gfweb

@weinoo Your first cornbread! Funny how a staple in one region is an oddity in another. Crumbly or Cakey?

Huh. My CSO is softspoken. I wonder if its actually the sheet pan cooling in the oven. They do deform a lot with heat and might snap back to their cool shape with a bang.

It was OK.

OK. I'll do it. Here we go...

Great job Nn. Beautiful result. And wonderful detail on the recipe. I think I'd add extra salt to the pastry and the apples. Because I salt everything ...especially when it is sweet. Prevents it from being all front of the tongue flavor. I'd add mustard to the apple butter if I could....might be weird in a pie though. But perhaps just a little...so little that you don't actually know its there. This trick works well in sweet sauces

Our Giant grocery carries D'artagnan duck breasts and legs and somebody else's whole ducks. D'artagnan will sell you stuff at their web site

I don't see delivery as absolutely safe, but clearly safer. Delivered food doesn't expose you to crowds where someone is likely to be infected, which is where the big risk lies with corona. But it does expose you to whatever the cook/delivery guy has, (though not in the infectious aerosolized form) so there is some risk. My personal worry is the delivery guy who is often a sketchy character and temporary. Now if the worry was norwalk virus or hepatitis A, I wouldn't care about the crowd risk, but would worry much more about the cook and delivery guy.

You need smaller carrots.

I put a spoon in the bag

I saute cubed corned beef, onions, cubed potatoes till cooked through. Throw in a few tbsp ketchup and a tsp sriracha...toss a few times ...salt and pepper. Irish stir fry. Tasty.

lasagna

1. be nice 2. many servers here apparently prefer tips to receiving healthcare and a fair wage. one assumes that they've done the math that applies to them.

Rotten salad is gross, but probably didn't make her sick.

Reprinted from the dinner thread. Sauce is modified SV juices. Cabbage was cooked in SV bag juice. All were tasty

SV corned beef, cabbage cooked in SV bag juice, potatoes

If you let it get THAT grungy 😉

Peroxide only bubbles if a biological enzyme, peroxidase, is present. Shouldn't be any there since beans were first roasted then treated with boiling water

salmon, cous cous, charred broccoli

@rotuts I have a CB in the SV ATM. 140F for day 1, but shall up it to 142.5 at once!

I do SV 140-145 for 48 hrs. Comes out nice and tender and juicy

Freud said that there are no mistakes

I've been told that the EtOH solubilizes lipid flavors in spices and then boils off leaving them behind. Not so sure I buy it. Wouldn't the oil in the pan do as much with out the added solvent?

Bean sprouts seem like a chronic offender.

I'd be happy to help.

At Thanksgiving I sv the breast and roast the dark meat in the BSO along with the skin. A traditional looking serving plate with nontraditional moist breast. I've tried to sv the breast with skin on and then sear to crisp it up. It's never come out right. For some reason duck breast skin renders and crisps, but Turkey fights it. It may be that the turkey has a curved surface and isnt much in contact w the pan. If that's it, a couple mm oil might fix the issue