gfweb

bacon/sprouts/maple/dijon topped salmon with brown butter cauliflower and salt potatoes

Yup. It’s crazy. I rely on ethnic markets for braising meat at a fair price

What’s the Friday feast?

Lunch is whatever cookies/food are lying around the office. But I'm not a schnorer. I had a boss who was once. Not me I vowed.

Salmon with slivered grapes and risotto. Sounds weird, but it added a nice bright note to the risotto

And this

I had thought that this was a joke.

Apostrophe abuse is at the top of my own long list.

well, it looks pretty

Certainly kitchens in tight spaces, like an apt in NYC, could benefit from two induction units and a BSO in place of a range. But there will still be smoke issues with searing and frying.

Recalling what I went through choosing a hood, there may be a lot of architect angst about hood power and height. The calculations you can find on the net seem designed for a restaurant kitchen and are way over powered (IMHO) for a home. We ended up getting one of decent power, but not crazy strong, and mounting it much higher than recommended (so I don't smash my head too much). It still suck very well. I think that there was a hood power discussion on eG years ago

@blue_dolphin Interesting problem. Induction complicates ventilation. Part of the power of a hood involves the updraft of air; which is much less with induction. I don't think I could do without a hood of some sort since searing and frying generates smoke. I could envision a portable smoke evacuator that plugs into a vac port in the wall. What code would think of this I don't know

I'm amazed at how horrifying I find this. But I do. I suppose you can cook and serve in it. But jello doesn't need a PC....

pretty flowers will be coming

I can tell you that the Philadelphia Vetri is superb.

yeah weird, but perhaps some ad on the site did it.

This link froze my computer twice.

Huh. Sounds authoritative.

I don’t think that’s exactly right. I’ve been led to understand that interior of the freezer defrosts by sublimation and the mechanics of the freezer, which are outside of the freezer chamber, defrost with heat. @dcarch?

A defrosting freezer shouldn't work against food lasting a long time. Freezer defrosting is done via sublimation , not thawing.

Where do all the tri tips go in the East? I can find one at Wegmans and WF occasionally, but mostly they are scarce.

I like these in particular. Smooth jaws and a short handle like this one. https://www.amazon.com/Webster-Surgical-Needle-Holder-Stainless/dp/B01JKTPOX4/ref=sr_1_10?crid=O4H2B1LBNPH1&keywords=needle+holder+surgical&qid=1551466096&s=gateway&sprefix=needle+holder%2Caps%2C125&sr=8-10

I've been amazed at how hard it is to get stuff to stick to that glass. So far just a 3M green scrubbing thing, but usually just a wet rag

And herein lies my fear of inexpert foragers. Its one thing if the chef or sous does it. I kinda trust that. Another thing entirely if they buy the stuff from some guy, out of the trunk of his car. If nobody died, chances are that this never would've been detected...people get sick all the time. You feel lousy and then you feel better, nobody does tests to find the kidney or liver damage, and you figure it was just a bad mussel.

That will effectively keep me from buying them. There is an aesthetic side of cooking too.