Maybe they need to rethink their rating system if only a handful could get a 1 snowflake out of 3.

Good luck! We’re having our thanksgiving meal on Friday, so I’ll be starting mine Thursday morning.

Yeah I’m going to try their new epic grilled turkey recipe. https://www.chefsteps.com/activities/epic-grilled-turkey-with-amazing-ribs-meathead-goldwyn

Well done! I will be attempting a similar version I found on chefsteps that cooks the dark meat first at a higher temp then adds in the white meat at a lower temp. Total sous vide time is 24 hours and then it’s finished on a smoker/grill. Wish me luck!

Yeah, any time I update the sheet I save it as a new copy, so I can go back and compare.

The main issue I had with sites like Readyforzero, and Mint, is that they couldn’t access all of the bank websites, and I was having to manually update them anyways.

A whole turkey...

Put the carrier in a cardboard box. The cat will be instantly drawn inside.

1) Onitsuka Tiger Mexico 66 shoes. I’m on my 3rd pair and they can last up to five years before I decide to replace. Not because they failed, but for looks. Super comfy too.

Back in my day we called those windbreakers...

Back in my day we called those windbreakers...

The ice bath is supposed to help remove the dimple, by cooling the gas in the egg. Just in case you want to make pretty deviled eggs or something.

Oh well.. I’ve lived a good life.

Can’t say for sure, but I’ve never had the issue with regular eggs and pre-salt.

I steam and then place in an ice bath. Adjusting steam time for desired yolk doneness. The shells jump off the egg compared to any other method I’ve tried, and they’re really tasty. Good luck!

I scramble my eggs first and let them rest at room temp while the water bath is heating up. This helps with the heat loss.

They taste completely different. These are more like a custard, and are freaking amazing. Slightly higher temps or longer times will result in a firmer consistency.

I just did a big batch like this (2.5 dozen) earlier in the week for making DIY frozen breakfast tacos. I don’t recommend using egg beaters... They get watery and need to be strained. Not watery like they’re not done, but water actually separates from the cooked eggs.

Most reputable bag makers like ziploc use BPA free plastic. No worries.

I like soft boiled eggs and hate the process of poaching. I always have issues...

Chili usually relies on evaporation to thicken, so you may need to add in a touch of corn starch or separately make a roux to add in. Good luck!