gfweb

It'll take years to kill you though. 😃

@rotuts agreed. Catch and release with barbless flies is the way to go. But the occasional dinner fish is no sin either. Lots of trout around you up there. And trouts don't have the covid.

I used to use Costco a lot. But then their steaks weren't as tasty. And pandemic checkout lines stretched the length of the store. Its been a while since I've been in. But I need a few big chunks of their parm reg which is good cheese at a decent price. Their aged gouda is nice too. And Henry likes their bully sticks.

So use them more

could you rest your pan on the rack supports? Some risk of tipping, I suppose, though

The candy is secondary, Reese's is all about marketing.

Giant >>> Acme though

I find the yellow/orange ones attractive. The others look like Suess food.

This is true for me too. I read them for new ideas. Unless its a whole new type of dish, I'll rarely use the recipe.

if it weren't for the eggplant...

Maybe @David Ross could give his thoughts on the economics of food blogs.

Filching content is wrong. But most of those recipe bloggers have way too much noise and not enough signal. I understand their motivation

@dcarch I know you've posted it but I can't find it. Whats your LED setup?

Cannelloni and salad

Looks windy.

@CentralMA Yup. I think that's it. Thing is tight. Might help to leave the door ajar between uses. as I do with the cuisinart steamer

Olive Garden for this stunad

@gfron1 This thing is in your area. Ever try it?

Haven't done this in 40 years and I have no intention of ever doing it again. Damnit

Usually earlier in the day. But for big meals, like thanksgiving, I'll make the gravy the day before. ( I don't make dripping-based gravies, typically I use seasoned turkey stock (from last year's bird) thickened with Wondra).

Meats I cook SV and sauces... Tri-tip and a chili/coffee/maple syrup sauce Flat Iron and NY strip need no sauce for me Turkey breast (smoked or not) makes a nice salad with slivered grapes and pickled red onion Smoked pork tenderloin with a light lingonberry sauce Pork loin with apple/mustard/chicken stock sauce eta....Shrimp SV in butter/sherry vinegar/pimenton, which then becomes the sauce...served w grits or on toast

Great post. I'll start the SV to be done shortly prior to guest arrival. Usually it can hang out in the bag through cocktails without suffering. Usually I sear it after SV, but you could pre-sear. Typically I make a sauce earlier out of whatever stock or stock concentrate I have. SV juice (which I keep frozen from a past SV) sometimes form a denatured protein scum when you heat to make a sauce. This can be skimmed prior to adding starch or Wondra for thickening. Then I'll put it in the SV to stay warm.

*baby* seal blubber, sir.

Crack cabbage?

Seems authoritative and thorough. Nice!