gfweb

Nice idea! What time and temp? How was the sausage texture?

You will love it. The price difference is amortized over the rest of your life. A buck a week. Make sure the installer adjusts the simmer Congratulations !

Fried chicken thigh sandwich with Momofuku ranch. (More ranch was added a moment later)

I think both Bob Evans and JD have changed in the past few years, in the lack of fat, quality of the pork and the grind. I can't get Jones where I live. I've taken to buying ground pork and making my own. For the moment, I'm happy.

Desperate times for so many.

Aha! That makes sense

As a lad I was fond of those metal Sucrets boxes. A tackle box that fit in my pocket.

Our humble garden is growing faster than we can eat. Romaine has formed heads as we've harvested the outer leaves steadily. Arugula (which I've never grown) matures so fast! Herbs are in planters on the wall.

I had a weak spot for aspergum myself

Necco wafers are at least as tasty as rolaids or those little pastel hearts that appear around Feb 14th

Cheeseburger

I suspect that the batter would get very greasy. The potatoes remain non-greasy because they are moist internally and repel the oil.

There are a few threads on eG about the Robuchon method. Definitely works nicely, in fact I used it tonight.

@rotuts Hormel no beans chili with a strained can of diced tomatoes added and maybe some leftover beef or pork simmered for 15 minutes... served over rice. A great pantry meal.

Yup. more than 2 months of cooking every night( except when because of a badly timed Zoom thing we do freezer pizza) has gotten old. We haven't done take out. Mostly I haven't repeated more than once exc for chili to use up leftover beef. The little garden has been a real boon. The freezer is only half empty though. NY strips are gone as are duck and goose, but flatirons, chicken thighs and wings, short ribs, bratwurst and Italian sausage, pork loins and tenderloins, salmon, shrimp, smoked turkey and pork, beef tenderloin butts are still available. But I'm ready to take a few days off.

The unit is on sale , $500... today only! Regular price is $1200. Good luck with that.

Yup. Finding a raisin in pastry is like finding a cockaroach. Maybe worse. For some reason, cranzins don't offend me at all.

Grilled tenderloin, broccoli, baked sweet potato with cinnamon, sugar (and salt)

$3 on ebay

My minigarden is just a big 4x 3 ft box. Its been producing enough for nightly salads from a 1x 3 foot space. I should've done this years ago.

I found a butt in the back of the freezer a few days ago. Who knew that was back there? Cooked it up sous vide for 24 H at 160F in the usual spices/condiments. It was perfect and tender and a lot left over to freeze away.

I dimple my burgers if they are thick. I've never seen testing of this, but i think it does prevent bloating of a fat burger. I wonder though if Five Guys approach of stacking multiple thin burgers is a better fix. You don't get myoglobin oozing all over, but what's good about that ?

But corona is a respiratory virus. You'd have to snort the olives.. But, yeah, I don't do buffets or salad bars because people are pigs.

This was low grade, bought on sale, sirloin. It marinated for 4 hours...fish sauce, molasses (no brown sugar in the house), lots of soy, lime juice. Very tasty, but I should've gotten it crustier. Hotter fire needed. The potato salad was pretty nice too. I medium dice yellow onions and sautee till nearly black, mix with jalapeno vinegar and mayo and let sit for a few hours

Grilled sirloin marinated ala @BKEats, burnt onion potato salad