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Re: NY Strip Steak - How do you do them?
I prefer strips actually (unless there’s aged ribeye in the offing). They do tend to be firmer though. Not necessarily tough maybe. If they are of any decent thickness, don’t cook them just by searin…2 · -
Re: What Are You Buying Right Now? (non-OT version)
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Re: Is baking like chef-ing?
I can remember when this was a much more prettier place.1 · -
Re: Curing a ham: advice requested
dry cure is much slower than a wet cure, and you still won't have any time to wet cure. not sure what you mean by dry curing an entire ham. dry curing thin cuts of meat like salmon or bacon is f…1 · -
Re: hitch hiking - did you? Any stories to share?
True story: walked to and from school every day in the third grade. About a mile. I could get up later and be home earlier than if I waited for the bus. I would cook myself breakfast, clean up, and h…2 ·
