I’m going to have to try this, but I have to say, your picture looks so, SO much yummier than the Food52 pic does! 

I just got done eating a paczki so I’m obviously not trying to cut down on sugar. However, in my defense, I will not have anything sugar now until next year...

Yup. Took until almost 4 to get there. It’s been unseasonably warm most of this winter so far. Except for a couple days coming up where it will hover around zero all day, we’re going to rise to that 28 to 31 degree range for a few days and there’s snow in them thar days! That, I’m looking forward to! I love snow.

I don’t like being cold either. We’ve been eating a lot of soup and stew this past couple weeks. Did I mention that yesterday, it was zero degrees when I got up and didn’t get above 15 until late afternoon? It’s 9am here now and has managed to hit 8 degrees. A veritable heat wave...

I agree with you. I have a Boos Board that I’ve had for oh...20 years now. I never sand it. I scrub it occasionally with a little warm water on a blue scrubby sponge and wipe it down really well, then let it dry for the day and use the same grade mineral oil you’d give your human for constipation ;) The only smell my…

I prefer red potatoes for potato salad and yukons for mashed. Reds hold up so much better in potato salad. We don’t do baked much here. It’s just the two of us and while I’ve tried, I still think actually baking a potato is far superior to nuking it, so we don’t. I don’t think I’ve bought russets in forever. They…

You’re not standing there constantly. You’re checking the grill every half hour or so and adding charcoal as needed. No anxiety at all. On the Weber, it’s all about the flavor. We don’t do football. Beyond that, I can’t decode the rest of your comment. Sorry.

That was part of it for us, the smaller size. I’m at a 24 pound turkey now. No possible way could I do that on my Weber! But when it was just us two, a smaller turkey with leftovers worked really well. We didn’t use woodchips but that’s a great idea!

Dinner’s always at 4pm :)

I’ve read through that before. When we did our turkey on the Weber, it was long before anyone was really doing turkeys on anything at all. I mean about 35 years ago. It really was spectacular and we had no instructions, just sort of went by instinct, though like I said, I did stuff it which you’re not supposed to do.…

I don’t usually do sweet. I tend to stick with Kenji’s traditional salt and water brine now though back then with the Weber, I used beer, but sometimes will add some cider vinegar. I might have to expand my horizons though :)

I’ve been using a roasting pan and a tall rack for most of my cooking life. I also stuff the heck out of my turkey and truss the legs. I also shove herbed butter under the skin of the breast and then cover said breast for most of the roasting time with a big square of foil to retard the roasting temp as well as…

I actually can tomato jam with my tiny tomatoes...

I have a giant Boos Board that sits on my island (I might have mentioned it before) and I think it’s 26 X 34. I do everything on it and everything sits on it until I’m done prepping everything so the last thing I want is it scooting all over the place. The best thing for it is that shelf liner you mentioned. I put a…

Years ago, we had a gas grill that was on natural gas, not propane. It was fast, easy to light, I could regulate the temp and use it in the winter as an oven if I needed a third (already had a double oven in the kitchen) and it worked really well. The problem I had with it was that it imparted no real grilled flavor.…

Well, I’ve seen it made into a sauce on Chopped. I’m not sure I’d care for that one, but only because I haven’t tried it, thus the word ‘almost’. However, I’m up for the challenge!

I do! I’ll have to look into that.

I do not have an air fryer. I love spam. In almost any form. I might have to buy an air fryer!

I don’t think you’re going to get lesser quality Portobellos here since they have to be grown in the US in a controlled environment. They’re native to Italy and I don’t think there are many places here that they can be grown successfully outside. I’m still waiting for my Morel spores to grow. I have the right…

I do remove them from large portobellos when I’m going to stuff them for a main dish, more because of the texture if I leave them alone. I honestly don’t find much difference in flavor whether I leave them or not but I find they get a bit slimy when I pre-bake them. *shrugs* But the baby bellos, no, I don’t bother…