Recent content by chopsaw

Great meal ! Yup , a little Bucatini would fit right in . I used to get the whole peeled 6 in 1 in a 64 oz. can . Spin them up in the food processor with fresh basil . Straight on to a pizza , or simmered in a pot with a parm rind for pasta . Makes me hungry .

Flash backs of my youth .

I buy the plastic lids for wide mouth mason jars . Keeps acidic stuff from rusting the rings during storage . I just did a quick search and came up with these . Not sure if they fit what you have or not , 4 7/8 seems to be common for gallon jars ...

Great topic . I've always turned away from that stuff , until my Daughter brought some different preped meals home from Costco . Have not had this one , but have had some , cooked and uncooked that were all fantastic . I'll have her look for that one .

I bet , me too . Lol .

That looks spot on to me . Fantastic . I don't think you're heavy on the fat , but I had some Umai salami once that was extreme fat heavy . I let it loose 40 % , then put it in the smoker at 200 degrees and forced fat out . Came out like Oscar Meyer hard salami . Yours looks perfect .

Looks like a great pot of chili . Nice work .

Looks great , and that's my kind of plate and " I made this to eat it " picture . Nice work .

I've always wanted to do some of those , but don't see them here . Those look great .

It should , or it used to . If you're re-newing , it's better to just pay the lifetime fee . Even though some got it for half price awhile back . I paid for the lifetime , and didn't realize mine was still renewing .

That's fantastic !

Looks great so far ! Never had it or made it , but I want too .

I've done that a few times ,,, then I always think , " That's to nice for me " lol .

Old pic , but I have the original cover that came with it . Starting to show some wear after all the years . Gonna be time for a new one .

If you're holding overnight , cover . Leaving chicken uncovered is a second step , and done after the dry brine for me . Key thing is the salted surface . Draws the moisture out of the meat , liquifies with what's on the surface , then reabsorbes into the meat . Giving that time to happen is...