My habit is to salt my tomatoes right after slicing. Salt makes tomatoes sing! 

Thank you, Mortimer!

Allison. You are the awesomest. I don’t know how I missed this the first time.

Off topic, but here is what to do with a leftover peanut butter jar.

This looks good and easy, too, and has the added benefit of no "one time use" ingredients. 

The first one, because it is easy looking and has fewest ingredients, ones that I already have. Pro lazy trick: instead of using half a packet of seasoning, double the recipe and use one pack of seasoning. I didn't buy ramen because I wanted to measure stuff.

What Aimee says. Even the interstitia is great. Right up there: Elizabeth Cook's Apron Strings. She is unbelievably real.

Yeah, I have one. By the time I remember to get it out and set it up, the onions are already sliced.

Oh, they did! Thanks!

This was reasonably easy for a non-baker. It is outstanding.

At 50 minutes it is still not firm in the middle. Another 5 minutes?

Aside from the fact that I always tip, the last time I got takeout pizza, the guy in front of me was coughing as he counted out six crumpled ones. I paid two twenties for $27 worth of pizza and told her to keep the change. I wasn't touchin' that shit, and I felt bad that she was.

Oh, so someone DID foresee this.

They were on the splits then. The song is about the breakup. It’s a testament to his honesty that he wrote about it and then performed it with her. No consolation to her of course. Watch her eyes.

Finally got around to this. Using a hand held mixer it was ready in about a minute. However, it was not right for me.

The kamados can grill, and do two zone, but it isn’t easy. Aside from indirect and baking, I use mine for chicken parts in a 375* direct setup. The Weber is a grilling machine. I also use it for rotisserie, and with a stainless steel half moon griddle for bacon and eggs, and smash burgers.

I have a Big Green Egg and a Weber 22". I rarely grill on the BGE. And I rarely do low and slow on the Weber. 

I was going to log in and say I know somebody who has one, but here you are!

I would have put "I, Tonya" somewhere in the middle of this list.

Pork butts are forgiving. Brisket is brutal. Take your brisket off 10* too soon and it is tough, take it off 10* too late and it is dry and crumbly. One brisket is done in 8 hours, the next one takes 14. One might be done at 192*, the next one might be done at 205*.