u/Shtangss

I put 2 chicken breasts in about 2.2qt of water with: 4tbsp of kosher salt, 2 bay leaves, garlic, and some black peppercorns. I left it for 3-4 hours

When I cooked my chicken, it was no where near salted enough. I have no idea why. Should I poke holes in the chicken with a fork next time or something?

After I brined I patted dry, seared all around, cooked to 155F then pulled off to rest where it finished at 162F

Hi all, second year here.

Looking for some journeyman insight here. Hanging threaded rod and strut off of beams for conduit. The plans say the racks must rest 18’ from the ground.

I’ve heard some guys say you can only get accurate with a laser and not to use your tape measure. I’m on a job site where sometimes you can’t find a laser or by the time you do and get it going, it’s an hour, and the foreman is asking why nothing’s been done yet.

So just wondering what’s best practice in your experience. Thanks!

Tried making fondant potatoes yesterday. Tasted great but didn’t get the crust I wanted on my potatoes.

I got my pan to 365F, added olive oil, and then the potatoes. They seemed to fry more than get a sear which isn’t what I wanted. Some questions:

1. Should I

pat

1. dry the potato slices before cooking?
2. Should I oil the pan or the potatoes?
3. If adding oil to pan should I add it well in advance of desired temp or add it when desired temp is reached?

Any advice would be helpful! Thank you 🙏

Bought 1” New York strips from the butcher. Patted dry. Dry brined overnight. Tempered for one hour. Seared all around and then cooked on indirect on my Weber kettle. Pulled at 122. Rested up to 135F then served

I usually do this and sometimes it’s great sometimes I find some pieces are a bit chewy/tough. Is this the result of an overnight dry brine? Is it the meat from the butcher?

Wondering if it’s normal for the transition back to 2wd to ‘lag’ a bit. Ngl I heard a big clunk and it seems to be back in 2wd now but my truck seemed to be jerky for a bit until I got it back.

Is this normal?

Hey guys,

I was wondering if anyone had a good recommendation for high visibility coveralls. Something lightweight. I love working in coveralls and have a fire rated pair but it’s a bit too thick and heavy for my new job site

Thanks!

Really loving Berry and would like to start a collection. The only LC I have is a flame iron skillet but reaaally wish they had it in berry – they only have it for the Dutch oven and braiser

Hey everyone,

My fresh herbs are all over the place and I’d like to get a wide container with shallow depth/height. Maybe something like 0.5”/1” max as I’d have the herbs all in a row on one layer, with some damp paper towel to extend their life.

I was wondering if anyone has any recommendations and whether to go: glass, polypropylene, plastic, whatever. I’m assuming BPA free is a good call these days.

I’ve searched online but can’t really find a size I want as the containers that have a good length and width are often pretty deep which would take up a lot of space in the fridge.

Any advice would be great 🙏

2nd year apprentice here in 353 where the list is at around 230. Job finished up recently and have been on the list for a couple weeks.

How sustainable is this career? Is it normal to work for a few months of the year then get laid off for a while on repeat? How do people with bills make it work in the industry? I’m still living at home but something I’ve been thinking about when I eventually move out in 2-3 years

Hey yall,

Got some time to farm for Fuzan / Fight Caves and was wondering what food / stam teas / potions you've had success with for the fights. I usually main ranged / melee and my friend is more mage-focused

Lemme know!

Hey guys,

Just wondering which bow is best for AoE in your experience.