gfweb
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Everything posted by gfweb
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@mgaretz Looks great! What were your BSOA settings...and what was your breading?
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Vacuum sealer is the master phone dryer. Ask me how I know, LOL
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Can't find good pastrami down here without a drive. I tend to make my own which satisfies the craving.
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South by Somewhere with Vivian Howard on PBS in early 2020
gfweb replied to a topic in Food Media & Arts
Something Southern just surfaced on PBS. Nice gentle, interesting series. I think they finally figured out how to photograph her. Past shows would have shots where she looked a little odd. None of that here. -
I've always suspected that dry bay leaves have lost most of the volatiles that give them flavor.
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May be a reporting bias here
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I have old All Clad MC which I love and newer AC which I don't. Some newer bottoms are crowned. My Calphalon is better.
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Fried chicken on grilled biscuits with honey/sriracha, arugula salad with cracklings and peppadew peppers
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Its huge. But it lives in the basement. You need one of them to have a SVS. But I feel the same about the Instant Pot. Too big to live on the counter, it sleeps in the cellar, soon to be given to my daughter.
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I have an ancient sous vide supreme. It was the first home unit available. Just a big water bath with tight temp control and no circulator. It does fine. Gets to temp quickly and holds it within a few tenths of a degree.
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As far as i can tell the parma debate is limited to Oz. Parmigiana to the rest of us.
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To me, Dukes is eggy and a bit loose. I dont get it. Of course there's the scarcity issue ...like Coors in the 70s. But I don't see the Jerry Reed hauling a semi full of bootlegged mayo to NYC any time soon.
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I watched a recent Pepin video where he cut chicken on a wooden board. He wasn't wearing a face mask either.
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Maybe make him a kit with various BBQ sauces, tabasco etc to dress hat food up a bit
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Bratwurst, apple juice braised cabbage, mashed pots
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It'd be fun to see some pix of the mine.
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Some of the fancy $$$ southern hams remind me of Iberico in texture and sweetness.
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Are we related? High quality country ham is a different matter.
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That food looks better than I had imagined it would.
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@rotuts One never knows about label accuracy. And I am suspicious of DW that acts like tap water.
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Isn't all fish not right off a boat frozenin the USA?
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Might want to boil down that water and see if there's residue... Can light get to the reservoir to let algae grow?
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Might add onions and cranzins, cooked
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Sauerkraut?
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Description, please? I'll guess carrots with thyme and oil/vinegar....and cabbage with dill and caraway?
