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    Southern Chester Co.

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  1. What's up in Philly for you? Great city for eating.
  2. Other than Chinese or pizza or maybe BBQ, I can’t get the idea of ordering a restaurant meal to be delivered in a bunch of take out containers. Fried stuff is ruined. Everything is cooled off. Yuck.
  3. gfweb


    The current recipe 3/4 cup flour 1 1/4 cup yellow corn meal 1/3 cup sugar 1 cup milk 1/2 cup peanut oil 1 beaten egg 2tsp baking powder 1/2 tsp salt ....or more pickled diced jalapeño ad libitum cook at 400 f. Time depends on the vessel...madelaine pan is 13 min....8x10 baking dish is 25 min. .. cast iron pan preheated is 20 min usually
  4. I agree with all the above and would add that some of these Uber guys are sketchy as hell and don’t want them unsupervised around my food.
  5. gfweb


    I like a little sugar in the cornbread. What I despise is corn bread with a cake like texture that stems from using too much flour. Cornbread ought to be a little crumbly. I may add pickled jalapeño. I’ll make it in a cast iron skillet or, more often, a madelaine pan which makes serving easy and maximizes the browned surface
  6. gfweb

    Cookie delivery?

    Unless you are cooking to order you ought to be able to cook in batches that get time to cool down. What I’m wondering about is the economics of delivered cookies. Are you on a university campus or somewhere that the customers are concentrated?
  7. Or a fool. So many great terms for this...fool, buckle, slump,grunt, trifle.
  8. gfweb

    Dinner 2019

    Some recent dinerish dinners Chicken caccitore Meatloaf, potatoes, cauliflower gratin Lasagna and salad
  9. gfweb


    No typo. Some New Yorkers say cockaroach. Perhaps derived from cucaracha.
  10. gfweb


    Finding a raisin in any food is like finding a cockaroach, but without the crunch.
  11. LOL I didn't get that far. I was working from the photo which looked unmacerated. You are supposed to read the recipe?
  12. I read 6 cups whole strawberries which are then sliced. But that's a LOT of berries. The photo looks more like 6 cups of sliced strawberries. I also wonder from looking at the photo if the thing is actually slicable without falling apart. Maybe if the slices are really thick... And I think I'd macerate the berries first
  13. Avoid calphalon then. Distinct lack of flatness in sauté pans.
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