gfweb

The website says discontinued with a certain finality. Perhaps another model is coming?

disturbing

I'm not so sure that adding a few chemicals will give raw ethanol the full body of a great scotch. I'd imagine that there are hundreds of flavor molecules in scotch, the sum of which gives the taste. This effort may run afoul of NAFTA and EU liquor definitions which I assume stipulate aging as a part of being scotch. I know they played hell with the definition of bourbon, labeling Tennessee paint remover (Jack D) as a legitimate bourbon .

Strawberries need maceration and the resultant juice if served with shortbread, I think. Not exactly a spice, but a modification. Cinnamon in apple pie is no crime to me. And a little salt never hurt anything that's sweet.

Smoked chicken salad Chimichurri SV flat iron steak

So why is this life on the level?

Yup. Exc maybe asparagus.

Partially Cooking potatoes won't work. A 165 SV won't finish them. It needs to get them to 190.

Might've been. Thanks!

I don't think even a long time at 165 will cook potatoes. 185 F sticks in my mind as the minimum for potatoes and onions. Might even be 190.

A thing on NPR today talked about how Dollar stores drive supermarkets out of inner cities and small towns. Apparently they sell all the higher profit foods eg pasta, canned stuff and avoid the high labor stuff eg meats and veg and dairy. Moreover the big chains get specially made lots of soup etc that they buy cheap and in bulk and undercut the supermarket. So people in these areas get some stuff cheap and other stuff not at all.

I have the microplane adjustable slicer and use it weekly at least. Cleans easily. Cuts fast. Just get a kevlar glove to be safe. https://www.amazon.com/gp/product/B00132V18O?ie=UTF8&tag=kitchaudit-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B00132V18O

Some recent meals Ginger Hoisin beef Pesto chicken thigh Beef tenderloin

Did you take the fish hooks out of those worms first? If not @Kerry Beal can consult

Our son is getting married in 10 months or so. (wonderful woman, we love her). Their first apartment will have a city-sized kitchen about the size of @weinoo's He is a decent cook and wants to do more as time permits. He already has an Anova and a Breville Smart Oven and a decent chef's knife. What are your suggestions for registry items?

The same as with many okra nothing

youse guys would be best and never say yinz guys (unless in Pittsburgh and even then...)

Yes, but not by much. “You two “ is over-familiar. Avoid that stuff. Servers should act like they respect the customer. Just address people like they are normal folks. I’m not your dad and I’m not your drinking buddy. Don’t be chummy, don’t be condescending. Just take my frigging order and don’t f it up.

Funny what gets under ones skin. My wife and I cringe every time some young dipshit waiter calls us “you two”.

@rotuts not me. that looks foul an unusual misstep for the King

Yes, that's the thing... sending food back ruins the pace of the meal. And who knows what horror they might do?

Whipped Body Butter. Butter from whipped bodies?

Food tastes better in F. C is for fevers and lab benches

That HAD to be on United. Worst US airline by far. I could tell you stories...

I met an old guy who said he invented Triscuits. He was an engineer at the Nabisco bakery up in Philly and was told to make a cracker out of shredded wheat cereal.