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Recent content by solaryellow
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So, anyone else tried this recently? This is still my go to for brisket and I am always thrilled to look back and see how many also employ this recipe. I actually give a link to this to those who ask me about brisket recipes.
Because Alelover and his bride are kind enough to plan for and open their home to a bunch of us to come congregate and generate a bunch of responsibility and refuse for them. It also doesn't hurt that they are fairly central to the rest of the state.
I wish I could have spent more time down at Scott's place, but it was fantastic to catch up with him and Joe. Cricket was as gracious of a host as ever. I enjoyed meeting Nancy and Lance and their kiddo Rosie. It was also a pleasure to meet Vicki. I miss these events so much and so enjoyed the...
Real queso is a hard cheese that doesn't really melt. If you are looking to make something like queso fundido in a snack stick, which actually sounds pretty amazing, use white american. That is what most "mexican" restaurants use for melty queso dip.
I would not try them. I have made Spanish chorizo before and it sounds like you are missing some steps, education, and foundational things when it comes to dry curing. PH is important in combating bacteria, but weight should determine when it is done.