I’ve been roasting pork butts in the oven for pulled pork. Rub the butt with whatever rub you want - I use salt, pepper, onion powder, garlic powder so it’s neutral. Let sit uncovered in fridge overnight to dry out a bit. Roast at 275F for about 12-14 hours. It comes out great and is usable in all sorts of things.
Did you get a cheap home slicer or a more expensive commercial type slicer?
I rinse mine in the sink, tap on a towel a few times, then dry with microfiber
Don’t forget to sun your taint. I hear that cures all sorts of things
Seems like a good spot to put some unskippable ads. This is a million dollar idea!
We mix ketchup and Worcestershire and put it on meatloaf. And then we make more to dip the meatloaf in while eating.
I thought it was “if it’s yellow, let it mellow”
I’ve been playing off and on for years, but can’t get past about level 20. I suck so bad at the game but love it
I have had pretty good luck with doing
High five Up high Down low Too slow
My nephew would just let me do it forever, always trying to beat me on the too slow bit.
What’s in that potato salad? Are those slices of zucchini?
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Do you live next door to me?
It’s a seriously complicated UI but once you get used to it it’s pretty fun. The use of the default non-android keyboard will take a while to learn all of the key board shortcuts.
Also note that you don’t actually need to manually use arrow keys at all. You can use ‘o’ to auto search the map and Tab to auto advance to / attack enemies. You can also zoom in a bit with volume keys to make the map a little more visible
We mostly use them in beef stews and tomato sauces. We dice them up as fine as possible and add them. They seem to disintegrate into the sauces and just add nice umami.
I’ve been playing Dungeon Crawl Stone Soup. It’s a port from a PC version so the controls are a little clunky, but I find it a nice change of pace from SPD.
There’s a lot more complexity in the game and at least one tutorial says to focus on minotaur berserker to simply learning the game.
America’s test kitchen adds baking soda to lower the pH of meat to get it to brown more. Perhaps you did the opposite and the acid lightened and/or prevented browning?
I mainly just save my onion, carrot, celery, and garlic scraps. It’s a safe combination. I often add these to chicken bones but it’s not necessary if you’re doing a vegetable centric soup
I’ve listened to the series and agree that they were great. I had watched the TV series and they have different enough plots that they’re independently enjoyable as well.
I do frozen vegetables, shredded chicken, and bring it to a boil. Once I add noodles, wait 1 min, crack in an egg, and cook for the 2 more min. It makes a nice runny yolk that turns saucy when you tear into it.