gfweb

Maybe try a non fancy ferric pan and see how it does

Content that's worth reading gets read. I read the Serious Eats prose most of the time because there something there.

I misread it. One museum can add a Warhol

34 museums can add a Warhol for 50K...looks like a bargain

And why not use pectin? Does that violate sugar-free in some way?

can you give the recipe?

As far as stock-making the PC greatly speeds things up. The stock tastes as good to me as simmered. It will need concentrating after the PC

Thinking the same thing. Shrink that 10 hour boil.

@TdeV"Once I thought that the fat produced better flavoured meat, but that's not true, right?" Wow. Lots of lessons LOL I have my doubts about fat and flavor. The slogan "fat is flavor" is repeated by prominent chef types, but they also talk about searing in the juices. ( I recall a somewhat sloshed Tom Colicchio rebuke a contestant for taking off the silverskin (!) on a tenderloin because F is F...and later talk about searing in flavor) There's the flavor of fat and the flavor of meat. A little seared fat from a grill is nice but too much is too much. To me, Wagyu is too fatty to taste good.

The article fails to address the most glaring flaw in toast handling. The vertical cooling rack. Must've been invented by people who like cold toast.

2006, but I lurked before I joined. Not quite cutting edge anymore, but eG is still the best place for food and equipment knowledge.

the rigati are the thing!

If jam , no butter. If butter, no jam. In any case, I'd rather have a nice bitter marmalade

I've pretty much come to this point with the airfryer. I can fiddle recipes so that the crust browns without drying the meat...and it tastes good..but its not like deep fried in taste. I still see the appeal though. Oil storage/disposal...oily mess esp if you have no hood...modest risk of fire, are all an annoyance.

I have had jars of bacon fat in the fridge for about 15 years. I add new stuff on top as needed. Never goes bad. Interestingly, the schmutz settles to the bottom (ever so slowly) in the congealed fat.

I'm happy with Dicecco #87. Ronzoni makes a smaller one which I haven't tried. Really is a nice noodle

Re elbow macaroni...I'm finding most of it too small to be forkable and have switched to cavatapi which is a shade longer and a bit fatter. Better for pasta salad or M&C

I&O's limited availability adds to the cachet.

its so dependent on the franchiseee

@rotuts I have no respect for the I&O fries. Burger is Ok.

@chromedomeThat sauce looks purulent (at best).

Poutine and Montreal smoked meat (admittedly just another name for pastrami) are canadian too

But East coast of Canada, no? When I google touton it goes to NB immediately. I'm giving the Newfies credit

Toutons are Canadian, eh?

@Kim Shook Looks cheesy, but not cheese...bechamel with a bit of parm folded-in. (Not enough to call it a Mornay, though @weinoo).