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Last Active
  • Re: Pork Country Style Ribs - How?

    They're cut from the loin, so treat 'em like the pork chops they are.
  • Re: Built-in Granite EGG

    You need room to open the lid, and plenty of room (and ventilation) to allow heated air to flow up and away from your cabinetry.  Wood pyrolysis is no joke.
  • Re: Theory: Downside to Spatchcock

    I first heard about ramps when I was reading a foodie blog and it was in some people's lists of their favorite foods/ingredients.
    I first heard about ramps while studying historical Appalachian cooking back in the 1970's.  Though they're little known by the general populace, they've been a delicacy across the Eastern half of the US for centuries if not millenia.  (Everyone knows that Chicago in the language of the then local native tribes means "place of wild onions"...  few know, as it's a recent discovery, that the onions in question were actually ramps.)

    They've not become popular or widely known (among other reasons) because as perennials rather than annuals, they're pretty expensive to grow and thus commercially unnatractive.
  • Re: Seal replacement questions;

    If you heat it up, the old gasket comes off easier. 

    I used a sander the last time I scraped off an old gasket.  You want the old adhesive and gasket completely removed.
    So, all the way down to bare ceramic?
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