gfweb

Banana or plantains

Goose leg confit tossed in saba, risotto with chorizo, braised cabbage. (It ate much better than it looks).

I've put a few tbsp vinegar in the cooking water

Nobody around for hundreds of yards unless you count deer and woodpeckers 🙂

Acid stabilizes pectin, so the tomato, if acidic enough can give a hard potato. I've messed around with adding vinegar to diced potatoes, they stay hard-ish after boiling.

First night nice enough to eat outside! Sous vide smoked pork tenderloin and chicken thigh, braised cippolini, pan roasted potatoes, dressed with a Cumberland sauce vinaigrette.

If well done is the goal, you don't need to be as compulsive about frequent flips as we've been talking about.

Who among us has not done this?

probably not you could re heat it. not a guarantee of safety, but not nothing

A mystery to me. Only advantage of Dominos that I can see is that they will sell you 10 pies without breaking a sweat, so groups benefit.

I finally read the article. My first impression was that it was lazy, repeat- the-narrative writing. Final nail in the coffin for department stores. Mom and pop are going out of business too. We all gonna never be the same. Except experience doesn't bear that out. 9/11 was cataclysmic, but things went back to pretty much the same normal in time. Businesses will adapt. And unless Corona permanently damages taste, there will always be good pizza shops to compete with Domino's

I used to reduce balsamic for sprouts. Saba is pretty similar and stable in its bottle.

Agreed. Delivery wont be a big thing for most people who are mobile. It's not cheap and the shoppers mostly don't care or understand that biscuits aren't crescent rolls and half and half isnt heavy cream.

Adjusting helps. I just redid it and it's much better. The original adjustment was done with a dodgy regulator on the propane tank...kept going out on low. Didnt think to redo it with the new regulator. Thanks for the thought!

My Blue Star is 4 years old...or is it 3? In any event, not one problem

Re boiling water for pasta. You don't need heat two gallons for a few servings of noodles, a couple quarts is usually enough. The traditional advice to use mass quantities of water is just wrong. Accomplishes nothing. The pasta doesn't know how much water is in the pot. And the big pot wastes fuel, salt and water. So if you need a wok burner only to boil water...

These guys are open to the public restaurant stores. The one near us has great prices. https://www.therestaurantstore.com

Perfection!

My little container, 4' x 3'. Its spent a few nights under a tarp. Seeds are just sprouted, but the six pack of salad mix seedlings are roaring. Gonna have a lot of veg this summer.

Lasagna with garden salad

I should add she put the order on a porch next to a sign saying to put everything on the nearer porch. So she had to make two trips at least to put it in the wrong place. I assume she could read. But perhaps not. Seemed like a shitty teenager move.

They do. The problem is with the quality of the shopper. Some don't seem to give a shit, some do.

I was IMd requests for approving substitutions.I nixed two and was given some bad choices even after refusing them. Like half and half instead of heavy cream. And she subbed crescent rolls for biscuits after I approved a different brand of biscuit. And white potatoes instead of yukon gold. Not a criminal act, but annoying.

D'artagnan has a thriving mail order business. But not cheap. We have instacart, but it hasn't gotten a single order correct and one appeared to be intentionally wrong.

I have a Blue Star 6 burner in the lowest price grade..culinary, I think. I love it. Puts out a ton of heat. A wok ring would intensify the already hot burners. The broiler is nuclear powered hot. My only complaint is that the simmer is too high, even on the simmer burner. I need a eat diffuser and even then its a little hotter than I want. Overall I love it