gfweb

Who's box? Imperfect?

I think my misfits came from Philadelphia. Lots of folks there don't give a shit about their job.

I've eaten a lot of Georges' food. I miss Le Bec. I've yet 5o eat Elmi chow. Can't get a table. Lol

Just got my first Imperfect box. What a difference from the dreck that misfit sent. Nothing spoiled or past dates. Lemons were small but useful. Potatoes were of a decent size. Good deal.

Nick is very successful in Philadelphia. Occasionally has appearances with Perrier. He's doing fine. What is this tanking with Ripert?

wow look at that!

Top Chef 2021 starts on 4/1

https://www.cdc.gov/mmwr/volumes/70/wr/mm7010a1.htm?s_cid=mm7010a1_e&ACSTrackingID=USCDC_921-DM51887&ACSTrackingLabel=This Week in MMWR - Vol. 70%2C March 12%2C 2021&deliveryName=USCDC_921-DM51887 And this represents only the cases where mushrooms were identified as the cause.

The oven lights slowly. Who knows why. Its a Blue Star thing Set the temp and walk away for a couple minutes.

Free shipping of course isn't free. The expense is just hidden in the item price.

Blowfish TAIL? What fun is that?

Trying to get into Target perhaps

Insurance fraud perhaps?

@weinoo is correct about my AllClad feelings. The newer ones aren't as good as Calphalon and a shitload more expensive. But the original master chef made in Canonsburg PA are great. Im buying them on ebay

Is it like one of those Living in Alaska shows where the kitchen is a big bucket, a ladle and a piece of plywood?

All of the above. But esp because the small ovens keep the temp at the target better and just cook faster. Convection not only cooks quicker but also evens out the oven temp so that the sensor triggers a heat cycle more quickly. I start checking for done-ness at 75% of the recipe cook times. Dropping the temp from the recommended makes it more likely that you won't overcook the surface.

Wow! Beautiful job. Just like on one of those TV shows where they'd get this done for half of what it costs in real life.

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.