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I always take it, slice it about 1/4" thick and then into a pan preheated over high heat with some Olive Oil. Brown it one side, flip and then splash with a little Soy and Worsteshire and let that thicken a little. Goes great with fried eggs. It should be medium-rare.

Geeze. I have seen guys come out of the crapper all the time at work, straight out the door :D

whoop whoop whoop, let the games begin :D Congrats.

Keep in mind though you need lipids if you go strictly on rabbit :D Rabbit Starvation Or so they say. I'd imagine you'd need to eat it for quite a bit.

Yeah that's on my 'to-do' list, but the smokehouse comes first.

Same here. Great for when you are cooking for a crowd.

Again I highly recommend Bread Alone by Daniel Leader for anyone who wants to rediscover the nearly lost art of true bread.

Cool deal. I personally tend to avoid fat additions as it creates a different texture in the bread. Save for holiday breads. Don't add powdered milk or baking soda. Well you could, but powdered milk isn't all that great imho because it has that odd almost rancid flavor, and baking soda...

People have hangups, plain and simple. The one in question, the consumption of alcohol, is completely misinterpreted from a few lines of the Bible. Actually, now that I think about it, it's probably purposefully misinterpreted....It is easier to pick out a guy drinking a beer and say "sinner"...

I loathe any 'hot sauce' with extract. Can't get into that lovely metallic taste on the palate. :D Louisiana is pretty good, Peppers, Vinegar and Salt. Sans Xanthan Gum and crap like that. I don't care much for Tabasco because I find it too vinegary. Melinda's is decent. I really don't care for...

Licorice is something like (well the compound in it anyway) 50x sweeter than sugar. However, you need a good deal of it to make it 'sweet'. What I am saying is, the Stout will take on a predominant Licorice flavor if you add enough to make it 'sweet'.

After going back and forth with the invert/non-invert I decided to ask Randy Mosher. He basically said they use straight sugar for lighter colored brews. I agree with Bob as well. A Tripel can be up to almost 20% straight (beet or cane) refined sugar. Add it towards the end of the boil or...

Kinetics plays a huge role in beer conditioning! Not only does increased temperature speed up a myriad of reactions, from what I understand it makes them different as well. Ommegang does the same thing high 70's iirc. So yes, along with more rapid carbonation you can expect the possibility...

It's pretty insane what food costs when you look at it per lb.

Cool! I got three batches in this weekend, all experimental.

Wegman's sells them for $.39/lb no catch (except having a shoppers card). Thing is they are the 'basted' kind, essentially injected like probably 70% of the Turkeys out there. Nothing like a fresh Turkey, I think we got them for around $1.39 last year or something like that. Giant gives you a...

Good stuff! :D People always give me weird looks when I buy kidneys at the grocer. Another nice way is split, soaked in milk for about 1 hour to help mellow them, then marinated in fresh garlic, herbs and olive oil for about another hour and then broiled on a skewer medium rare.

I love me some assembler :D

I usually go just by 'feel', but I have an extensive background and technique. When I use recipes is with authentic/classic dishes that are hard to remember...like Vindaloo for instance. Now for making recipes, the method I use is that I keep a running tally of all things by weight (unless it...

Sorry to hear about this. He is in my prayers.