scubadoo97

On the positive side, that chip in the heel is a thumb saver. Most of my wounds are from the sharp pointy heel

I agree. A very sensible approach

That's interesting blue_dolphin. From tasting our Florida strawberries I think making vodka with them is the way to go. Both tasteless

Today's purchases Now off to do some blind tastings with my wife to see how they compare. I did small samplings when I got them home. The Doorly's XO is a steal for the price

I'll have to look at my booklet but he had about 6 bottles on his table but I only tried the one he was pouring, I'll get back on which one it was. I quickly moved on to better things. My goal was to find producers of unadulterated rums. Most claim theirs has nothing added but that's obviously not true. We did find some that were. Richard Seale and Bailey Pryor are both producing the real deal in Barbados http://www.realmccoyspirits.com/thestory#today https://rumdiariesblog.wordpress.com/2014/06/01/r-l-seales-10-year-old-rum/

Tasted his rum at the Miami rum trade show this weekend. He still has his work cut out for him. In theory it sounds good but he's not there yet

I usually smoke them along side of the trimmed ribs and either just enjoy them as is or further pan cook them to get a carnitas like texture

Just checked this thread. How can you not like every thing that's been posted over the last couple of days. Just outstanding meals everyone.

This post and responses to it have been moved from Cooking axiom or not? On pressing burgers while they cook. LOve smash burgers.

My wife and I had this discussion not long ago. I asked if it was okay to do a dip and flip. She said NO!

Wow that sandwich looks killer!

Did you make au jus?

I personally don't like the elastic texture of deli roast beef. I'd say you should stop while it's still good. Give me tender over elastic any day

Looks fantastic. Enjoy!

Wow, great selections and prices.

Maybe a little maggi sauce will work in the au jus

You beat me to it. But in my mind I was envisioning a restaurant employee blasting it table side.

This is an interesting device. At this point I'll wait to see how the reviews turn out after it's been released. The gas issues concerns me but with adjustments I see where it can be set to not go too low as to lose the flame but that will effect cooking at very low temps. Anyway kudos on a new device that certainly has application

Same here

Grew up with two refrigerators and have always had two. Doesn't everybody?

I've been doing SV BSCB weekly and slice them up for my son's lunches for the last two years. He likes it better than deli sliced chicken or turkey which is fine by me.

I have no love or hate for Eater and thought the video was okay in that it talked about using fresher whole bean coffee, better grinders and better brewers. All things which are accepted in the quest for better coffee and let's be real, the general populace doesn't give a shit as can be seen by the number of k-cups and the cans of Folders sold

I would think if you were interested in making great coffee you would be one that would be drinking filtered water anyway. I guess it was understood and didn't have to be mentioned

I was thinking the same thing.

For me it's the opposite. Our pull out shelves are overflowing