gfweb

They are telling us Sunday night for power. I feel your pain. Have you considered a generator? We have a whole house deal that is needed several times a year...5 times since 11/19. Comes on automatically. It really takes the dread of storms away. Oh...ranch for me

I have a blue star gas range. The broiler is powerful. Like nuclear powerful. I like it, though I rarely broil

we have a similar plate warmer backsplash. very helpful

By making it appear to be German?

https://www.seriouseats.com/recipes/2015/10/the-food-labs-ultra-gooey-stovetop-mac-cheese.html @Kim Shook he has several recipes. He ought to make up his mind. this one made the most sense. I rarely make m&c...never satisfied with the texture. But this one stayed smooth and cheesy without seizing up or getting grainy. If I ever make it again this is the one.

I want to know who did the cookbook.

eG is a toast cult

A requested dinner by our son and his wife. Smoked brisket Macaroni and cheese (made by the Kenji Alt recipe...its quick to make, stays creamy when held at 135F for 3 hours...a keeper for those who like M&C) Not shown is a M&C to which we added salsa...nice. Brussels sprout and apple slaw. Another keeper. Baked sweet potato with cinnamon and sugar

Scary times to be in business. I hope you thrive through all this. Are you doing outdoor service for now?

They make a microwave/convection/airfryer for about $500. Go to the website and look under microwaves. Looks interesting.

We are overflowing w cherry and wine colored cherry tomatoes. Lettuces are done and I sure miss them. Hope I can get in a fall crop. As far as greens, all I have is chard. Peaches on 3 trees all dropped off before the squirrels could get them ...weather? Depriving the frigging rodents is a partial victory. Henry is sad because he usually harvests a squirrel or two this time of year.

Chicken and apple salad with pimenton

I occasionally make pastrami out of bavette/flap steak. Cheap cut...delicious corned and smoked

I blame my wife whenever this happens.

Good point. You can get lunch meats without all the salt impregnated in them.

Try a chicken breast at 140 F for an hour or two

That's a tragedy. Is it supposed to be for induction?

How did it go?

On a skewer, I think yes. Just to give folks what the y expect. I think I'd use a torch to get it done without cooking it much more. How was the pickle? Work OK?

I do this. Thighs at 150 F for 2 hrs. You can do a lower temp eg 142F and they'll be cooked, but a little softer than what one expects for chicken.

@JoNorvelleWalker Why would an induction thing get hot enough to warp it?

We'd interact on facebook after she left eG. Gentle person. Loved her dogs and her Dodgers.

They need you up there.

Steamed salmon, shallot and cherry tomato beurre blanc over fried polenta

The stuff in your office reflected in the door looks pretty interesting too.