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Botch

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  • Re: Corn in the husk?

    If you're leaving the husk on the Egg's smoke buys you nothing.
    Cook's Illustrated just did an interesting experiment on cooking corn on the cob.  If the temp of the starches in the kernels reach 212 (boiling) they're hopelessly overcooked.  They recommended bringing a pot to boil, adding the shucked corn, then immediately killing the heat and leaving it alone; in ten minutes the corn is perfectly cooked.  What's extra-cool, is that 30 minutes later, the corn is still perfectly cooked in slightly cooler water (think, poor man's Sous Vide).  I'll be trying this tomorrow with my St. Louis ribs.  
  • Re: Best lesson you've learned (so far) using an Egg???

    It is possible to completely burn yourself out on pizza.  If you're making them more than 4 times a week, back off, go eat some sushi or something.
  • Re: OT - Anybody Have A Greenhouse They Can Recommend?

    Talk about timing!
    My next-door neighbor is tearing down his greenhouse right now.  It was a Harbor Freight, and the plastic panels yellowed badly and started cracking after two years in the sun.  Granted, I live at 4,600 ft and the sun does a lot more damage than it would in SC, but there it is FWIW.  
    It was at least 9' tall in the center.  
  • Re: What cook do YOU have the most trouble with?

    Everything else, I'm not scared of.
     
    Ribs, hit or miss.  Every time.   :s
  • Re: OT - What are you doing right now?

    Kayak said:
    Wait till you get a repair bill for the Beemer.
    Already been there.  :bawling:
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