gfweb

Sounds like our reno went well last year, compared to yours. Uggh

@Toliver I've taken to tossing them with shredded cheddar or parm and baking for 5 min more...

How do you use that much OO.? I'm not a fan of evoo, but even if I were I don't know where I'd use 3 liters in a decent period. Do you fry in it?

I've SV'd venison. I used beef time and temp for venison steaks and tenderloin. It turned out nicely using frozen meat (which takes trichinosis out of play BTW)

Corned beef hash with ketchup/sriracha glaze

Our local VA hospital makes a better EMcM than McD's .

I love the Baron's posts. He an many others remind me what an kitchen-oaf I am.

Andouille and boudin noir

Bought one for my son!

Food tastes better in Fahrenheit. Fevers are in Celsius.

You see saran in the oven all the time on TV shows ETA https://www.washingtonpost.com/lifestyle/food/plastic-wrap-over-the-turkey-is-it-safe/2013/11/18/b376715c-4966-11e3-bf0c-cebf37c6f484_story.html?utm_term=.c75330aa62dc

Still a nice price, I think

She gets her scrapple from Boston? That's like going to Philly to find under-inflated footballs.

Looks great exc the cardboard boxes... how do they keep them sanitary esp w raw poultry in them?

@scubadoo97 Nicely done indeed. What temp did you smoke at?

Because eG remains scrapple- obsessed... http://www.philly.com/philly/food/from-humble-origins-to-trendy-restaurants-why-philly-still-loves-scrapple-so-much-20171129.html

Five (5) French fries

Four (4) French fries

In general I agree with you. But what if a 4 year old who can't read eats a bagful? Or somebody who can't read english? Astonishing it is available at all.

I think that "Who reads labels?" definitely applies when the bag contains a lethal dose of cyanide. Everything has a warning label anymore and most are just to appease lawyers or regulators. Nobody pays attention to them.

Me too!

I cooked the whole rack at 130F for 3 hours, then seared the fat in a hot pan, then sliced the chops. Sprout haters ask for seconds of those BS

SV lamb chops, roasted root vegetables, maple sprouts

Knew somebody would object Where's @Jaymes? There is another division as well. Cakey vs non-cakey corn bread. I'm ambivalent about the sugar; to me, CB is good either way depending on the application. But cakey CB is an abomination.

@rotuts I am a professor of deviled eggs