gfweb

I don't think its cured in any way. Just shaved thin and dried. A pretty unremarkable thing. Army food.

@rotuts your GBP are my peas.

Who'd have imagined that there is anything to discuss?

3 (three) shrimp?

I like 140 too. I cold smoke then SV the breast at 140F. Cooked but not overcooked.

@rotuts what temp will you cook the turkey?

Lincoln wearever was bought by Volrath IIRC. I have a single Lincoln pan and its great.

I have one and a spare 😉 They show up on Beat Bobby Flay and Pepin shows all the time. A bargain

I don't wear one. I'm not messy. Not implying that the apron-wearers among us are slobs, of course.

Spines? Spices!

Double makes sense to me

Horrible. HORRIBLE. Different that what was talking about though. I was talking about the cat dying due to eating the poisoned mouse corpses. Proper poison bait is only accessible to the vermin.

Whatever you use is imperfect. Traps need tending and mice learn how to get the bait without snapping it. Poisoned bait has the worry of killing the cat (though I've never actually heard of this happening...there is probably a dosage effect as well as the mouse metabolizing the poison). Plugging entry holes is the one universal measure.

Are you in control of the whole building? It'll be tough if you aren't. If its a commercial kitchen the health dept may dictate what to use. Don't screw around with "natural" stuff and risk getting shut down Start by plugging every hole..every space around a pipe where t hey can enter. Might involve pulling out dishwashers etc. Traps aren't really practical because you have to keep emptying them. Poisoned bait is very effective.

Blue crabs, for me, are a once or twice food. We have a good crab place,... pine walls...beer...plenty of brown paper...hammers. But its too much work for a little bit of meat. And the fingers get covered in Old Bay which will remind you just how often you touch your eyes.