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Last Active
  • Re: OT - caliprince

    With the first reality hits you in the face when you realize that the instructions weren't tattooed to their tush. ;;)
  • Re: Mickey's turkey to a new level - IMO

    But I didn't forget the mint for my mojitos! ;;)
  • Re: How Do You Keep Appetizers Warm?

    Yep, I use the big clock too. Serve drinks and after a few no one will notice if they are hot or not! ;;)
  • Re: Holy cow. Feeling very lucky today.

    Oh my.  That is scary.  Just went out to check the egg.......
  • Sous vide hmmmmm???

    I am having such a hard time trying to understand this little hot tub thing. When the tub arrived I started reading and it scared the daylights out of me with all the talk about salmonella and pasteurizing. I read my books and searched the Internet for some common ground as to temperature and time. I did some turkey tenders according to a recipe for turkey breast in the Modernist Cuisine at home. 135 for 2 1/2 hours. That didn't work. Bagged it back up and cooked it at 138 for another 2 hours. Very good. I loved it but MDSH wouldn't touch it - it was pink which is what the book said it would be. How do I know the starting temperature for different cuts of meat and still be sure I'm not growing funny things?
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