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Best Of
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Re: What Are You Chef-ing Tonight, Dr?
@CPFC1905 - great cook and photo documentation. Nailed that beef. I'm all in with "life is not based on need alone." Looks like great fun as long as you haven't had too many cockt…2 · -
Re: Daily Despot Update
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Re: What Are You Chef-ing Tonight, Dr?
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Re: What Are You Chef-ing Tonight, Dr?
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Re: What Are You Chef-ing Tonight, Dr?
Finally had the opportunity to reply the flambadou. 2lb bone-in sirloin from ex-dairy stock. Ran to about 120F IT, rested while I opened the Egg fully to heat it up. And to be clear, SWMBO self-selec…8 · -
Re: Sorta OT - Seattle Ultrasonics' high-vibration Chef's Knife
Nay...patent pending1 · -
Re: Sorta OT - Seattle Ultrasonics' high-vibration Chef's Knife
@GrateEggspectations - the above knife posting is a great knife 101 benchmark. Well-written, full of insights and definitely easy to read and comprehend. Needs to be required reading for anyone getti…1 · -
Re: Sorta OT - Seattle Ultrasonics' high-vibration Chef's Knife
Thank you @GrateEggspectations. You taught me more in your educated reply than I have ever heard explained and in an easy to understand manner. So thank you, Sir!1 · -
Re: Sorta OT - Seattle Ultrasonics' high-vibration Chef's Knife
To clarify a common misconception, you can make any knife wicked sharp - especially with narrow blade angles. The difference with higher quality offerings is how long they’ll hold that edge. Rockwell…1 · -
Re: What are you drinking....now?
Mardi Gras 2026 kicks off tonight. Consider this my “open bar”2 ·
