gfweb

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?

Out of curiosity , if you discounted it by the amount of lost frosting, how much less would it be? Not much less I’d bet.

Although you mean it as an unwarranted insult, I’ll take the “entitlement “ issue as recognizing that customers are entitled to reasonable requests. “No cheese “is easy to comply with, costs no more, why not? A chef ought to be more offended if a patron asks for a well done steak which would actually ruin the thing. And it’s not a notable dish. It’s only famous because of the chefs attitude of entitlement.

😁 I use whipping cream and salt, nothing else. Pizza needs added pork fat...or cheese. Mashed potatoes are one step away from pineapple

@liamsaunt I have concerns about mashed potatoes as a pizza topping. For a start they don’t add much grease to the final product.

That's the stuff. I just picked up 6 nice LC ramekin/cazuela-ish dishes for $20.

The last of it at a local farmer's barn. Its a young family +/- a few other folks who help out , trying to make it as a CSA. Terrible prices, nice folks. I suspect that t hey buy the apples at auction.

Fascinating. So Sussex Co , DE is high on the import food list. How odd. Not a big population, but they do tend to be heavy-weights. Or perhaps the beach resorts account for some of it. But still odd.