gfweb

@rotuts I agree with you, but the ref provided suggests the spider is AKA flat iron. That's why I said "if this is the same FIS we get..."

If this is the same flat iron that we get, its tender enough without SV. Typically I sear on both sides and rest it and its so thin its done.

I do this too. Also w ducks

What's the attraction?

A local restaurant sous vides cabbage and applies a sweet harissa dressing. Nice. I'll do similar with a steam oven followed by charring the cut face in a hot pan. Smaller heads work better as they have thinner ribs.

Me too. Glad you are back.

The market had a rib roast on big discount that I was compelled to buy, even though I'm not a big chunk of beast kind of guy. So Prime rib it was.

Another tip-off that its crappy is having it being a One Pot Meal as a selling point. So what? Washing three pots is such a burden?

Pork tenderloin saltimboca

good to know

I've bought several AllClad original Master Chef pans on eBay. Great price and in great shape. I'd do it again. If you want new, Calphalon makes a small pot that I'm very happy with too

If it is a store devoted to cheese and they won't give you a taste... I'd leave.

He'll always have something to do. Screw around in the garden until the ball game comes on.😃

I completely understand the fear. I have a little too.

Holy cow! I could never use that many tomatoes and one radish would be a year's consumption for us I figure to plant one or two Celebrity tomatoes and a Sweet 100. Basil, parsley, dill, rosemary and thyme.