gfweb

* this is not an anti microwave statement* We have one for my wife's popcorn* whose foul stench I'd ban if I could. For me, the microwave is like the airfryer. It does things the stove can do but requires a lot of experimentation to come close to the stove's results. * I will use it to unfreeze a slice of pizza before the CSO or BSO finishes it.

I've paused Imperfect with intent to kill it. As with @kayb I got a box with stuff I didn't order. I picked fingerling potatoes and they subbed golf ball sized white potatoes. WTF. The salmon, an admitted risk done as a test, was OK at best. It had the look of being frozen and thawed a few times and was pretty worthless tail sections which were half skin by weight. Fish cakes perhaps? Sausage from Niman Ranch was unworthy of the brand. Two GPB were in there with the micro lemons. I get why these were imperfect and unsalable, but it was nowhere near $50 or so in value. $25 would be in the right neighborhood. I think that , like the problems I had with misfits, we have a bad distribution center perhaps. Garden season is coming. We already have abundant chard under a cold frame!

I'd think not.

If you assemble before cooking the potatoes will brown. I'd cook so they come out an hour so before dinner and let them sit covered. They'll be plenty hot for an hour or so

I'm with you. Slovenly speech.

"marscapone" "chipotelay" and the way Giada pronounces everything Italian by exaggerating every syllable

I've been watching lots of Jacques Pepin videos. He often uses the mini-prep. #validation 😀

I'd be tempted to use t he pickled ones in a jar, drained and halved.

Bratwurst, pasta with caramelized onion and mustard sauce , salad with cranberry vinaigrette

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