gfweb

That first calimari looked nasty. Today's is much better. I suspect seltzer and perhaps corn meal were involved in #2?

I have and love each of these.

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Costco!

Masontops Pickle Pipes - Waterless Airlock Fermentation Lids - Wide Mouth Mason Jar Fermenter Cap - Premium Silicone Top (eG-friendly Amazon.com link) Anyone ever use these? Looks like just the right size for me. Great size for experimentation.

Sous vide, steam oven are big ones.

The piece's headline has the phrase " abandoned Italian ghost town". Do they come any other way? Otherwise nice article 🙂

OMG are you in Reading or somewhere? Steak-ums are NOTHING like what goes in a cheesesteak in the city. Greasy mystery meat. Shave sirloin or rib eye ...griddle hot and fast...chop up as it cooks...finish on top of the onions as they cook. Place sliced american or prov on the meat and melt it with the roll on top. Flip it over and eat.

Must everything be seen through the lens of climate change?

Just look at facebook

Maybe two single burners that you could space more conveniently would work out better? The BSO is a great partner for this. Its amazing what it can handle.

store them in the fridge/freezer?

I regularly read the health dept inspection reports for local restaurants. Some pretty gross stuff is reported, but nobody seems to get sick. There's lots of infractions even in places that pass. So I'm not moved by the high number of violations that were found at BH. But the descriptions of the place show a spectacular lack of attention to sanitation. Yet the feds didn't shut it down on sight. Does this mean that they tolerate similar stuff at other deli meat places/ meat packers?

How much differently?

That countertop hot plate doesn't look like it would accommodate more than two smallish pans. Would that fit your needs?

Costco has had it here. And wild fork has it on the internet

SV TriTip (134F 5 hours), basil pot salad, broccoli salad

Real Housewives of Toronto?

Pan roasted branzino with caper/tomato compote.

Jamon iberico, pan tomate...

https://www.amazon.com/AccuSharp-ACCU-001C-001C-Knife-Sharpener/dp/B00004VWKQ/ref=sr_1_5_pp?crid=2HBCNT7T76TIF&dib=eyJ2IjoiMSJ9.Tllx9nLFJTGdJLupIM6F4Lm_XwGMOTbbVwEYyGOoHyj4RCQv2Oqos26eQ1ukwSaRptcSFuvp4ltnlPybbgKHJcFhv-HlXD_4kzip_jSba0uq3kUFRBDOW30TbH0-2DHHdVryejKxqF_At4F-9t1enX5u2dBoLXEYrgZK6n1XIklLJsTyRgW_WZRYJqAVmqr4G27Lsw-aVasIVezwt_5zZjQFKmqJNNEPpEL0kPI_t9aydP-nq9Q4MHCCjQqL0vXTdcU0In4TepALcBDl-mYPZr1ruX6xfmS21taHO66ddnA.S4u5cH9t5hdGbFm4Ibi6DerwDqil4BvUUayLAinQsHI&dib_tag=se&keywords=knife+sharpener&qid=1724554988&sprefix=knife+sharpener%2Caps%2C425&sr=8-5 I have this one which,I'm sure , horrifies the knife mavens, but its fine.

The addition of salt doesn't change the boiling point much. Sea water, about 3%, boils around 102C. And I doubt blanching water is often as much as 3% salt

I don't think there were wrong comments, just ones that address different aspects of the question.

Theres enough O2 in water to oxidize, but thats not what id see as the issue. The color change in fruit and veg is usually enzymatic. Heat inactivates the enzymes which is one of the reasons to blanch veg. To me the bigger reason to start with hot water is determining cooking time. Water volume determines time to boiling. If you start with boiling, the cooking time will be the same, big pot or small.

But other than for those who can't use a knife, does this offer any advantage?