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Re: What Are You Chef-ing Tonight, Dr?
Cold, rainy & miserable day today, then Chef John gives me a recipe for Caldo Verde! Pretty simple soup; onion, garlic, sausage, thin-sliced russets and chopped kale, bone broth and salt (I did a…8 · -
Re: Quick Weeknight Broccoli and Beef
I don't think using baking soda; it raises the pH of the meat so it browns better (I could be wrong). And velveting often uses an egg white too, I've tried that but it's not worth the…2 · -
Re: Smoked pork tenderloin fried rice
:rofl:2 · -
Re: Smoked pork tenderloin fried rice
Well, it's that "sticky/clumpy" that makes it manageable with chopsticks, fwiw.1 · -
Re: What Are You Buying Right Now? (non-OT version)
Yeah, I bought a similar sausage stuffer (5-lb) after trying to use the KA; the grinder worked but struggled, and the stuffer was useless.1 ·
