gfweb

Claibourne's NYT cookbook...Beard's theory and practice...CIA's Professional Chef...Prudhomme's Seasoned America ...any Olney..and the whole Time-Life series which for the time was groundbreaking I have lots of other favorites, but I can't say they changed cooking.

The omissions on the list are staggering. But of course. 😀

PHX-PHL American Airlines A chicken breast, terribly overcooked. The rice was nice. They served the rolls this time.

a mushroom fritata/omelet roasted tomatoes and sweet potato bread was never served bloody mary was nourishing, though

PHL to PHX American Airlines. Gross breakfast.

The shad fishery in PA/NJ/DE may be expanding as more and more dams are removed and breeding runs are restored.

Lufthansa still pulls it off.

And it doesn't include the beaker!

I think I'd break it down into smaller units

Right. I forgot about that.

Pretty cheap. But how to store it?

Good news.. MTG is available at Whole Foods! They were acquired, but live -on. https://www.ajihealthandnutrition.com/announcing-the-acquisition-of-more-than-gourmet/

I'd call homeland security

This thread made me find our pannini maker and start using it again. For once I didn't have to buy it 😃 It does make a sandwich a bit more special.

Aqueous brines penetrate slowly...like a cm / day at most. What would the mayo add? I have no idea. How long do you brine it? What is there to get crunchy...do you flour it?

My paw paw google research turns up GI problems when you cook or dry them. The offending agents are a mystery so far.

I prefer to think of it as a duckling press. A little small for a full-sized duck

Wensleydale not involved

Mountain lion?

Not a lot of pectin in a pawpaw. I can imagine texture problems, rancidity is a surprise. I need to look into this more. Thanks.

anyone ever dehydrate a pawpaw?

Marathon Grille. Same deal.

They do review some interesting ...uh...devices.

@C. sapidus You went to school in Philadelphia perhaps?

Nice. The pan is probably better for this than a heavy turkey anyway