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idahorn

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  1. The French coffee, ordered from Amazon, was Carte Noir: nothing special and not what my taste buds recall from France.
  2. Tree fiddy: The mop is composed of cider vinegar, beef broth, peanut oil, garlic powder, chile powder, paprika, dry mustard, ground bay leaf, Tabasco, and Lea & Perrins. Very thin consistency; I could probably spray it on and may try that next time to reduce loss of the rub. My opinion is that the vinegar helps to dissolve the fat. My rub is 2 parts each black pepper and paprika, 1 part salt. All that is followed by a table sauce that takes me back to the 1950's-I got the recipes from Linda West Eckhardt's The Only Texas Cookbook. Key ingredients there are the dry mustard and vinegar. The result has plenty of whang. Also works on country style pork ribs barbecued 'cowboy style' on raft trips. I use the water pan as a heat sink, actually have a sheet pan beneath the meat which is on a roasting rack. May have some liquid smoke somewhere in the back of the pantry, but I can't remember when I may have used it. I don't have a sous vide, but I got one for my son for Christmas last year.
  3. I have done several fat side up briskets on my BGE with a rub and a vinegar-broth+ mop. They turned out great. A friend has a Komode Joe and insists on fat side down. There could well be other factors involved, but the flat on his brisket seemed a bit dry to me. Five of us ordered some 'Q two weeks in advance from Franklin in Austin back in October. I was real nice to the cashier lady and she asked if we would like to visit the smoker room!! I asked the guy in charge of the smoking that day about fat up or down and he said it depends upon whether you are after taste (up) or health (down). The Egg type cookers are not purely indirect heat (like Franklin) but should be buffered with what BGE calls a 'plate setter' and a water pan (?). I wanted to do an A/B comparison with my friend, with two briskets and the only variable being the fat location, but the various schedules didn't work out (we are talking about game-watching opportunities). My friend's KJ is huge so we could do two at a time. Hopefully next year. Anyway, I am soliciting opinions from this board.
  4. At least two restaurant where we had supper served coffee from a French press, one in Beaune and the other in Orleans. I don't recall if that was the case in hotels or other restaurants.
  5. I guess that settles it. Thanks.
  6. Interesting. Had never heard of this. No explanation on my part except that the shot of the Dauntless in the air makes me think it was a trainer; and what is done with the rear windscreen when the gun is being used? I appreciate the input and don't mind a "gotcha" if I really am gotten. E.g., I had a long discussion several years ago about the British light bomber the Mosquito. My friend said it was made of plywood and I insisted it was made from balsa. Turns out the structural members were plywood and the shaped surfaces were balsa.
  7. Just ordered some Cafe Noir beans from France-via Amazon. They come recommended by folks who claim to have been to France. Will pass on the taste test.
  8. The late Mrs. Idahorn and I spent several weeks in France in the early '70's (I was in the Army and stationed in Germany). I loved the coffee-wherever we got it. It all tasted pretty much the same, but it was fabulous; particularly with croissants, butter and apricot preserves for breakfast. Please note the topic is not "French Roast Coffee". I have tried every brand of French Roast I could find (Starbucks, Major Peet's, and Seattle's Best, et al.), and none even reminded me of the real thing. I've used a French Press for 20+ years so the technique is not the problem. I am wondering if anyone on here, having been to France and enjoyed the coffee, has ever run across some brand that is close to the real thing, or some way to access the real thing.
  9. The guy in the rear seat faced aft---before, during, and after combat. I suppose he could have unbuckled his seat belt, turned around, and got up on his knees in the seat to look forward--but I seriously doubt it. Why would the seat swivel? If the seat swiveled, what would happen to the machine gun(s)? The tail gunner in a B-17 also faced to the rear-it is what tail gunners do.
  10. Lots of things were left out, which is normal, but one added thing thing is sticking in my mind: the Dauntless dive bombers are shown with the rear gunner facing forward, then swiveling around to fire their twin machine guns--there was no swiveling around.
  11. Even newer is Night Fire. More Ballard and Bosch.
  12. Game watch Saturday, but I'm short on ambition so I'll make a "Bob" dip with Velveeta and Rotel, some pretty good local guac from Albertson's (needs salt) and a cobbled together pile of taco meat. We'll see how it is received.
  13. I can recall when Stubb's was located in Lubbock. Spent the night a couple weeks ago and had a CFS at Lytle's--and it was pretty dam good--bettr than Hoover's.
  14. Agree with Mojo on the stupidity--but how could this be when Tom Clancy is listed as an" Executive Producer."
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