gfweb

Tri tip, potato salad, corn, salad

It just came. Nice knife! Feels good in my hand.

There must be several ways that this illegal...trademark issues...false advertising...wire fraud

re tonic water. Schwepp's is indeed the best and their diet tonic is as well. But in a pinch I'm happy to drink the Polar brand which is pretty close to Schwepp's and nowhere as cloyingly sweet as Canada Dry

@MetsFan5 My sympathies. I despise United. So many bad experiences....

I tried @Smithy roasted cauliflower. But I didn’t have sesame paste. So I used dark miso. And added harissa. Very nice. Probably nothing like the original. But nice. Can’t wait to try the real thing.

What time and temp? (link is pay-walled)

I used shaved carrot, cherry tomato, sliced onions and fennel...sauteed till cooked ...then added enough water to just barely cover...placed salmon on top of veg and simmered. The veg to the right is bok choy, halved and sauteed in butter till darkened and soft.

Like there is a perfect length? Shows up on cooking shows. The same ones that insist on large volumes of water to cook pasta. Why? Because , that’s why. I contend a small volume is better because it’s faster and gives concentrated starchy water for the sauce. Harold Mcghee has said something similar IIRC

Some recent meals Steak salad Steak Pizzaiola Pork tenderloin piccata with roasted red cabbage Ginger Beef

prudent

Our sushi place uses crumbled tempura mostly

Misen...a cookware /knife company has apparently good stuff at good prices. Backstory(which may be true) is a chef started it because he was tired of the pricing of high quality stuff. There appears to be reasoning behind the designs. Offering a 20% discount with the code "cook20". I bought the chef's knife. We shall see... https://www.misen.co/pages/collection?_ke=eyJrbF9lbWFpbCI6ICJndXl3ZWJzdGVyQHlhaG9vLmNvbSIsICJrbF9jb21wYW55X2lkIjogInNUQkxmQyJ9

@Dave the Cook The type of cheese doesn’t matter? Same ratios for cheddar as for parm?

So the same ratio for any cheese? Parm is the same as cheddar?

I always thought so. But the shrooms certainly last over a week in a plastic bag. Guess a little experimentation is in order.

The mushroom growers around here sell them in sealed plastic bags. They seem to do fine.

Not bad for a short hop

The M pan cooks fast and shells out easily and 50% crustage. minimuffin pan would take a little longer, maybe be hard to pop out? But would have about 83% crust. A draw , I guess, depending on how one values crust and ease of removal

Cornbread madelaines with and without jalapeno. Great for a big group, it serves like rolls in a basket with no crumblage.

I bought a pack of it on amazon. I can’t figure out what to do with it.

File this under “duh” but it I just figured out that CSO is a whiz at deskinning tomatoes. 9 min 400f with steam and those cuties shed their skins quicker than a fan dancer at the Troc.

Finally something on eG t hat I don't want to go out and buy!

Good article! https://www.stlmag.com/dining/lowry-on-bulrush/?fbclid=IwAR1jMf-IxMBVXkCiNnTweayqbgq-vAmZo8yHTSufJEpVF8AOZP_DD8by7Fc

Its about that time of year....