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Re: Sausage recipe thread - post 'em here
That look like 30 pounds of perfectly cooked goodness right there.1 · -
Re: Been gone awhile!
Welcome back. And yes, @YukonRon needs to quit daydrinking...2 · -
Re: OT-I am treading lightly here- the buffalo is firing on all cylinders-OT but ...
As others have noted, I'm pretty sure that this post was not meant to be taken seriously. With that said, having dined with the Dean of the Culinary Institute of America, and having eaten a fai…5 · -
Re: Spiessbraten
Dude. Seriously. That. Looks. Awesome.2 · -
Re: Beef tenderloin timing and cooking questions
As above although I’ll modify what @Sea2Ski said slightly. That will set you up so the thickest part is rare or “rare +”. But the ends and the thinner parts will provide slices for those who want it …1 ·
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