gfweb

needs mustard too

What a disappointing answer. I was hoping for something more batrachian.

I sous vide the breast and roast the rest. Perfect and moist.

Family. You can’t choose them. But it’s more about getting together etc. (as horrifying as the menu is) ...but yeah.

What cut of beef is fillet steak? Doesn't sound like tenderloin

captain's Table menu looks to be the least attractive one

Let’s see some menus!

Maybe a few types of gravlax with different cures?

Asparagus is a veg that has a long finish.

Logical grouping goes against the supermarketer’s basic strategy of making me wander all over the damn store to find everything. It must kill them to have ethnic sections. But how else would you locate cocoanut milk or ponzu sauce?

It is a good time to leave HK. I'm happy for you.

Anova is aware of eG and probably looked at the whinging about pan size and height that has gone on here...

or maybe wait for the Anova?

Lab shorthand for acetic acid ie vinegar. Forgot where I was. apologies LOL

https://anovaculinary.com/full-steam-ahead-with-the-anova-precision-oven/

Yukon golds diced and boiled for about 8 minutes. Sweet Pots/Yams diced and pan fried till very dark on several sides. This takes some attention as a side can overcook and just be burned. Dressed with mayo and a few splashes of jalapeno cider vinegar. S/P I let it rest an hour ...maybe add a splash of HOAc and serve

Recipe TV is good as well

I’m with you. FN is on a lot. But no baking challenges or kids who cook.

Did you get the sweet stuff? Foul. The regular LB is great stuff.

Friends for dinner. I forgot to photograph the steaks (duh). Appetizers Pimiento Cheese Charred yam and potato salad Jalapeno and plain cornbread Sweet Corn salad Apple upsidedown cake with salted caramel sauce Before and after

Fried lebanon bologna (not the sweet kind) is great too.

Amazon just announced a new microwave/air fryer/convection oven.

I still catch on the term ultraprocessed . It is so nonspecific that it is without meaning. A pickled cucumber is processed. Saltines are processed flour. Everything that isn't raw is processed to some degree. And some raw stuff will pack the weight on, eg honey. I'd much prefer something descriptive like high calorie high salt.

You can just bag it in a ziploc and forgo the vac sealer. I do this most of the time. Just get all the air out by the submersion method. I'd spend what you save on the slightly more expensive anova, which has a great record of reliability You are going to have fun!

https://www.inquirer.com/food/sweetzels-spiced-wafers-ivins-cookies-acme-fall-philadelphia-20190925.html