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We hope you had a hoppy Easter and are ready to spring into warm weather cooking mode! There’s nothing better than spending time outdoors with the sweet aroma of fresh cooked Ribs. Baseball season is also underway, so it's the perfect time to try out some chicken wing variations! We have Jamaican Jerk, Lemon Pepper, Fired-Up Wings and even a Whiskey Onion and Chicken Steak if wings aren't your thing. Bon appetit!



Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Village Idiot

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  • Re: OT: Show us your Man Cave

    @Ksoko  I keep my Vespa at the Harley dealer to show it what it needs to become when it grows up.

    @Tuttle871 I haven't used the little Weber since I got my Mini, but I keep it in reserve for an eventual overload.  I did just get in my rotisserie for my big Weber.  I am going to use that for the Thanksgiving Turkey.  I'll use my large Egg for Tamale Dressing and other stuff.

    I'm not an exclusive Egg whore.  I use whatever device I think will work best with the task at hand.  And, that includes cooktop, oven, microwave, Weber, Sous Vide, deep fryer, propane turkey fryer, crockpot, Mini Egg, and Large Egg.

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  • Re: Calling Sous Vide users:

    I cooked bone in ribeyes for 24 hours at 135 the other night, and all was great.  I was expecting a little more reddish color than what I got, but it was fine, as it was.
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  • Re: Forum control??

    This is more of a social forum than a food forum.

    Actually, there is a reason for this.  You see, Mickey is a social outcast.  Nobody will talk to him in real life, even his wife.

    So, we pretend to be his friend here and he gleeefully posts his, uh, gourmet delights, hoping he will get strokes.

    We applaud him, then PM each other, laughing at his feeble attempts.
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  • Re: Taco cups

    Chubbs said:
    I don't care who invented the inverted shells, but @VI brought it to my attention and I appreciate that. 
    Wow, Chubbs.  You did better than I did.  Great goings !!!!  =D>
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  • An Apology and Open Letter to Focker

    Focker,

    I posted a response on your forum, based on WPB's assertion that he had failed everyone for the failure of your forum.  In my mind, it looked like a death knoll of your forum, so I thought I was extending an olive branch for anyone who wanted to join our forum.  I thought it was prudent to point out the "very" different atmosphere here, knowing that some would not be inclined to come.  I had no other motive than to welcome new people.  Looking back, I see it was WPB's monthly whining that nobody loves him, or nobody contributes, etc. etc.  So, he was not throwing in the towel.  He just wants love.  Also, in your justification to LS, you said something about WKM (or whatever) stating about going forward and I had no right to post my post.  I had not seen that.

    I am sorry that you took that wrong.  I will stand by the belief that some of you are very protective of your forum, and are militant against anyone who would extend an offer to, at least, join on a bi-forum basis, as you like to do.  Frankly, I was amazed at your viciousness of my post.  I don't believe that your statement that everybody knows about this forum is quite true.  I have read many threads that state that they have NEVER been to this forum, and never will.  With that in mind, I tried to outline the differences in the forum, which are large.  In this forum, we often get questions about where is the other forum, and everyone is more than happy to point them to your forum.

    As you know, one of your statements bothered me, and you essentially repeated it on this forum.  It is your belief that the people there are a lot more experienced and better cooks since the forum has been online longer and we are all newbies.  I have to admit, I got a big chuckle out of that.  I challenged you to show some of your cooks, and I referenced some of mine on my website ... all of which I posted on the forum and gave recipes.  I never pretended to be the originator of the recipes, and always gave the link to where I found it (if I could recall).

    It confuses me that you have not answered my request for you to post some of your cooks.  Being the experienced and innovative one, you could do us a great service by posting some of them.  However, I have never seen a cook you have done on either forum.  

    Also, you like to quote Stike in one of his statements to me.  That was boggling (and creepy) in that I had forgotten that until you brought it up.  It troubles me that you either have a fixation on Stike or on me.  I didn't get along with Stike, but I give him the compliment of being intelligent and original.  Again, I have not seen that from you at all.

    Please help me understand again where I've gone wrong.

    P.S. I love your Bible quote.
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