gfweb

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.

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.

As far as i can tell the parma debate is limited to Oz. Parmigiana to the rest of us.

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.

I watched a recent Pepin video where he cut chicken on a wooden board. He wasn't wearing a face mask either.

Maybe make him a kit with various BBQ sauces, tabasco etc to dress hat food up a bit

Bratwurst, apple juice braised cabbage, mashed pots

It'd be fun to see some pix of the mine.

Some of the fancy $$$ southern hams remind me of Iberico in texture and sweetness.

Are we related? High quality country ham is a different matter.

That food looks better than I had imagined it would.

@rotuts One never knows about label accuracy. And I am suspicious of DW that acts like tap water.

Isn't all fish not right off a boat frozenin the USA?

Might want to boil down that water and see if there's residue... Can light get to the reservoir to let algae grow?

Might add onions and cranzins, cooked

Sauerkraut?

Description, please? I'll guess carrots with thyme and oil/vinegar....and cabbage with dill and caraway?

Nice! I've been thinking about air frying fish... What's a WW recipe? And what were the air fryer make and settings please. A thought...maybe toast the panko to pre-brown them.

Low level box-packer made a bad decision. Or maybe is pissed off at his boss.

Anybody ever use chopbox? Looks like decent selection and prices https://chopbox.com/?gclid=CjwKCAiAxeX_BRASEiwAc1QdkbKmj0URpOppCot1lYeIQgPcKQ27bi1a9QeWFdwQ-2cFM4G5G48IJRoCBl0QAvD_BwE

I like this. Just the right amount

I've never had SS's fried chicken sandwich, but Ina Garten's knockoff of it is pretty darn good. Their burger...I wouldn't queue for it

@Kim Shook I airfried the potatoes. The fish was fried normally in oil. My apologies for the imprecision, I should've been clearer. I have tried to air fry battered stuff and it always turns out to be a failure because the batter sticks to the pan/grating. I wonder if one could skewer a piece of battered fish and airfry it suspended, so the batter touches nothing. Might work... Experimentation is needed!

From my CSO experience...baking a wet bunch of cauliflower on no steam generates a lot of vapor just from the veg. The oven is so well sealed that steam accumulates

Ah. I was confusing it with a CSA where they give you what they have