We’re so close to Thanksgiving that we can taste it and we’re ready to help you prepare the most delicious Thanksgiving feast you’ve ever cooked! Check out our Turkey Cheat Sheet for turkey tips, our Thanksgiving page for turkey recipes, and our Holiday Entertaining Publication for all other Thanksgiving needs to help you make this the best Thanksgiving yet! PS. Don’t forget about breakfast Thanksgiving morning either!
If you missed the 17th Annual EGGtoberfest here are the highlights Click Here
F-of-F: when i worked 'for the man' used to have five weeks paid, plus sick time. but when they have you humping a desk for 50-60 hours a week, it's hard to find an open slot for vacation time anyway.
being self-employed ( i sometimes call it 's…
Self employed. Average day maybe 4-6 hours 'work'. But if i am not working, i dont get paid
It will be about 100 hours this week. But july /august were maybe 20 total (paid work)
Varies all over the place.
Sounds like the verdict is that the taste is bad
The idea comes from pan searing, to improve contact with the pan, but even then you wouldnt use olive oil. Certainly not your best olive oil either
But when tying to sear by radiant heat, the oil ac…
Wet environments dont keep food moist when cooking. They can make the cook more gentle (steam), or deliver the heat energy uniformly and quickly to the meat (boiling), or help meld flavors while both steaming and braising
But you can dry out meat j…
taking the membrane off is either incredibly easy, or incredibly hard. if hard, you are doing it the wrong way.
there are two membranes. each rib has a mmbrane/sheath around it like the finger of a glove. there's then mea between and over top al…
" I only control the temp with the bottom vent and leave the DFMT completely off."
remember, you can't let out any more than you let in. otherwise your temp will rise. if you are cooking at 350 with the daisy off and the bottom controlling temps,…
Never tried turbo ribs but getting the membrane off is not too bad if
you slide the handle of a teaspoon (real one) along a middle-ish bone.
Get your index finger through the pocket, close your thumb on the index
and pull. Spares are tougher t…
when i was 21 or so, i drove my new car to Vt for the weekend (we had a place up there). so damn cold out, i left it running in the parking lot while i did food shopping. came out, hopped in, and drove away. nice warm car, still there when we got…
he said it was 195 throughout the meat. and then he kept cooking it. and cooking it.
temps can drop. it happens.
just thoroughly confusing, and any attempt to help met with a shrug.
so can only shrug in return i guess.
i'll try this for a thirtieth time...
cooking to 195-200 is what you want.
further cooking, to the point where it drops and goes back up again, to 175 then 190-ish, for a total of 3 hours a pound, was unnecessary, and probably what dried ou…