gfweb

He goes on to say that they tasted good.

WaPo likes them. https://www.washingtonpost.com/food/2025/10/30/arbys-steak-nuggets-review-protein/

Menu is pretty much fixed by popular demand. Turkey (prob sous vide), dressing, yams, au gratin potatoes, maybe braised red cabbage.

All things considered, I think Arby's does better with its food than most drive through places. The reuben is good enough as is the roast beef (with sauce). That beef does look beefy.

i usually blanch the broc first...then 375 for 10 or 15 min. i'll split the florettes and roast cut side down in a little oil

@rotuts Do you ever roast broccoli?

Dukes confesses twang on their lid so they must put it in there. I consider it more a warning than a selling point and I'm grateful for the transparency.

Dukes has twang. I hate twang.

Then there's the whole issue of "flavors building overnight". The only test of this that I know of is tasting in the morning and noting improvement. But I've routinely sampled dinner leftovers 30 min after dinner when I'm cleaning up. Flavors are better t hen too. I suspect that our tastes get dulled during a meal and everything tastes better after our taste buds "reset" in a short while. So I propose that sitting overnight is pointless as far as taste development.

I have done SV short ribs. I like the old school braise. SV is perfectly nice but not what I think of when I hear braised short ribs. I like the veg and the sauce that results from a braise. Re GF vs GF...I imagine all were grain finished but I don't know

I use a pyrex dish and add a cup of red wine, 1 tbsp tomato paste, two tbsp soy, an onion in wedges and a carrot sliced (don't omit the carrot, it matters). Th liquid should come halfway up the meat. Add water as needed. Cover with foil and bake at 250 or 300 for 3 hours. Although I use lots of SV, the product is different than the braised beef and I like braised here.

CS is pretty indestructable. What's the grossness? Just color or crustification? I've done similar and just re-seasoned after scrubbing off the crusts with steel wool.

Looks like what we'd call a NY strip steak. Lovely

s BS makes hoods. Presumably would fit their range. https://www.bluestarcooking.com/ventilation/?prod_wallhoods_types=wall

Like cheesesteaks labelled Philly, I stay away from crabcakes named Maryland. Too much filler, mayo and veg and way too too much Old Bay for me. Perrier's crabcakes aren't all that much work.