As a child did you wander off and find a new family all on your own?

These things need to be banned until the long term health-effect of living near them can be properly studied and vetted. There’s strong evidence of negative side effects from the constant low frequency pulse of the turbine’s motion. They built one near a friend of mine’s uncles house. His wife suddenly got herpes out…

I wonder if they’ve tested playing a song inside that has a sample of sirens in the background? Always throws me off as a human!

Country-style ribs. A bit less well trod a path than the short ribs, but with very good results. Only takes about 24 hours, though they might do perfectly well with less if you spend more time experimenting with them than I have. I have just done the salt/cracked pepper with liquid smoke thing, but again, I would…

Do you think you could do creamed corn-on-the-cob? Cooking the full ears in the sauce and then either removing the kernels or even eating straight off of the ear?

The Mason jar cheesecakes seemed to work well. Can something similar be done for apple pie?

Carnitas! I don’t like them from the slow cooker, so I typically spend a couple of hours over the stove using the method from this link, and typically transfer to a baking sheet for browning under the broiler at the very end. So far, it’s my favorite way to make carnitas, and I don’t know exactly why I like it so much…

Meatloaf.

May I suggest: wild boar? My local butcher has been bringing in wild boar shoulder and I really want to smother it in something delicious, probably a barbeque rub, and sous vide it.

Butter poached lobster tail

I want you to try something crazy. With it being the last week of lent why don’t we try fish or shrimp? I think seafood is the only protein you haven’t tried to cook so far.

I’ve heard using sous-vide technique to make ice cream has had some spectacular results -https://www.sousvidetools.com/toolshed/how-to-make-ice-cream-sous-vide/

I just did what the instructions on the package told me to! I didn’t want to give the slow-cooker one any treatment that the sous-vide one didn’t get, so all it got was spices and a little water.

Though you don’t owe me anything, I would appreciate that if you do elect to go the CB&C route to at least attempt making your own.

Brisket isn’t typically expensive (you pay for the pound, not the price per), and with a large enough tub you could do a two’fer side by side of a better cut of beef vs. a store bought…

Breakfast Casserole is interesting because there are a lot of different ingredients involved. Eggs and Bacon cook differently. Would you make the casserole as one big batch or ingredients separate and then mix them together after the sous vide?

Still think we need a AIO meal like a complete meal in a jar - easy to freeze then simply thaw when ready to eat

And I threw the celery out the window into a nearby tornado

I love you Carl.

I know you already did poached pears in wine, but what about something like an alternative to canned cherry or apple pie filling? something you could have with cheesecake or ice cream.