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  • Just made a trip to Lowes to get the Slawsa. I like the Slawsa, it's a variation  on Kraut. Certainly sweeter than basic kraut, but less tangy than Chow-Chow. I would probably buy it again, but being at Lowes, it will be a seasonal item and be gon…
  • Bluetooth is not a favorite technology for me either, It is very frustrating to use. It is widely regarded as a failed technology that hangs in there because there is no replacement for it. It has became so popular that it can't easily be killed. A…
  • You do know if you feed them they will keep coming back......Just kidding I always use the Costco St Louis cut and have always been pleased. And welcome to the forum.
  • RRP said: thetrim said: Prepare for the wrath of @RRP.  I look forward to reading the "how" on this one as well.  Wrath???    unless I missed something in the OP comment I'm not sure why you directed this comment to me. At th…
  • I'm in the minority, I would leave no tip if the service was terrible. Thankfully I don't recall the last time I did that. (I would make and exception if it wasn't the servers fault) I look at it this way, if my employer wasn't happy with my job p…
    in OT - Tipping Comment by GregW June 18
  • Looks very good. I've made the chocolate ones before. Mine turned out extremely dense. I think that I would prefer a lighter more creamy type. Does anyone have any ideas on making the texture lighter?
  • Spaightlabs said: Those are for real Prime - look fantastic! You can't go wrong with reverse sear - almost foolproof. The counter was full of prime steaks, but none of the others came close to the amount of marbling in the 3 that I sele…
    in Ribeye's Comment by GregW June 18
  • They are a little thicker than I would have preferred, but they were already cut in the case and the marbling was too nice to turn down. They were graded prime. I hope I can do them justice and not screw them up.
    in Ribeye's Comment by GregW June 18
  • SonVolt said: I like how SV renders the fat on a ribeye.  The problem that I have experienced with ribeye is the opposite. My SV temp is only 135 degrees in most cooks. I find that virtually no fat renders out during the SV process, an…
  • SV has been a big disappointment for me also. Unfortunately I am an early adopter who bought in before the Chinese got into the game. I have a Poly Science Sous Vide Professional for $799. It's a true professional quality machine, it too bad the …
  • I really hate to hear of his passing. He was a great musician.
  • That would be awesome. Too bad its not for the US market.
  • lkapigian said: GregW said: I have in the past. It works reasonably well, but with the lump being irregular in size in shape, it's hard to get a lot of lump into the chimney starter. It's why I use left over lump You ha…
  • GrillSgt said: Because it was CNN?  No, I just felt he kinda sold out to go with such a big sponsor. I don't have any problem with CNN or Bourdain.
  • I have in the past. It works reasonably well, but with the lump being irregular in size in shape, it's hard to get a lot of lump into the chimney starter.
  • Really sad. He was a different kind of guy. I did enjoy his older shows. I used to watch his show, but I stopped following him when CNN  picked him up.
  • @Legume, capacitors have always been a part that failed occasionally, however the failure rate has increased significantly in recent years. The failure rate increase is due to cheap imported capacitors from Mexico and China. American made capacitors…
    in OT: HVAC Comment by GregW June 6
  • By the looks of it, you did an outstanding job.
  • I guess I got lucky, the bag I bought has been really good. Next bag may not be so lucky.
  • I have the Honda commercial bagger with the hydrostatic transmission. It is almost 24 years old. I bought it new. Nothing but oil/ filter changes. it's a beast, weighs almost 125 pounds. Probably the best purchase I have ever made.
  • I wouldn't think a refractory cement has the structural strength to withstand being bumped around putting it in the egg. The refractory cements I've used tend to be brittle when cured.
  • @Botch, once again I'm indebted to you for turning me onto something great. I never knew where Boston's unique sound came from. Thanks for posting this.
  • Tedeschi and Trucks gets a lot of recommendations on the forum, They are one group that doesn't make it onto my play list. Maybe over a long period of time they will grow on me.
  • I'm going to give them a try this time. I usually get them from another restaurant supplier, but they are inconvenient to buy from. They sell them in cases with 8 butts per case. The boxes always seem to have at least 2 butts that are smaller than I…
  • Thanks for the replies. I'm going with RD butts.
  • That looks good. I've never had tri-tip. Is it similar in flavor to steak?, or a roast?
  • As they say, I didn't have a dog in the I skipped it.
  • I have an American pressure cooker. It is really too big to be used on a cook top. I have to use it on an outdoor burner. It's fantastic quality.
    in Pressure Cooker Comment by GregW May 18
  • There is also another unofficial term when it comes to beef. Sysco offers something called upper 2/3 choice. It's a lot better than the run of the mill choice found in the typical grocery store such a Publix. One of the secrets of grocery store choi…
    in US Meat Grades Comment by GregW May 16
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