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EDIT: I think the dryer done lost ANOTHER timer. I'm about ready to go get a new dryer. Three timers, countless elements.... it needs new drum felt too. If the timer is dead again, I might just finally give in to the Wife.
This is JUST Amazon. It doesn't count the elements I've bought locally.
Dude! You're not supposed to be using it as a substitute for the furnace!
As for 80/20 vs. 90/10: 80/20 all day long for burgers! There's not enough FAT (Flavor Adding Things) in 90/10.
Butchers of olde said, The flavor is in the fat. Grass fed helps flavor. Two weeks EDIT ... Of Hay, to fatten them up for market, takes that away, somehow. Meat had FLAVOR when I was 5~1955-60. Eggs too. Nowadays I add Caldo de Res. Knorr sells it for beef,(res) etc. Granulated bouillon. It's salty as heck so don't add salt you might normally. Online only it seems, they have a low or no salt version. These are staples in SF for Hispanics and Asians. I got tired of shaving half a bouillon cube and repackaging it. I buy a small for the kitchen and a Qt to refill it... about the same price unless you shop well or live here. Also aids in caramelizing the meat. Great stuff. A small pinch does a burger. You can blend it in but I tend to do the surface so it hits the tongue.
Last edited by BillSF9c; Jan 12, 2024 at 04:06 PM.
Butchers of olde said, The flavor is in the fat. Grass fed helps flavor.
I'll go with partially true on the first, on the second, grass fed actually has a better flavor...imo of course. Proved that one to myself and there's really nothing to it.... just try it lol. You sub the fat for a little extra virgin olive oil...maybe a 1/4 cup per lb. , then season. Big deal for me is prep...but that is very quick once you figure it out.
99% FF Cage Chicken Breast is stupid fast as well....very tasty. So many ways to do it up. Easy and quick for me at twice a week. - Two pinches of basil, 1/4 cup of EVOO, Teaspoon of Garlic Expressions (dressing marinate) into a 1 gallon freezer bag with about two lbs of chicken breast. It's in the oven now....yea, that made it kind of easy to remember. I'll let marinate for 30 minutes to an hour...before cooking.
That's quick and good, but there's many ways to make chicken great. Learning...because I have to.
Jbrew;7536784]I'll go with partially true on the first, on the second, grass fed actually has a better flavor...imo of course
No - you're right.
That's quick and good, but there's many ways to make chicken great. Learning...because I have to.
I've gone over to Avocado oil. v similar to OO, and takes 500°F, not that you'd subject chicken to that.
Learning? F150 has a gun sub-forum... Maybe we need a recipe section?! LMAO... In a facetious way.
But did you know that you can cook chicken or turkeyntona.dine, stage, at about 145? Issue is to kill bacteria initially. (I stuff turkeys, but cook them for an hour, cavity propped open. Then, 25-59° under usual, raising it the last 5-15 fir Browning. REALLY Moist results.) But check FDA cooking sites to confirm. Chicken, fully cooked, red inside. Takes over 24 hrs... But doable. Good to know if you breakdown and the truck breaks down too, w no cell-sig and you have a chicken and can only fashion a weak roaster. LOL!
I once did a whole chicken in a new 1976 crockpot at 7AM and forgot it that night and made dinner. Realized, noon, next day. Was wonderful fall off the bones that eve, veggies and all.
These slow cookers are now too hot due to morons starting on low, never doing the initial germ-kill, and getting ill. Same reason only "bakers'" ovens go down to 105°F, to raise bread.
I bought my Wife this cooker for Christmas. This kicks butt all over any crockpot she's ever had. The most delicious and moist chicken came outta this thing after 8 hours.
Sounds like I have wrestlers on the roof. Snow pretty good and it's the heavy wet stuff. Piling up on the tree branches then falling to the roof over the deck in blobs. Snowing heavy here now.
