gfweb

good point...but worse now

Proofreading and copy-editing are almost nonexistent. I even found a couple errors in a recent New Yorker. Maybe one day AI will be up to it.

Dinner with gluten-free neighbors. Strip steak (SV, seared, dark miso topping), basil potato salad, Israeli salad.

Perhaps they call it sauce to aid in non-us searches

Two pounds is A LOT of meatloaf. One lb is fine for two people with enough left for a sandwich or two

Panade is critical for texture. I use breadcrumbs + milk + an egg. Mixed together and let sit for 5 minutes. 1 cup of the gemish per pound of meat. Couple tbsp worcestershire added to panade,,,often soy. Garlic powder too. Hand mix the meat with the panade goop aggressively. It should look homogenious. If your hands can't do it then I think a potato masher would do it. I've never used a processor/mixer for this but I bet it would do fine so long as you don't make it too finely ground. I often add ground pork to the beef...or breakfast sausage, I free form a stout loaf and put it in the BSO at 375 for 50 minutes. Let rest for 15 minutes. There are a million variations. I often add andouille diced. Finally taste the uncooked meat for seasoning

Red wine braised short rib with peppadew peppers

If you were in my area this would be a several times a year occurrence. The easy answer is to have a stand-by propane generator. Guessing that would be about 5K + fuel. Pull-start gas generators need occasional attention so they will start when you need them....but are much cheaper. What's the dollar value of the lost food and lost business? We had a gas-powered generac inverter that IIRC cost ~$500 that can power three fridges and a freezer as well as some lights. You'd have to run cords to each appliance.

Andouille meatloaf with chutney, Mashed pots.

Amazing place. How does Jungle Jim's rotate the products enough to keep it fresh? There can't be a lot of turnover on some of that stuff.

WaPo has a nice piece on an impending Smithsonian display and documentary. https://www.washingtonpost.com/food/2024/05/12/marcella-hazan-smithsonian-documentary/

Tri tip, roasted tomatoes and a splash of demiglace, Germanic potato salad.

Guessing that that it is hot enough to last till lunch with safety. Guessing....

How hot does it keep it?

Whatever you mash it with...don't frigging burn it. 😀

Reads like a BS article designed to provoke responses. As far as liking chicken...its a vehicle for sauces or fried coatings. Naked chicken is unremarkable.

Gas is in their crosshairs. @paulraphael rightly points out that any cooking makes pollutants.

Theres also a single decent flight dfw to ogg on american.

That's the thing. I've been to HI about 40 times for business. Its a long day getting there and the airlines fly some decrepit planes on that route. You seem to fly in First. The front of the plane to HI is nothing special and not cheap. Paris is closer by half a day.

That's not how non-competes work in the real world. Trade secrets are rarely at issue. You can fight a non-compete, and maybe even win, but it comes at a cost.

Outside of immediate use in a sauce, I cant think of a use that for which it would be better than a little starch out of a can

Clearly you know more than lawyers and the FTC (snicker). FWIW "all" encompasses a lot of ground.

Non-compete clauses have been invalidated by FTC. But it doesn't start for 6 months and is sure to be challenged. It can't be counted-on yet.

Glad you are back. Sorry its still cold up here.

https://www.ohkdog.com/menu I don't understand. Are these fried cheese/corn dogs? They look unappetizing. I wouldn't mind a kimchi dog at all though.