New SMAC quizzes available.Test your Alpha Centauri knowledge! Chess is back.Challenge someone!
0 Members and 1 Guest are viewing this topic.
I haven't tried provolone. I have tried mozz, and the results were so gooey as to be borderline terrifying. Now I add a sprinkling of shredded mozz to any white sauce I want to goop up.
Uno could probably make you deader...
We, as a society, focus too much on taste at the expense of texture. I think this might be because we're scared of fat and fat gives things a better mouth feel.
I used to be a gas grill guy. I liked the easy ignition, the temperature control and it was easier to operate in the wind and rain, and not having to get dirty handling ashes and charcoal. When I got married my wife bought me a Webber charcoal grill. This was non-negotiable. There was a learning curve. I agree that it tastes better. That's the point of grilling, isn't it? My cousin has one of those egg grills that uses pellets, and seems to get impressive results with a variety of fish, game, and store meats on facebook. Those Treager wood pellet grills look pretty impressive on infomercials and at televised competitions, but I've never tasted any of it. Those are pretty expensive.
Love some pics of your setup.
Did the pics bork the forum width for anyone else?
Page created in 0.449 seconds with 52 queries.