whats cookin jack?
what happened the your friend chef? is he shy?Next time just say, “Yes, Chef.”
No. He’s drunk.what happened the your friend chef? is he shy?
they wont be eating your shrubs no more.
i got hooked on those peppers when papa johns would put them in the pizza box.Yo, HossenCleffer,
Ya got a good pickling brine recipe?
I want to start pickling peppers and veggies.
I snack on those like crazy when they're around.
A coworker once bought me a big ass jar of pepperoncinis.
This is a few minutes after I opened it,
View attachment 22916
Notice the distance above, and below.
This thing was packed to the threads with peppers.
I showed him this same pic after opening the next day.
He was stunned.
He'd never known someone to snack on peppers like me.
Course salt, eh?
yes. i like the coarse if i need to see how much is added.Course salt, eh?
You have any opinions on the various salts (sea, kosher, course, flake, non-iodized) and specific use cases?
It’s a butcher salt I like to use when I leave the steaks/chops out while I prep the grill. Over time the moisture from the meat breaks the salt down. Grills real nice.Course salt, eh?
You have any opinions on the various salts (sea, kosher, course, flake, non-iodized) and specific use cases?
damn. bet you beat the ladies off of you with a stick cooking like that.
dammit!!! you ate most of it!!Forgot the full plate pic.
View attachment 22934
i bet there are great mexican food in austin. got a few places here popping up. i gotta get out more.