gfweb

I think they have been frozen (like most of the sushi we eat)

I've made small quantities of charcoal by wrapping fruit wood in foil and roasting on a hotplate. Takes 30 minutes.

SV shrimp with pimenton, garlic, butter and sherry vinegar. 15 min 139 F. A tasty tapas-ish thing.

Roughly 12x12x21. Takes a 1/4 sheet pan easily. Bet I could get 8 latkes in it. Breville Smart Oven Air. It does lots of things but it isn't cheap.

Clearly you need a second unit!

Did he last long at Tavern on the Green?

Lovely! What was your method?

@Jaymes I cannot think of a legitimate use for celery

We have several coffee trees. They get really big ...don't put them too close to the house. Beautiful trees.

You bake the silica gel to dry it out for re-use?

Duck breast with savory lingonberry sauce, potato gratin, mushrooms

Necco always tasted chalky to me. Mary Janes are the enemy of crowns and caps...sadly

I have several test patches in different environments. All are are equally lagging.

I'm in the same boat @rustwood My ramps patch is just barely surviving, let alone multiplying.

I just made barley "risotto" using Fathers bacon fat. Just great depth of flavor. If I were a TV chef I'd babble about adding layers of flavor, but I've never had layered flavors except in a parfait or a cake.