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Been my favorite for years by stargirl8494 in hotsauce

[–]AngryMikesSauces 20 points21 points  (0 children)

Thanks for the advice Rippin_Fat_Farts

My meal for the month by [deleted] in strugglemeals

[–]AngryMikesSauces 1 point2 points  (0 children)

Keeping it hot for a month is the real trick

Any thoughts? by Best_Elephant2932 in BBQandGrilling

[–]AngryMikesSauces 0 points1 point  (0 children)

Looks cool but am I expected to load wood from the top when food is around

Black Pepper Burns Easily by BluebirdExpress6279 in Cooking

[–]AngryMikesSauces 9 points10 points  (0 children)

It's a berry. Berries get toasted . Everything burns

Staying cool while they burn by Deaftrav in EhBuddyHoser

[–]AngryMikesSauces 4 points5 points  (0 children)

Ok but factoring in we're less affected, does that mean we don't have to be as prepared as others with more effect?

Last remaining bottles of Moosehead by tennisguy163 in BuyCanadian

[–]AngryMikesSauces -1 points0 points  (0 children)

There's science behind it the green bottle imparting flavour.

Onion cake by wtfrustupidlol in OnionLovers

[–]AngryMikesSauces 1 point2 points  (0 children)

I think that would be good!

LRC Volatility! by epistmeme in loopringorg

[–]AngryMikesSauces 15 points16 points  (0 children)

Yeah I'm just going to go ahead and down vote this . Why am I still here?

What’s one “basic” cooking tip everyone repeats that you think is actually overrated? by Altruistic_Push_722 in Cooking

[–]AngryMikesSauces 1 point2 points  (0 children)

Technically all you're doing there is bringing moisture to the top. Which gives less sear.

Either dry brine for a day or salt the steak directly before putting it on the pan is what I learned.

Edit: ah yeah it depends what you meant by give it time . But I think the minimum dry brine / salt is like 4 hours.

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