Shhhhh.

Bone in, skin on chicken thighs is peak chicken. I made some chicken adobo, Filipino style, a while back. It called for bone in, skin on chicken thighs. It was one of the best chicken dishes I’ve had in a long time.

I fell that too few people sear the fat cap (although the prevalence of steak TikTok videos is changing that). The fatty side should liquify and get crunchy and the rest of the steak needs to cook in that deliciousness.

Chimney starter FTW! Learned about those as an adult leader in Boy Scouts. Can’t keep hungry teenagers waiting, struggling to get charcoal lit. And no need for petroleum distillates :)  

That sounds amazing. I’m (fingers crossed) moving to a place with a yard soon, and I WILL be getting a smoker so look for smoker content in 2021.

My dad “makes” his egg nog by literally using some store-bought egg nog and melting into it an equal amount of egg nog ice cream.

I agree, and I only ever cook my favorite parts of the turkey, specifically the snow crab, the duck, and depending on the number of guests the Cornish game hen.

Dude, you gotta use bagel mode for that!

My spicy hot breakfast take is that runny egg yolks have been overhyped to the point of them being hopelessly overrated. They really don’t taste like much! And especially on sandwiches, where they at best act like an extra (nigh-flavorless) condiment that I have to unlock by biting into the right part of the sandwich,…

I know how long you need to cook different foods for them to be generally safe for prompt consumption (assuming nothing worse happened before cooking), but how long and to what temp they need to be cooked to destroy all SPORES? No idea.

My intent was “would you substitute bacon grease for syrup,” but yeah, bacon grease is good all kinds of cooking.

Apple, cheddar and bacon sounds like a really good sandwich.

I actually tend to cook pancakes in bacon grease, so... yes?

This sounds amazing. I WILL try the apple, cheddar, bacon grease dish

Sounds like you have some experimenting to do

Pout Hot Bacon Grease on...anything. There fixed that for you.

What is a calorie

In my family, we typically start with a jar of horseradish and dilute to taste, but sure, I can see the merit in starting with the red stuff first.

I’m glad you managed to cobble together something.

Skillet is getting quite cornographic.