@SouthDallasFood@liekitisnot NEVER attempt to thaw anything in the refrigerator.
ALWAYS LEAVE IT OUT.
Use a dry brine, i.e., salt only. Coarse kosher.
Spatchcock it (remove the spine), salt it all over, inside & out. Cooking time is halved.
Push butter balls up under the skin, all over.
Buono appetito!
@ribzoftiktok Brine, by definition, is a saline solution, i.e., salt in water. If anything else is added, such as in this case, it is a marinade. Sodium, i.e., salt, is the ONLY molecule small enough to penetrate meat. Dry brines, salt alone, are easier.
@Kittytyme Folks WILL turn on the lights if they think they’re needed, REGARDLESS of the time.
It’s foolish to think that +1 or -1 will make a hill of beans difference.
Eliminate DST.
But I’ll raise you this:
Move the EST/CST time zone to be the MS River.
@RedElf86@dieworkwear A reimagined landscape by simply moving a few plants would do wonders. Crepe myrtle, a lovely tree, should not be in front of a window; same for whatever’s in front of the other (L).
Front stoop can be made more inviting, redo walk w/a serpentine shape, etc.
@HeartOTXHeartMD@morrisonMSK Dad & Mom had Brittanica, World Book, and Audubon Nature Encyclopedia, several encyclopedic dictionaries… and their university texts, and I would read the Annual Yearbook of Agriculture, annually published & distributed freely by the USDA, which I obtained from our Congressman.