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mehsrea

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Egging since Oct 2021 (40th birthday gift from lovely wife). Life changing. 

  • Re: Eggs in Restaurants

    mehsreamehsrea
    The Inn at Little Washington (which claims 2 or 3 Michelin Stars, depending on the year), has a BGE just outside the kitchen. Saw it with my own eyes. So apparently it can work in some commercial set…
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  • Re: Let’s talk about it…

    mehsreamehsrea
    Since the dawn of man, minorities (off all classes) and other groups perceived as weak, have been persecuted by a majority of the remainder. Pick a class, they've been persecuted. Eventually, fe…
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  • Frustrating

    mehsreamehsrea
    I consider myself a pretty good cook. But for the life of me I cannot make pizza on the egg. I have the stone. I've read about set up and temp. But my pizza is always burnt and/or sticks. Can a …
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  • Re: Best vacuum sealer and tub for a sous vide?

    mehsreamehsrea
    You don't need a lid bro. Temp is temp. The watts will cost you like $0.24. Tub came with my Anova but it's so big. Don't need it. Use a spaghetti pot. For VS I have the Nesco Deluxe V…
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  • Re: Anyone ever use these guys?

    mehsreamehsrea
    It was great. 225 until internal 120 or so. Then seared on the cast iron grate til just right to the touch. Tremendous bone chewing.
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