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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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08-20-2014, 07:48 AM
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#16 |
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On the road to being a farker
Join Date: 07-14-13
Location: Kokomo In
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smaller pieces of green pepper maybe?
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08-20-2014, 08:25 AM
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#17 |
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is one Smokin' Farker
Join Date: 06-03-10
Location: Chattanooga, TN
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You could "cut" the cream cheese with some sour cream to help it be more fluid.
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08-20-2014, 10:17 AM
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#18 |
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Is lookin for wood to cook with.
Join Date: 08-09-14
Location: Alabaster, AL
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Hmm. I thought I posted a response from my phone, but it seems to have not made it.
The knife was sharp. I used to sharpen my kitchen knives by hand, which I could get good and sharp but it was so much work that I would only do it every few months. I finally bought one of those Chef's Choice electric sharpeners. It doesn't get quite as sharp but it sure is convenient to be able to keep edges on all your knives. I think it is probably a combination of being dried out with the chunky ingredients, maybe the cream cheese pipe bomb effect too. |
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| fatty |
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