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His spirit lives on in our fervent pursuit of aromatic bungs.

Yeah but, "Long-term exposure." I don't understand your paranoia about a stainless steel pizza oven and a stainless- or aluminum peel. In other news, I've thrown out my tinfoil hat, because aloominum.

Yeah but, you're assuming there are no regulations regarding material use in manufacturing products intended for food contact. I can assure you, that is not the case. If the peel is made of aluminum, one of the most abundant metals in the earth's crust, there is no toxicity concern. If it's made...

What makes you say that?

We have bottles that are 6+ years old and no vinegar funk. Something's not right if you're getting that at 1 year.

You're in the right place. Welcome.

'Cashmere' is the single most pleasantly me word in the whole English glöckenspiel. That word has a mustache that I just wanna punch one time. Na'mean?

My favorite Rhinestone Carboy stout!

I do my beef plate ribs that way, amazing flavor and texture. We also do carnitas in a sous vide bath for 72 hours @165, they come out amazingly tender. We then sear them with the searzall to add some fire roasted flavor and a crispy texture. The bag juices are reduced and poured over the meat...

Me too.

Cold meat takes on smoke the fastest. It condenses on the surface like water, actually this is part of the reason some people swear by using a water pan. Once the surface heats up, it stops accumulating. For those of us burning pellets, it helps to have the meat ice cold when it goes in the...

As the temperature of the meat rises, the temp differential decreases and the rate of thermal transfer slows. Since the finished internal temp for brisket is ~203-205, the last ~40 degrees can take 2 times as long as it took to go from 40-160. At 160, the meat is shedding moisture rapidly which...

Any updates? What kinda smoker did you get?

As a HBP patient myself, salt substitutes such as potassium chloride can cause other issues. In my case, excessive potassium interferes with kidney function. Since a salt rub won't have time to penetrate much more than maybe 1/4 inch anyway, I'd rub it with Mrs. Dash steak seasoning and lots of...

As a kid I fell just shy of invitable to D&D happenings. For the same reason professional sports do not interest me, I struggle to grasp the importance of imaginary constructs. All that aside, I can't help feeling like I've missed out on a lot of joy, and so I'll give it a read, to dip a toe...

Glucose you say? Hell, I ain't above it!

I've temporarily abandoned the main quest in order to explore some dungeons, I'll get back to it eventually.

Scheisswetter. Wirklich Arschkalt.

Enough with the Hairry Pootter references!

That kitchen looks like a good place to get hep c.