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SEGA RULES NINTENDO DROOLS
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May 31, 2017 04:40
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| # ¿ Apr 19, 2024 23:09 |
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Steve Yun posted:I'm crying because these are some great deals but I already own almost everything I need and the things I don't have I can't afford. I'm in the same boat and as I was buying a new sous vide the deal died. But gravity told me on FB that I can send my broken anova in and possibly get a new one or it working at the very least so I took that saved hundred bucks and bought weed.
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Jul 12, 2017 04:31
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Is there such a thing as a liquid nitrogen gun? I'm imagining cooling the surface of a sous vide steak enough to minimize over cooking when searing. I know negative griddles exist but im imagining a torch that sprays liquid nitrogen like doctor freeze. Also i am likely crazy and this is one of my dumber ideas which is saying something.
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Jul 20, 2017 02:17
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I may have been a lot to very stoned when I asked that no need to fight fellas! I also forgot ice baths exist 
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Jul 20, 2017 15:55
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Speaking of nonstick anyone got a good rec for a nonstick pan? The weird over large one I bought two years ago has been tearing my eggs and I don't think it's even made anymore.
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Jul 26, 2017 23:53
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wormil posted:Hmmm, I make pork shoulders all the time in my Instant Pot. Did you buy the 3qt by mistake or something? Lot of variance even between the butt and picnic let alone whole shoulders
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Sep 28, 2017 01:40
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Anne Whateley posted:What I buy looks more or less like this: https://recipesorreservations.files.wordpress.com/2012/09/picnic-shoulder-details.jpg?w=630 (imgur doesn't let you upload from mobile anymore?) Yeah that's what I normally get, yours must be fairly small unless you're just cramming them in there! Not sure what butcher you're grabbing from in the secret neighborhood.
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Sep 28, 2017 19:36
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Anne Whateley posted:I'm not shy about cramming. It's all gonna be pulled pork anyway, so sometimes I cut off a bit and rearrange it. Also, the oval (not round) crock pot is crucial! Goddamn, I do get all my meat from a bourgeoisie butcher but it averages like 4-5 a pound.
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Sep 28, 2017 22:51
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Anne Whateley posted:What bourgeois butchers even are there here? Or do you schlep from Manhattan all the time? I live in Cobble Hill, I just love butcher shops and always like hearing if there are particular ones to make a trek for.
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Sep 29, 2017 03:32
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If you are making anything that requires the motor to really work like dough or even chopping lots of veg the motor will fry on the cheap ones.
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Feb 11, 2018 01:45
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You can make shakshuka pretty easily by dumping some prego, cheddar, and eggs in a glass bowl and microwaving it for five minutes so not sure why you all are messing around with cast iron.
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Feb 16, 2018 14:59
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Any recs for pizza peels? Like 14-16 inches the amazon choice one looks sorta janky (the aluminum looks like it would easily bend) Hoping to spend less than fifty but could do more.
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Oct 17, 2018 16:14
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probably metal, every time I've used a wood one it is a bit too thick bc i suck at pizza
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Oct 17, 2018 16:54
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Thanks for the input everyone, I bought that amazons choice one and may end up buying a wooden one as well, I'll see how launching goes. I don't even know why I make my own pizza I live in new york there are like six places I can walk to that will make a better pie than me. Tho my gf loves "pizza night" with friends (aka I make a bunch of pizzas while people drink) so hoping the peel results in fewer burns.
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Oct 17, 2018 19:51
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| # ¿ Apr 19, 2024 23:09 |
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I loving love my zoji and while I’m worried every time I use it bc have an odd feeling I may be getting it all wrong the only time it has been bad is when I massively hosed brown rice measurements up.
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Feb 15, 2019 04:55
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