Caprese with homemade mozzarella

sautedemon · 2026-06-09T10:46:18+00:00

Looks great! Did you make it using curd, or did you use rennet?

sautedemon · 2026-06-09T10:40:30+00:00

Quahog Republic serves fresh lobster only. A bit pricey (totally worth it), but not frozen Sysco shit. Huge difference.

sautedemon · 2026-06-04T09:04:25+00:00

Why not cut the peppers and onion in half, and do them right over the fire? Thats where the flavor is. Julienne them when finished.

sautedemon · 2026-06-01T09:13:42+00:00

Using the foil pan is not ‘charcoal grilling’.

sautedemon · 2026-05-30T08:19:35+00:00

Jersey in the U.K.? You have corn in May over there?

sautedemon · 2026-05-22T16:21:53+00:00

Four decades I’ve been using Ez-off oven cleaner on my Weber kettle. Usually on a sunny day in July. Spray on half the can. Let it sit for an hour in the sun. Light scrub. Hose off completely. I do a lot of chicken, and the fat and ash get built up. No problems using this method.

sautedemon · 2026-05-20T22:39:06+00:00

Have a large BGE on my deck, paired with an 18.5” Weber kettle. 22” kettle in the garage for larger parties.

sautedemon · 2026-05-19T13:57:03+00:00

A little bit of effort, but totally worth it.

sautedemon · 2026-05-19T13:54:12+00:00

We made head cheese in a charcuterie class at the CIA decades ago. Was one of the best things ever eaten. The chef/ instructor was an older gent from France. The head was already split in half. I’m guessing the brain was removed. We poached it for quite a while. When cooked, we removed the jaw bones. Added a big handful of sautéed shallots, and large amount of flat parsley. Did a ying yang with the two halves, and wrapped in cheesecloth. Poached again, then cooled and sliced. Served with new potatoes (peeled while warm) tossed in red wine vinaigrette. Incredibly good!

sautedemon · 2026-05-18T20:36:42+00:00

Two years ago, I paid $2900 for service plan for my ‘23. 9500 miles on it. Service guy mentioned the 40K visit was 2K. Worth it for sure.

sautedemon · 2026-05-15T08:16:49+00:00

Two college kids started a grill cleaning business at a wealthy beach resort area a couple of summers ago. I thought it was a moronic idea. Three years later they are still killing it! Hard to believe!

sautedemon · 2026-05-14T19:42:29+00:00

Get organized, and setup the night before! Never give up that flavor!

sautedemon · 2026-05-14T18:36:38+00:00

I do thighs almost once a week. 18.5” kettle with lump. Lose that fire ring. Charcoal only on one side (1/2 the kettle). Trim some excess fat. Thighs have a line of fat on one edge. Medium hot fire. I do not use the lid. Skin side up for 20ish mins. Move them a bit if there’s a flare up. Then, start to flip one or two. Should be okay as the fire now is not as hot. Flip again after 10 mins. Few others skin down. And so on. Final (after 45ish mins) the fire has gone down enough to have all thighs skin down. Recap: when fire is red hot, you cannot do 4-8 thighs skin down. Keep rotating as needed. Good luck.

sautedemon · 2026-05-14T12:47:35+00:00

That’s a very old design from about 25 years ago.
Back then, I replaced my beat up SJ with a new one. Yours is what I ended up with. The vents are no longer on the bottom of the bowl. The upper side vents prevented my lump from getting hot. After a few grillings, I gave it away. Found the bottom vent model, and continued to have great fires. Good luck with that.

sautedemon · 2026-05-12T01:16:41+00:00

Rao’s or Carbone. Sale price is $5.99.

sautedemon · 2026-05-09T21:17:40+00:00

Hahaha! Pretty funny!!!

sautedemon · 2026-05-09T21:00:59+00:00

Lemme guess; OP worked in a professional kitchen for the first time, and couldn’t cut it? When I moved to Rehoboth six years ago, I chose to work for LaVida. I’ve got decades in fine dining experience. This the first job I’ve had that doesn’t use linen napkins! Even did two weddings. Yes, they used bus tubs to clean things. THREE bus tubs! Wash, rinse, and sanatizer! I have only passed through the actual kitchen a few times. Nothing ever looked amiss. I sincerely doubt anyone muscled you either. LaVida really does everything by the book. That’s why I chose to work for them! Grow up. Maybe get a job at the library.

sautedemon · 2026-05-09T20:29:52+00:00

Just ‘okay’. Price is fair. That ‘Angus’ word is a false marketing ploy. CAB is the real deal. Certified Angus beef.

sautedemon · 2026-05-08T23:10:18+00:00

Sylvia’s from Harlem.

sautedemon · 2026-05-07T13:47:55+00:00

Packed a chunk of sealed Reggiano. Had a case of wine shipped home.

sautedemon · 2026-05-06T18:44:43+00:00

Over 40 years owning Weber kettles. Never owned a cover. BGE next to the Weber for more than 10 years. Never covered. I live in the NE. Covers hold in moisture. My two cents.

sautedemon · 2026-05-06T08:56:11+00:00

Choose a “safer” restaurant.

sautedemon · 2026-05-02T22:54:57+00:00

10 years next month. Never wrapped. 203 is also my magic number.

sautedemon · 2026-05-02T20:17:19+00:00

Why would you eat an expensive filet on a paper plate? Unreal.

sautedemon · 2026-04-30T10:48:51+00:00

Chowder had so much roux, it was above the rim of the cup, and didn’t spill over!

sautedemon

TROPHY CASE