FeChef

I Have very late eating habits, so sometimes i have to order food before i actually want to eat due to them closing early, or in this case shutting their pressure fryers off at 6pm. That said, Now, yes i could hit up a KFC at 8pm and pay $30 for an 8pc, but i prefer to hit up my local grocery store and pay $8 for an 8pc. So i wanted to test the APO, and to my delight, non sous vide, no steam, 140F for 3 hours and i just tested a breast that was probed at 135F IT was still delicious and juicy. Slightly almost Original recipe texture, but so worth the savings.

Leftover egg whites? I never heard of such a thing.

I had issues holding a prime rib roast following the 101 recipe on anova's site. Seems 132F in sous vide mode with 30% steam is more toward 136F. I was on pins and needles the entire 3 hour hold time i accounted for till guests arrived. Had to keep reducing oven temp to 127F till the roast fell back down to 132F, but then it would start clibing down lower so i had to settle at around oven temp of 130F to keep the roast below 134F. It was fustrating, and im not sure how good this oven works for temp crucial holding. Luckily all the guest preferred medium rare more on the medium side.

The only bright side i see is, im more inclined to hit up a TSC and buy chicks, and raise my own hen's that lay eggs.

eggs in my area are over $5 a dozen, and thats just your standard run of the mill large eggs. I imagine cage free is a few dollars more. There so pricey the stores are cutting the cartons in 1/2 and selling 6 eggs for like $2.75 One grocery store literally has a ad in there weekly flyer for 12 large eggs for $1.99 with 100 points. ( it takes $100usd to equal 100 points.

Never had pork heart. I love pickled chicken hearts, and braised chicken hearts and giblets in gravy.

I love me some cheeks. Pork cheeks are not common in my area of the US, but Beef cheeks are. Which make the most delicious taco's. Cured pork Jowls are available but honestly, i prefer cured pork belly.AKA bacon.

sous vide mode doesn't go above 212F

I wouldn't eat eye balls, but if we are talking about strange foods, most non US countries think peanut butter is strange.

I was just going to post TS, and my dogs have the same tastes,they all seem,to love pig ears. Jokes aside, they are expensive, at least here in the states. I was able to take advantage of a 50% off online petsmart deal. Got basicly 24 count bags for less then $10usd a bag. I bought 12 bags. My dogs should be good for at least a year.

Somebody made spaghetti, was going to add ground beef, realized they had tons of left over chili, and decided to add the chili instead of ground beef.

Taylor is local to me, my issue is i don't have to score spam to prevent it from curling like pepperoni, like pork roll curls.

My favorite uses for Spam is in rice like arroz con gandules. It just works soo much better then ham. And I actually prefer spam slices on my egg n cheese english muffins, rather then pork roll which is a staple in my area.

Im waiting for Guga to release a YT video on chili with Mac n cheese powder. You know its only a matter of time. You heard it here First! Let's dew it.

Do you like Cilantro? Theres a thing about some people who think cilatro who think it also taste like baby poo, or stink bugs. I personally like eating stink bugs. ( no joke ) lol, they do taste like cilantro.

Might be the first thing me and you agree on. Will your hate for me, get past our differences?

Really? Thats like a standard in asian cooking. I will admit, i am very picky with what brand i buy because some white pepper smells like baby poo. ( seriously ) I have a goto brand at my local asian market that doesn't bring back diaper change flashbacks.

You and me both, and i could argue all day with you on french fries with mayo or ketchup.

I heard Cinci chili has cinnamon and spaghetti in it, so this is not shocking to me.

Condensed. I was not aware there is any other kind.

Grew up eating this chili. My late step father always made it. It's a recipe from the 50's, but i think at some point it might have been on a can of tomato soup my step father got it from, or possibly his mother had the original recipe card.Anyway, I just made a batch, followed the recipe. Not sure if my taste buds have changed over the decade's but i feel like its missing something. Maybe its the crackers. ( i always added saltines ) Its still cooling down.

Ive seen the name, not sure if it was the same product, can't say ive ever bought or tried it. I know what i saw did not look like the image i got from google. I think we have a similar sandwich spread in the east coast.

Country omelet is a favorite of mine. Although i think we are talking about two different things. In my area/region a "country omelet" Is a mix mash of meat of choice, homefries, and eggs with a side of toast. I prefer smoked sausage with fried onions in my country omelet.

Success. Stayed crunchy, did not break at all. Yes these are stupid tests to most of you, but its fun to me.

Thanks alot. I have tons of leftovers, but i just thawed out some ground beef for chili. As if i need more leftovers because, who just makes enough chili for a bowl or two.