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OFFICIAL THREAD: General Cookery and Discussion

Lizard23

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That was my initial thought but it seemed too prosaic.
i think the juxtaposition would be perfect but see your point.

wonder if you could do a homemade lemon infused vodka to kick it up a notch. Obviously not sweet at all, but just to add some additional refreshment to counterbalance the demi.
 

Piobaire

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I was wondering about a Sauternes.
 

Omega Male

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It's the quiet skill of engineering and craftsmanship that gets me with the video. He has a confidence and command that comes from doing something many many times.

But like, how many tandoors can one man be expected to build in a lifetime?

That's a lot of fucking work to end up with a floppy skin chicken.
 

Piobaire

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Piobaire

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It's still so funny this is a thing. I never actually got this inside Detroit, it was always at an Eye-tie bakery in Dearborn or Southgate or Allen Park. You'd buy them for cheap on a foil baking sheet, like $8 back in the 90s, then take it home and dress it up a bit. That crusty cheese at the edge is what is was all about.
 

Piobaire

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Peak pizza?
I'm not qualified to say. We'll have to wait until he's done fucking up the steak thread and invades this one.
 

jcman311

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I'm not qualified to say. We'll have to wait until he's done fucking up the steak thread and invades this one.
I'm qualified to call it. You know, I change out my cast iron cookware every 3 steaks because that's what my butcher told me to do for peak performance. I know it could last at least 3000 steaks, but why chance it?
 

brokencycle

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I'm qualified to call it. You know, I change out my cast iron cookware every 3 steaks because that's what my butcher told me to do for peak performance. I know it could last at least 3000 steaks, but why chance it?
But that's because he talked to the head engineer at Staub.
 

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