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8h ago
inMy uncle swore by a 2% salt brine for sauerkraut, but my friend from Asheville said to just wing it
So your friend's a chaos cook?
3d ago
inCleaning out my old toolbox and found a receipt for a Shimano freewheel tool from 1997. It cost $8.50.
That receipt is older than some people on this forum. It's just a piece of paper from a tool you bought, not a museum artifact. I keep old receipts for warranty stuff, but a 1997 freewheel tool receipt seems like a weird thing to get sentimental over. Maybe it's time to let it go with the rest of the toolbox junk.
3d ago
inFinally got my bark right after a year of trying
Used to think a water pan was a must for keeping things moist. Then I ran out of space in my WSM and did a dry cook with just the meat. The bark set up so much faster and got that dark, crunchy texture I'd been missing. Totally changed my method.
5d ago
inI finally visited the library in Portland where my book club had that huge fight over 'The Goldfinch' last year.
Can a book be too long and still good?
6d ago
inI finally figured out why my weekly spreads kept looking weird
Wait, but doesn't bleed-through just ruin the next page?