gfweb

I think they work. I use them and never had a problem

I'm so sorry @Maison Rustique. Prayers for all concerned.

https://myfuckingrestaurant.com/?lang=en They do have a website, including a Catalan version...but no web menu. Wondering if its a joke. But lots of reviews are there.

Hmm. I think I'd flip that ratio. add sriracha and maybe zap it in the uwave.

Recipe? what recipe???

@gfron1 It takes conviction and guts to make a stand that costs you money. I'm impressed and sad all at once. I'm hoping for a next chapter.

There's a sect on eG that LOVES the CSO toast. They appreciate things that I don't notice, I guess. I will say that the sealed CSO has a moist heat (from the food) that might have an impact.

It toasts. Not sure how it could be better. CSO is great too I use that a lot for the steam cooking.

A few hours...4? maybe more. Still very happy with the BSOa. Gets used more than daily. I don't airfry anything anymore...through no fault of the BSOa. I think that the pot will fit. Probably would use foil rather than silicon.

Vacu vin would accelerate flattening

@NadyaDuke If you lightly salt the salmon for 30' in the fridge, it won't leak albumen where you take its temp. You can also slide the probe in on the side of the fish

Outback is opening new ones here. Its a surprisingly-good-for-the-price chain. A reliable place when traveling in the heartland.

This depends on the type of bacteria and your overall health. Bacteria can also make toxins that cause disease without actually having an infection. Long cooks at low temp is the particular SV worry.

A bunch of NY strips for guests. SV lets me forget about the cooking and be a better host. 😀

Is that a beet?

It should work fine. Contrary to generations of chefs, bones add no taste to a stock. They do add gelatin which will change the "mouthfeel" (hate the word) and thickening ability. No bones should taste fine. There'll be more fat from ground beef. I think I'd brown the beef. When you consider how little beef actually is on the bones that go into stock, it shouldn't take a lot of ground beef.

Unusual menu there. Very limited "large plates". I'd eat those mushrooms happily.

Bagels are too hard, IMO, for soft fillings that will smoosh... unless you take the controversial step of scooping out the bagels. So sliced deli meat...yes.....tuna salad ...no. I'd add that reubens are the perfect sandwich to demonstrate that you know what you are doing. Kraut needs to be drained and sauteed for a moment so as not to drown the sandwich. CB has to be sliced thin. Bread cannot be too thick (don't care that it is "house made") and cannot be too toasted so that it is hard to bite through.

sandwich assembly is an often overlooked thing optimal warming...proper stacking so as to avoid slippage...optimal bread thickness critical stuff

Looks perfect!

I usually find Kenji to be a tedious pedant, but this is pretty good. https://www.nytimes.com/article/how-to-cut-onion.html?smid=nytcore-ios-share&referringSource=articleShare

I dice a lot. Two or 3 potatoes at a time. I can have it done faster than I coukd set up that new instrument

For the sake of science!

amazon today CUISINART CSO-300N1C Combo Steam Plus Convection Oven, Silver (eG-friendly Amazon.com link)

Amazon has it in 1.25 gal size... I thought that it looked pricey.