gfweb

A requested dinner by our son and his wife. Smoked brisket Macaroni and cheese (made by the Kenji Alt recipe...its quick to make, stays creamy when held at 135F for 3 hours...a keeper for those who like M&C) Not shown is a M&C to which we added salsa...nice. Brussels sprout and apple slaw. Another keeper. Baked sweet potato with cinnamon and sugar

Scary times to be in business. I hope you thrive through all this. Are you doing outdoor service for now?

They make a microwave/convection/airfryer for about $500. Go to the website and look under microwaves. Looks interesting.

We are overflowing w cherry and wine colored cherry tomatoes. Lettuces are done and I sure miss them. Hope I can get in a fall crop. As far as greens, all I have is chard. Peaches on 3 trees all dropped off before the squirrels could get them ...weather? Depriving the frigging rodents is a partial victory. Henry is sad because he usually harvests a squirrel or two this time of year.

Chicken and apple salad with pimenton

I occasionally make pastrami out of bavette/flap steak. Cheap cut...delicious corned and smoked

I blame my wife whenever this happens.

Good point. You can get lunch meats without all the salt impregnated in them.

Try a chicken breast at 140 F for an hour or two

That's a tragedy. Is it supposed to be for induction?

How did it go?

On a skewer, I think yes. Just to give folks what the y expect. I think I'd use a torch to get it done without cooking it much more. How was the pickle? Work OK?

I do this. Thighs at 150 F for 2 hrs. You can do a lower temp eg 142F and they'll be cooked, but a little softer than what one expects for chicken.

@JoNorvelleWalker Why would an induction thing get hot enough to warp it?

We'd interact on facebook after she left eG. Gentle person. Loved her dogs and her Dodgers.