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  • HouseHomey
    replied
    Que??

    Huntington Beach welcomes you. Don’t worry about your English. I have lived in the US for 50 years and still can’t write.

    Leave a comment:


  • HawkerXP
    replied
    Hallo, welkon to the Pit!

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  • Texas Larry
    replied
    Welcome from south Texas!

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  • FireMan
    replied
    Many of us write lousy English. No problemo! Lookin forward to you you cookin more bomb eats. Welcome, eat good and have fun!

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  • RonB
    replied
    Welcome to The Pit.

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  • Skip
    replied
    Welcome from USA. Enjoy The Pit.

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  • LA Pork Butt
    replied
    Welcome to the Pit from Dallas, Texas, USA!

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  • Donw
    replied
    Welcome from Maryland

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  • ScottyC13
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    Welcome from Massachusetts!

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  • DavidNorcross
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    Welcome from Virginia!

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  • Ganesh2
    commented on 's reply
    The link was very helpful, i've already wrote some note's for my next sous vide pork ribs, now brining in salt water with adding sugar and licquid smoke and than brining for 24 hours

  • holehogg
    replied
    Greetings from South Africa

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  • MBMorgan
    commented on 's reply
    Ganesh2 - Unlikely. At least the time/temperature tables should be helpful. Also please ask questions if you need help here in the Pit. There are more than a few here with sous vide experience.

  • Ganesh2
    commented on 's reply
    Do you know if there's a version in Dutch for this sous vide book?

  • MBMorgan
    replied
    Ganesh, here’s an excellent sous vide reference that you might find helpful: https://www.douglasbaldwin.com/sous-vide.html

    Leave a comment:

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