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Well duh on my part, YouTube and IGN. THANKS. Ok wow. Good to see I am not the only one... Never ever got to see a map?! Do not recall any "linear intro" either. Interesting.
Will someone please explain how to play Red Dead to me? I have 2 not 1. Maybe that's the reason but I simply do not get it and just seem to wander and walk around around fight some occasional animal. Real yeah but super boring.
IMO the fresh made pasta really makes alfredo but when both are on it's sublime. We had a few alfredo phases last one being fresh sliced garlic. I can get it smooth but it always breaks. Got me some citrate to play with.
Seems like a good place to ask for ziti help. Never ran it but looks...
Long time homebrewer here and have had a number of these including the 200k BTU jet engine soot maker. 40k BTU "banjo" is much nicer, quieter and no soot. More than enigh heat for all but the largest of boils like 15G. I routinely sear stuff on it and use to heat my wok. It's not ideal but...
True. Whirlpool plant is 30m from me and BIL retired from there. Whirlpool makes their own as well as Maytag, Fridgidaire, Kenmore, and a few others.
About a month ago ours threw a code and found some good videos on YT. Come to find out there is sensor that gets fouled up and needs...
WOW! Homemade pasta! Congrats on the ride. Pesto in lasagna is new to me. At the suggestion of a coworker I tried making lasagna with sausage instead of GB and OMG absolutely no other way.
Marianski has some % recommendations but forget what they are. 1tsp for 5lbs of meat for TSM liquid smoke and the is common in the recipes in the link. If you don't know already, pretty much all commercial SS is not smoked and uses LS. Hickory Farm included...
From memory, Pop's father got the brine approved with the USDA and it was the USDA that said it could not be scaled. From a common sense perspective, it should scale, but alas, USDA said that it does not. The lack of scaling is most likely a safety feature. "Half a tablespoon is 2 tsp right?"...
STPP also works. Alternately, a base made with American (Extra Melt "govt" cheese) does the same thing.
Call me nuts but have no desire for smoke on mine and as far as I am concerned Chick Fil A has mastered the stuff.
Nice. I'd tear that up! For me, tops is roast pork/kraut/taters. Almost time to get mine going for New Years. Love me some Stove Top but missus grabbed some Pepperidge Farms and we've not had that in YEARS.
I went down this rabbit hole but did not grab any. Cliff notes, they work well for cooking/baking but NOT for straight up as cooked eggs. LOTS of much better options. Go to GFS they sell all sorts of egg stuff like this: https://gfsstore.com/en-us/products/762861/
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