gfweb

I Dont know the answer for certain but I'd bet steam aids conduction in sous vide mode.

The local hispanic market chain up here, Gigante, has the linguica. Whole Foods has real Spanish chorizo.

If it were effective at frying without a gallon of oil I'd sign on for that. But after a lot of fooling around I think I can cook schnitzel better in a pan...and fries are at best tolerable when air. fried

I think the issue is that the BSO will not make toast in Canada.

I guess. But i know of an amazon whey protein that had been adulterated with winstrol.

Huh. I could've sworn it was 10" when I posted it. Sorry about that.

19.99 marked down from $28 https://www.cabelas.com/shop/en/lodge-cast-iron-skillet-with-assist-handles https://www.basspro.com/shop/en/lodge-cast-iron-skillet-with-assist-handles Walmart, $23 https://www.walmart.com/ip/Lodge-Logic-10-25-Cast-Iron-Dual-Handle-Skillet-Pan-L8SKL-10-25-Inch/770564602

Good read. Great price

I did a eye of round today. 135F for 12 hours....tough and unpleasant. At 24 hours it was tender and tasty. Still needed sauce though.

Is it the pan with two small handles or one long one? Only the former fits mine.

Maybe add thyme?

Those things are all over the place here. I'm collecting carcasses to make stock.

Just edited to add it

I do duck confit SV and am happy with it. 175 x 12 to 18 hours

Bananas. Sounds like Jack Daniels.

I do menu planning. Some time around 3pm on weekdays...day before on weekends. I should be more compulsive.

Prosciutto and basil wrapped halibut in a tomato/ butter sauce, sprouts and potatoes

Time honored pairing. Probably British origin

What was that fraudulent company that claimed they could do blood tests with an iPhone?

We'll have kids and d-i-l as usual. They'll get tested first. An elderly friend will probably give it a miss this year. Preliminary menu, turkey w SV breast, roasted legs, gravy from stock made from last years turkey...au gratin root veg....cranberry...stuffing...sprouts.

I don't have MC, so I don't have the recipe. Could you summarize the steps?

@Kim Shook Thanks! The dip was an improvisation so the quantities are a guess One softened block of cream cheese, a few tbsp mayo mixed together with the same fork I use for pimiento cheese. A tsp of dijon, two tsp sriracha, A fine diced shallot A tsp of spanish smoked paprika. Generous handful of ground parm (1/2 cup?) Small jar of pickled artichokes, drained and chopped. Can of little shrimps All mixed together and broiled for 10 min or so.

So I bought one. Pretty fair price, $20 on Amazon. Very pretty book. Looks like one costing twice as much. Good paper, many high quality photos. Nice sections on how he thinks about cooking and flavor. Perhaps some of it is basic stuff for an eG reader, but its mostly worthwhile. Lots of recipes most with photos. For me, the flavor combinations were instructive and interesting. Lots to ponder. Too much eggplant though.

I want this one ETA: note the "gourmet coal granules" on the right

Why not? https://www.wired.com/sponsored/story/the-japanese-creative-firm-bringing-game-changing-options-to-morning-toast-and-coffee/?fbclid=IwAR2FwfXCsPe35Tz5_Qwh99T7Qti_5h5FzS0n3VpDkAO5thuZehcdmsjw2BM&utm_brand=wired&utm_campaign=paid-spon-Balmuda-7835710&utm_medium=social&utm_social-type=paid&utm_source=mixed-placement