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Re: Trials and Tribulations of the grilled cheese
I like an approximation to the French croque madame. Crusty white bread w. at least black forest ham, speck if I can find some, and emmentaler, or baby swiss. Toast the bread, brush w. egg and milk w…1 · -
Re: Beef Tongue, a hobart slicer, and sous vide chocolate covered oreos
Yup, that is some massively tough skin, or whatever it is. And, yes, you will be eating good tonight1 · -
Re: Mac n Cheese Stuffed Onion Sausage
Oh yeah, those look so good, I think I just committed a sin lookin' at 'em.1 · -
Re: Knife Skills help
I'm in debt to the grandfather chef, Jacques Pepin. Watch him here. Once you get that "claw" grip down, slicing becomes really fast, and better, safe! I was happy the day I sliced an o…2 · -
Re: Cutting your own Wood for smoking...
You can use it right away, but "green" wood is at least 50% water by weight. It will make lots of steam, which might promote creosote formation in the Egg at lower temperature cooks. I shy …1 ·
