gfweb

Tostones!

We let our kids use it, back then. Sour it was.

I'm thinking these may be plantains.

I think Dietz and Watson uses round for one of their CB products. In another thread I mentioned my quick corn of small cuts like bavette. I'll put the rub and cure on it ...pop it into a sv bag and next day I have cooked ready to eat corned beef. its cured all the way through and tastes right.

The appropriate penalty would be to take him out back and "explain to him the error of his ways" in old school Philly language.

Even before Corona, I'd be revolted by that.

@Shelby What time and temp in the CSO?

Thanks! I was just wondering how it was done. The little bread that I bake is crusty baguette and i wondered about how sandwich bread is made.

What does one do to get a soft crust?

I've corned many cuts, brisket, chuck, top round, bavette. Usually I use a rub rather than a brine. If I'm making it for pastrami it'll be with more spices ( alspice, mustard, garlic) than for Irish corned beef. Cooking for a couple days sous vide tenderizes the cheaper cuts and it comes out great.

Which is why I wont let my wife shop for food. Checking off a list is different that caring about what you buy

@chromedome barley risotto! or haggis

Steak pizzaiola, cauliflower cheddar gratin (with bacon, onion and a hint of mustard)

Got a recipe? I'd love to try that too

Andouille meatloaf with Major Gray's chutney, warm sprout and cranberry slaw, mash

It has come to the point where baking looks like a good thing for me to do. 😉 Somewhere here there was an easy baguette recipe. I can't find it. It sticks in my mind that @JoNorvelleWalker was involved but that didnt help locate it.

Made in Vineland, NJ. With Campbell's in Camden, I guess SNJ is the soup capital I thought it was international too, but you said you couldn't get it

Its a local South Jersey brand. Reliably good.

Sausage , egg and cheese muffin. I've pretty much given up on brand name sausage. Pretty simple to mix your own and get the seasoning right.

More celery than I've used in this century

Oil on the fish was deeply stupid. She will be gone soon.

J Tower is a treasure, I hope he's not so quiet next time.

https://join.ciafoodies.com/p028?utm_source=lst-dsh&utm_medium=dig-ema&utm_term=free-30-OUT&utm_content=c025-2020-03-20-dishmem-3-008-AL--&utm_campaign=p028-pcp-ann-0-30-nopre-0 Looks good to me

I thought the wrong person was tossed, but it was a photo finish. My biggest impression was that the hugging and kissing stuck out like a sore thumb with this Wurona virus deal. Who'd've thought it a couple weeks ago.

Nice. Such variation in recipes for CB. Lots more sugar in some and way more oil too. I'd say this was more crumbly than cakey in my rating system, which is good. Cakey CB is an abomination