gfweb

Perhaps setting the base of the pan in a tray of water would even out the cooking.

Experience = intuition. It ends up being a recipe one way or the other.

Airedales are better to cook with.

Roasted tomato mezziluna (Lunch was a dry run for dinner) and chicken over tagliatelle with a white wine/garlic/cream sauce

Good points. Most of the short rib confusion comes from the butchers inventing a second kind of chuck short rib that isn't a rib at all. Deceptive. And just naming the muscle still doesn't describe a number of cuts deftly eg ribeye or chateaubriand I think we are stuck with the current state of affairs.

Muscle names would get downright unwieldy with some cuts eg ribeye. But I agree there are so many different cuts that the head swims.

Roasted tomato mezzaluna with parm/garlic/cream sauce

Can I pick out the beans?

Lima beans, peas make me gag (literally). Can't explain it. Eggplant is OK if small pieces adequately hidden beneath sauce and cheese...or by tomatoes. Coconut? No thanks. Many nice sweets are ruined by coconut.

The failure was in using Lima beans in any form.

pork potstickers.

Almost everything says "keep refrigerated", even soy sauce for heaven's sake. Ground meat and any poultry I'd toss for sure. Eggs...probably safe. Butter OK. Cream probably is OK esp if not opened

A food-related listicle from Yahoo. How 'bout that. Might be an interesting eG thread of its own. "Ten most important cooking tips according to eG people"

Red Hats are big in my part of the world. Lots of retirement communities. I will turn around and leave if I enter a restaurant with a load of them and no food on their table. They are all delightful old grannies individually, but en masse they are a plague of slow moving locusts.

Vintage Corelle!

Garlic Shrimp w tagliatelle

Skyline chili...5 ways? Which of these is not like the other? Ok, whoever you are...what did you do with Huiray?

Not sure that in principle this is very different than the shrink-wrapped tenderloin that Costco has refrigerators full of. But they are sold after a couple weeks. Or "wet-aged" beef which I understand can be done up to a month. The worry of course is food poisoning in its various forms. Which in a solid piece of meat is not so common. You could probably do it dozens of times before rolling the dice once time too many.

Yup. Looks just like Zimmern.

I think canola has a marketing board... yup http://albertacanola.com/?redir=1

I find all canola oil, new or old, has a fishy odor when heated.

I use peanut oil for this reason

If only the cuisinart was bigger.

On what scale will you be cooking? Home Anova can move some water. What sort of temp precision do you need really? Unless you plan to dabble at the lower limits of safety...and why bother with that?...+/- 1 degree is more than good enough...and home anova is more like +/- 0.5 degrees

Pork filled with spinach and prosciutto, spiced yam ravioli w sage gravy, maple sprouts