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Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
For years now when I go to visit my sister in Dallas my packing has been the same, 2 socks, 2 ginch, 2 shirts, 8 bags of Ketchup flavored potato chips, 4 boxes Tetley tea, 2 bottles Crown Royal Northern Tradition....none are not available in Texas.
If I need clothes they'll do laundry or take me to Marshalls.
Well, I've eaten fugu and horse while living in Japan. Fugu is rather tasteless and isn't something I'd go out of my way to eat again.
Horse on the other hand is a rare and wonderfully tasting meat. The few places that have it usually get around a pound per delivery, so it's usually sold out. The dish is called Basashi and it is thinly sliced (think Carpaccio) rib eye with a raw quail egg on top and dipped in a sauce of soy, ginger and fragrant shiso. This is a dish I seek out whenever I visit Japan.
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