gfweb

That’s a tough one. I make it by feel, I’ve done it so often. 1:1 is about right. With a tsp Dijon and some garlic minced in the sauce pan. And salt. Sometimes I sautée apple slices till they break down a little and add that. Id shoot for about a cup of sauce for 4 people so 1/2 cup each. I thicken with corn starch to get it so it coats a spoon but isn’t viscous. Apologies for the imprecision. I cook like a grandmother at times. 🙂

They needed salt. 🙂

@Kim Shook So I just did the experiment. But differently 400 f oven and a pre heated sheet pan 2 halved biggish sprouts and two whole sprouts. At 7 min the halved sprouts were nicely browned and at 185 f. At 9 min they were more browned and at 200 f. They were still just a little crunchy and real tasty and bright green. Perfect. The whole sprouts got to 175 f at 9 min and had no browning and were undercooked So I’d do halved big sprouts , oiled, face down in a hot pan in 400 f oven for 9 min. Maybe use bacon fat next time....

Yes in a pan on the stove. I’ve done whole sprouts in the oven at 400 and they Overcooked half the time. IIRC it was like 10 minutes. I’d do a few experiments if I did it again. I think I’d put 5 oiled sprouts on a sheet pan and test them at 5, 7, 9, 11, and 13 minutes or something like that.

I halve the raw sprouts...place face down in a oiled pan add some bacon fat ..cook till face is charred...then add a few tbsp water or broth or orange juice and cover for a minute or so to steam them. You’ll get a feel for how long is enough. Occasionally I overshoot.

Dark miso, honey and soy in roughly equal amounts. Maybe a little less soy. I put it on the filet and let it sit in the fridge for 30 minutes. Then steam cook to 120 f internal temp. Sometimes I've torched the glaze to get a little caramelization.

Some past salmon meals. Gravlax Miso salmon

I really hate seeing knife marks in meat sliced after cooking, eg a roast. I have a looooong slicing knife that will go through a roast in 1 long pull leaving no knife ridges. I use it when guests are eating.

Or cook sous vide for 20 min at 185 F or so...so they are exactly as done as you want them regardless of caliber....and then torch lightly to char the tips. I have done this with good outcome.

Not sure Garden Betty gets them off the hook yet. Maybe. She cites few studies some of which are in mice (which can't always stand-in as a safety surrogate...animals differ in drug effect eg tylenol kills cats in low dose but is fine in people generally). Poisons are generally a dose-dependent thing too. I've been told that the wisdom built into cows makes them avoid tomato leaves FWIW.

Not exactly a classic potatoes fondant, but looks good. I make smashed potatoes with red (gotta be red ones, white potatoes aren't color contrasty enough to look smashed) new potatoes. Boiled till tender, smashed with a tomato paste can (Contadina), then fried in butter till brown and crusty

SV lamb chops, mashed potatoes, warm sprout/onion/cranberry slaw

I agree about Hallmark holidays. Not quite legit, but Mother’s Day comes close for me. And it’s an excuse to cook/eat/visit so there’s that.

SV lamb chops, mashed potatoes, hot sprout/onion/cranberry slaw.

I know what might happen to returned food. So almost never. Maybe if I say "no sour cream" and its covered with it, I'll ask for a new one. But I make such an emphasis on "no SC" when ordering that they can't claim I didn't tell them. And I'm nice about it.

Maybe it just needed a rest for a day or two. Works way with smoked cheese.

Wild rice with cooked dried cranberries and onions and a splash of vinaigrette. Braised red cabbage +/- allspice

I recall La Gloria had quality problems about 10 years ago...loose packing...which is why I switched to Punch.

La Gloria...very nice smoke. I lean toward Punch Pita Maduro usually.

That’s really the worry. A field plant infused oil is a botulism risk. Keep it frozen, no big deal. But that’s a long story to include with a farmers market purchase. Re the product, I think I’d use a neutral oil rather than evoo.

I blame brainless consultants who apply their brainless formulae to every restaurant who is clueless enough to hire them. Brainless consultants are a blot on business in the US.

The breaded meat should have oil halfway up its side as @robirdstx said. That does result in some greasy breading since the crumbs are dry and won't exclude the oil like a wet french fry will. I wonder if an air fryer technique could be modified to low oil cooking of breaded meats....you could pre-brown the crumbs by toasting in a dry pan and then coat the meat and then pan cook/roast with a light film of oil. It'll be inefficient cooking since the meat won't be touching the pan, only the crumbs will be, but it won't be an oily coating.

We all should.

The problem with sealing a box is that there is air in the box too which won't be removed unless it collapses completely...which it won't. I think it'd be better to seal unboxed candy in a zip loc bag using the water immersion method to force out the air.'' Disclaimer- I'm not a candy maven.

and ground meat, esp turkey.