gfweb

How about you stay a few days more and keep posting?

Why not Sous vide the thing to 145 and then sear in a pan?

I have had this one for 2 years and I have no complaints. Looks great too. https://smile.amazon.com/Maple-End-Grain-Chopping-Block/dp/B00009OWEE/ref=sr_1_5?keywords=chopping+block&qid=1553951327&s=gateway&sr=8-5 It was much cheaper when I got it and Amazon has similar boards for about half this price.

@Kerry Beal every time this topic pops up, I’m thinking mycology. 😁

Any idea what it will cost?

100 power settings seems like a good number. Would 50 be enough? Perhaps, but that would have to be tested, I guess. As @btbyrd says, 10 are far too few.

Vile candies, ought to rhyme with feces

For short ribs I like braising (covered ) at 300 F for 3 or 4 hours....half submerged in red wine with garlic, onions, carrot chunks, splash of soy...let it rest for hours...reheat and serve. Usually great.

@CantCookStillTry you could shred them and put them in a sauce as a ragu for pasta

I believe that all the fish sold in the US has previously been frozen (unless its right off a boat). Re salmon, our local restaurant lightly brines salmon prior to serving. They say that this is standard. This site has some helpful stuff on sashimi parasites https://www.thespruceeats.com/choosing-fish-and-seafood-for-sushi-1300689

Some recent meals Salmon with saffron rice Italian Sausage and Peppers (trigger warning for @rotuts) SV sirloin (132 x 2 hrs) and roasted root vegetables Paella with shrimp and chorizo Bavette steak (SV 132 x 2 hrs) with coffee/chilli/maple sauce, salt new potatoes, broccolini

Evaporation will be an issue if the vessel is uncovered

Our local-ish paper, the News Journal, has lots of restaurant reviews but they are always super positive...even gush-y. So not reliable. The Phila paper has a food critic who is extremely discerning and can be relied-upon. He has a policy of publishing really bad reviews on a Friday so as to help people not ruin their weekend by going to a dump. Doesn't happen too often. But it happens. Craig LaBan...good guy.

Yup. Yes indeed. Always wanted to have a beer with him. My bucket list is getting shorter by attrition....Dan Jenkins is another one who left the list recently AB showed up on eG in the early days. You could troll around and find his stuff

I wonder if the restaurants might tie the (lightly) trimmed section of salmon filet to plump it up and make it a more uniform thickness. I've been known to do that with beef tenderloin

Chowhound used to be great for hyperlocal food and restaurant reviews. Then, about 5 or 6 years ago, they got bought and became very intrusive in their moderation. They took down critical restaurant reviews that were in no way out of line. End result...everybody left and its filled with clickbait "articles". I don't know of a site for thoughtful restaurant reviews that is very active right now. Tripadvisor is the best of a bad lot as far as I can see.

Nothing at all, but that's not the shape I often see in a portion of restaurant salmon. I see a square/rectangle of decent thickness with no tapering. Perhaps they get them pre-portioned and the fish guy uses the trimmings for something. But that doesn't seem like its very economical. Perhaps I'm over-thinking.

@JoNorvelleWalker A related question is "How do restaurants serve a big square lump of salmon without wasting the thinner edges of the filet?"

Chicken is as bad

Nice piece on the exploding pyrex issue https://gizmodo.com/the-pyrex-glass-controversy-that-just-wont-die-1833040962

Dysonized?

how do you make pokeweed nontoxic and edible?

Yes @rotuts! Props are lame and annoying. some aproptosis is called for

Go figure. A big lunch and I'm done for in the afternoon.

@MetsFan5 Great meal! What was t he sauce on the duck?