Ok guys, serious questions. How done are the chops outside and inside? I like very slightly pink/juicy inside—as dark outside as possible. And,...
Not much of a beer drinker—try to watch carbs—more likely to have wine or g&t:cool:
You guys are way precise. I usually get a 3-5 lb boneless Boston butt, cover it with tomato-based sauce and tent it for 6-8 hours at 300, then...
I’m in Year 34, but not in Florida Retirement System, so can’t use DROP—I’ve known many people who discovered in Year 5 they weren’t quite ready...
Driving to Paris in the morning. Expect steak au poivre avec frites waiting at the end. Oh, and wine
Melon with carpaccio and Parma ham, fresh North Sea mussels in white wine sauce, crusty bread with an assortment of soft white cheeses all with...
My father used to say it was all about some village chief who got sick 2500 years ago after eating a bad baby back rib
Originally from California where bbq is a verb, but exposed to pork bbq in S.C., with Piggie Park. Kid with immigrant Jewish parents from Eastern...
Mustard!
Everything. Different beers have different sizes and shapes of glasses designed to enhance the taste and aroma. Belgian beers range from...
Currently in Flanders, where French cooking originated. Baguette, Brie, Boudreaux for dinner. Tomorrow going with friends to an acquaintance of my...
