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Best Of
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Re: OT - What are you doing now? (2025)
I think my Thermoworks IR thermometer is on the blink. Preheated a SS frypan to cook up some pork cubes, kept checking the pan temp but it didn't seem to rise past 220º or so. I got nervous and …1 · -
Re: What Are You Chef-ing Tonight, Dr?
Beautiful plate, @BeanHead.4 · -
Re: What Are You Chef-ing Tonight, Dr?
Pan fried salmon and spicy krab meat potato salad with capers on top of a salad for lunch.5 · -
Re: OT - What are you doing now? (2025)
Seems like a great day for some expansion joint maintenance. Sand as a filler. Self leveling concrete repair top dressed with sand. It will get seal coated the next time we do the drive. Also the mon…1 · -
Re: OT - What are you doing now? (2025)
That sounds more like a cab ride in Havana 😂. Hot but not the right kinda hot.1 · -
Re: OT - What are you doing now? (2025)
This brisket has stalled at 180F for about 6 hrs even when paper wrapped. When the Cap says the cow drives the cook, little did I know that it would be like a cab ride in Rome.2 · -
Re: Stecca - Give it a try!
please let her know that I'll be making it again. The timeline is pretty easy, and it was great to have fresh bread for a weekend sammich. Thanks for sharing the recipe.1 · -
Re: Charcuterie - Show us your work
Pancetta Tessa3 · -
Re: Do you Egg for the dog? Salt loves it.
I egg for mine. I use up most of my meat trimmings on them that way they are getting unsalted food. They usually get half of the chicken hearts I cook and other bits of things that usually end up bei…2 · -
Re: What Are You Chef-ing Tonight, Dr?
@CPFC1905 I felt movement...1 ·
