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Everything posted by gfweb
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I like a dry towel. Oven mitts are too awkward for me. I do have a pair somewhere.
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looked like cheese sorry I doubted you 😦 but it looked like cheese
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salmon with cheese and fishy bechamel this was good?
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Appetizers for dinner. S-I-L is in town. Smoked trout deviled eggs Shrimp and grits Lamb chops with pepper jelly glaze and near-Roubouchon potatoes
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lamb chops at room temp eventually, 120 ish at serving
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So I need to liquify it. Heating is an obvious option, but then it might gel as it cools. What can I add to it to inhibit the pectin gel..baking soda? Would a little butter also work? Experimenting is an obvious option, but I only have a little bit of the jelly.
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Go ahead, give them a try. You won't get hooked. Put the rest of the box in your bomb shelter. I can't imagine they'd ever spoil.
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Wow. Sago palm seeds are lethal. You ate them?
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Spiced wafers are in season in the Phila area!
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frosted cardboard
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the snakes are off-putting bite rate is 2/1000 locals they don't say what the gaijin rate is
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Almost the last of my tree fruit. Honeycrisp apples...very nice in their 1st year on a new tree. And the first pawpaws we've ever had. Trees are about 5 years old (guessing). I'll have to think quick on how to use before t hey spoil.
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The Food Safety and Home Kitchen Hygiene/Sanitation Topic
gfweb replied to a topic in Kitchen Consumer
Not all toxins are inactivated by heat esp by the gentle heat of SV. I'd toss them. A vac sealed bag is just right for botulism. It takes about 80C for quite some time to kill already-formed toxin -
In fairness, we don't know the question that she was answering. The writer controls what's included in the piece which wasn't intended to be comprehensive. Having said that, I cannot believe that neither her son nor April Bloomfield had no idea what was going on.
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A quick mole LOL Apple butter and demiglace and chocolate and sriracha and water....cooked down. Tasted good. Apple butter had some cinnamon, which is fine
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The problem with small electric units is that the benefit of a thermostat is outweighed by the weak heater.
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Exactly. I use one of these or more likely a cast iron skillet tuned to the size of the food. You do have to keep your eye on it so it doesn't get too hot. I've tried so many fryers over the years and found a reason to give each of them up Fryers actually impeded my frying.
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Somebody finally told them what Schwanz means? https://www.yelloh.com/customer-service/faq-answer?id=4239
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Raisin bread (barf) is a BDA thing for some reason.