gfweb

And pesto is at least 3

Thanks! The recipe was to assemble the thing and bake at 425f for 20 minutes. I took its temp at 18 min and it was 142. So I pulled it. Chicken was moist and pastry was crunchy on top. I took care to pound the chicken to a more or less uniform thickness. I also added garlic.

Jamie Oliver has a 5 ingredient meal show. Today included a pesto chicken puff pastry thing. I left out the green beans, so it was 4 ingredients, but I added-in garlic-mustard leaves. It really needed added garlic and salt, so I did that. It was fine. Not great, but perfectly OK. The puff pastry added a mild "wow" factor, but didn't really add to the flavor.

America’s Test Kitchen did a sous vide show today. Decent. Best tip was SV poached eggs 167f for 12 minutes. They tried to stay uncomplicated but In doing that missed the principles...temp =doneness...time = tenderness

I’ve not seen this. I think myoglobin cooks at about 140 f. I dont one know what else might stay red T 160f

@Kim Shook For me potato casseroles mostly over-do it. Too many textures and flavors competing. I love a simple au gratin potato with a bit of garlic,, salt and cream...baked till golden on top and let sit to firm-up for 30 minutes. If I add meat and other stuff it stops being a side dish and the flavors compete with whatever main I am serving.

Nice! Maybe put a link to it as part of your posts?

Steak frites (breville air fryer) Hoisin salmon with wild rice

Perhaps he doesn’t want to. He’s always been a minimalist.

@dcarch what lights do you use?

What are the CSO settings?

I've had t hem in France. Insanely good indeed!

Actually all of us are too young to remember that. Right?

Broiled halibut, mushroom ragu, polenta

Interesting and balanced piece. Thanks!

My meager ramps patch this year.

I turned off my ad blocker and got it. Nice story

Looks like CBC has blocked US viewers

I guess its one of the compensations for living in Canada

The problem with all of the sites is that the reviewers tend to go to restaurants that they like (duh) and will write a positive review of the Pilot Truck Stop if that's what they like to eat. I don't look so much at the numerical rating as the write-up.

they don't give away how they keep the kitchen from getting smoky.

I like BK, to me its the best of the true fast food places...but I'm not going near that plant based thingy.

Great piece. for me...Good chair, feet on the floor. Great reliable food. If I can cook it better it isn't good enough to spend money on. Get me a drink PDQ. Reasonably quiet...60 dB or so is perfect, 80 is pushing it. Bright enough to know which is which on my plate. No plastic forks or styrofoam plates ( I really hate that)

No apron for me. I get more food on me eating than cooking

SV does add time. I wouldnt SV everything. It isn’t as good as braising for short ribs for example. And I don’t see the point of SV for most fish or other tender quick cooking meat (except shrimp, for which it’s useful). SV plus sear makes great steaks, but so does pan sear and oven finish. But for chicken or turkey breast SV is pretty darn good.