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  1. DougE

    Who remembers these?

    Sadly, I'm old enough to remember those, lol.
  2. DougE

    Meat Cure Experiment.

    While it appears cured all the way through, you and I have had many discussions about wet brines (a specific one which I shall not mention, and the low level of nitrite even though the meat was pink all the way through). The nitrite level in that one is below what Marianski deemed to be effective.
  3. DougE

    Anyone using Inkbird or any other wireless thermometers?

    I run a 4 probe inkbird bluetooth (non-wifi) when I bother to use it. I don't use it on cooks very often, anymore, though it works fine. I also have their rechargeable instant read, which I use all the time. I really like it.
  4. DougE

    Strong coffee

    I hit 60 earlier this year and also remember the "Ethyl" label on gas pumps. Also, a pump jockey filled your tank for you and checked the oil, etc, and washed your windshield while it was filling.
  5. DougE

    Hopefully there was a bread truck nearby

    Bet a roach coach could have made killing selling hotdogs to everyone stuck in traffic.
  6. DougE

    Strong coffee

    Wasn't as much about octane as it was about cushioning the valve seats to protect them from damage. That was the main reason for the lead in gasoline back in the day. It was also an anti-knock agent, as you said, though.
  7. DougE

    Hopefully there was a bread truck nearby

    Hot dogs spill across interstate after tractor trailer crash to clog commute for steamed motorists. https://www.msn.com/en-us/news/us/hot-dogs-spill-across-interstate-after-tractor-trailer-crash-to-clog-commute-for-steamed-motorists/ar-AA1JLipH
  8. DougE

    Redneck Fajita Salad!

    Definitely salad, definitely a redneck way to go about it, and definitely delicious, I bet!
  9. DougE

    Strong coffee

    On a side note, I use an Ozark Trail 20oz. stainless tumbler like this one for my coffee. I only wash it 3 or maybe 4 times a year. The wife thinks it's gross, but I think the buildup of coffee oils on the interior add to the overall flavor of the coffee. I rinse off the lid and sealing...
  10. DougE

    Strong coffee

    To me, dark roasts are fuller bodied. Light and medium roasts taste watered down by comparison.
  11. DougE

    Strong coffee

    For Keurig users, this is the best one I found for using your own ground coffee. It does require paper filters made for it, but they are pretty cheap. Best pod for using your own coffee I ever found when we were using a Keurig.
  12. DougE

    Strong coffee

    I usually go with a heaping tablespoon per cup, which mostly fills the basket in our drip coffee maker for 8 cups. You can't stand a spoon up in a cup but it's strong enough for our liking when using a dark roast.
  13. DougE

    Strong coffee

    Anything labelled as "French Roast", Dark Roast", or "Espresso Blend" does it for me and the wife. As I understand it, the dark roasts actually have less caffeine than the light roasts. We still prefer the bold flavor of the dark roasts over the, maybe more caffeine, with the light "Breakfast"...
  14. DougE

    Amount Of Sodium In Cured Meat

    I'm not much of a salter unless it's on fresh tomatoes or potatoes in any form. Those have to have salt. Other than that, I don't salt anything on my plate. I find 1.75% (0.25% cure#1 + 1.5% non-iodized salt) total salt in cured meat to be about perfect for my taste. YMMV though
  15. DougE

    Happy Birthday Pineywoods

    Hope you had a great birthday, Jerry!
  16. DougE

    Amount Of Sodium In Cured Meat

    What I end up with is 1.75% total salt in my cured bacon. 0.25% cure #1 1.5% salt 0.75% sugar John @Fueling Around goes way lower on the total salt in his cures and seems to be successful, but I don't feel comfortable in going much lower than I posted above. Salt is the driver that causes...
  17. DougE

    It tried to defeat me

    Yeah, same here. You learn to be a mechanic, welder, and a whole lot more as a farmer.
  18. DougE

    It tried to defeat me

    No, but breaking stuff gives you a good excuse for having a few extra beers while fixing it.
  19. DougE

    It tried to defeat me

    Great that you got it going again, Adam! May break again but you have time to get the right pin in the mean time.
  20. DougE

    What Is Sous Vide? Chefs Explain, and Reveal Whether It’s a Worthy Investment

    Don't Know where to start. I've been using Sous Vide for a few years now, and haven't found any negatives yet. I originally got the SV cooker for poaching smoked sausages but found it to be useful for steaks and pork chops. Yes, you have to do a sear on both after they are done in SV, but they...
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