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Guess the grate tabs are holding it in place nice and secure. Right on.

You'd have to haul it on a trailer or at least toss it up into a bed with a tail extender. @Kobayashi said he's on a small lake though so I'm assuming he's not having to pull it around and will just have it parked close to the bank. That's why I don't have a boat like that though because I...

I have a little jumbo joe grill, and did the charcoal chimney with the grate for a sous vide steak in the past. Works really well. If you've got an Academy, they sell a nice larger chimney, their Oklahoma Joe brand. It's definitely wide enough for stability, and would probably work great with...

You can also use a charcoal chimney to heat your wok. Can't remember where I've seen that, but it would be pretty intense heat. Just find a model that's a bit wider. Plenty out there. Then just set the chimney in the little grill to catch the ash.

If you're not having to lug the proangler around, that's probably the Cadillac of fishing kayaks. Bonafide makes pretty nice boats too. Jackson has good offerings. Think just about every maker has a peddle system now. Could look at the Native Watercraft Titan series. They're huge boats...

Hahaha, beat me by ten minutes, but at least you were quicker on the draw then @McQueen . For shame @McQueen , for shame....😉

Yeah, once I'm done with my NG+ playthrough, I'm firing up cyberpunk.

So the latest beta patch, maybe official now, added DSL support, and the game runs as smooth as it should have originally. I haven't been very far in my New game Plus deal, and there's such a night and day difference, but I'm really enjoying it versus having a constantly tweak my graphic...

Yeah I grew up on boiled crawfish and gumbo. My mom used to take us to the New Orleans food festival back in the '80s down at the convention center, and it was all the best restaurants in the city with booths, and my favorite thing was alligator meatballs. I think I was maybe four or five...

I don't know it's hard to beat good grilled shrimp, fried poboy, or a cajun shrimp boil. Just wondering. I think growing up where I did from a young age I've got an affinity for seafood. Id eat it more often but God damn it's gotten so expensive. Catfish fillets at $8 a pound is just...

I'm curious why you don't like shrimp but you'll eat crawfish, normally it's the opposite where people like shrimp but won't eat crawfish for whatever dumb reason. Is it taste or texture? I don't think there's any shellfish / seafood I don't eat, but it can definitely become inedible when...

Hard to beat a simple, well done roast chicken.

Why did you buy it? Figured you'd have put that money towards a can or ammo. 😉

I'm definitely not powering through my second run, but I am finding it pretty enjoyable still. I figure once I get this done I'll wait for the first expansion, and give it a shot, and really dive down deep with mods and what have you. I think the modding tools are supposed to come out and...

I see nothing wrong with this. New Orleans style BBQ shrimp always has the shells on because it adds to the sauce / dish. As long as they're split and cleaned, you leave the heads on, just peel and eat. You really do get a lot of extra flavor for a sauce or a broth by leaving the shell on...

I'm still playing it and having fun. I'm on my first NG+ and surprisingly finding stuff that I missed when I was running around the first time. It's actually kind of nice knowing how stuff plays out where I can jump back and forth between various quests to try to maximize some sort of...

I think they just really care about the game that they made. It's got to be a labor of love for them, and it shows.

Yeah I'm sure I could really learn it and become good at it, but I don't have the patience to follow recipes so accurately, because if you don't you will really screw them up baking. I like to try different things and it's not to say that you can't get creative, but it's definitely way more...

Well, that, or you're a French trained pastry chef. It's why I leave baking to the wife.

I don't think there's an easy recipe. We've always just bought it when needed. Too much of a pain in the ass to make, but I'm sure it's far superior homemade.

That's pretty great sounding especially after the heavy holiday meals.

Jay must have been busy that day. Lot of the times I'll just have their stuff playing in the background on my computer in the office when I'm tying flies. One of their review videos comes across for Darkman, and they talk about Raising Arizona. Maybe it was because of the holidays. Just sort...

Some sort of showcase video about the engine. Guess that's what they're really pushing. Gotta have something for a half a billion dollars after all. Does look pretty slick.

@Lanx never imagined this team up:

I saw it on the original Asian iron chef show many years ago. Iron chef China did it making duck, and they explained it was to loosen the skin to help the fat render during roasting, resulting in super crispy skin. I used to just run a spoon underneath the skin that pry it up off the meat...

Sounds delicious. Had no idea it was less greasy, now I really want to cook one . I do something similar with duck. Kind of western / French flavors vs Asian, but try to do basically Peking duck prep methods Use an air compressor to loosen the skin, and then bathe it in a hot solution of...

Hear, hear!

Wish I had geese. I've never gotten to try it. Is it similar to duck, which I love? Sounds like a great thanksgiving though.

Are you trying to mimic like ballpark nacho cheese, or just doing chips and dip? I mean it's hard not to immediately go towards American cheese just because if it's meltiness, and it's got that specific flavor. If you're just looking to make a queso I'd roll with chef John: Anytime I ever...

@Sanrith Descartes if I'm not mistaken you also want to make certain your butter is super cold when making the dough. I think really good pie crust is supposed to be cold when you're working the dough. I think that's how you get a flakier more buttery crust. The weird thing with pie crust...

Negative on the Graham cracker crust. That's for cold / creamy pies. It won't hold up with the filling. Remake some new dough, but use crisco or lard, or just use a premade one. I don't do a lot of baking but I do know you never screw and swap out stuff for tried and true desserts. It's...

Looks tasty enough for me. I rarely peel potatoes at this point, skins taste fine and I think they're pretty good for you if I'm not mistaken, maybe a lot of potassium? I wonder if the bottom layer was soupy because they were left over. My frozen mashed potatoes and stuff in the past, and I...

You're probably okay leaving out the salt. I don't think I've ever cooked a ham steak but I smoked or roasted lots of whole hams. I'll do a little bit of garlic pepper, or some other type of barbecue seasoning that doesn't have a lot of salt. Typically finish off with a little glaze of honey...

Goddamn that looks delicious. I think he was trying to do the upside down version and maybe that's where the mess up might be happening, but God damn, I'm not a huge pineapple fan other than pina coladas, but with a giant dollop of ice cream, that's got to be delicious. I look at it and it...

Higher heat. As long as you got the fats and sugars to get that nice crust, there's got to be a point where it starts to caramelize and form a shell. Cast iron I would imagine would be the easiest but it might be the pineapple that you used is exuding so much water where you're never going...

I don't know I just can't do it. I have a weird thing in my brain where it's a sweet potato but it's supposed to be sweet but my mind is telling me it's potato, and it screws up all of my circuits. I know it tastes sweet and I know it's enjoyable but because it's a vegetable that's turned...

I guess that's what I was trying to describe earlier is basically making a caramel sauce on top of the cake. I want to say that's a French technique and I do not remember the specific dessert that it's used in, I just don't know my desserts or pastries whatsoever. My thought was the cast iron...

Shit, I don't think it was that brand. Maybe the one we got was from Home Goods, but may have also been from trader Joe's. As much as I hate the hippie culture, their prices haven't shifted dramatically, and it's still the cheapest place to buy butter right now. Hell they're cheese prices...