gfweb

@btbyrd Apron and gloves for LN is weak. It doesn't hurt that much.

Easter dinner on the patio (finally warm enough...just) Deviled eggs Potato salad with ramps Roast veg Smoked pork tenderloin with savory lingonberry sauce

That casino sounds like a class joint.... Fatburger and Panda Express!

But you dishonored the bourbon.

Of course. 😀

SO YOU DONT KNOW WHAT IT IS???

How hot do you think you could they could stand? Pressure cooker = autoclave = sterilizer..could they take that? If not you could sous vide them at 180F for a day..

Smoked pork tenderloin w savory lingonberry sauce, roast veg platter (sprouts, asparagus,sweet potato, cauliflower), potato salad, rolls, deviled eggs of various sorts. Outdoors if the weather cooperates. Dessert to be named later.

Toothache looks cool, but $10 an issue for an e-copy seems like it will price itself out of the chef market unless they have tie-ins with Sysco or somebody who will give it to chefs as a perk. I think t hat the dimensions of the cannelle may be the critical variable. Different ratio of volume to height than a muffin. I believe amazon has cheap silicon cannele trays for less than the price of an issue of Toothache

Sounds like Seuss food

Sausage pizza Garlic shrimp with a couple flecks of Darto seasoning

Was Jello involved?

May be the next Char Broil Big Easy fryer!

What’s that quennelle looking thing with the roasted root vegetables?

I’m sure it’ll cook a steak too.....

I was afraid that it was a good thing. $300 and a tank of propane........ Hmmm.

All I do is SV it and then score the skin and render it down in a Darto pan being careful to turn it so as not to roast the breast more. I'll SV it short of the desired temp...132 Sticks in my mind...and let it cool for a few minutes before sear and serve. Always works. But I agree I wouldn't do something you have no confidence in

Yes. Sadly, the norm now is to take offense rather than give the benefit of the doubt or realize it doesn't matter even a little bit. (of course there are genuinely offensive things in the world etc etc).

@Okanagancook Not what you are asking, but I'd SV it.... esp if for guests. Easier to do reproducibly in each breast etc etc.

https://ooni.com/products/ooni-koda?utm_source=facebook&utm_medium=cpm&utm_campaign=48-us-koda-lal&fbclid=IwAR0l4oPr2o8zC4iHAAczyPxc_CNVcdqi76BU_F6ZHO-lHrJy0Wb5egtbp8A About $300, gas powered, reaches 932F, cooks a pizza in a minute. Higher priced models do it with wood. Any eG experience with it?

@kaybI SV duck breast a lot. I like 135 f for 2.5 hours followed by a fat rendering sear.

With CSO and BSO, I barely use the thing for more than melting butter, stock, and warming plates. And maybe a hot dog.

ATK did say that the white that would be in the poaching water would be stuck to the shell. How they know this? Seriouseats says 143F for 45 minutes

They looked good. I love the idea, poaching eggs is unreliable in my hands.

I thought that was odd