butters stotch

It’s a high heat charcoal that puts out little flame and smoke. If you are using it for small items, you can close vents on the grill and suffocate it, and use it again. No idea where to find it in BR, but Coutelier in Nola usually has a few types. It’s not cheap for the real stuff...

That would definitely be my cooking style for rillettes. Confit, pull out the pork, shred it to consistency you want, slowly add fat back into it with additional aromatics, (coriander and orange zest go well) and fat cap for storage. Garde manger is such a great station to really learn in a kitch...

Whatever jars you do not plan on consuming within the next week should be completely covered in a layer of fat. Surprised his recipe doesn’t mention that. Also, tap jars onto a towel on the counter to get all air pockets out. Oxygen is the enemy for food storage. ...

Hot stuff ...

In addition to quantity of roux, I find most home cooks use boxed stock. A gelatinous home made stock, like most decent restaurants use, is the true difference in texture. ...

Squirrels on film...

Well fellas, I heard Fournette was supposed to send MSU to their room this weekend. :spank:...

i remember an espn article a while back ranking least risk position to most in the first round. i believe dt was the riskiest statistically and maybe ot was the least. does anyone have the actual rankings?...

Teddy plays with his shoes untied, and has broken both ankles. Will a coach allow him to do that? Does the NCAA allow for it?...

Saw Barkevious Mingo as I was leaving the game and he lifted up his shirt to show a purple and gold under armor shirt and yelled go tigers. He seemed impressed we knew who he was. Cant wait to see him as a tiger....