Originally Posted by Jim_Conrad
Originally Posted by mathman
Originally Posted by Jim_Conrad
I like to sous vide my squarshes in a cort bullion for 98 hours at 88 degrees centigrade.

I use a palladium cathode and a platinum anode suspended in the premium, goat skin cooking bag in order to impart the correct mineral undertones.

After the short 98 hour cooking time, I sear the squarshes in a electric refractory oven lined with Himalayan salt crystals.

After that I smoke the squarshes in my Members Only Professional Series pellet grill using only Mahogany and Ironwood pellets.


I know better than that Jim. You think anything beyond salt and pepper is pretentious gourmet foo foo stuff.


Actually not. I think its a low rent crutch used by people who buy low quality proteins and need help making up for mistakes in preparation.



CHILI!

Not a real member - just an ordinary guy who appreciates being able to hang around and say something once in awhile.

Happily Trapped In the Past (Thanks, Joe)

Not only a less than minimally educated person, but stupid and out of touch as well.