JoNorvelleWalker

I read this as Michelin Grids.

I bought Penzeys buttermilk ranch. Maybe I am doing something wrong but the dressing overwhelmingly tastes of salt. And not much besides salt. I add salt to salted nuts. I eat salt out of hand. I enjoy salt. I do not enjoy Penzeys buttermilk ranch. I've never been dissatisfied with any purchase from Penzeys before. I am thinking to complain. Amusingly Penzeys home page currently features a ranch dressing recipe that is not made from the buttermilk ranch mix. It is made from Justice and Pasta Sprinkle spice blends, and sounds much more palatable. Both blends are salt free. The recipe sounds pretty good actually. Plus I will point out as a public service that Penzeys Green Goddess contains no anchovy and is therefore not fit to eat. Unless you want to call it "ranch".

Four different colors, four different temperatures. Kerry, take one for the team.

raw?

I don't see no sails.

For the moment.

What is the white machine behind the bottles?

...and rum.

"Swarvin'" sounds like Scotland or the Maritimes.

Must have been strong at least.

Looks delicious but isn't that what one might call a leg?

Too low tech. Amazing what one can achieve with a chamber vacuum sealer and an iSi.

I tried Wild Planet tuna and was not impressed. I like the idea, just not what it tastes like.

Even after all this time I'm not sure I understand exactly how the bread function works. Clearly a big blast of steam at the beginning, but at what temperature? Tonight I was reheating my five day bread (forgive me) to gelatinize the starch. Waste not, want not. As an experiment I used the bread function set at 225F, rather than warm or convection bake. With the bread setting after 40 minutes the bread was 80C. This seems far too fast based on previous experience with reheating bread on convection bake, where it might take a couple hours to reach the magic number of 77C. Does anyone have technology to measure exactly what the bread function is doing? Regrettably I do not and I am paying off a root canal.

When you say "low roasting", what temperature? I'd use skin-on thighs and steam bake in a CSO (if you are not already). One hour at 300F works well. Try decreasing the temperature and increasing the time if it's not the effect you want.. Four hours for skinless chicken thighs sounds like you may be approaching chicken pemmican rather than roast chicken.

@rotuts I beg to help: https://www.beeradvocate.com/articles/3009/caffeinated-beer/

About describes a good Berkshire chop.

It sure looks good to me!

I am interested in the black fixture that is holding the probe on the pan rim. Is that part of the Control Freak, or something a mortal could attain?

The other white meat... Berkshire chop.

Parsley again.

No drink tonight? I hope everything is OK.

Having thought about it a bit, I don't see the advantage of leaving the lid off. Unless for clearance.

Caroled kidney pie. But I thought BK's smoke flavor was from actually being smoked? It's been about fifteen years since I was last in a Burger King so please forgive me.

Well my dinner tonight is a Dysonized poussin, though since Dyson is Dyson I guess should say "coquelet". You haven't shown me yours, I won't show you mine.