Sun- Meth candies unknowingly shared by New Zealand food bank
Steak and Eggs
Financial Times- ‘Wake up!’ – Eddie Abbew is no ordinary food guru
He’s either banned or liable to get turfed out for filming the kinds of videos that have made him a sensation. These see him pulling products off shelves (usually sugary snacks or ultra-processed foods) and warning viewers against them in the most belligerent terms. “Wake the fuck up” and “This is not food” are his most famous catchphrases.
Up From the Memory Hole
Bat Burgers? Medium rare?
Sin.
What this article suggests you do is sacrilege. If you’re going to spend $60 on a roast, there is only one way to do it.
- Room temperature roast
- Pre-heat oven to 500^F
- Mix room temperature butter, Herb de Provence, a coarse type salt and pepper. A little more salt than the other spices.
- Rib side down in the roaster, spread the butter/spice mixture all over.
- For every pound of roast, keep the heat on for 5 minutes. e.g., 3.5 lbs = 17.5 minutes, 5 lbs = 25 minutes, round the minutes up.
- Add 1 minute for the oven door opening.
- Turn off the oven when the calculated time is up. DO NOT open the door, look at it or anything. Just turn it off.
- In two hours, slice and serve.
Trust me.
Meat Thermometers
Yes, do use a thermometer when you’re cooking. For grilling, nothing beats an instant read pen type. For BBQ, the probe types work best.
Though McMullen and the other researchers haven’t discovered what temperature will ultimately kill all E. coli, McMullen recommended using a thermometer and cooking meat at 71 C to 73 C. “It doesn’t matter when you’re grilling any ground meat, you should be using a thermometer.”
Smoked Turkey
Our hostess isn’t as fond of smoked poultry as I am. So naturally, with her being absent for a while, I figured I’d treat myself.
The following is my smoked turkey procedure.
tldr;
Yum.
The rest is below the fold.