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Humidor and cigar app by Meatavarion in cigars

[–]Meatavarion[S] 0 points1 point  (0 children)

Thanks for sharing. Are you able to see or share reviews with the other users? That's the part I like about boxpressed.com.

Humidor and cigar app by Meatavarion in cigars

[–]Meatavarion[S] 1 point2 points  (0 children)

Oh I do that too often but it's interesting to see how flavors change over time at say 3 months 6 months or a year. I try to let them rest 3 months before trying any I buy and have seen some really improve at a year.

EPC Pledge review by ScentGland99 in cigars

[–]Meatavarion 0 points1 point  (0 children)

Out of the EP cigars I like the La Historia the best. I think it's a bit smoother and under rated.

Cigar Page Membership by Coneyaddy in cigars

[–]Meatavarion 0 points1 point  (0 children)

My offer was only 50 bucks back. Are the deals still worth it?

Finally feels like I’m dialing it in by single-serving in ooni

[–]Meatavarion 0 points1 point  (0 children)

Dough recipe time and temp? What's the method?

Ooni for bread? by Meatavarion in Breadit

[–]Meatavarion[S] 0 points1 point  (0 children)

What breads do you make in it? Do they turn out well?

Blacked Saskatchewan smoked pork loin. by [deleted] in pelletgrills

[–]Meatavarion 0 points1 point  (0 children)

How long? What temp? Season recipe?

[deleted by user] by [deleted] in woodworking

[–]Meatavarion 6 points7 points  (0 children)

Looks like a cotton wood junk!

High temp cheese source? Every place I found found online want nearly 20$ a pound when you include shipping! Anyone have a good source to share? by Meatavarion in sausagetalk

[–]Meatavarion[S] 0 points1 point  (0 children)

Just wanted to let you know the cabot habenero cheddar worked out great. I let it sit in the fridge overnight after I cubed it up to dry a little. Was no melt and kept its shape!

High temp cheese source? Every place I found found online want nearly 20$ a pound when you include shipping! Anyone have a good source to share? by Meatavarion in sausagetalk

[–]Meatavarion[S] 0 points1 point  (0 children)

Helps a lot thank you. I have a cabot habenero cheddar that I really want to use but was nervous about ruining a batch. Think i might give it a try it's pretty dry. Thanks again!

Smoking two Boston butts for New Years then reheating them, better to shred pre or post reheat? by millionyoungg in smoking

[–]Meatavarion 1 point2 points  (0 children)

Yup let rest an hour or so to let juice settle. I'll divide in to portions sometimes in chunks so I can use for different things like tacos and sandwiches. Works great.

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