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@Tri2Cook looks good Which spices?

I'd suggest a schedule for each participant eg 90 min each

Samsung Note 9 cell phone camera and Microsoft Picture It software

I've done some virtual talks. Mostly problematic. Zoom is easy but larger groups aren't. Smart to have a canned talk.

Two burners? Not enough for me. Its cute though.

I large dice yellow onion, saute in peanut oil until black on one side. Takes forever and then goes really quickly. I discard the really burnt ones and put the rest in yukon gold/mayo potato salad. salt. Splash of jalapeno vinegar. Let it sit for 30 minutes at least. Its a strong flavor...probably wouldn't serve with a mild fish etc.

Bacon-wrapped bbq chicken thigh (needed another bacon strip), burnt onion potato salad, zuke saute.

Exactly. And mange tout is less familiar than those others. In Cincy serving somebody mange would be looked askance at.

Not sure I've ever had a cord wear out. Where do your cords fail?

The concern is the uncooked egg. I would use it after a day in the fridge. Probably not a lot more than that. But thats my compulsive phobic self

No argument whatsoever. But I find that a breath of dijon not only emulsifies but rounds out the taste without making it a bit mustardy. Also lets the sauce sit a while without separating.

@MetsFan5 Steakhouse at the table typically rubs the garlic on a slightly rough wooden bowl. you could mince it finely Stick blender is ok, but don't over blend it into thick mayo. I'd say just yolks...olive oil...a little dijon, anchovy paste and worcestershire. Sauce would probably improve by resting for 20 min or so.

Cincinnati Chili is so...uh...unique, that it must be prefixed with the city name in the spirit of giving fair warning. Perhaps if it weren't advertised as chili and called something else....

If you got to Instacart and look up the market in question, they will have the store's stock listed

Snacks and hot sauce isnt a natural pairing to me. Almost dissonant. What sort of snack might you offer? Maybe I'm catching on the word, snack. You need a higher end descriptor.

Sound thinking. I pretty much end up there by adding the Goya powdered soup.

That does sound good with pork loin. The recipe is inexact. I taste it and adjust accordingly. Sautee garlic (no browning!) add a cup or more of coffee and simmer a while, strain out the garlic bits and add a varying amount of chili powder to taste. Simmer a bit...add sugar (maybe two tsp? maybe more), a tsp of light soy...salt as needed. If it tastes a bit lacking I'll add in some powdered chicken bullion (Goya) Thicken with cornstarch I've used maple syrup as sweetener, but as the chili gets stronger t he maple is lost and adds nothing. I've wondered about kicking up the coffee with added freeze dried coffee.

Tritip (131F 5 hours finished on charcoal) with chili/coffee sauce Roasted carrots and parsnips with a light teriyaki glaze Mac and cheese (by request)

Tomato hornworm with parasitic wasp eggs on its back. Cool.

Smarty Jones was bred about 2 miles away from us. A friend's kids played with him as a colt. Beautiful horse. Sweet temperament I'm told. Barbaro was another local Chester County horse....still brings a tear to my eye.

@Tri2Cook whats the texture like in a cooked sausage? Does it taste cheesy in the sausage?

Cut off the angle and put it in your drill. Only need to do this once since furniturr uses the same wrench size

what is this stuff..curd? Description Cabela's High-Temperature Cheese Take your sausage and snack stick recipes to the next level by adding our Cabela's High-Temperature Cheese to your mix. A flavorful addition to your meat snack creations, this easy-to-use cheese simply mixes into your sausage or snack stick mix with seasonings before cooking. Unlike ordinary cheese, our cubed high-temperature cheese stays solid up to 400°F, making it ideal for smoking. Add 2-1/2 lbs. per 24 lbs. of meat after the last grind.

Moon pies are for school lunch bags if you can't access Tastykakes. Too sweet for adults I think. Smores like without the burned tongue