Or boil them about 10 minutes and you'll have almost no heat from them.

True that.

I like some heat —not a lot and not all the time. For instance I do like wasabi not enough to burn my tongue out. I am definitely not in BL territory though.
It explains that biting tongue of his.

Wasabi makes me sneeze

I wonder who here really tries each others recipes or tips.

I know FMB tried my goldish recipe, he didn't care for it though. I found the meat to be more tender so to speak. What about the rest of you guys?

I give you more hell about the goldfish just because. It wasn't bad, I just thought it was completely unnecessary.

I've done your crock pot chicken and Mississippi roast multiple times. I'll try your salsa once I'm done with all the shit I have here.

I now let my steaks sit salt/pepper for 24 hours thanks to FMB. I'll never go back.

I do.

FMB!'s parchment paper trick for pizza.

Oven roasted chicken thighs.

A couple of recipes from RJ

A tuna fish recipe and a sardine recipe from Big OL Chiefs fan.

Several more, I'm sure.

I may up to 48 on some. I had some strips a couple weeks ago and salted both because the wife and I were going to eat them the next night. But she ended up working late, so I only cooked one. Made the other the next night and it was awesome. More tender than the first. Was great, and I'm not a huge strip fan.

I've also begun starting my steaks in the oven till they get to about 100 degrees, then finish in a hot skillet for 2 minutes on each side. Almost always takes me to 125, with carryover to 130.

I have, but I can't really remember which ones. The stuff that works gets wrapped into my repertoire. I know I did SR's apricot chicken.

How was it?

I've done a few others things mentioned in this thread I think but can't remember now. I'm not a great cook so I'll try things. You guys have been a big help.

Yeah, I made SR's apricot chicken too. Need to do that again soon.

I never made bone marrow, for you try that is a big step imo. You just need to post more pics.