gfweb

I like a little sugar in the cornbread. What I despise is corn bread with a cake like texture that stems from using too much flour. Cornbread ought to be a little crumbly. I may add pickled jalapeño. I’ll make it in a cast iron skillet or, more often, a madelaine pan which makes serving easy and maximizes the browned surface

Unless you are cooking to order you ought to be able to cook in batches that get time to cool down. What I’m wondering about is the economics of delivered cookies. Are you on a university campus or somewhere that the customers are concentrated?

Or a fool. So many great terms for this...fool, buckle, slump,grunt, trifle.

That’s exactly what Julia would do

Some recent dinerish dinners Chicken caccitore Meatloaf, potatoes, cauliflower gratin Lasagna and salad

No typo. Some New Yorkers say cockaroach. Perhaps derived from cucaracha.

Finding a raisin in any food is like finding a cockaroach, but without the crunch.

LOL I didn't get that far. I was working from the photo which looked unmacerated. You are supposed to read the recipe?

me too

I read 6 cups whole strawberries which are then sliced. But that's a LOT of berries. The photo looks more like 6 cups of sliced strawberries. I also wonder from looking at the photo if the thing is actually slicable without falling apart. Maybe if the slices are really thick... And I think I'd macerate the berries first

Avoid calphalon then. Distinct lack of flatness in sauté pans.

Go to an automotive store and get a oil filter wrench. Basically the same. Be sure it adjusts to different sizes. And Amazon has a bunch of strap wrenchs

What's the yield of 4 plants?

The steak was a little over a pound. More than needed for two, but I sliced it thin 😏. Better than bullion would be great. I almost used it but the Goya was only 1 step away.

I’m so ambivalent on AB over the past year. I don’t know why, exactly. I read and watched his stuff avidly, now I have no desire to. Curious.

Paper bags work

Bratwurst with lightly mustardy cabbage/sprout slaw sweetened with a couple tsp apple juice, and potatoes

Sounds like I'll learn a lot from you

Is there any instruction about letting the batter proof etc?

Whats the amount of yeast flour? Is there any other leavening like baking powder? Maybe its just powdered yeast as opposed to a cake?

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?