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Mack Tripper

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Everything posted by Mack Tripper

  1. I grill my veggies and meat on separate skewers since they cook at different rates.
  2. Who has time to watch TV in a hotel room when you have to worry about mattress scales and disinfecting every surface?
  3. That's pretty much what I'm saying. Reduce and season the stock in some form or fashion before actually using.
  4. My pro tip for making stocks or braises using pressure cookers is to use the pressure cooker as the first step of the process. Because pressure cookers are a sealed environment nothing you cook will reduce, and reducing any cooking liquid increases the flavor. For example, if you're making chicken stock for soup later, make the stock in the pressure cooker let it cool and put in the fridge or freezer for later. When ready to make soup, reduce the stock down by about 1/3. This is greatly enhance the flavor. For braises, I will do a big pot full of beef short ribs braised in red wine and chicken stock. When they are done, I let them cool and put the pot in the fridge. The fat will form a barrier over the top of the pot like a confit, which will preserve the short ribs for a while. When I'm ready to make the short ribs, I remove most of the fat from the top of the pot and dump all the liquid in a saucepan and reduce the sauce down, when its almost done, add a chunk of butter and stir and add in the short ribs to come back up to temp. While the short ribs are good straight out of the pressure cooker, they are way better with this method.
  5. Sounds like Pat doesn't like the Warriors.
  6. Went to the Lobster Pot in Provincetown a couple days ago.
  7. How about schedule for Monday? Need a place for a post-mediation meeting/dinner/drinks.
  8. Bruges is well worth adding a day to visit.
  9. My favorite is the .jpg company logos that show up as attachments so that when you're looking for a document that someone sent you, every email from them has an "attachment."
  10. Same here
  11. Whatever the question was, I was coming to post this. Internets to you.
  12. Well he did say a full on smoker is daunting, and a kettle is certainly smokier than a gas grill.
  13. For a beginner, you can't go wrong with a Weber kettle.
  14. I'm team Dolin dry
  15. I know it's summer league but how has Qi looked on defense? I'd almost rather have him start the year at RGV instead of sitting on the bench here. He's got some real upside, which means he might be part of a trade.
  16. Yeah, I think the best thing at Pit Room is that smoked chicken taco.
  17. Nope, they are usually a loss leader or very little margin.
  18. The Botanist is my current favorite gin. Damn good stuff from Islay.
  19. I'm about due to re-up my GE. How much of a pain in the ass is the renewal? Do you have to go in for another interview?
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