gfweb

I prefer metal or wood...then red. Blue and green are immediately regifted

@Kim Shook Gorgeous food and decorations! We had Christmas crackers too, a bit disappointing though this year. No pop and no decent toy.

Meat looks great. You could dissect off the fat and bake it between two sheet pans to make cracklings

Important to not cut too thin or they will desiccate before carmelizing

Cod, fried polenta, tomato sauce

I bet its tossed in oil

Yes the circulator, sorry, I forgot the oven does sous vide-ish things. Garten is perfect for what she wants to cook. There's a nice picture and a well-tested recipe. She needs a picture. Ina's schtick is a little tiresome, but I'll take her over that prairie woman and Giada.

I got nothing food related, but our daughter got an anova SV machine and a couple Ina Garten books from us

@KennethT have you given the specs for your home set up somewhere?

That's a lot of space dedicated to basil.

I always figure he was in the Meadowlands. Friend of mine's father was a labor lawyer in the 50s and 60s. Hoffa would call their house. He was gruff.

LOL. Henry needs a trim. He's a month away from looking like Wookie

I'm happy to SV a duck breast to avoid the too-rare breast issue. 138F followed by a good fat searing is foolproof. And complete agreement on SV leg confit.

Goose leg confit with reduced balsamic glaze, risotto (a little lemony) and an acidic citrus salad to cut the richness

I bought each of our kids a copy of the Garten. It is a good book I have Ottolenghi's and (I think) Sharma's. Also good. If the rest of WaPo's list is as good, it has been a very good year. And they missed Vivian Howard

Not for another 1500 years or so...

I'd love a photo of the set-up

Dumpsters, dead rats and Jimmy Hoffa

I suspect that the more one knows about buildings, the less this looks like a good idea. I recall a story about the Javits Center having a honeybee operation on the roof. Probably minimal stress to the roof, but I pictured all those honeybees feeding in dumpsters and dead rats....

Warm moist conditions favor the growth of more than greens. I wonder how rigorous the supermarket procedures have to be to keep this set-up from growing nasty things. Having said that, I do think its safer this way than the traditional distribution method and has the added benefit of longer shelf-life, since the greens don't spend a week or two between picking and the eventual sale. ETA...Looking at their website, they grow mostly herbs as opposed to what would make up the body of a salad. There are a couple salad greens for sure, but I infer that they can't grow bulk greens on a practical scale yet.

Yup. I'm more afraid of other infections than covid from my salad, though.

Smaller Xmas dinner Henry with his new toy Roasted cauliflower soup Goose with lingonberry gravy, braised cabbage, sprout onion and cranzin slaw Sticky toffee pudding

I had Peking Duck in Taiwan that was serve with some hoison-like sauce.

Admittedly. Though I'm a Grey Kunz guy.

I have a hard time getting past Ruhlman being FOS on various topics