gfweb

Braising is long cooking at lowish temperature in liquid. The idea is to tenderize tough meat without overcooking by keeping it mostly immersed in liquid (which won't go over 212F). The long cook will tenderize tough cuts like oxtail. You would destroy a tender cut like tenderloin. I like a pot in the oven because you know what temp it is and who knows what temp a slow cooker gets to? A secondary benefit is that you can build a sauce with the liquid. I like short ribs braised at 250F x 3 hours in red wine/garlic/onion/carrot/soy and a spoon of tomato paste.. you can let t he meat rest in the sauce which makes it taste better and then reduce the liquid for serving.

I agree. Making risotto isn't such a chore and the SV method is no quicker than in a pan.

Lasagna and salad

Falling off a ladder is more common among the exceedingly grown-up. A number of acquaintances have had their lives changed badly by this.

I love the concept, but the food has to be usable, have a little shelf-life and be something I want to eat/cook. Only half of what I got from Misfits fit those criteria. Perhaps I have a bad warehouse that supplies me as @Shelby suggested.

I agree. A pull-out shelf-drawer loses only a little space, but does let you get at everything.

I recall the philips grill being described as nuclear hot. Perhaps I'm wrong. That would not do good things to the insulating leaf. For smoke you can use one of those stovetop deals...perhaps even cook in it with leaf in place.

They offered me credit on the next order. But there will be no next order.

Oh, I told them.

Was gonna eat the Misfit turnip I got 3 days ago. Rotten inside. The sweet potatoes I ordered turned out not to be orange fleshed yams which they appeared to be, but some sort of white fleshed things that neither cook nor taste like the standard sweet potato. Irritating and ruined a dish.

Tuna was named Norman? Charlie the Tuna is pretty sketchy, so Norman sounds better. Or invaders of England had tuna sandwiches?

ditto the hood. Lots of good and bad advice on hoods. Plenty on eG about choice and power and installation

High quality gas range (for me) Room for big fridge counter space for the Smart Oven/Steam Oven Cabinets for seldom -used appliances Pantry You can merge kitchen and DR by removing a wall usually. Typically there's a counter/island separating the two, so you'd gain counter space too. Island could be for informal dining

Your misfits look way better than the dreck they sent me

I suspect that the camera aesthetics dictated the pans over the stove

I'd be interested in your solution. Its hard to design around tall cabinets and short people

@rotuts is "of council"... like a senior partner, full of wisdom with no need to take depositions

I believe that his notebook is red (which is the best), bound and with graph paper.

I have a bound notebook with a few pages of temp and time for each meat type. Lots of annotations and addendums

I do this to romaine and endive (sans the braising) in butter in a saute pan, covered so it steams in its own juices. I'll try your way . sounds tasty

@weinoo What's the Rx for the endive?

Breakfast for dinner ...funny, I thought I'd cleaned that plate up. Maybe put glasses on next time?

That's horrible. You might contact BS. This shouldn't happen.

Your Imperfect food looks way better than my Misfits stuff. Second box had 4 potatoes smaller than a ping pong ball, wilted lettuce, rutabaga, turnip, two good yellow onions, the rattiest beets I have ever seen, green onion, 2 apples, 2 lemons, nice small cauliflower, spag squash, 2 oranges, cherry tomatoes. So half of it will get tossed because of quality or uselessness. I unsubscribed. Maybe I'll give Imperfect a try.

Is there a regulator for the oven? I think so. Our BS has been a beast for 3 or 4 years.