yes, exactly. use a food-grade oil, use it regularly, and you can even use soap and water once in awhile, and it’s perfectly safe and stink-free.

Woodworker here. If your wooden serving board stinks after serving cheese, you are doing it wrong. Some have mentioned food save mineral oil, which is fine, but I recommend using Howard’s Butcher Block conditioner which is made for end grain wood. It is food safe mineral oil with natural beeswax which will seal the…

I was just about to say this. Use some good food grade mineral oil and make sure you clean the board properly, and you’re all good to go. I refinished an old board with a good sanding, a full cleaning and reconditioning it with some beeswax/mineral oil mixture. Worked like a champ.

but if you clean and oil your wooden boards regularly, this isn’t a problem.

Reds are sturdy boys!

Grilling a brined turkey on a Weber is what my husband does every year, and it’s the bomb. He uses wood chips and hardwood charcoal, and the bird gets a wonderful smoky favor. Plus it frees up the oven for me. The only issue is that we have to get a bird on the smaller side, which (given the ravenous folks in my…

This is my method including the brine time. I do the same thing every time, except I try different flavors in my brine. A great one I came across a while back was adding pomegranate to my brine. I bought my roasting pan and rack from a restaurant supply store and was much cheaper than any place else

EVERYTHING you just said. 

Cool, so what time should I show up for dinner on Thanksgiving?

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 wrapping the leg ends with it just so they don’t char

I do pepper like 25% of the time tbh

I don’t use my good silpat with my cutting boards. Instead, I picked up some cheapo silicone baking mats from TJ Max for like $4. They really do work well with cutting boards. 

Come be part of the air-fryer master race. Its fun and you will love it.

Got a deep-fryer? Let me impart my wisdom of deep-fried SPAM and Vienna Sausages...350F for 2 - 3 minutes, and they are both absolute divinity. I prefer eating them straight with a fork and fat puddle of whatever honey BBQ I have on-hand. An excellent dish if you like Beanee Weenees, but aren’t a huge fan of beans.

Almost any form? I can’t think of any form I don’t like it.

If you have an Instant Pot, you can buy an air fryer lid for it.

I have a big one and a small one and the I LOVE the little one. Perfect for snacky stuff like this.

Get one. Believe the hype, they are awesome.

Run them under water? Ideally, the more gentle shower setting on your faucet. Hold the mushroom in your palm, gills up, swirl it under the water and pour the water off. Let the mushroom rest gills down over a towel or paper towel to dry, otherwise mushrooms can introduce a lot of moisture to your dish.

How do you give a thousand tiny slits a “quick rinse”? I guess maybe I’m a victim of grocery store shopping (life is what it is) and therefore the quality might be a bit lower than “walked into the woods and picked fresh”, but learning about just cutting the gills out completely changed my relationship with using big…