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Everything posted by gfweb
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Just took the survey. Can't see how it could possibly help you with your task. good luck.
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The issue is storage. Neither SV nor boiling kill botulism spores. If you use immediately, or after a short period of refrigeration, the spores won't have time to grow. Long storage, even in the fridge, opens the possibility of spoilage. So freeze what you can't use immediately.
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I routinely make a braised red cabbage in apple juice that needs no other sweetener. Often I'll add allspice and a splash of cider vinegar. Great with pork and beef. I love those airplane bottles of wine for cooking. . The Woodbridge stuff is high enough quality and isn't expensive.
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The price of a Per Se meal defines the standard it wants to be held-to. Charge that much...expect scrutiny.
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Seems to me that the biggest question is where are you going to try to pull this off. The questions about a vintage car as a key element of your business are good ones. But biggest question is what city is able to make this profitable. Where can you find a coffee culture that can make this profitable? i think location is the prime concern.
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Weinoo, that bird looks lewd.
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About 20" here. Poor puppy (who was just recently housebroken) won't poop in snow, because snow is for playing and eating. Its a frigging winter wonderland.
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NYTimes Articles on Food, Drink, Culinary Culture 2013–
gfweb replied to a topic in Food Media & Arts
That goes for peas and lima beans too -
We've got around 2 ft and its still coming down. An annoyance inland, but the people on the coast have real flooding problems, worse than Sandy was in NJ and DE. I have Knob Creek helping me through the trial.
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I'd love to see the menus you worked out. I'd bet smaller private schools like the one my kids went to would be interested in this approach.
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Padma needs to pack her smug attitude and go.
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15" and snowing. But the plow guy came and the internet still works, so we have that going for us. Lunch was hard cider braised brats with wine braised kraut
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wine , rum, nuts you are good
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We finally got a generator that powers everything. Amazing effect on how I view storms. We went from 3 one to five day long outages a year to a total of 2 minutes a year. Makes country life better.
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Philadelphia prepares in it own way for the blizzard.
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In preparation, I laid-in some of the above and a good bit of sausage as well
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I looked at a traffic map the other night for DC. Must've been 100 accidents due to a light icy snow....
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A little farther North in DE the Acme Market looked fully stocked and wasn't any more crowded than usual.
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No salt food tastes er...hollow, to me. The standard tricks of adding acid or glutamates (which usually bring a little sodium) helps it, but it still isn't the same. And I'm not one to pour salt on food. I don't use very much when cooking.
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Interesting topic. For me, everything needs at least a little salt..even cookie dough.
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Just so. And many companies market smokers that need wet wood to work.
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I'm in the camp that finds the smoke from wet wood to be steamy and acrid. Not the "clean" bluish smoke that gives the best taste (to me). FWIW
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Five Spice Powder is a blend of cinnamon, cloves, fennel, star anise, and Szechwan peppercorns. Some recipes also contain ginger, nutmeg, and licorice.
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I use red wine and a little 5-spice or cinnamon, along with the carrots and onions in the pot and a little garlic