gfweb

A local restaurant sous vides cabbage and applies a sweet harissa dressing. Nice. I'll do similar with a steam oven followed by charring the cut face in a hot pan. Smaller heads work better as they have thinner ribs.

Me too. Glad you are back.

The market had a rib roast on big discount that I was compelled to buy, even though I'm not a big chunk of beast kind of guy. So Prime rib it was.

Another tip-off that its crappy is having it being a One Pot Meal as a selling point. So what? Washing three pots is such a burden?

Pork tenderloin saltimboca

good to know

I've bought several AllClad original Master Chef pans on eBay. Great price and in great shape. I'd do it again. If you want new, Calphalon makes a small pot that I'm very happy with too

If it is a store devoted to cheese and they won't give you a taste... I'd leave.

He'll always have something to do. Screw around in the garden until the ball game comes on.😃

I completely understand the fear. I have a little too.

Holy cow! I could never use that many tomatoes and one radish would be a year's consumption for us I figure to plant one or two Celebrity tomatoes and a Sweet 100. Basil, parsley, dill, rosemary and thyme.

Mozzarella is pretty indispensable too

Mt.Rushmore is a mountain in the US carved with the images 4 famous American presidents, who, for the sake of argument were great ones. If there was a Mt Rushmore of cheeses, what would you have on yours? I'd probably have cheddar, chevre, gruyere and parmigiano reggiano .

Those dishes will get cold in seconds

You've automated the egg-cracking and cooking, but not the loading of the eggs or the cleaning. Is time actually saved? What happens when there is a bit of shell in the eggs? As much as I respect the effort you put in...and I'm awed by it...I don't see a market for this thing.