gfweb

Pepin always has poundcake in the freezer...hmmm

From the article..."A lot of people have a hard time with peppers and eggplant. They come to my door and say, 'I failed," What an odd place she must live.

Thanks! What about the Fundamental Techniques of Classic Cuisine (eG-friendly Amazon.com link)? After three shitty meals at Lidia's restaurant in Pittsburgh I think I'll try one of the other ones.

Any opinions on the French Culinary Institute books? eg https://smile.amazon.com/Fundamental-Techniques-Classic-Italian-Cuisine/dp/1584799900/ref=sr_1_35?dchild=1&keywords=fundamental+techniques&qid=1616894396&sr=8-35 I bought the CIA book years ago and was a little disappointed.

I think you'll be fine. But @heidih has a good point. Only eat it if you can do so fearlessly

Yeah. Dump it. I don't think Solomonov knows what's up with this. I bet Goldbelly does the packing.

That's terrible. I'd demand a refund. That looks like expensive stuff. The acidity of vinegar will give a little safety from spoiling, but its far from absolute.

I love my big forceps. I have two pair and use them as much as the tongs.

So the Korean equivalent of poutine?

Looking grim for Easter dinner. Everybody is vaccinated but kids are out of town. Friend is in rehab. Stragglers haven't materialized. Maybe it'll be an Easter Spam and a six pack.

Different. But cheese and kimchi?

I was with it until the Kraft cheese slice.

That's better. The prices I saw were 3 and 4 times that.

That's effing pricey.

Wild Fork meats looks like good stuff at a fair price. Maybe even too good a price. Any experience with them? https://wildforkfoods.com/collections/shop-all

I was surprised myself

5/7 right

Shrimp and Grits

yup! 135F 2 hours followed by a sear. I can't screw it up with SV

Lamb chops, au gratin pots, warm sprout/red onion/cranzin slaw

Looks tasty. Fried chicken or chicken patty?

We can get it most of the year, but it is cheapest after StPD. Uncorned brisket is generally cheaper and a better CB after you do the work.

A steam oven is magic for peeling tomatoes. Still have seeds to deal with though

I use a @rotuts smoker tube with pellets. Cold smoke about an hour then a sousvide cook. I keep a few in the freezer for emergency guests. Lingonberry sauce is a couple tbsp jam plus chicken stock plus bacon fat plus a breath of dijon...then I fiddle with it to get the taste right. Bacon fat is key.

First thought I've had of Easter dinner. Evolving..... Smoked pork tenderloin with a savory lingonberry sauce devilled eggs potato salad