gfweb

See’s is now a Warren Buffett company.

Yup. I am their target customer, and I wouldn't go near it unless its less than $400.

It may be that stage of development when they have to shoot the engineers in order to move forward

I come down on the side of no G on the MP

You can be sure the folks in Oz do not call it by its proper, too-lengthy name. 🙁

Chupacabra?

@BonVivant Great food, but keep your eyes open. Not everywhere is as safe as you'd think. I'm looking forward to the photos!

I don't use CI for much anymore. I suppose if I fried chicken I'd like the extra depth of CI. I used to make corn bread in a CI corn mold, but I've used a Madellaine pan for years

I have not seen many companies that private equity made better. Its a nice exit plan for owners, though. https://www.bloomberg.com/opinion/articles/2020-01-23/fairway-was-mismanaged-and-looted-by-private-equity?fbclid=IwAR0ir03m0GFcAuiQvfYaD6wY6vm-Y1xDURWpUppmyHEwiRN6oDdluItSo2E

I'm confused. Its says they will close 5 out of 14. Then it names 5 stores that will remain open, all of which are in Manhattan.

Last night I was in one of Nobu’s outposts. It was energetic/loud but I could still converse. 78 decibels. Today I flew in an Airbus 321...78 decibels too. Nobu seemed a lot louder.

I'm really ambivalent about this piece. The subject is interesting, but I have trouble buying into the chef's story of persecution because he's a country bumpkin.

When I was in my 20s and 30s I didn't like it too noisy. Its worse now to my ear. I honestly think that they aspire to being noisy.

he may have a point. But its a matter of degree, of course. I can't see value in a place where I have to shout to converse and strain to hear.

It sucks, but yeah.

I'd wait for the new anova oven

That's a very shiny CSO!

Not a whole lot different than steak Diane sauce( maybe a little sweeter). But since that's an American invention I renamed it for this thread... 😀

Strip steak, brandy dijon sauce and roasted root veg

Fels-naptha. A brick of toxic waste, basically. We always had that around the house too

After reflection, most of what I cook (except the Italian stuff) would fit here.

These sorts of things make the whole book suspect (and drive me crazy).

Red wine braised short rib and veg

Duck breast and potatoes dauphinoise (no cheese)

😀That was an old photo. I haven’t made this in ages. If I recall correctly I beat the hell out of two whole eggs with a tsp or so of water...s/p...sautéed mushrooms and peppers or sometimes onions...poured in a ramekin...topped with shredded cheese. Broiled for about 10-15 min. It rises a little and shells out with a big spoon when done. Sometimes I added arugula or roasted tomato. I need to test this recipe. I don’t trust that I remembered everything. Perhaps there was heavy cream too. Apologies if it doesn’t work.