gfweb

If you need a butterscotch krimpet....

Who calls it Macca's? Australia probably?

@Dante nice piece, thanks

Completely agree. SV the chicken and fry the crust. I take off the skins too. So does Tom Coliccio.

Fish cake with remoulade, roasted carrots and parsnips.

Oh no. Shelling the little things is part of the habituation. One by one. Shell one eat one. Shell one give one to Henry.

I recall @Shelby had the pipes get clogged and she posted a masterful step-by-step repair.

@Kim Shook Thanks! Cippolini- cut off ends but don't peel (yet) boil x 5 min or so (longer for bigger ones, I don't think you can go wrong boiling longer, but shorter results in less glaze absorption). Let cool, peel off ugly stuff. Lay butt side down in the smallest baking dish that will hold them (Big ramekin?) salt and put in enough saba + red wine 50:50 to be a couple mm deep. Bake at 375 x ~20-30 min. Flip over midway. keep an eye on them that they don't over cook Sprouts- halve and blanch for 5 min or so, then fry in a skim of oil face down till nicely browned. Toss in a bit of Saba or reduced balsamic. Saba has the advantage of being right there in a bottle Pork loin butterflied with two cuts so its a big flat piece of meat . Salt it. ( Cut the top third nearly to the end, then cut the bottom 2/3 in the middle almost to the end). Take a handful of frozen spinach and squeeze the water out of it. Mix with sauteed garlic 3/4 tsp and finely chopped rosemary 3/4 tsp. Don't overdo the garlic. This is pretty garlicky as it is. Spread the green stuff over the pork, roll and tie. SV x 3 hours at 140F. I've done it with pureed chopped roasted peppers in place of the spinach, that adds a nice bit of flavor. and you can serve it with a romesco sauce to match. (This time I used transglutaminase to glue the thing, but it's not needed. I don't usually use it. It does make slicing intact easier). The sauce was more than gourmet chicken demi + a 1/2 tsp dijon in 50:50 apple juice /water. (maybe a half cup total) Simmered, salted and thickened by whisking in a couple pats of butter.

Sous vide pork roast (140F, 3 hrs) with garlic and rosemary (and spinach), potatoes and saba braised veg

I have used wondra in a mac and cheese sauce. Not grainy, works fine.

I've done a good amount of lyophilization. Unless you need food for a long long hike, I'd buy premade stuff rather than make your own. These things aren't cheap.

Pizza outside of the Amtrak Northeast Corridor is problematic. 20 miles on either side, at most , you can find a good pie. DC (and I'm being charitable) to Boston.

@liamsaunt Great stuff! How do you cook the miso salmon?

Yup, I love breakfast. But I can't bear the delay for prep and eating when there's work to do. And knowing I have to get to work makes a calm breakfast impossible exc on the weekend. unless I'm playing golf or fishing. But when the weather sucks and I'm not working, I'm all over breakfast. 😉

When I'm working, I have black coffee all morning. Maybe some peanut butter crackers or chips at lunch, or maybe a diet coke. Or both. But right now ... I eat 3 squares a day and I'm fat.

@BKEatsme too. I've cooked every meal since mid March. Sometimes it was frozen pizza, or an omelet, or a sandwich, but mostly real meals for dinner anyway. I enjoy it, but I'd like a Reuben that I don't have to make from scratch with raw meat or some decent take out Chinese right now. Our only local place has been given bad inspections so often I wont go there in normal times. The good part of where we are is plenty of produce esp fungi, and our freezer is still more than 3/4 full, and the garden is waking up...but boy would I like a dumpling that I don't have to make myself.

Covering that drip tray with foil makes cleaning even easier.

You can, but usually the underside has a layer of absorbent material, so it'll cook slower where that is. And you can't salt it. We eat a lot of flat irons. Tasty, tender, still cheap!

I can hear mine. I suppose you could tape a sliver of paper in the oven and see if it flaps in the wind

I'm happy with Ortiz from Amazon

You might like it?

Our shoppers have varied wildly in quality and in giving a damn. A couple were great, a couple needed a slap upside their head

These shopping services are squandering a great opportunity to get customers. No reason that they cannot get the orders right or sensibly substitute. Once this is over, I doubt many will use them again.

Say hi to Kim Jong Un. I hear he's on the mend.

But North Korea knows what you cook.