gfweb

@rotuts Excellent hash. Crust is key. I recommend their no beans chili with a can of diced tomatoes and a shot of tabasco...and some added meat

Pressure cooking will kill spores. Perhaps not the toxins left in the food by fungi. I'd discard spoiled veg

@Kim Shook "Aldi Red Bag chicken (frozen prepared boneless fried chicken breasts" Breaded and fried and then frozen?

MSG and caffeine. What could happen?

Needs liverwurst.

didn't @Chris Hennes build one of these?

I sous vide it for several hours. Wonderfully tender and tasty done that way and finished over charcoal.

Getting on a stool to retrieve a dish of hot stuff sounds like a scald in the making. For that matter, a steam oven with a face-high door is a potential scald too.

Re the charge that recipes "were appropriated without credit to past employees". Most contracts in my field have a clause saying that anything you invent while in the employ is property of the employer. And recipes are not patentable. And I've never seen attribution of a dish's inventor on any menu. Is this particular accusation of Ms Koslow nonsense?

On convection mode the BSO lowers the temp and it displays the new one. Overengineering to be sure. Is this what's happening?

Flat iron steak with reduced balsamic red peppers and salad

Kokonis's response to criticism over the corona dish is much worse than the dish itself. Tone-deaf, arrogant, self-absorbed. I always wanted to eat there, now I have no desire at all. He should've just said "yeah, we weren't thinking clearly" and moved on.

The public are morons. Flat learning curve.

Or Doritos

Was it actually 4 years since you went back? Seems like last year.

@Kim Shook Thanks! It was nice, if a little dry. Whipped cream fixed that but next time, I'd pave the bottom with apricots and maybe put some inside too. Usually we make it with plums which are juicier

from memory...it was 1/3 cup drained oil-packed sundried tomatoes...chopped 1 cup mayo 1 room temp box of cream cheese 1/2 tbsp sriracha 1.5 tbsp finely diced shallots salt and generous ground pepper I mixed the mayo and cheese in a small processor and folded the rest in by hand. Its best after resting overnight or at least a few hours.

Fourth of July Dinner (potatoes not shown) Ina Garten's sundried tomato dip (highly recommended) Charred corn, tomato, onion, thyme, basil salad Smoked and SVd brisket, pre sauce Apricot upsidedown cake

Interesting how the different supermarkets are restocking as the covid thing wanes. Giant is still out of their best stuff. Food Lion, a down market chain, is keeping what good meat it sells in stock. They have a house brand of vac packed meats that's cheap and good. I just loaded up on flat irons and brisket at a great price.

I make them thinner than you would for grilling. They seem to swell a little when done SV

They all were. No issues. I posted the photos somewhere in an eG thread with in a year. ETA I searched it ("mushroom paper") and found the post from October 2019 in the Stuffed Mushroom thread. But its not thereto be seen. I don't get it StuffedMushrooms gfweb replied to a topic in Cooking ...Method -2mushrooms in a sealed plastic bag and two in a closed (Burger King)paper bag. Store in fridge 8 days. Results- Starting weightpaper bag fungi 2.3 oz, plastic ones 2.1 oz Thepaper bagmushrooms lost 40% of their weight...the plastic bag stored ones lost 0.... October 20, 2019 38 replies 4

Not too long ago I compared paper bag vs plastic for mushroom storage. Over a week, the plastic bag ones lost almost no weight and looked fine. The paper bag ones were something like 50% lighter and much much smaller.

Completely agree. Wet wood makes acrid smoke/steam which tastes lousy. That the advice to wet the chips persists is testimony to the lack of observation and thought of some of the experts. But there's a lot of that in cooking, isn't there?

Great point! TT is hard to find around here too. Costco doesn't carry it and butchers want $$$ for it. Fortunately there is Wegmans and WF not too too far away

Fear of the unknown, I think