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Best Of
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Re: What Are You Chef-ing Tonight, Dr?
10 Litres of spaghetti sauce on the stove, to be simmered for three hours. Was a great opportunity to use up some fresh veg and yo capitalize on some ground beef, ground turkey, and hot Italian sausa…5 · -
Re: What Are You Chef-ing Tonight, Dr?
That result is JFC-what a finish. That is top shelf snacking right there. Beautiful.2 · -
Re: What Are You Chef-ing Tonight, Dr?
@Canugghead great freezer dive and tribute to…. https://en.wikipedia.org/wiki/Iceman_(1984_film)2 · -
Re: OT - What are you doing now? (2025)
Glad I didn't see the tigers lose. Great game. Go Blue Jays!2 · -
Re: OT - What are you doing now? (2025)
One of my good buddies was nominated in some Ace/BGE contest. Here’s a cool video on our group of eggheads. I’m not sure if you’ll need an active fb account to see it or not. https://www.facebook.com…2 · -
Re: OT: Kitchen Upgrade
Fake Logo? That’ll cheapen your exquisite work. Design your own logo.3 · -
Re: OT: Kitchen Upgrade
I have been thinking of making one like this. It is possible and I have a laser, could add a fake logo4 · -
Re: OT - What are you doing now? (2025)
Just got back from seeing One Battle After Another. Great movie. One of the best I’ve seen in a while.2 · -
Re: OT - What are you doing now? (2025)
Upgrading my iPhone. Verizon basically giving it away and my bill went down $20.2 · -
Re: What Are You Chef-ing Tonight, Dr?
Dug out an aged USDA prime striploin steak that must be at least five years old. SV for an hour at 134 for medium, finished in cold dry CI pan. Since we were running late, we ate it as after dinner s…6 ·
