gfweb

Bacon and sage mix well with BN Sq flavors.

Sharp Cheddar, parm, reg, aged gouda are atop a long list

Yeah , completely agree. Spiral ham is an abomination. Good for buffets and in laws.

Exactly. Make it a pleasant environment and I’ll come back.

Good work by you. Headline writers used to strive for accuracy, now they try to get clicks

I was going to say that hep A can kill you...but usually not, and hard to imagine 6 dead from one store

I thought schmaltz was chicken fat

I put slivered grapes in smoked SV turkey salad too. Even better there with the contrast in sweet/smokey. Your Cbs in curry sound tasty

Chicken salad from roast chicken leftovers. Mayo with a little dijon and jalapeno vinegar, grapes

Does your kit make it through as a carry-on?

I do. I use the hot towel they give you. Not exactly disinfecting, but its something.

PA had some weird laws. Liquor only in the State Store. Beer and wine in supermarkets just recently, until then you could get two 6 packs to go at a bar, and cases only at Beer Distributors.

I love the BSO. I use it far far more than the main oven

@JoNorvelleWalker that was for @rotuts

Green ones?

He's a really good buddy too.

https://forums.egullet.org/uploads/monthly_2019_10/008.thumb.jpg.7a36ca4330f7843c37f59e4f1e41f11a.jpg

In fact, I was just looking at an empty Spam can and thinking that it might mold a nice terrine.

True, there's that. But also there's the issue of getting the protein up to a safe temp so that bugs don't grow and degradative enzymes don't kick in when warmed just a little. A low temp saute seems like it might keep that fish too cool for too long. I'm not at all sure, but I wonder.

If not immersed the top part won't get much heat and won't cook, so you'll have to flip a lot. And it sounds slow, to me.

eG posts on Facebook?

Just think of all the Big Easy things sitting in garages all over eGullet.

Would the chicken be covered in oil?

Feels more sturdy too. i have found uses for air frying

I don’t think you are off base. You’d discuss what sort of wine you like with the sommelier, no?