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I've heard it as a gerund as a synonym for complaining. As in "she's always beefing about something"

amazon has cheaper versions of similar items too. I'm reminded of the Big Easy Oil free Fryer (or whatever it was called). Anybody still using one?

What constitutes paella reality?

Re salmon. I'll cook a filet for about 12 min at 275 steam. Gets to 115 in the center. Perfect A trick to stop albumin seepage is to lightly salt the fish 30 min prior.

I like sauteed-till-limp halved and de-seeded cherry tomatoes,shallots and a hint of basil as a "sauce" for grilled fish this time of year. A little OO and salt is all that's added.

So it actually isn't "oak aged" then.

what are those neat jars? Can you freeze in them?

Post it on Twitter. That'll get attention. I'm using staff mask compliance at restaurants as an indicator of how seriously they take food safety. I've had some disappointments

We just missed a frost last night. The end is in sight. 😞

I recall a Bourdain episode where he ate at an elementary school in France and marveled at the quality. So its true within the past 5 or 10 years

I think the norm for food in the US is pretty low. When I see what gets brought to pot lucks its pretty clear that home cuisine is pretty crappy. Institutional cooks have a low bar

They are pre set or variable?

Legally, I suppose that eating in a restaurant assumes that you'll pay the bill. Like getting in a taxi...ride in a taxi, pay the bill. Should a crappy restaurant charge for their food? I'd say yes. They should go out of business too, but that's a different matter.

@JoNorvelleWalker What temperatures does the chefman offer? Looks interesting.

Why did you choose the name fbomb?

Ask them next time and report back.

Well,no. Salmon in particular is lightly salted and sugar cured for sashimi. Lightly.

Almost daily for a few months I put a bamboo skewer down the length of a hotdog, spiral slice it and char over the gas flame. Very nice.

Think you could live with @weinoo?

@Eatmywords "being locked up and a big one for me, not being able to travel!" Last November I decided to cut way back on travel. I'd been 100K on American for decades. It exhausted me for the past few years. So covid played right into that. Its a joy to look at my calendar and not see flights I have to catch. No travel stress now. Thanks, covid!

Ever sous vide turkey?

I'm comfortable shopping now, so long as my N95 mask is on. Having to depend on Instacart shoppers was maddening, maybe worse than staying mostly home, (White potatoes are not Yukon Golds etc etc). Been to outdoor restaurants a couple times, it wasn't a fear-filled experience, but it wasn't as great as I had expected. If I learned anything from Covid it is that I cook tasty food that is pretty cheap. In that sense covid is saving us money. Cooking fatigue usually results in frozen pizza one night a week, or better yet, take out pizza.

I've felt some of all that lately. It will be worse after baseball and summer goes away this year. I find that when I get bored of cooking, it helps to screw around and experiment with new stuff. Lately I'm fooling with twice baked potatoes...a lot can be done with them. Lasagna may be next. Or tapas.

I think @rotuts contention is that the teflon keeps the flavor of the fond stuck to the meat rather than the pan; resulting in better meat flavor but no pan sauce-ability. So is the pan sauce from fond an example of a great way to retain flavors or is it a lame half-measure to recapture flavor lost from the meat? 😏

A rather impressionistic coffee stain. A halved peach? Part of a painting?