gfweb

That is correct. Battered and sauteed chicken was considered a French method for some reason.

Thanks, nice piece. Rayner was an eG person in the glorious past.

Even if you can tell the difference, its hard to imagine that the improvement in taste would be proportional to the greater price. But we have covered this ground before 🙂

Lecithin is a phospholipid found in egg yolks. I doubt pam's lecithin is worse than that in mayo, and in the amounts used may be safer than mayo for the surface. I still think spraying pam on the bread isn't much of a danger to the press. PAM does make lecithin-free sprays.

Reports notwithstanding, I'm not so sure PAM is any worse than mayo or butter. They all have a ton of phospholipids which are supposed to be the issue with pam.

A spray of PAM will give enough fat to crisp-up the bread but not be too greasy

Iberico

@Kerry Beal whats that steam engine in the background?

That sounds less gross than an actual FP.

nb A "proper" Frito pie is made in an upside-down bag of chips. This lets all the alleged goodness of the frito dust permeate the whole.

Chef's knife for me. Drawn across the corn ala Pepin

My life wouldn't change much. Perhaps I'd eat the same food but in better locations.

I use the heck out of my simple V-slicer. But if it required assembly, I'd probably use a knife for all but the biggest jobs.

Salmon with corn risotto (made with corn stock)

re the sniff test A "negative" sniff test doesn't exclude all kinds of badness