Search results for query: *

The second one was consumed before the camera came out.

That sweet and salty is a real thing. My favorites are sea salt & caramel, watermelon & salt and cantaloupe & salt. As a kid I drank lots of Coke with peanuts but have gotten away from it in my later years.

:lol: Nope. Brought up to temp (not boiled) in an air tight bag, then seared. It'll about turn a cheap cut into prime.

The IP is probably one of the only kitchen gadgets I don't have. I use a sous vide quite a bit and love how the food turns out.

I'm ready! We still have the landscaper showing up in a couple of weeks with plants and sod, then this project will be complete.

Weather finally got right for the counter top guy to epoxy them. Pics aren't that great but it's a hammered metal look that the wife went nuts for. The fault lines are made into the epoxy, not really cracked. I've waited a long time for these doors to be completed and installed, but they...

You may not have left them on long enough. I test mine with a fork and when the meat flakes is when it's done. Underdone is when it's mushy.

Sounds good and crescent roll dough on the bottom would also be good. I would do the prep work the night before and throw it in a preheated oven just after my eyes opened. I'm wondering why just a half pound of bacon? :lol:

Find a breakfast sausage recipe that sounds good to you, then a pork butt that's on sale and trim the fat off of it. Use a food chopper if you don't have a grinder to chop the pork and put it all together, freezing in little patties. That'll cut the fat and you'll have your sausage.

Recon this will be flying off the shelf? :lol: Lab-Grown Chicken Nuggets Made From Feathers To Hit Shelves By End Of The Year

I grew up eating Owens and even got a job on the kill floor with them in '73. A construction company called me the Friday before starting Monday offering a dollar more per hour so I took that job instead of Owens. Today I have to eat one of the two you mentioned as Owens gives me indigestion. I...

This reads like a good one. I've been seeing lots of these types of recipes with some being wrapped in bacon. Gotta try some of those.

A couple of our friends run a raw milk dairy and farm to table products store. They recently expanded into the meat biz and it's a hoot to sit back and listen to the customers coming thru, especially the first timers.

That's why I hate tuna salad to this day.

That's not the Poor Mans Pizza we used to make. Piece of bread, chili sauce, and slice of American cheese in a toaster oven. Pieces of bologna or sandwich meat was a luxury item. :lol:

Miss that like button. Lots of good looking vittles being shown. Beats the heck out of my beer and corn nuts I snacked on last night.

Like Jo, my recipe is more technique as ingredients can be whatever you like. I usually take an arm roast and dust each side with garlic powder, black pepper and a small amount of flour. In a hot oiled cast iron skillet I sear each side to golden. Place in a deep sided oven safe dish at 400F and...

Glad it turned out for you. I'll have to get some going because I think I only have one package left.

Yes. Keep it refrigerated.