gfweb

Gas is in their crosshairs. @paulraphael rightly points out that any cooking makes pollutants.

Theres also a single decent flight dfw to ogg on american.

That's the thing. I've been to HI about 40 times for business. Its a long day getting there and the airlines fly some decrepit planes on that route. You seem to fly in First. The front of the plane to HI is nothing special and not cheap. Paris is closer by half a day.

That's not how non-competes work in the real world. Trade secrets are rarely at issue. You can fight a non-compete, and maybe even win, but it comes at a cost.

Outside of immediate use in a sauce, I cant think of a use that for which it would be better than a little starch out of a can

Clearly you know more than lawyers and the FTC (snicker). FWIW "all" encompasses a lot of ground.

Non-compete clauses have been invalidated by FTC. But it doesn't start for 6 months and is sure to be challenged. It can't be counted-on yet.

Glad you are back. Sorry its still cold up here.

https://www.ohkdog.com/menu I don't understand. Are these fried cheese/corn dogs? They look unappetizing. I wouldn't mind a kimchi dog at all though.

Indeed. I can't see the use or wisdom of remote starting my oven. (was food left in there all day at room temp to start spoiling?) I suspect that WiFi looks good to engineers and marketers who never actually use the product.

The interior of my BSO after 4 years of daily use

I've never used the self clean feature of my ovens. They look pretty clean to me....not sure why they don't get cruddy.

I'd say translucent is the stage before browning.

Cowboy chef seems like a complete tool. Wonder if he was picked for drama potential. But, from what I understand, contestants are isolated after they pack their knives. No communication. I wonder what the contracts say.

Another consideration, the BS is pretty electronic-free. Fewer things to go bad

Still happy with my blue star 6 burner

Exactly And the bell.

and ringing your bell

I'm surprised that AMZN cares about TJs. Might be a tough win as part of the cachet of TJ is that its TJ. They ring a bell and all that. On the other hand, TJ seems to have trouble keeping favorites on the shelves. The might be beaten here.

Looks pretty good to me. I'd be satisfied.

What do you coat the sesame chicken with? Flour or starch or a mixture?

Other than aesthetics, which do matter, I have to strain to find a downside. Pro kitchens have cookware that looks pretty bad. I think Guy Fieri's people used to have dives buy a new set of pans prior to a visit. I suppose things might cook a little differently in a darkened pan. Like the effect of a shiny cookie pan vs a darkened one.

The airfryer opens up some low fat options. You can do a credible chicken parm without deep frying etc. And if you tolerate a pat of butter at the end there are a lot of no fat meats (eg fish) that can taste nice if finished with butter. Spices like Spanish paprika will cover up a lack of fat too.

Sweet potato starch appears in lots of asian fried recipes. I've used it and it makes for a sturdy fried coating...kind of like trisol

Dorm rooms are bigger