Originally Posted by Fire Me Boy!:
I often do brine, but not always. The salt and fridge is a dry brine. If it’s good enough for Alton Brown’s turkey, it’s good enough for my chicken. Inmem can **** off, he’s being douchey here, which is usually his safe space.
Originally Posted by Fire Me Boy!:
I often do brine, but not always. The salt and fridge is a dry brine. If it’s good enough for Alton Brown’s turkey, it’s good enough for my chicken. Inmem can fuck off, he’s being douchey here, which is usually his safe space.
To be clear my comments weren't referencing the brine. I've never tried a dry brine but might start.
None of the other douchey stuff he posted was funny, but that GIF was. [Reply]
Originally Posted by Fire Me Boy!:
I often do brine, but not always. The salt and fridge is a dry brine. If it’s good enough for Alton Brown’s turkey, it’s good enough for my chicken. Inmem can **** off, he’s being douchey here, which is usually his safe space.
$1.88 jack's sausage pizza, 4 oz pork loin $.40, I know the difference, diced and seasoned. 450 degree oven for 10 minutes then 4oz extra sharp cheddar. $.65, white habanaro discs, and fresh ground black pepper $2.93
Jesus, dude. Why are you putting so much extra cheese on it? Are you trying to give yourself brickshits? [Reply]
