gfweb

Works well for melting cheese on a burger too

I don't trust slow cookers. They are all too hot for anything I might cook.

@JoNorvelleWalker could Uber fix this?

@JoNorvelleWalker The fish places down here have had shad for a while and our little local creek has had hickory shad, the little brother of the American shad , being caught for weeks.

Some recent dinners Short rib ragu Mushroom ragu with sauteed peppadews Gochujang salmon with potatoes and broccolini

I put this into the same category as the "that griddle was seasoned by decades of cooking bacon so you know that burger will have extra flavor" which I think I heard the mayor of Flavor Town say once. What, they never cleaned it? Sous vide won't get you a maillard rxn, so no browning and the flavors that grow from that. But you wouldn't get browning in a confit anyway. So I think you are right.

Just ordered Peterson. From my point of view, the big issue is when to sous vide, Steam, broil , poach or grill. I have my own rules. shrimp...grill or SV salmon...steam , poach or broil flatfish..pan fry or briefly broil scallops...pan fry halibut...SV lobster..SV tuna...pan roast catfish...give it to the cat

I just ate a hosta. The deer clearly have a point.

I’d keep ordering ribeye. Nice little income.

How can anything good come of this? What are they thinking? And why would this mental health group sign on? Having said that the DGAF meal fits with the usual attitude at the BK drive thru.

Not surprising. If they had looked for antibiotics that would be there too. Whatever we pee out ends up in the environment.

Yup. Polyscience prices them like a lab circulator that will be paid for by an NIH grant...ie overpriced.

Woof!

It does indeed. But I bet it'll be over $1000. Pro-grade circulators don't come cheap and this write-up talks only about quality and durability, not price. I think that the polyscience is around $1500.

This whole steam oven development history mystifies me. How can a series of companies make the same mistakes, or in this case magnify the mistake made by Cuisinart? Especially when you have a great example of what's needed in a Rational Combi. CSO is great, but it could be even better.

I've done it with chiffonaded spinach. Works nicely

It was pretty cool back then on eG.

Some recent dinners Andouille meatloaf SV halibut (130 F 20 minutes) and wild rice with onions and cranberries Chicken picante and arugula mashed potatoes

To me a tiny bit of salt makes a more flavored taste in many sweet things. I want to taste the strawberry more than the sweet.

Me too!

evening flight to DFW so no full meal, just the antipasto tray. It was fine. DFW Centurion Club lunch Salads not shown Cli Dinner back to PHL Bland but not overcooked (!) chicken breast. Strawberry ice cream not shown

Its almost May and still no leaves on the trees. Canada can do better. I'd contact Ottawa and demand that they turn up the lights.

only $5 difference between ribeye and strip?

Is t here anything to be made of the different shapes? Sphere vs. cone?

lol Sniffing doesn't detect everything and the strongest immune system on earth won't stop a toxin that has built up in the food. But its a good start.