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     The new machine again. - (Andrew Grygus)
     hayzeus effin christos! where are they getting them? - (boxley) - (9)
         I guess you've never heard of the internet -NT - (drook) - (2)
             not for oxy, will look -NT - (boxley) - (1)
                 think i would feel safer on the street, thanks anyway -NT - (boxley)
         resultsback fractured rib and hematoma - (boxley) - (3)
             Blame the Sacklers. - (InThane) - (2)
                 suppose you blame ciggarette makers too for lung cancer -NT - (boxley) - (1)
                     Damn straight. - (InThane)
         Radiologists are realists, I've noticed. - (static) - (1)
             Yup - (drook)
     Hey Drook, on drying rib roast - (crazy) - (10)
         Just pat it dry with paper towels - (drook) - (9)
             So nothing to do with letting it sit in the fridge to dry for a couple of days? - (crazy) - (8)
                 That's a thing people do, but I haven't - (drook)
                 let mine sit for 4 days to dry in the refrigerator, I liked the taste, you may not - (boxley) - (6)
                     Yeah, they're not pretty -NT - (drook) - (5)
                         Re: Yeah, they're not pretty - (mvitale) - (4)
                             Microwave?!?!?!?!?! AAAAAAHHHHHHHHHHHH!!!!!!!!! - (drook) - (3)
                                 I said what I said. -NT - (mvitale) - (2)
                                     Hmm. Is that a Dune reference? -NT - (pwhysall) - (1)
                                         /shun -NT - (drook)
     advice on cast iron egg pan - (boxley) - (4)
         Wet or dry sandpaper works pretty well. - (Andrew Grygus)
         Those goddamn people screwing up your cookware, ehhhh? - (crazy) - (2)
             You're "that guy" now -NT - (drook) - (1)
                 My god damn pot. - (crazy)
     Vegan Anchovies? - (Andrew Grygus) - (5)
         Well, at least it's not like the old Catholic definition of fish not being meat. :) - (a6l6e6x) - (4)
             Fish not being meat? It was far worse than that. - (Andrew Grygus) - (3)
                 And when St. Paddy's Day falls on a Friday, corned beef becomes fish -NT - (drook) - (2)
                     Actually, corned beef is not Irish. - (Andrew Grygus) - (1)
                         Creativity.. the Mo-fo of Invention; don't MT fridge without it. - (Ashton)
     drook, how are you resting your rib roast you bought? - (boxley) - (13)
         Just keeping it in the cryopack in the fridge until 2 days before - (drook) - (12)
             meat dept was telling me to freeze it so it wont taste old - (boxley) - (11)
                 If it were already frozen I might keep it that way - (drook) - (10)
                     I agree -NT - (boxley)
                     understood, but that's not what happened here - (crazy) - (7)
                         30 below is super cold, guess the fans are optional at that point -NT - (drook)
                         And here we go again, enjoying - (crazy) - (5)
                             Holy crap, grab me a couple -NT - (drook) - (4)
                                 Got mine at Heinens in Willoughby - (hnick) - (3)
                                     Wife finds them often <$10/lb at GFS - (drook) - (2)
                                         I'm going to need some serious salad after this one. - (crazy) - (1)
                                             If you've got a slicer (or a friend who has one) ... - (drook)
                     The article doesn't state a temperature - (crazy)
     Hey Drook, about to do your standing rib roast recipe - (crazy) - (13)
         Also, Bing finds you but Google does not -NT - (crazy) - (3)
             What search terms? - (drook) - (2)
                 How to cook like your grandmother standing rib roast - (crazy) - (1)
                     Hmm, #1 on duckduckgo - (drook)
         Never mind - (crazy) - (2)
             Re: maillard - (a6l6e6x) - (1)
                 The cornerstone of meat flavor. - (crazy)
         As per your recipe, the bones are mine - (crazy) - (1)
             Ssssshhhhhh!!!!! Not so loud, I'm trying to keep that a secret. -NT - (drook)
         We're picking ours up tomorrow - (drook) - (3)
             just going to let it rest in the fridge or a marinade in order? - (boxley) - (1)
                 Doesn't need a marinade IMO -NT - (drook)
             Heh, a Sweetie is sending a gustatory gift.. - (Ashton)
     22lb turkey 325F oven 7.5 to 8 hours? - (boxley) - (3)
         Use a thermometer - (drook)
         4 1/2 - 5 unstuffed, 4 3/4 - 5 1/4 stuffed - 165F inner thigh. (USDA) -NT - (scoenye) - (1)
             thanks I have a thermometer was trying to plan when to get it in the oven - (boxley)
     Like Brussels sprouts but hated them as a kid? - (malraux) - (12)
         Dutch Brussels sprouts?! Now there's a casus belli... -NT - (scoenye)
         Loved them then, love them now. - (pwhysall) - (4)
             Yes, even the English . . . - (Andrew Grygus) - (3)
                 All I know of British cooking... - (InThane)
                 quote from my british mother "you have to boil the goodness out of them" - (boxley)
                 Ye Olde English Cookynge On-line - (CRConrad)
         never liked them then - (lincoln) - (5)
             They must be cooked correctly. - (Andrew Grygus) - (4)
                 I prefer frying in bacon fat, with a lid on - (drook) - (3)
                     Roasting preferred here. - (malraux)
                     Well, you inspired me to convice my wife we should try exactly that. - (a6l6e6x) - (1)
                         Just cut off then stem, then in half lengthwise -NT - (drook)
     German PSA is brilliant. - (mmoffitt) - (2)
         Yeah.. wish Beiden & Co. would share this pair of Illuminations--as far as his megaphone reaches. -NT - (Ashton)
         It's a month later. Either 'Murican anti-heroes never got to see these two flics - (Ashton)
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He’s negotiating with himself, and he’s losing.
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