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My feelings exactly! Freeze in either bulk or patty. Tastes the same, and more versatile. Avoids a lot of work.

We do the same, stuffing into "meals for 2" bags, which are often less than a pound. We flatten the meat down like a meat tortilla in a zip lock bag. We do this or homemade gyro meat as well. The thin gyro meat comes out of the bag and into a frying pan for a very short time.

Sweet dreams are made of cheese...

We really liked the place years ago. Since then, their prices skyrocketed. A 16 pz pint of their beer is now $7.75!!!!!!! When we use to go there frequently, it was $3.50. Their food has gone way uphill, as well. We haven't been there in many years now. Our home brew is about 47 cents a...

$5.49 in Kailua-Kona, HI

I have a mango tree. Maybe i should puree one and mix it with Frank's Hot Sauce. My mangoes make incredible mango salsa and mango margaritas!

We've gotten in the habit of eating sausages (except when cut up and dipped in mustard) in a tortilla rollup with mustard and various condiments. It's fantastic that way, and easier to keep lots of tortillas in the freezer than hot dog buns. We haven't had a sausage in a bun for a very long time.

I don't know who coined the word, but "shrinkflation" is a real thing!

We met at work, fell madly in bed together, and were married 5 months later. Many would say that situation wouldn't lead to a long marriage, and I would generally agree. We must be the successful outlier in that statistic.

We passed through a "funky hot sauce" phase a few decades ago. We'd get various Caribbean hot sauces with crazy names that we'd use by the drop because they were insanely hot. We moved on from that. Now, for the last decade, our favs are Seracha and Frank's Hot Sauce. Tobasco, both red and...

The oracle has spoken! My beloved Copilot AI answered my question yet again: why aren't packages of hot dogs and packages of hot dog buns not equal in number Short answer: because two different industries optimized for two different things, and neither wants to change. Long answer — and this...

This is the age-old mismatch of hot dog packages and bun packages. A decades-old dilemma for the consumer. I wondered about that back in the 1950's.

As a wise man (or an accountant) once said; "there's no accounting for taste".

I agree. Not everything that can be smoked should be smoked, but to each his/her own. Apparently, there's a real market for booze smoking tools. A long time ago, I used to flavor cigars with bourbon or Scotch. Is adding booze to your smoke the inverse of adding smoke to your booze? Thoughts...

Ah, the eternal debate about the degree of peat "smokiness" in a single malt Scotch. I agree with you that it can get overwhelming. I prefer a lighter peaty touch, but do enjoy the occasional dram of Laphroaig once in a while. When in Scotland on biz in the early '90's I did "the Scotch...

Welcome to my world! Quality meat prices here are insane, but then, anyone who retires to a volcanic, earthquake-prone island in the middle of the Pacific is not completely sane. Embrace the horror! :D

I've always done a low 'n slow smoke at 225 followed by a hot 'n fast sear. Love that smokey flavor in my tri-tip.

Now, we're getting carried away with caraway!

You could try getting a block of appropriate cheese and rubbing it with ground caraway seeds, then cold smoke it. Cut the cheese block into quarters before rubbing and smoking.

I thought that name came from pro wrestling