gfweb

I'll sometimes cover the pan and put a tbsp of water in to steam cook the eggs

@DiggingDogFarm What temp is best?

Have you noticed that your food is less tasty? Centigrade is for fevers and gas equations.

Please tell me you cook in Fahrenheit usually

@mgaretz Nice air fry! Do I have this right...you breaded the chicken then sprayed on oil?

Buy produce without touching. Fanabla

Very nice. The square plates have an American Airlines Admiral's Club look to them. I just got a burst of nostalgia....

Does it speak android?

McVitties?

Mole

Is this the same idiot brother who ruined breakfast?

Congrats! Are your other places still open?

I think the market is tiny for this. SV isn't like a crock pot. It just cooks one thing, usually protein that needs a long cook. So the home cook sets it up for flat iron steak and makes the side dishes when he gets home from work. I guess some time is saved, but why not just cook a fast salmon when he gets home? I think this solves a nonexistent problem. In fact a crock pot, of which I'm no fan, is better for a full meal. Short ribs, carrots, garlic, onion, red wine, tomato etc, cooked all day on low only needs some noodles for a tasty dinner.

And critical palates rule that its a bad excuse for a hoagie/sub.

They are dead to me

That thoughtful answer is exceptional

Shrimp and grits

We missed doing tonkatsu last time around

I thought they were sold acouple yrs ago. Eta they were sold in 2015 to some outfit I never heard of.

UK only has 20 or so actors. They recycle them wildly on BBC.

Any worries about CSO steam and the microwave on top?

You can get a flask, buchner funnel and a faucet aspirator for a few bucks on Amazon and vacuum filter easily

Love this offer. Temp checks for sure. There will be those interested in toast quality as well.

So here is a first try at @weinoo's roasted tomato. Steam-peeled in the CSO, then 220 F x 3 hours in the Breville. It was a BIG tomato so I upped the temp. Before cooking I sugared and salted the surface. Definitely worth doing again. Its firm enough to slice and then cut on the plate but deep flavored and tender.

Didn't we deal with Bisto earlier? I'm very happy with More Than Gourmet I find Knorr overly salty which is saying something