gfweb

Cabbage keeps quite a while. A little cole slaw here...a cabbage wrap there...braised cabbage

Indeed.

LAS is perhaps my least favorite US airport. Long schleps, mediocre food, slow baggage, hideous cab line.

Hot smoking? What smoker do you use?

Pimenton halibut with mandarin/red onion/pickled pepper salsa; cold oil fries SV duck with lingonberry sauce, potatoes Shrimp/pasta in a blush sauce

I thought you retired @scubadoo97

So don't kiss your chickens and no indoor flocks. Right.

PNAS! Prestigious journal for chocolate stuff. The principles must have broad interest.

As opposed to ,say, NaCN

I’m Not saying breast is the choice meat in a chicken. But it can be done nicely.

But sous vide chicken or turkey breast is pretty great. Smoked then SVd is even better.

https://www.foodandwine.com/syndication/mealthy-crisp-lid?utm_content=photo&utm_medium=social&utm_source=twitter.com&utm_campaign=foodandwine_foodandwine&utm_term=9178CFDA-CE87-11E9-BB2F-1A9D4744363C Uh oh. Sonething else to buy.

Theres a whole list of great cuts ruined by the damned Food Network. Short ribs...oxtail...deckle...pork belly. Bastards.

Re high grade (fatty) meat... I agree with all of the above. High end Wagyu is wasted on me. It tastes like I’m eating tallow. Yecch.

If efficiency is the goal, why heat it at all?

But natural sausage casing is innocuous .

I am beef and pork centric. As far as taste per pound, I love the flat iron steak. It’s about $9 per pound and full of flavor. Cook it SV at 129 f and sear it ...tastes better than strip. After that, Bavette, pork tenderloin...,

Woof! It's evolving and was a spur of the moment thing...I used diced canned peaches (squirrels stripped my trees again🤬). I used a dry pan to get the peaches real caramelized and set them aside. Diced red onion cooked in the same pan with a small dollop of very smokey bacon fat. Add peaches back to the pan, with a sprig of rosemary and a tsp of soy. I let it sit while the pork roasted...fished out the rosemary...salt and pepper. It was good with pork. I think I'd add some heat next time...a bit of chipotle probably...and maybe diced rosemary. And next time I'd let the pork rest before slicing LOL

Im just about weaned from nonstick. I use seasoned Darto and Matfer steel pans for omelets and have no problems. About the only thing they can’t do is scrambled eggs, unless you use the French method.

I recall a Top Chef that had the young stars be challenged to make an omelet in the first trial. What a CF it was. Raised questions about their legitimacy.

Flat iron steak and potato/charred sweet potato salad Pork tenderloin with caramelized peach/onion hash (with rosemary and smokey bacon fat)

Very versatile, fast, sturdy. I still love mine too.

I think you understand exactly what I meant. I used a miniscule bit of hyperbole to make a point. People go to a restaurant to eat, not to engage the servers. Her line that 'people looked right through her' certainly doesn't apply to every customer or probably even most customers. Maybe some. And why not? They didn't come to validate her, they came to eat. Perhaps her adventure in the real working world will prompt some self examination about how the world relates to her. I recall how Michael Ruhlman, in his book about studying at the CIA, had an epiphany when he realized that some jobs require dedication and actual hard work.

Customers looked right through her? What should they have done instead? While servers are lovely people, diners aren't going there to chat up the server.

Indeed. One worries.