gfweb

Why would you buy lobster in brine?

Tough one. I love both. BSO has larger oven...air fry...fruit drier...longer bake times...programmability CSO is a better toaster and has steam which it the big thing. Great for reheating, tomato peeling etc etc.

I made it with Hellman’s and thought it benefitted from a little sugar. Rounded it out.

Thanks, but this is one of the links that blocks me from seeing the recipe.

Thing is, fries are solid and have no nooks to hold oil, and they are wet, so oil is repelled. But tots are like formed, half-cooked hash browns, lots of nooks and much of the water already cooked off. How does one properly fry a tot?

God bless you @Anna N

I went out and bought buttermilk. I'm home and can find coy references to some ingredients, but I can't find the actual recipe on eG. There are links that go to places that I don't have permission to view which does me no good. I'm asking nicely.

Better have a many hour layover if you plan to leave EWR

Tater tots fall into two groups, the oven baked beauties and the grease-bombs that are deep fried. These look like the latter. Lazy cook.

Maybe a little xanthan gum?

Shrimp and grits with picante chorizo in a tomato/sherry vinegar sauce

I have the bottom of the line Blue Star. It's all I could ask for. Love the thing

Yes. The Bourdain recipe basically. No cheese.

Stromboli

Shrimp in cream sauce Chicken parm Roast chicken Flat iron steak with coffee/maple syrup/chili sauce and potatoes

I agree. If its great fried chicken its fine, but there is so much bad fried chicken out there that I never order it.

I think this is brilliant!

Phillips Avance grille $129 at Amazon under "today's deals"

I gotta go there

It’s fried and it’s chicken ...but it’s not fried chicken. It’s nicely seasoned chicken. To me its ok not great. The nuggetlike things beat McDs by a mile. I suspect there’s a shitload of MSG in them.

It is cute but it takes up a lot of space in a drawer. I like the looks of it

I've changed my BS cooking method. The browning followed by steaming/poaching was too variable in doneness, often over-cooked and a PITA in any event. Now I halve the sprout and blanch in salty water for 2 minutes...pat dry...then face down in a HOT pan with a slick of oil till browned enough. Its faster and gives cooked but crisp bright green sprouts with blackened faces. Very reproducible too. You can toss them in whatever topping afterwards

And I keep scallops in fridge uncovered for an hour or so to dry them a little

I use regular butter to sear mine and it always goes well. I think the milk proteins help out.

Not worth endangering Global Entry