Coward.

How big is that pan?

Throw a spoonful in the water when you start making rice. BAM!

You should try Better than Bouillon. Not as good as homemade but WAY better than powdered/cubed, and more convenient than boxed, unless you can use a whole box pretty quick. They always have it at...

Fuck, that blows.

I don't think so. I have one that looks EXACTLY like this but branded differently and, as far as I can tell, it is pretty damn accurate at both the upper and lower end of its range.
...

Good call, definitely willing to eat every single bite. I LOVE fried pickles.

^^ I have no idea what that is but I would eat the shit out of it anyways.

Not if she turns it around.

Sous vide machines are dirt cheap now if it's something you do at all.

What brand is that range? That display on the front gives me the heebie jeebies in terms of maintenance/longevity.

Supposed to put NSFW before shit like that, man.

FUCK ME that looks good. I unashamedly love Totinos.

Please stop posting pics of that Bluestar range; I cannot handle the jealousy.

Holy shit.

Fair enough. One thing we can all agree on is that buttahflake is right about that potato salad.

Interesting way to poison yourself.

"Steaks cooked under 130°F should not be cooked longer than two and a half hours at a time, for food-safety reasons."...

Yeah, of course the local equivalent of Whole Paycheck has everything they normally do. Tons of local grass fed and finished beef...of course it costs 3x more than similar cuts at Costco.

I went to Costco two days ago and they had ZERO cuts of pork or beef. Zero. Zilch. Nada. They did have bacon, ground beef, chicken, and a metric fuckton of fish, however. How long until people start...

5 gallons by the looks of it

Anybody use a Blackstone or similar outdoor flattop?

I'd hit it. Can I get a courtesy lick?

You aren't the only one asking the hard questions: https://reductress.com/post/quiz-have-you-made-the-bon-appetit-focaccia-yet-or-do-you-live-with-someone-you-can-fuck/

Creme brulee for breakfast? Fuckin' baller.

I don't know, just curious. I never deep fry.

You ever deep fry in a wok?

Need moar Bluestar porn. Is that a 36" unit? Do you have the griddle/charbroiler? If so, do you use it?

I am a day drinker and yes. God damn.

Google is now advertising hams at me. Thank you pig fuckers.

aren't the feral hogs massing on the AK/BC border?

They might have been "done" as in safe, but they just weren't what you are used to with turkey. This is an issue with cooking some things sous vide, for sure.

For example, ChefSteps advises...

Seriouseats.com just did a cast iron pan review.

The seasoning on that pan is epic. I have the same one that is getting close, and a smaller de Buyer that I don't use enough and the seasoning sucks ass...so I don't use it...and so on.

Someone just recently gave me a thermopop, the thermapen's little brother. Except for the fact that it is longer and non-folding, I can't imagine that this will never be not good enough.

fuck me i want an outdoor pizza oven

Works great until they won't go to sleep because they are too hungry.

I am a sous vide believer but this sounds risky for T-day.

Don't mind the haters, spatchcocking a turkey works fucking awesome.

Meat on a stick, you say?

Watch and get fucking learnt: https://twitter.com/devtesla/status/1041122297090920449

Still laughing about this six weeks later.

Thanks. I am aware of the party Q I just did not realize you could do this with a weber.

What is going on here? Did you drill a hole in the side of your Weber? What are the binder clips for?

That looks more like a carbonara.

GTFO man. Or at least take a lap.

I have never bothered but I assume this is the best info out there:

https://www.seriouseats.com/2013/10/sous-vide-101-all-about-eggs.html

For Argentine style....bland as fuck. Maybe some salt.

Does anyone who has good quality carbon steel and cast iron still use their cast iron on a regular basis? I don't.

Right? Right.