gfweb

All off the top of my head.. Salmon is "done" to me at 120F. I'll usually do that in the steam oven ~8 min at 300F Halibut and cod take more heat....135 F x 20 min or so in the SV (I need to check the temp)

Agreed. For a long cooked meat you can throw it in frozen...what's a half hour either way? But lobster isn't at all a long cook...easy to overcook it. So I'd thaw first for sure

Rain is going to clean out the frigging snow, so no white Xmas. Which is fine.

It depends on what day it is

No sauce? Maybe blend anchovies into some butter?

I like Rao's A nice NYC gravy/sauce. But on the bottle...right below where it says made in New Jersey....is says "a product of Italy" Like Sinatra was a product of Italy I guess

I find the RB at Arby's is the least tasty thing that they have. Agree about its hammy-ness In their favor they have a better variety of stuff than the average drive-thru joint and have some seasonal/temporary things that can be nice. Not that I eat there much

What does one do between meals in the winter in Portland?

Not bad. But a warranty is only as good as the company behind it. One would hope that they would be around in 10 years. I worry about having to replace that battery.

I did a quick click through the video and can't find anything about the lifetime of t he battery pack. Does he say?

Exactly. Its like snake handling. Even the experts get bitten occasionally.

Why people take the risk?

Looks fab! You could cook the potatoes in a baking dish and have easier clean--up.

so there's scallop and crab and what you've called fake crab in it?

Pretty shocking choices. They Ignore Vetri, Vernick,Lacroix, and Zahav and give stars to small newcomers. Dalessandro's is a crappy cheesesteak place. Almost looks like the tire company didn't bother actually coming and just read reviews on Eater and maybe facebook.