gfweb

Could it be that the large leaf variety is simply more full-grown?

An old standard here...dates stuffed with Mexican chorizo and wrapped with bacon. Cook chorizo before stuffing the butterflied date...use a single layer of thin bacon..secure with a toothpick...broil till bacon is cooked, turning half way through.

As a frequent cooker of SV duck...I wonder how easy this will be to bite through in a sandwich. The slices of breast shown in the photo are thick enough to look like a knife would be helpful. But I trust the wizards at the Arby test kitchen.

FN has run out of ideas but apparently not sponsors.

If they'd make an induction range with a gas flame that'd be perfect for me.

The tip thing is troubling.

Re April Bloomfield https://www.nytimes.com/2018/10/16/dining/april-bloomfield-spotted-pig-ken-friedman.html?action=click&module=Top Stories&pgtype=Homepage

@David Ross The trick is to cut a flat edge to the waxy potato and then place it between 2 chopsticks to keep the knife from cutting through the spud. But still it isn't worth the effort. Unless I've missed something in the preparation.

@liuzhou Brilliant topic! I could stand a similar one for Mexican/SA veg.

I find hasselbeck potatoes are more interesting looking than tasty.

I'm struck by the variation in quality within a beef grade. Acme Markets, the big player in SE PA, has choice grade beef that is tasteless and tough. Costco's and WFs choice grade is much better.

I've been dissatisfied with the mushroom flavor in mushroom risotto. Not strong enough. So I made mushroom broth to rehydrate the risotto. Just boiled about six cut up mushrooms in water and got a well flavored broth. Made a big difference in the flavor. Not a breakthrough, but useful at least to me.

Ive learned to embrace being last

@liamsaunt That spicy salmon sandwich. Is that a salmon filet or a salmon cake of some sort?

I'd be happy to have either of these guys as a neighbor. Unfortunately the recipes aren't up yet. JPs fish and squash look great.