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Javelin is a solid thermapen alternative for a lot less. Slower but I’ve had one for years...
Just as soon as I get out of Atlanta.... (Thankfully kidding - hope none of y’all are stuck there...)
Would love to hear more about this. Very cool
Having just gotten through that period in the excellent "History of England" podcast, I think you may be right...
Very helpful, thank you! I had it in my head that it was 6 bottles to a case, so that changes things. (Obviously, I dont do this a lot)
Hey y'all -- I have a colleague who helped my firm get a piece of business and would like to thank her with a case of wine. I know that she's a...
Greenville, SC. Great small city w lots of amenities, cheap (relatively), great tax rate. Hour to Asheville to get out of town, hour to Charlotte...
YouTube link https://m.youtube.com/watch?v=XqkjRxzztJQ
Phantom and eagle look enormous
The entire series was on YouTube - may still be. I've probably watched it 5 times all the way through. Fascinating business and some...
Or you can cook hers to the higher temp, reduce the water to your temp and then cook yours - takes longer but hers will stay warm by sitting in...
We used to get the in Orlando every time the shuttle landed - freaked you out if you missed the paper that morning and forgot it was happening!...
Love this thing. Tossing a knob of butter with a couple cloves of garlic into the cast iron, flipping every 30 sec or so, and basting the other...
Heating meat generally expels moisture - for the same reason you can braise something and still end up with dry, stringy meat, this will just dry...
If my wife is paying attention, I'll be getting a Joule for Christmas -- can't wait. Equipment Review: We Put ChefSteps' Joule Sous Vide...
I need to make some room in the kitchen for an immersion circulator... Looks awesome.
Thanks! Oh, and the best part is that a flat iron steak is all of like $7/lb at Whole Foods. Kinda flank-esque - don't usually get it but nothing...
Flat iron steak, marinated in some cumin, oregano, garlic powder, and a little oil to hold it together for about an hour. Dried it off and seared...
And/or 2012...
Thank you!
