2048 pts · October 7, 2014
I cook lamb hearts at 80C for 12 hours and they come out really tender. Firm but delicious, not rubbery at all!
or robot.
I've looked up a few graphs. All of them state a temperature of > 2000C for MAPP/Air. Could you explain the difference?
https://en.wikipedia.org/wiki/Adiabatic_flame_temperature
https://www.thoughtco.com/flame-temperatures-table-607307
https://www.engineeringtoolbox.com/flame-temperatures-gases-d_422.html
No, you're thinking of Portia de Rossi. Porchetta di Testa is a Mexican salsa made from tomato, onion, coriander, chili and lime juice.
Looks just like #11!
No, I could only find a kosher pig.
I was wondering what specifically made "porchetta". Thanks for clearing that up.
TIL, thank you!
Oh, that's interesting! I was going by the wikipedia page, which states 2000 - is that not right?
Holy crap! Second row, first picture - they stole my picture!
I didn't use it as a mask! This was just me holding it up to show what the face looks like. Sorry if I upset you!
I got this one for £10, but my recipe suggested it should be around £6. I'm happy to pay a little extra for organic though.
I split the head in half for making the stock, and peeling out the head cheese was very satisfying!
Best way I had to explain what the finished product was!
Yeah they were definitely terrifying. I made sure you wouldn't be able to see them in #9 or it wouldn't have looked so cute...
Not in the making, no. Luckily the pig was pretty dead already by the time I bought the head!
Well it _is_ gluten free...
Oh no! I didn't take any pictures of the stock... The head cost £10, but you can get them cheaper most places. (London is expensive...)
In the original story, there were multiple balls, and on the last one the prince put tar on the steps to catch her. So the shoe got stuck.
If this is the yesterday video () then it's different - I think the lambo takes a different path.
If you put the salt in beforehand, it will suck moisture out of the meat. If you salt just before searing you get a lovely salt crust.
When I'm drunk, I don't care.
Thanks, turns out I was told the wrong thing years ago and never went back to check.
I thought the distinction was that murder is premeditated, manslaughter is in the spur of the moment? AFAIK it can well be deliberate.
This is why Wimbledon has a resident hawk - he keeps other birds from interrupting the game.
Sure. But they'll just pass the fine on to the customers and people will pay the price anyway.
I cook lamb hearts at 80C for 12 hours and they come out really tender. Firm but delicious, not rubbery at all!
or robot.
I've looked up a few graphs. All of them state a temperature of > 2000C for MAPP/Air. Could you explain the difference?
https://en.wikipedia.org/wiki/Adiabatic_flame_temperature
https://www.thoughtco.com/flame-temperatures-table-607307
https://www.engineeringtoolbox.com/flame-temperatures-gases-d_422.html
No, you're thinking of Portia de Rossi. Porchetta di Testa is a Mexican salsa made from tomato, onion, coriander, chili and lime juice.
Looks just like #11!
No, I could only find a kosher pig.
I was wondering what specifically made "porchetta". Thanks for clearing that up.
TIL, thank you!
Oh, that's interesting! I was going by the wikipedia page, which states 2000 - is that not right?
Holy crap! Second row, first picture - they stole my picture!
I didn't use it as a mask! This was just me holding it up to show what the face looks like. Sorry if I upset you!
I got this one for £10, but my recipe suggested it should be around £6. I'm happy to pay a little extra for organic though.
I split the head in half for making the stock, and peeling out the head cheese was very satisfying!
Best way I had to explain what the finished product was!
Yeah they were definitely terrifying. I made sure you wouldn't be able to see them in #9 or it wouldn't have looked so cute...
Not in the making, no. Luckily the pig was pretty dead already by the time I bought the head!
Well it _is_ gluten free...
Oh no! I didn't take any pictures of the stock... The head cost £10, but you can get them cheaper most places. (London is expensive...)
In the original story, there were multiple balls, and on the last one the prince put tar on the steps to catch her. So the shoe got stuck.
If this is the yesterday video () then it's different - I think the lambo takes a different path.
If you put the salt in beforehand, it will suck moisture out of the meat. If you salt just before searing you get a lovely salt crust.
When I'm drunk, I don't care.
Thanks, turns out I was told the wrong thing years ago and never went back to check.
I thought the distinction was that murder is premeditated, manslaughter is in the spur of the moment? AFAIK it can well be deliberate.
This is why Wimbledon has a resident hawk - he keeps other birds from interrupting the game.
Sure. But they'll just pass the fine on to the customers and people will pay the price anyway.