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3d printing certainly has its place but it also has some limitations in terms of strength that you must be aware of. The layer lines often cause a point of failure so you must take that into account if you are designing a critically important part. You must also learn the proper filament to use...

Id think it would print more like a TPU filament which requires a direct drive extruder to help reduce friction and prevent clogs. The print speed also seems very slow, especially for an item that will only last an hour of use. It would take longer to print a minnow sized lure than it would...

Personally I dont do my own fermented sausages because I am not set up for it. If I had the room and money for a dedicated drying chamber I would try it. I am not a fan of kimchi or sourkraut but that seems easy enough to make. I have made home made mozzarella and it was pretty easy and tasty...

I am doing my mothers day dinner tonight. I like some spice but mom wants something a little milder so i am trying some new rubs tonight. I have 2 racks of St. Louis ribs on the smoker right now. One rack is done up with Motley Que Pork and Rib Fixx paired with Yonedas Chicken and Rib sauce. The...

In grade elementary school it was always bring your own cold lunch as there was no cafeteria to speak of. No vending machines either. There were a few days where you could opt in to buy pizza's, hot dogs or subway sandwiches. If you were lucky the teacher would provide popcorn if they showed a...

We have a very limited selection here. We recently had a Dickies open up here but I just cant bring myself to go there based on the smell. I smell smoke, not meat so I have always stayed away. After finding this thread it makes me glad I haven't gone in yet as I am sure I will be disappointed...

I still make a few of those. Hamburger and onion gravy, potatoes and hamburger gravy, trout fire and fried rabbit are still staples around hunting season.

I have had chicken sashimi before. It was made from some chicken called a blue foot chicken. Supposedly each one goes through rigorous testing before it can be sold. It didn't taste bad but not great either. The texture really throws it off for me. As for Mett- doesn't it have a relatively high...

I have the older version of the MES 40. The internal meat probe crapped out about 6 months in. The chip tray gave off far to much smoke so I use an Amaz-n tube or tray. I also had to rewire the heating element after a few years. The racks arent the greatest either.

Disney makes a ton of money from beverage sales. The more salt you eat the more likely you are to purchase more beverages. Salt also helps reduce headaches due to the electrolytes, some people even say it reduces nausea and salt induces your hypothalamus to release dopamine. All of these would...

When done right I do love a good smash burger. Smash burgers are all about getting the crispy edges and Maillard reaction taste. The thin patties are required to get this. But it is a good excuse to get a double or triple. You need a hot flat top. I find a good american cheese is required for...

Ok, I'm going to bump this thread because it was quite helpful and I may be able to clarify a few things for the other Canucks on this forum. I made this mozzarella today but I used 3.25% homogenized milk since the sale of whole milk is prohibited here. More specifically I used the Beatrice...

She said it was ok. I think it may have been a little too smokey for her but she didn't say so. I think she was more happy about getting to go home before helping clean the kitchen. I think it was a bad package, it was really more of a comment about low sodium bacon. I've never had a problem...

Well I figured I haven't posted in a long time so I will post this. Last weekend I attempted to make my first fattie, mainly because I bought a bulk pack of ground beef and was feeling too lazy to break it down and freeze it. I was looking after my 7 year old niece so I figured she could help as...

So I have a bit of an update. I posted this on another forum and got a reply:

Might as well add $30 to the cost of an order. I would have to order a lot to make it worth while. I do have Jeff's recipe and its ok.

We dont have much selection here in Canuckistan. The usual staples were Bullseye, Sweet Baby Ray's and Kraft(yuck). Now are are starting to get some variety like Stubbs although I havent actually tried their bbq sauces yet. Kinder dipping sauces can be found at Costco but I havent actually seen...

I don't know if it was available in Canada only or not. It has been a long time since it was around but I will try to describe it. I do remember it had a great smokey heat to it. It had a med sweet heat but had a very savoury flavour. Not just the cayenne or peppers. It definitely had some onion...

Long ago like back in the year 1995-2000 Bullseye used to make a spicy bbq sauce that came in a glass bottle with an orange label. I very distinctly remember the label was orange. The label looked like the photo below but orange instead of red. I want to say it was called "Ragin Cajun" but it...

You should try Farcry 5 with the Hours of Darkness DLC. Its basically farcry but you play as an escaped POW in Vietnam. Its worth a few hours of your time.