Search results

Five or six years ago SBR appeared at Costco at like $2/bottle so I bought a couple based on what I'd heard from others. Tastes like library paste to me. Anyone want an aged bottle of SBR?

It warmed up a bit today, all the way to the mid-40s, so I hot smoked the Canadian bacon that almost froze during the cold smoke. Did a double-row snake around the perimeter of the kettle. Put on four small chunks of peach and four of pecan. Only burned about half the charcoal and 3/4 of the...

I have a big problem with the Swiffer Wet Jet cleaning solution because of the smell. It's not so much that it smells really bad, but that it's overpowering and takes days to dissipate. If that stuff gets used I have to open the windows afterwards regardless of how cold it is outside. I have a...

I've noticed outages of certain products at Costco ever since the original pandemic shortages were resolved. For a while they had no diced tomatoes. Then one trip they have no pasta on the shelves at all. Next trip they have pasta and diced tomatoes, but none of the crushed tomatoes I started...

I swore off Tide decades ago. Whatever the formulation was back then, it combined with my sweat to produce something you normally smell only at farms with a lot of sheep. I really don't need a detergent that makes my clothes smell like I dragged them through a mountain of sheep sh**.

With defective items, they're likely just going to throw it away so it's cheaper for them to let the customer do that. Nobody's going to want a defective blood pressure meter so they might as well let you bear the cost of disposing of it. I've had the same thing happen with a few things...

I'd imagine dumping some old spices into a foil pack and tossing that on the coals would do the same thing and you'd have total control over what goes into it.

For several years my mother had a system from Alert One. It's a pure rental system. You don't have to buy any equipment. With the "I've fallen and I can't get up" one you see advertised on TV you had to buy the equipment and then pay a monthly service fee. The Alert One system hooked up through...

I'm cold smoking another batch of Canadian bacon today. In this case adding a new dimension to the "cold" part since it's all of 15F outside today. I'm hoping the sun on the black kettle and the smoldering wood pellets keep it from freezing solid.

I have some just like that I use to arrange coals on the grill. They sit out in the weather all year. They're getting rusty and squeak like an old gate hinge every time I open or close them, but they still do the job.

Ahh, but the ham! That's where I had them. They laughed at me and made jokes, but I proved beyond the shadow of a doubt and with geometric logic that a duplicate key to the wardroom icebox DID exist! :ROFLMAO::ROFLMAO::ROFLMAO:

My Babish tongs just arrived. Aside from the wasted packaging -- tongs inside a box inside another box inside a bag -- they're awesome. Very sturdy. I think I read at Amazon the stainless steel is 1.3mm thick. I put a bit of effort into try to bend the business end where it's just the flat steel...

While I don't really need another pair of tongs, let alone two, I couldn't resist something that appears so sturdy at such a good price. Plus I had an Amazon gift card burning a hole in my virtual pocket. They should be here tomorrow. The shorter ones should be good for serving salad.

Thanks for the tip. I'm not quite a fanatical about my tongs, but I do use them a lot. The ones I have occasionally seem a bit marginal with very heavy loads. Time to check out Babish's line.

I usually cut pretty thick dinner slices. For sandwiches I cut them a lot thinner.

You realize the moment you touch the "sterile" beaters with whatever you use in the second wash they're no longer sterile, right?

When it's not a big crowd, I've taken to slicing off what's needed and warming it in the microwave. Why heat the whole ham to 120 when you're only going to eat two or three slices?

The problem I run into is I frequently don't have sufficient 'place' for all my 'mise'. At Christmas the counter was covered with prep bowls of various sizes and I had no room to work. Cooking for a dozen takes things to a whole new level.

One year I had a detailed schedule of when to do each thing in preparation for the meal. Every single thing that needed to be done in the kitchen was on the schedule with an expected time to completion, with the whole schedule timed backwards from the appointed dinner time. My brother laughed at...

Might have better luck putting a bit of smoke on the dried fruit before making the cake, assuming you aren't smoking a store bought one.