gfweb

Boston Market does a good job

That picture shows a volume of fries greater than the oil volume. Cavaet emptor

@JoNorvelleWalkerlooks colorful

no sense of adventure

try cooking sous vide at 145 or so for a few hours

Dryness comes from cooking too hot.

Hit piece is right. You'd think Eater didn't get their payoff or something. Weird site.

If Rainbow Tomatoes won't stock them then there is a problem.

what's the point of making it?

Can we see the recipe?

any chance they are installed upside down?

First frost today 😞

a badge of honor!

There is no particular virtue in a spotless oven LOL

Amazon sells stuff they call garum. How authentic, I don't know.

Is there a major difference? Can I sub one for the other?

Italian sausage and peppers.

I like a dry towel. Oven mitts are too awkward for me. I do have a pair somewhere.

I was responding to Heidi

looked like cheese sorry I doubted you 😦 but it looked like cheese

mornay has cheese

salmon with cheese and fishy bechamel this was good?

Appetizers for dinner. S-I-L is in town. Smoked trout deviled eggs Shrimp and grits Lamb chops with pepper jelly glaze and near-Roubouchon potatoes

lamb chops at room temp eventually, 120 ish at serving

So I need to liquify it. Heating is an obvious option, but then it might gel as it cools. What can I add to it to inhibit the pectin gel..baking soda? Would a little butter also work? Experimenting is an obvious option, but I only have a little bit of the jelly.