. zwiller

    This is a must try Italian Sandwich

    Nope. Also the spices amounts are VERY low. I SV'd in the casing no bag. https://www.meatsandsausages.com/sausage-recipes/cooked/mortadella-deutsch-paprika
  17. zwiller

    This is a must try Italian Sandwich

    Nice sammy! @chopsaw beat me to it. Just used Marianski's german/deutch mortadella at the suggestion of Rich and it's KILLER! For some odd reason (probably hangover ha) I nuked some and my mind was blown. Tasted EXACTLY like a good frankfurter. Knife marks were deliberate to show how...
  18. zwiller

    Grinding straight into meat bags

    Random thoughts. You need to make more jerky HA! Be curious of processor would do it for you for a reasonable fee. Maybe try a smaller diameter tube. The thought would be that it would create more forward pressure than back pressure. Good luck!
  19. zwiller

    Adovada Tacos my way.

    TOTALLY making this. Big fan of the simplicity be canned sauce. How does adovado sauce differ than say enchilada?
  20. zwiller

    Strong coffee

    Wild. That was EXACTLY my method when I was espresso geeking. Check this out. I browse here on my phone and then later comment on the laptop so I read your post before making my am cup (nespresso) and was thinking how to respond and thought to myself. Wonder if ran the cup again... I'll be...
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