The Worst Food You'll Ever Eat Will

You Need To Either Create A Slurry In A Cold Liquid, Which Also Works With Cornstarch, Or You've Got To Do Your Gravy In A Very Wide Pan And Kind Of Scatter The Flour Over The Top And Then Very Quickly Whisk It In.

I'm Like A Really Goofy Home Ec Teacher.

I'm An Absolute Connoisseur Of Cheeseburgers And Like To Think That I Can Detect Even Mere Percentages Of Shift In Fat Content In Ground Meat In A Burger And Can Actually Name The Temperature To Which It Was Actually Cooked To The Degree If I'm, You Know, Really On My Game.

I Want To Bring Things Up To Room Temperature, Especially Poultry, Before I Cook It Because I Want It To Cook Faster So That There's Less Moisture Loss.

I Grill, Therefore I Am.