rotuts

consider : http://www.chicagotribune.com/business/ct-biz-mcdonalds-dollar-menu-price-war-20171205-story.html

I bring the EMM home and nuke them much much better but still not as good as marketBasket's and MB's cosst 1.99

I agree that scale is an issue. but why is he cheese never melted ? health code that is has to go on the items cold ?

odd isn't it . there are only 4 ingredients. none of which is ' made ' for an eggMcM the store just gets the stuff that's in the store. McD must then make and screw up the cheese.

A local supermarket makes its own EggMcM w sausage and cheese. how hard can it be to take a sausage patty , and EM , a cheese slice ( american processed OK ) and an egg ? theirs is 10 times better than McD's they use Land)lakes processed cheese and you can taste the difference. so McD's is some different beast.

Is that Post Traumatic Sausage-Making Disorder ? I can recommend M.R. it helps w a lot of things.

can you guess how much meat ends up in the freezer and on the plate in relation to how large the deer was ? have you SV'd any of the meat in the past ?

@Okanagancook SV sausages are fantastic. they stay juicy . Ive torched mine after The Bath. Id use the same temp you might use for meat for the doneness you prefer. Id make sure you time in the bath gets the pasteurized.

thank you for sharing .

I thought Id post this here , its SV steaks from SousVideEverything but they first used a dry age bag for 28 days : ↵ Use original player How to DRY AGE STEAKS AT HOME for Sous Vide - DIY Dry Aged By Sous Vide Everything YouTube 720p 360p ← Replay X i they are using UMAi dry aging bags I plan to do this at some point , but Id like to eat down my freezer first. and store the cut steaks fz in a SV bag. there is an old thread on UMAi : but I could not find anything more recent UMAi Dry Ribeye/Striploin Packet Id like to know if these bags work in a chamber vacuum sealer or do you have to use a vacuum sealer like the FoodSaver or the Weston https://www.westonsupply.com/Weston-Vacuum-Sealer-PRO-2100-White-p/65-0101.htm similar to the Cabelas http://www.cabelas.com/product/home-cabin/kitchen-dining/vacuum-sealers/pc/104798880/c/104739480/sc/104668380/cabelas-commercial-grade-vacuum-sealer-black/1861234.uts?slotId=0 of course , on the non-chamber you use the textured piece of plastic to get the final bit of air out of the ban.

its that time of year McD ( along w burger king ) sent me some coupons for 2 for one in last thursdays USMail delivery of Flyers. quite a few coupons ! from both Institutions ! Nada from Wendy's I don't recall every getting coupons from W's so I looked the over and decided to take 2 Hits for the team at 1/2 Price ! I went for two chicken guacamole ' sandwiches ' on the artisanal bun. no pics sorry. brought them home. still , the Bete Noire for McD is that the cheese was not melted. but they were hot and I decided not to Micro them. the chicken was hot and crispy and not greasy. the Guac was a bit spicy and nice. this is a much better combo than the big mac if you get it fresh and it hasn't been sitting around on the warmer plan accordingly or ask for fresh not from the warmer.

@JoNorvelleWalker I was thinking of adding a few additional layers of flaxseed seasoning to the L-CSO do you think they would bond to what ever the L-CSO came with ?

Ill second that !

Kudos your way @catdaddy and Id like to thank Whom ever for the idea of artichoke bottoms in a lasagna artichoke bottoms sliced w spinach and a béchamel sauce.

you can't change from C => F ?

Ill wear Dark Glasses and and an odd hat this is NE no matter re : Filson Im only hoping that they might give me a reasonable consideration on that USD 0.20 cent fine !

Tomorrow no questions Filson to the Library !

Re: Chum En Garde nice.

CR*P : Lodge L9OG3 Cast Iron Round Griddle, Pre-Seasoned, 10.5-inch just saying as a base for bread in the CSB(O) an opportunity for me to Suit Up dans the Home Work Shop and Grind the handle off !

Im sorry if the above was already posted however : Woo Hoo ! H.Simpson A ) B) and to be clear Im not a Prime but this pan does fit easily in the CSB(O) if you adjust it a bit it does not hit the back nor the glass window . Rats ! I though I might need to go down to the Home Workshop get out the goggles the welder gloves and the hand held Grinder [Ed.: sorry a plug in item not a 18V battery item ] and grind away Soooo how can fined a Comal for the CSB(O ) ?

I decided to go to Lodge.com looking for a flat cast iron pan and I got this " http://www.lodgemfg.com note the Hottest Pan on eG for upside down cake ! of course . on the top picture set : what is this ? note the center pan and what about this : http://shop.lodgemfg.com/griddles-and-grill-pans/10-5-inch-cast-iron-griddle.asp one might remove that handle SomeHow for a BreadIronStone ?

@kayb Time will tell.

@Beebs I love pork rare. sliced thin we all grew up or are growing up now with an illusion that you had to cook pork high medium or more or well you mighty ingest various parasites etc but if you can get over that fear pork rare is a delight. loin . a dry fairly tough cut SV 130.1 for the right amout of time is tender , juicy and porky

Cheers MCT Cheers you are folioing this thead ! and yes I mean it ! now about that Index .....

@Shelby Benton's Bacon Jalenen(i) cornbread w Bentons Sizzinling bacon fat in the pan and Bentons Crispy Bits w Jalepenio in the Bread ? Ill put you in Charge of this.