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Re: New Dome Thermo
For that, you can drill a hole in wine cork and use for a spacer. A potato would work too...1 · -
Re: Thin flounder fillets
There is an en papillote thread on first page still I think...perfect for this.1 · -
Re: Goodbye folks
Exactly...I think this is the second or third time he's "left" in the last year.1 · -
Re: Rules & Discount Codes
As long as you aren't affiliated with the company post away...it no different than me posting the thermapen sale last week. We appreciate deals, what we don't want is for the forum to become an adver…1 · -
Re: All this Bacon talk....
Yeah, it's done when it's done. It'll feel firm and you'll just sort of know its ready (you will, trust me). Might be 5 days, might be 8 or 9, depends on the meat.1 ·
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