gfweb

Send me a couple bottles for verification purposes.

A flight attendant gave me Canadian club by mistake a year ago. I almost hurled.

Uggh. Canadian whiskey reminds me of frat parties and being grossly over served. An emetic.

Not sure I believe that basting adds moisture. Toughness in tender meat is about protein contraction due to temperature. Basting in a pan cooked dish has the effect of heating the top more than it would if left alone. Promotes even cooking. Putting bacon on top or skin I suspect is more of a heat shield than anything in an oven. Havent we worked through all this years ago somewhere on eG? Maybe NathanMs stuff?

Tamper-proof is not a new concept. With all the twisted creeps in the world, I'd have a hard time trusting an unsealed container.

Makes the HS cafeteria look good

excellent stuff

I despise them as well. Many are the pastries that have been ruined by those foul things.

Unbuffered lido....

Its 1/2 of a George Foreman Cooker

The colors. Should be white , black and stainless steel...maybe red... so they'd fit in in most kitchens. But dorm cooking may be the best fit.

@btbyrd Love the forceps. Infinite uses!

A solution for a problem nobody has. Maybe in a college dorm it'd be useful. And 65C is more than "warm". Color choices are bizarre. But it'd make a great WTF wedding gift.

Yes. Not so well-formed.

look more like Moose Turds

Henry the wonder dog won’t eat a raw potato

Chicken thigh cacciatore. Needs something green. Sirloin pasta with basil cream sauce and wilted arugula Korean BBQ salmon with dried cranberry and onion wild rice

And what are you roasting them in? Is the bottom side on a rack or a pan/dish. Where is the heat? Above or top and bottom? 4 hours sounds long even at 250 F. The fix might be as simple as covering in foil

CSO at 400 steam for 10 min or so

Consider Cabot Seriously Sharp cheddar.

Some of them look like the head is bigger than the base. How do you unmold them?

Huh. I have an anova 1.0 that is still going strong. A little noisy, but always has been.

Holly Moore. Great friend of road food. Greatly missed.

I usually use ziplocs so its easy... pop it in and remove air by the submersion method. I don't see why you couldn't pat it dry and vac seal it, though

You can do 6h and cut off a chunk and see if its tender enough. If not, back in the pool.