gfweb

Ive seen it called dorado on the east coast.

Thanks @Kim Shook . The basil cream sauce was improvised at the last minute.it was nice I’d do it again. Here is what I recall... saute fine diced garlic clove in oil for a few moments...add some “Goya powdered chicken flavored bullion”dissolved in 1/4 cup water and simmer for a few minutes...strain out garlic and return liquid to sauce pan add 1 tbsp basil pesto from a jar...maybe more...add 1/2 cup heavy cream and simmer a few minutes. IIRC I added more pesto.... i whisked in grated parmesan about 1...maybe two tbsp the volumes of broth and cream may be high...the final product was able to coat a spoon with some thickness. Apologies for the imprecision.

USAirways (Rest their soul) had a George Perrier designed menu in First for a few years. The in-the-plane execution was horrid, but t he promotional pictures looked fine.

Without speaking to the safety of roundup, I will say that a judge and jury do a lousy job of determining scientific truth. Legal standards for truth are softer than those demanded by science. And In court, there are legal tricks that may obscure the truth and in general the best-presented (as opposed to the best) argument wins esp before a jury. Recall OJ Simpson. All this is to say that a court determining that glyphosate is dangerous holds no weight with me. I look to the opinions of regulators eg FDA and USDA who have scientists that are rigorous about it.

Did they pay you?

One from the archives...old school poached salmon with cherry tomatoes, onions, fennel and carrot shavings in a sauce made of the reduced poaching liquid and mounted with butter., and butter braised bok choy.

SV Flat Iron Steak (130F, 3 hrs) with basil cream sauce and pepperoncini, papardelle, and broccolini

nope. I may slop a some into a sauce, but it doesn't do the thickening job that a restaurant's pasta water can do because it isn't as concentrated. More often I use cornstarch slurry . That pasta water advice sounds like clickbait. "10 surprising reasons to save used pasta water"

A lot of the blame for the unreparable appliance problem I think lies with the Walmart and Targets of the world who demand lower and lower prices for appliances. They’ve reached the point where repair is more expensive than buying a new one.

I use wood pellets in a little tube which generates no heat. Only the ambient temp is an issue in the summer. I wonder if you could put the fish on a tray sitting on ice and cold smoke that way.

That is stunning!

Amish chicken pot pie is nothing like this normal looking pot pie. Regulation Amish pot pie is a noodle soup like deal with no pastry at all. This manufacturer is not all that far down the road from us and well into PA Dutch country. I’d bet all their sales are not local. FWIW I think their product is probably better than the authentic one.

Looks pretty sad for a cul. Program.

I use a cheap escali that I picked up somewhere. It’s a horse. Escali Primo Digital Kitchen Scale (11 lb/ 5 kg Capacity) (0.05 oz/ 1 g Increment)

I've been happy enough with re-frozen salmon and halibut. Better than the bin....

freeze it

Stock

Cheese sauce, peanut sauce, gravy , will cover a multitude of veg. Try poutine with fries and...roasted cauliflower. Avoid peas and lima beans and string beans. Vile veg that can’t be hidden under a sauce. The old standby of sweet stuff eg on yams , I think is a trap. They need to learn to love savory stuff. And the eternal “ you have to eat a forkful” eventually turns the tongue.

why buy cooked bacon?

It cooks so fast I've never SVd it. Usually its pounded and sauteed ...or browned and then roasted for a 10-15 minutes at 350F. I guess SV 140 F for an hour. But I'd brown and roast. Faster and reliable.

That food seems glad to see you

Looks great. How long and how hot did you cook?

What a change from a few years ago. Lots of SV options at a good price. Good times.

I’m of no help with this one. 😁 I would say that wanting a second beer and actually having a few more are different things.

You might add sage. I do sometimes.