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Everything posted by gfweb
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Not that I need this....
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I think the increased fat, of which you spoke, may be the source of the fishy taste
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Re sticking to the grill...the steak muscle fibers are also oriented end-on, whereas the filet are parallel to the grill...perhaps making them stickier....in addition to the lack of fat
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PrizerPainter I believe turned into the company that makes Blue Star stoves.
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I’m not that far away....
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Dinner last night was a crawfish boil at my B-I-L's in TX. Just as good as it can be. Bless their tiny little hearts Afterwards a crawfish stock was made with the carcasses...delicious as is, but will end up in risotto and a few other things.
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Yes, and a good bit of salt will help palatability
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My hack would be an empty tuna can, perhaps filled with cement for stability.
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Just trying for the lowest possible list price, I'd bet. Like airlines charging for bags.
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Thanks @Kim ShookHow are their meats?
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overprocessed is an invented category. Processed just means manipulated. Maybe stuff is added maybe not. Bacon, sopressata, capicola, oatmeal, corn meal, Cheerios ...all processed
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We are getting a Food Lion opening in a month. It sounds unpromising just from the name. Is is it a decent supermarket.? Where is it in the spectrum of Acme/Giant/Wegmans?
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Drunk food. Missing nothing, Toliver.
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Modernist Cuisine does a lot of processed foods. And I say so what? If I lose a year at the bad end of my life...so what?
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@Kim Shook consider a pork loin next
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Sounds perfectly Canadian to me. Could cut ice fishing holes too, in a pinch.
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Looking for a deep dish cast iron pizza pan? (Now with completed Pizza )
gfweb replied to a topic in Kitchen Consumer
Not that I would ever do such a thing...how's this? Comes in 8"to 17" sizes https://smile.amazon.com/Lodge-L10SKL-Cast-Iron-Black/dp/B0714CXBTF/ref=sr_1_8?ie=UTF8&qid=1550089466&sr=8-8&keywords=lodge+pan -
The eG archives are amazing