gfweb

No. But I thought about it. I didn't miss the fried breading as it turns out. One thing I'd change...it looks kind of gross...maybe neaten it up.

NYT had a roasted cabbage parm recipe. Cabbage seemed awkward so I did cauliflower. ..big slice roasted till well-browned on both sides then red sauce and shredded cheddar and mozz melted on top. I will do this again

Feral dogs are a negative.

TikTok is a moron detector.

Looks good. Funny how a detail can spoil things. I hate being served on plastic and those plastic sauce cups bother the hell out of me.

pork marsala

Why not cotton? or a rolled-up paper towel ?

I have a Kissling's that I've been dipping into for at least a year.

Braised short rib with peppadew peppers and cheese grits

But no fond 😉

@Duvel algae?

There's two blowers, one is only used when turned on "high". The all-the-time blower has no visible grease. The high speed blower, which isn't used as much, has a few greasy blades, just a few. They've not been cleaned, or even looked-at, for about 10 yrs. The housing has the same greasy film that I ignore on the inside of the hood. So for ten years of use 5 or so days a week there isn't much to clean ETA I just checked the specs on my hood its a B200 MSL Magic Lung ...which is 900 cfm

Several times. Easy. Reach up and pull off the grease trap then scrape the grease into the trash. Takes about 60 sec.

I'm still happy with the ventahood I have on a 6 burner BS range

I find it lasts forever in the fridge with no special care other than the wrapper it came in