I just eat all of them in one sitting. Problem solved.

Could use use the lemons for anything after they've been sitting in the jar for a month? Could you juice them or something?

I order a double quarter lber made like a Big Mac all the time. I never really stopped to consider that it could impact the guys at the grill though during busy times. I'll stick to only ordering this kind of stuff when it's not too busy.

I just threw some in my cup of coffee (not even a 1/4tsp). I can detect it, but it doesn't taste awful at all. For what it's worth, I'm dealing with a possible ulcer or hiatal hernia (not sure yet, seeing the doc again on Monday) and this is making the coffee bearable to drink without making my stomach burn.

Aw bummer, it says Awesome New Tab Page is shady. Thanks for pointing out ExtShield, great extension!

I have an N5 using the stock ROM, with Xposed installed, and I love it. There's so many great Xposed modules now. I don't miss having a custom ROM at all.

You should definitely give it a shot. Roast duck is so good.

Oh wow, so was the sauce made with duck fat? That would be REALLY good.

Duck isn't really too hard to cook, just gotta remember to prick the skin. A meat thermometer makes all the difference in the world. You should give it a try!

I get duck fat from our farmer's market for around $2/lb. They have no idea why anyone would want it. I'm hoping they never catch on.

You want some delicious fries? Fry them in duck fat. Amazing.

Something cool I've done a few times that works really well: http://www.thekitchn.com/how-to-cook-be…

I imagine they'll put a stop to this one, too.

+1, I'd love to look and see what they have.

I don't really see how it's any harder to figure out the tip from the bill. All I do is move the decimal over one and that's 10%, then I double whatever that number is for 20%. If service was bad I might knock it down another 5% (half the number), if it was really great I might bump it up 5%.

So if the bill was…

Possibly. But the nice thing about sous vide is that you'd never end up overcooking grass fed beef - it would only cook to the temperature of the water you use and no higher, so it would never dry out. If I cook grass fed beef (or buffalo, or venison) conventionally I try be extra careful, and the furthest I'll ever…

BTW what temps and times do you recommend for reverse grilling? I've tried it a few times, just guesstimating the cooking times, and I always end up with well done steak. I'd put a meat thermometer into the meat but, well, it's frozen...

If you have a good cooler and Ziplock bags you have everything you need to sous vide a steak. Not as accurate as using a Sous Vide Supreme obviously, but it's also far cheaper and it gets the job done.

If you're going to go through the trouble to warm your steaks sous-vide style in a beer cooler, might I suggest just cooking them in there? It cooks them to the perfect temperature, and you can even add aromatics/flavorings to the bag they cook in. Then just sear them over disfiguringly high heat to get a nice crust.

I think there is too much focus on the type of exercise done.