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Re: Crispy spatch skin - anyone do it w/Mickeys?
We get crispy skin regardless of the cook. We just salt the skin (don't go overboard with he salt) and let the bird sit in the fridge for several hours. Whether use direct or indirect method alw…1 · -
Re: Kindred's Milk Bread
The bread recipe can be found as Food 52 http://food52.com/recipes/39343-kindred-s-milk-bread1 · -
Re: Boos Cutting Boards Worth It?
I have two Boos, but this is my favorite and also the most beautiful piece of wood working. http://www.cuttingboardgallery.com/ Good people to work with.2 · -
Re: Butcher Paper vs Foil vs No Wrap. You be the judge.
Thanks for posting the link. I really liked his talk with Rick Schmidt at Kreuz. When their clod on point it beats the brisket hands down IMHO1 · -
Re: Custom Cutting Boards
Would also be interested. Does he do any of the craft shows? Is there a website?....I don't do Facebook. Be a great DIL b'day gift.1 ·
