Wall Street. Shorts, bulls, bears, options, it is all euphemisms for gambling and everyone else suffers for it.
You have your preference, I have mine. An underdone cookie is gooey and melty but still brown around the edges, best of both worlds.
He’s a sassy dad, his flavor would have to be a dad joke. Something like “Balz to the Walz” with malted milk balls. Or “DIY” orange clean flavored ice cream with chocolate sauce streaks.
I don’t consider nuclear as renewable, but they do reduce CO2 production.
They are me new favorite
Leucine for dem gains
It's even better live.
As the syllables go I catch on to your pattern
If it shouldn't be charged above 80%, then make 80% the new 100%. "But this one goes to 11"
Counterpoint, preheating just gives you a consistent starting point to follow their recipe. So you could follow their recipe once to see the intended result, then optimize it for your equipment (find the correct time and temp to get the intended result without preheating).
This all assumes you're cooking a frozen thing. If you're baking, follow the damned instructions. Baking is a science.
old timer
10 years
😬
Pics to come tomorrow. This is a recipe I got from someone at r/smoking years ago and has been my go-to ever since. I usually brush half the pieces with maple and half I leave alone. The ones without maple have a smokier taste and are a tad crustier, a taste and texture I prefer for smoked salmon. I often brine overnight, rack the fish on the counter and use a fan to form a pellicle while the smoker is heating up. Takes roughly six hours to cook at the low temp smoke setting on my pellet grill.
Recipes: Thaw fillets, remove skin, cut the fillets lengthwise right down the middle and cut these strips into 7" or 8" lengths (usually 1/3 of the length of the fillet).
Brine: Put 1/2 quart of apple juice in a pot on the stove, bringing to low boil & then down to simmer. Add to this; 6 ounces of soy sauce 1/2 cup of non-iodized salt 1/2 cup of brown sugar 1/2 tsp of Garlic powder 1/2 tsp of Onion powder 1/2 tsp of Cayenne pepper 1/2 tsp of Dried Bay Leaf Flakes (or 2 or 3 fresh bay leaves)
Stir until salt is dissolved. Then add 1 1/2 quarts of water & ice to cool quickly.
Leave the Salmon pieces submerged in this brine for 4 hours (under 1/2") to 6 hours (over 1/2")
Dry the salmon and put on rack in fridge overnight to form a pellicle.
Smoke on low until internal temp reaches 145+. Brush with maple syrup once an hour to keep moist.
Edit: and here's a progress pic. Peppered on the left, maple on the right. Finished product looked very similar but a bit darker. Taste and texture were great. Funnily, the maple finished first despite getting brushed hourly.
If you want to get really mad, read On The Edge by Nate Silver.