gfweb
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Posts posted by gfweb
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13 hours ago, JoNorvelleWalker said:
I store potatoes in the bedroom.
Bathroom has better humidity.
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20 minutes ago, Ddanno said:
Google is being useless, is there another name for these?
Hosta is a garden plant. The scapes are flower stalks.
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2 hours ago, rotuts said:
no matter what you do , check all the information you get from the internet
even @ eG w the dietitian that directly deals w renal failure patients , if you can.
information here is far more reliable than the internet at large.
renal failure , subsequent dialysis , if a serious matter .
but the good news is that the situation has been figured out by professionals
for a long long time , thus , confer with them . its science , not influencer hocus-pocus .
however , dietitians can be a bit weak on ' flavor '
work from what the patient likes , check the Na, K, PO4 , then add flavor.
Yes indeed. The webs have people who want attention and may not know a darn thing
The dialysis center/renal doc will have dietitians who know their stuff.
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You'd have to eat a LOT of orange peel to get much K+
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4 hours ago, weinoo said:
And Helen Rosner, reviewing the same restaurant for the New Yorker, took it a step further:
George Motz is considered, by some (many?), to be the authority on the American hamburger in all its guises...
A subtle difference from the White Castle method.
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5 hours ago, Dr. Teeth said:
Made a round of Oklahoma smash burgers last night.
What makes it an Oklahoma smashburger?
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Tonkatsu pork (with sloppy saucing) and sweet potato fries with a zesty bbq aioli.
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I enjoyed her. She seemed like a "good broad" in the best Sinatra sense.
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11 minutes ago, Smithy said:
Time to bump this up again, and let everyone vent afresh (and perhaps with new terms). My news feed threw me this good-looking idea for a salmon version of club salad from Half-Baked Harvest. My teeth are still on edge from what feels like a sugar high. The idea looks like a good one, and I own one of HBH's cookbooks...but why must the writers use "yummy" so often? Why must they chirp on with things like this:
and/or "it's so easy!" and "I have this on repeat every week!" The Kitchn is just as bad. I've pretty much stopped reading them because Every. Single. Title. (well, maybe every other title) has a formula: dishname and parenthetical augmentation:
"___dishname___ (It's so good I'll be doing it again and again!)"
"___dishname___ (It's so easy we'll make it every week!)"
or some such variant. I swear their headlines are written by algorithm.
Is "overused trope" a redundant phrase?
Uggh. Just brainless writing. Yummy, amazing etc etc, Like the gushing prose on a google review.
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On 6/13/2025 at 9:02 PM, JoNorvelleWalker said:
I don't make meatballs often, but it is my goto tool for meatballs.
Nobody makes meatballs enough.
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I'd make pastrami
Or if I was in Montreal, smoked meat
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I'm going to withhold comment so as not to sound like a lush. 😀
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I usually SV the brisket with a cup of water in the bag to wash out some salt.
Works nicely
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I can't find the reviews to read them.
Steam ovens are a different beast of course and may be misunderstood by the average home cook. I'd worry more about it being discontinued and service problems.
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54 minutes ago, Smithy said:
Thanks, @DesertTinker. This tenderloin (I didn't measure it, and should have) is no more than 3" thick at the thickest. The photo may not show it, but there's considerable taper to the meat. It really looks like a tri-tip although that isn't how I labeled it and I don't know whether anyone applies that label to pork.
If I remember correctly, leaving it for a longer time at a given temperature -- in this case 140F -- will change the texture but not the doneness / color. Does that sound right? Am I flirting with disaster to leave it for 12 hours? The corollary question, of course, is "what disaster?" given the amount of time it's been sitting frozen. 🙂
Other readers ( @rotuts, @gfweb for starters) may feel free to chime in.
I don't think I've ever SVd a pork tenderloin...they are so tender to begin with. Pork loin is a different matter of course.
Yes, longer times would be bad with this cut. Usually I pan sear and finish for 15 min at 350 or so. But if I were to SV I'd do 140 or a little less for an hour or 90min
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43 minutes ago, liuzhou said:
Thanks. I knew it was bullshit marketing.
The lies always get out in front of the truth
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3 hours ago, weinoo said:
Okay, and sorry, but this sounds absolutely disgusting.
Do you ever get over to the restaurant at the airport, Hangar B? Or have you posted about it before (I guess it's mostly breakfast)?
I agree. Much worse than a dirty martini and looks nothing like a negroni.
Was negroni at least in quotes?
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@Ann_T Beautiful, except I feel cheated out of the YP 😉
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3 hours ago, Tropicalsenior said:
Well, I made it and I wasn't terribly impressed.
It might have been the beef that I get down here. However, later that week I made Frikadelle using the same beef and your recipe and it was delicious. No pics. It got eaten too quickly.
8 (eight) fries and 3 (three) tots
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9 minutes ago, Ddanno said:
See this with all sorts of great cuts now, sadly. Pork belly, lambs kidneys, neck and breast and any cut of veal have all skyrocketed here. About the only meat that hasn't increased ahead of inflation is chicken
Yup.
Try the ethnic markets for saner prices on neck and belly etc.
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As @rotuts said.
I like a little texture to my CB which I slice thin or fry as a hash. 36H is great. I also think I've got a better piece of meat than the ones they sell already cured that need papain.
As an aside, I've seen the papain -treated ones turn into mush at 140 and 36 h.
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Home corned beef 5 days with a dry rub and then SV at 140F for 36 hours. Pretty perfect!
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What's with all that frost in the old freezer?
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Apples and oranges, I think.
Its barely legitimate to compare a cheesesteak with a roast pork.
I could see comparing Katz's pastrami with Schwartz's MSM though.
Cooking with a countertop indoor smoker: What'd you make?
in Cooking
Posted
@JoNorvelleWalker you are a wily veteran, so I ask this with hesitancy...were the two burger meats at the same starting temp? Might make a big difference at low temps for short times.
Re the odor of S & G...from what I recall of the Biblical account, brimstone was involved in the destruction..so it was a sulfurous smell in Lot's nostrils and, briefly, his wife's.