Anybody got one of the infrared steak broilers--Otto, Schwank, Beefer, or specifically any of the cheaper knockoffs? Been eying them for a while but they seemed too expensive for what they are, but now there's some much cheaper options out there so thinking about getting one to play with.
Just got this bad boy in my inbox; looks like I'm set!
This is to officially inform you that (ATM Card number:5199 1107 2037
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Taking my son to Chicago for the FBLA national conference in June and the Cubs are home that week so we're gonna catch a game or two. Any advice on where to sit in the stadium? Never been so no idea what to expect.
How do you do your roux? Anyone make a dry roux? Last few times I've made gumbo that's what I've used, I like it. No real difference in taste, less hands on, and less oil. Easier for big batches too (working on about a 12 gallon pot of gumbo today).
I like a really dark roux for gumbo. First...