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Re: New Cookbook coming out--The Food Lab
There's a new post today from him on doing pork ribs, SV. It starts w. a very good description of what is going one as the meat cooks, and how the texture develops. He does finish both wet and d…2 · -
Re: Article on Charcoal versus Gas from Serious Eats
I've had good use from much of Kenji's tests and recommendations. Alas, this comparison boils down to "What's most convenient?" He mentions cooking in California. Where I liv…1 · -
Re: Hey if y'all are serious about this...
From a humorous article title. "Nation w. crumbling roads and bridges excited to build wall..."4 · -
Re: OT - Who is Your All-Time Favorite SNL Performer?
Nearly died several times watching that over the years. Not slapstick, but collapse-stick.1 · -
Re: Very dry meat on the edges
1st. For BBQ, fatter is almost always better. If the fat does not render out it can always be cleaned away before eating. Where I live, the butchers will charge more for trimming the fat away than se…2 ·
