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Re: Rib question
The method started as 3-1-1, and got turned to 3-2-1, probably because that string of numbers stuck in peoples' minds easier. 2-2-1, with 2 hours in the foil will, as you experienced, cause the …1 · -
Re: Advice... How should I cook this pork roast?
From the looks of it, I'm guessing it is a portion of pork loin. Your intuition is correct. Not enough fat or connective tissue, and would dry before becoming pullable. Think of it as a big chun…1 · -
Re: When chemo looks to be failing- GO TO THAT HAPPY PLACE AND FARKIN COOK (pic heavey)
Dude! You have style and class. You remind us to carry on. And I hope you do.2 · -
Re: Brining question
If the poultry has skin on it, and you want crisp skin, a "dry brine" works better. A brine solution will infuse the skin w. water as well as the flesh, making it harder to crisp. I use a s…2 · -
Re: KICKSTARTER Bulat Knives
Actually, there is a JA Henckels 8" Miyabi VG-10 core "damascus" available for about $100. And VG-10 at this time is no longer "cutting edge."1 ·
