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Re: Pickling basics?
i prefer the fermented route over vinegar. Google.1 · -
Re: Soapstone
it’s not prone to cracking at all. It’s known for its capacity to take heat, thus one reason it's the stone used in laboratories. Love the off-the-cuff comments.3 · -
Re: Ot visiting philly
For restaurants, check out Craig LaBan's new dining guide in the Philly Inquirer; the restaurant scene is fantastic and varied in cuisine and price point. (Striped Bass is long gone.) in the Italian …1 · -
Re: Sous Vide chicken/pineapple kabob help
I cook chicken breasts (bone in, skin on) to 140 and sear. Absolutely fantastic. I would sous vide just the meat and then thread the skewers.1 · -
Re: What to cook for first time sous vide?
Steak for sure finished at screaming heat on the egg. But bone-in, skin on chicken breast finished on the stove is fantastic. (See Seriou Eats.)1 ·
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