gfweb

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.

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!

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

I'd cook it sv without roasting. Breast will be juicy at 140f for 3 hrs

You'll get more impressive results from using a pork loin. super juicy and ⁰tender

Cubeb! First and only time I heard of that was from Prof Harold Hill.

I confess to not being much of a toast person.

No toaster since I left my parent's house..... some time ago. Toaster ovens...of course. Now, with the CSO and BSO, I toast my bread on a steel pan on the stove. Takes < half the time of the CSO/BSO.

Sausage and potatoes

In Minneapolis I once asked for some cheese after dinner in a "fine dining" place. They happily served me a stack of Kraft singles.