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Re: Cutting board
I've always just rubbed some mineral oil on my cutting boards from time to time and they have stayed in good condition. No need for the fancy stuff IMHO.1 · -
Re: New York Strip Steaks
With all the great remote internal temperature monitors available, I just don't see why anyone would try to cook a great (expensive) steak without using one. It's so easy to get perfect res…1 · -
Re: Questions for Joetisserie Owners
Setting it up on the Egg and taking it off are as simple as it gets. About 30 seconds for each process.1 · -
Re: It takes a little heart
When I was a kid we at chicken gizzards a LOT. Cheapest meat you could buy and I still love them. I know I'm kind of in the minority, but I think they're offal good.2 · -
Re: OT - (only a little) The Waffle House way of cooking an omelet.
The key thing for me (besides plenty of butter, of course) is beating the crap out of the eggs so they're very loose and runny. I think that's a big part of what is sometimes called the Fre…2 ·
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