My wife got this to test and i was lucky enough to play around with it. the Attmu is a small Spiral Slicer that has a lot of promise and it could have some really interesting applications. the continuous spiral slices makes a vegetable nest. it is a little limited in what it can do but it does it well.
it’s solidly made plastic and stainless steel body will stand up even to my less than delicate handling but it is light and easy to use. you want spiral cut veggies this thing will push it out all day. these veggie nests that would hold anything from grilled meats to poached eggs.
I would recommend one of these for your kitchen, well built and unique.
here is a test of the slicer on a russet potato and it was as easy as it looks:
Order the second book with this one…you’re not going to want the story to stop. the complex and detailed world that the author makes is a great backdrop for an intense thriller. you’re heart will break for Nick as he navigates through a world that has become dangerous and confusing. as a father i felt for his desire to do his job and to make a better life for his family. his memories of horrible past events haunts his days as he works to set his family free. the oppressive and callous government is doing everything to control the world around him and his plans to set his family free of oppression leads him down a dangerous world. this fast paced slice of a possible world is filed with possibility if only he can get through the night. William Amerman sets a blistering pace and as the reader the next page cannot come fast enough.
i received my first delivery from my Raw Spice Bar (.com) subscription and i am really impressed. My wife got me this subscription as a surprise and i could be happier. (thanks hun) From the video you can see that i got 3 individual spice blends that highlighted the cooking style of that region. this month it was Peru, and i was quite curious about because i knew nothing about that type of cuisine.
the spice blends that i recieved:
Pink Peppercorn Blend – a mix of Pink Himalayan Sea Salt and Pink Peppercorns.
Aji Amarillo Spices – a fruity blend of aji amarillo chiles and other spices to pack a lot of taste in with a little heat.
the spices came mixed and ground ready for the cooking and smelling awesome. I can’t get over the difference that fresh spices makes and i can’t wait to try these out. for those of you who have an serious dietary restrictions you might be looking elsewhere. the allergy information says that these mixes are made in a commercial kitchen where diary, nuts, soy and wheat are used – so be careful. but for those of you without these restrictions this service is great.
the size of the packets is small but then again it is meant to be used fresh and is intended for a few servings per packet. for the price it is a good value to get super fresh spices. the only one that i have tried is the pink peppercorn blend, it went unto a great steak sandwich and was much enjoyed. I thought that it might be a bit much to ask of a simple blend to stand up to a streak sandwich but it certainly did steal the show. for my efforts i was rewarded with a big fruity pepper flavour from the pink peppercorns and the sea salt had a wonderful briny flavour that rounded off with a ‘fresh air’ feel in the mouth. It was a bright and clear in the seasoning (like high tide on a windy day) and meaty earthiness of the steak. i was shocked and ravenous. the greatest shock so far is the suggest the pink peppercorn blend be used over sweets. i sprinkled some over some french vanilla ice cream. blew. my. mind. the sea salt and peppercorn took something like ice cream to a whole new level. complex, sweet and spicy. just amazing.
overall. i am very happy with my first month and i am really looking forward to next month’s surprise region. don’t forget that i will be posting one of the recipes that i have made using the seasonings from this Peruvian adventure.
it started with wood chips and couple new ideas. I managed to successfully smoke a 3 lbs. chicken with some really excellent results. the chicken was smoky and succulent. it literally melted in your mouth. so. yay me.
but if you were following my social media feeds today you can tell that i haven’t got the process completely down yet. I have had people suggest that i break down and buy a dedicated smoker. but that is too easy on one hand and too limiting on the other. i’m not looking to make competition bbq and i want to play around with this stuff. this is a puzzle and i have all the pieces. I just need to work out those details and that is what it is all about for me at least.
i’m taking the ideas of low and slow cooking and basic smoking techniques and making something more unique. I guess that one example that would be what i’m working towards is the kind of bbq that you see on BBQ Pit Boys. great grilling and smoking with lots of great flavours and recipes. if i wanted just to make hot dogs and grill a steak I wouldn’t bother with all this. I’m looking for new flavours and want to push the envelop.
it’s not just about meat and fire [which can be enough some days] it about creating something unique and tasty. yes, i will admit that I have a serious bbq habit and i’m looking to feed that need but there is so much that can be done. I have the time being a stay at home dad and I just love trying new things.
so i promise a video is coming and there will be even more as the summer gets into swing. so check back soon.
Even being a novella, i couldn’t get through this story fast enough. Not just a legal thriller, but a snapshot of the crisis between the inevitable advance of technology and the pace of the human spirit. This book had me burning through the pages until the end. Grant B. created characters that you rooted for and hated at the same time. the battle between Geoffrey and his clone mirrored the legal battles that are now being fought between those pushing for technological advance and those who wish to stop it for moral or religious reasons. haven’t we all wanted to make a clone of ourselves to try and keep up with the fantastic speed of life. what would you do if your clone began to covet the life that you wanted to live? How would you fight the legal battle of your life while trying to protect your legacy and family? this dark look at the conflicting priorities of making a name for yourself in science and being a family man left me hanging on the edge. It is the kind of book that you can’t put down, and the suspense had put a lump in my throat the entire time i read it.
the fifth of may was going to be a great night of shared food and friends. but it was a rain out. the weather went bad and the people scattered. my bbq was finished indoors and not according to plan. very sad. but things were still tasty just not what I was trying to demonstrate.
it was all for good anyways, I wasn’t getting the results that i was hoping for. I had broken my instant read thermometer and i was flying blind on temperature. I was asking too much of the bbq thermometer to be accurate enough for a long smoking session. I will have to try again on a nicer day. just know that i tried my best, but low temperatures and pouring rain don’t mix with bbq.
Despite being as Latin as a foie gras taco, friends in the neighbourhood love to have a reason to celebrate. and if you are celebrating why not Cinco de Mayo? family, friends and food. you can’t lose.
so, it is just starting the bbq season here in Ontario and it has too long since I have done a pulled pork. historically, I haven’t had a large enough bbq to smoke a pulled pork. I had to rely on smoked paprika and a crockpot. it was good but not quite genuine bbq.
this year is different. I have the means and skill to pull off a fully smoked pulled pork. I am very excited.
the picture above is a picnic roast (a cut of meat from the whole pork shoulder without the bone) which is the best that I can get in the city without ordering from a butcher which I didn’t have time for this go. stop by after Cinco de Mayo to see the pulled pork and photos of all the festivities.
all the best,
I am trying g to get my smoke in may bbq. there are lots of youtube vids that say hat this is possible so i’m trying to test this out for you guys. they say that you should soak your wood chips for about an hour (average) and then pop them over the heat and bad you have smoke. I have to say that my first attempt was not good. I left them on the burner for 20 mins and nothing. may e my bbq is not powerful enough or it I might be that it is only a few degrees c. it’s pretty cold out and i honk the BBQ was having trouble getting up to temp. I will wait until the temp rises and the chips are going to be more open. maybe that will work. wish me luck and i will report in once I get this figured out.
all the best,