Some cosmetic changes in preparation for larger site changes in the works.


That's the idea. It gives it a fresh component. I didn't do the oysters. Will be interested to hear

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Joined: Jan 11, 2007


Posted to Thread #27200 at 1:23 pm on Jan 14, 2015

what you think. Also, read up on some reviews. I've read others say it's too salty. Mine has always been fine. I use Diamond brand Kosher salt and I do think that makes a difference (it's also the salt in the majority of chef kitchens.)

You can't do anything about the length of your life, but you can do
something about its depth. - M

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