gfweb

Funny, I use one weekly for a cutlet of some sort. A pork tenderloin can yield 6 or 8 meals if scallopini-ized. Its kind of magic.

Have all editors been fired or something?

Ah. That's different isn't it.

Didn't Steingarten's book have the same title?

Oh yeah. I read about that

Its really the opposite of a slit, then🙄. Don't they have editors over there?

Editorial failure. A good editor would have slapped this into something worthwhile or cut it as pure nonsense.

Twice the writer says that a "slit" of an ingredient was added. Clearly LA-speak of some sort. Translation?

I've read this quote about 10 times and it seems less understandable every time. why would the boiling point of water affect lipid flavor, most of which melts at lower Temps? And who says lipid derived molecules give the aroma meat lovers love? I love the smell of a sizzling steak and maillarding protein and fat most of which happens above 212F. Does Sharma clarify?

I have this one, except black, which is better. Thought it was two cups, might be three. Nothing finicky about it.. I did have to get a new blade after about 15 years. https://smile.amazon.com/Cuisinart-DLC-2ABC-Processor-Brushed-Chrome/dp/B0000645YM/ref=sr_1_5?dchild=1&keywords=mini+prep&qid=1608163607&sr=8-5

I have the cuisinart miniprep. Its a workhorse. I use it all the time. I see that there's now a 4 cup version. I think that would be the one.

Impressive results! I think that t here is a reason that the French make quenelles out of pike. Avoids the bones and the blandness. Re Ice fishing. I've caught more pike through the ice than on open water. Thankfully I've lost the urge to do it anymore. Really freaking cold.

A mess of greens cooked with smokey bacon/ham hock, white wine, garlic, red pepper flakes tastes good to this northerner. In fact its usually on the Christmas table.

Most non eG folks don't have a microplane. 1/8 and 1/4 sheet pans are endlessly useful.

Where are you located?

I'm sensing a pattern...

https://smile.amazon.com/Fagor-Pressure-Cooker-Replacement-Gasket/dp/B01JNAAETY/ref=sr_1_1?dchild=1&keywords=fagor+8l+duo+gasket&qid=1607874625&sr=8-1 I believe that this is the one

whats the diameter of the place that it fits on to?

Other than Villar, I'd have expected a higher level of discourse on a grammar site. 😀

Ok. I have a breville smart oven air and a cuisinart steam oven. If both died tomorrow would an Annova sub for both?

Yes, but over on the dinner thread, I think. Russets, shredded, soaked, wrung, salted and wondra-ed, then tossed a bit to mix....sat 10 minutes then loaded onto a spatula and slid into peanut oil. I arranged the potatoes briefly and flipped when side 1 was done. Oh, and I had slivers of yellow onion and a good shot of onion powder (thanks @mgaretz) in there too.

I recently used no eggs, just salt and Wondra, and they stuck together fine. But It was not the more solid latke as is traditional. More a cake version of a hash brown, I guess. But they did cohere without eggs.

A simple mandoline is great. Use it several times a week. A small food processor like the Cuisineart Miniprep. Anova steam oven

Not really. My base vinaigrette is olive oil and apple cider vinegar with a dab of dijon and pinch of salt. I added enough horseradish until I got a discernible but not too strong note. The "runoff" was nice on the steak too.

Matteus rose!