gfweb

Tween 80 is a PITA to work with. I think your solution was a good one. When I worked with it I'd add it to a beaker of liquid sitting on a scale and then just stir it in.

Duck with lingonberry sauce, au gratin pots, creamed arugula

Just a great place in Philadelphia. Craig Laban, the eminent Inquirer food critic gives it a rare perfect 4 bells. They serve a modern American cuisine in small plates, large plates, topped toast appetizers (waaaay better than it sounds), and roasted meats. Last night I had a lemongrass pork sausage small plate and a venison tenderloin in a foie demiglace sauce with roasted cauliflower puree, roasted florettes and shaved cauliflower. Fantastic meal. Others had kampachi, potato pave, uni scrambled eggs, smoked trout, tuna bolognese, and I forget what else.

@teonzo Ha. The old guy in the TV commercials is Rana himself, cool. Apt name...he looks a little batrachian. I tried his mushroom tortellini. Pasta was OK but the filling was mushroom flecked breadcrumbs. I bet he wouldn't sell that in Italy.

While we are being heretical, I'd like to put in a plug for the "no boil" lasagna sheets. They are thinner and lack the (stupid) rippled edge of the traditional (in US anyway) dried lasagna. Much easier to work with and results in a more stable (ie not likely to fall apart when cut) product. The Barilla ones I use say to bake for 30 minutes...no way...it takes an hour or so to get t he center softened and cooked at 390F. And it can't be a dry-ish lasagna. There must be liquid to rehydrate the pasta. Unless you soak them for 30 minutes first. Which seems like boiling traditional lasagna, but you still have a much nicer lasagna and a much easier pasta to work with.

The chef is Canadian. I enjoy him on Master Chef Canada. A bit fussy, but a good guy. Ate in one of his restaurants....nice meal. I could see see this as a restaurant method to guarantee reproducible results. But how tricky is lasagna?

I like the guy on Canadian Master Chef

Yes, some of the challenge judging seemed more arbitrary than usual. And my favored chefs are gone. And its on too early. And no Emeril.

I'm finding this year's show less absorbing than previous ones.

I think that the issue with this thing will be slowness and the amount of iced food product that is produced. There are no details given, but I could guess that It might work nicely for one, maybe two people. But I would imagine that a family of 4 wouldn't get a usable amount of dessert.

I find SV great for some things and not for others. For meats that I'd usually braise eg short ribs, I generally prefer braising over SV. I think the braising results in a much different product than the SV...tastier and different. Turkey and chicken breast is vastly better by SV in taste and texture. Corned beef I like better by SV. Pork loin is much better by SV. Shrimp is better by SV. Fish I prefer to steam or broil.

If the house is tight and there is no "make up air" it can suck air thru the chimney and bring in CO if you have a gas or oil heater.

Amazon has the N1 in stock and says more are coming. $199

Steak frites with mushroom Marsala sauce.

Yup. My ice maker in a GE Profile fridge failed 3 times and soaked the floor. I use trays now.

There's also the issue of presentation in a grubhub meal. If I'm paying Bulrush prices, I want the whole experience. If its a plate of wings from Applebee's , that's different.

Interesting and cool appliance. Its popularity puzzles me, though. Costs a ton and doesn't do much that I need. Maybe if I made a lot of soup...

A couple of Philadelphia restaurants are suing Grubhub for cheating them on charges. In the article it says that Grubhub charges the restaurant ~15% per order. From what I've read over the years, that sounds like way more than half of the restaurant's margin. Am I mistaken? https://www.philly.com/business/grubhub-class-action-lawsuit-commission-tiffin-philadelphia-20190312.html

Good point. If a quick turn-over is needed, I would not buy, but rent.

Exciting stuff! I'd need a gas stove with a good hood. No hood means no searing and no frying. If it isn't already installed, then you are programming -in a kitchen reno at some time in the future. I'm becoming persuaded that counter-top ovens are all one really needs. So I'd need space for a good sized one like a Breville (or larger). Consider the biggest turkey you might cook? Lots of counter space and electrical outlets...hopefully at least two different circuits. Space enough for a big fridge and space for a freezer in the garage or basement. If the freezer isn't possible, I'd get a fridge with a really big freezer. Great bright but dimmable lighting.

Brine curing time varies with the thickness of the meat. I recall a 1 cm per day penetration rate. If so, a 2cm piece of meat would require 1 day to cure. we've talked about this issue before somewhere on eG.

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

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