gfweb

sweet

1/3 that size would be just right for a home

You can buy Knorr demiglace here in the stores. Too salty to use. And I like salt

interesting idea. I've often wondered about the cost of keeping a bunch of ovens going all day long

I clicked multiple times, no Airedales. Only a few corgi, and various types of poo

Broiled salmon, couscous

Is there an online recipe?

I need to make that lasagna.. perhaps the stink bug was a cilantro note to replace the bay leaf

Perhaps Bugalli was using a Euro ham, which I believe are less salty.

@ASporkwithBravado your experience is a good enough anecdote for me. The consumer models won’t stand up to your pro level usage. You proved it. I’d look into that linked group of stick mixers. check out the guarantees and reviews.

I’d say that the brands you use may have cheapened construction to meet a price point from Walmart or whoever. I’d check a restaurant supply place for a pro model. https://www.webstaurantstore.com/search/stick-blender.html

Chimichurri sirloin and potatoes

SV lamb, roasted tomatoes (taste better than they look) and German potato salad

Peanut better is great, but easy to pull off. I’ve got to add the tootsie roll. Brilliant.

Lol. Really. But any half decent stove would be $1000 which is more than the above stuff. edited to add.. Oops, a stove is $500

Dull knives and bad skills may be aligned. but, yeah I think a sharp knife may be more dangerous than a dull one. Ive advised a few klutzy relatives to use steak knives rather than a chefs knife. Very safe and pretty effective. re Chefs Choice, I like their sharpeners. It’s not sushi chef sharp, but it’s pretty damn sharp. And it’s a local company which counts for something with me. Their employees speak well of it.

CSO/BSO + PAG + ANOVA + A couple induction things is still way cheaper than a stove. Is this the future?

@Porthos and I grew up together, it seems. First wine was at a friend’s bar mitzvah. Yucky at 13 years old.

The best buddy.

Round 1 patatas bravas Red wine braised chorizo picante...dipping bread shown earlier Drinking wine Dinner companion

I'd love to have a person from Gate Gourmet or whoever tell us how stuff is done pre flight. It clearly make a difference who does it . The kitchen in PHL is careless and serves mostly crap. Others are much better.

That beef looks like it was cooked sous vide or in some magic cvap oven.

It’ll be just me and Henry this year. So, at a minimum, dog biscuits will be served.

@robirdstx How many people would your goose serve for dinner? Remember what the bird weighed?

Recent Amsterdam flight on AA. Food out of PHL was vile, even though it was "by a celebrity chef". No photos. Return was actually good. Tenderloin that was a real MR...cheesy potatoes...spinach.