gfweb

No Jones down here. JD is pretty good. Better than the rest except locally made Hatfield, which only comes as patties or links, but no tube. Which is a storage issue.

I used the tube of sage premium pork sausage.

Jimmy Dean Sausage Gyoza

Took me a while to figure it out

You guys have such great thrift stores. Jealous

Flat iron steak with sautéed mushrooms and pan reduction, roasted root veg.

First the foie, then the veal....

My Bittman aversion is two parted. First there's the association with Gwynneth Paltrow And every recipe I've made from it has required serious modification in some facet or another. It's way better than Joy of Cooking for a beginner, though, and I've given it to several. Not a bad book just not Top 25 for me

Peeps are right up down there with candy corn.

My list. In no particular order. Except the Collichio books deserve more acclaim. Insightful with great recipes. Tom Collichio “think like a chef” and “Craft of Cooking” Jacques Pepins Table Mark Vetri Rustic Italian Food Marcella Hazan Essentials of Italian Cooking The FrogCommisary Cookbook Richard Olney Simple French Food James Beards American Cookery CIAs The Professional Chef Bourdains Les Halles Cookbook James Villas The Glory of Southern Cooking Prudhomme Family Cookbook Bouloud Daniel My French Cuisine

Interesting that an online retailer is investing in old school stores, the very brick and mortar ones that failed because of online sales.

The list favors recent books and heavily promoted ones...and there’s lots to disagree with in their choices. Too many dessert books. Bittman? Seriously? No Vetri books for Italian? No Pepin or Beard .....

I thought the color was odd. How’d it get green?

You tried roasted cauliflower puree? Pretty good. Might add a touch of curry...

I can't imagine the combination

Great insightful review. Thanks. Seems like experimentation is required with each pan...unless one just turns it on high, like a gas flame, and then backs off when it hits the desired temp. But if that’s the method, why not just use gas? The speed to reach frying temp isn’t great. I’m not sure I can see a niche for this unit yet.

@DiggingDogFarm Other than the ability to thicken cold liquids, what advantages do you see to hydrocolloids over starch or Wondra (my two main thickeners).?

I never prehydrate, just lightly shake in the powder while whisking furiously...side to side...which has greatest shear force and is faster and easier to do too. There might be a rare clump that I just fish out.

I just zizz the hell out of it or whisk real fast. I haven’t had a problem though I don’t use it too often. The green looks leafy green as do the speckles. Xanthan is great for keeping particulates in suspension...like in a bottled salad dressing. If he blanched spinach or something and puréed it that could look like this.

I had Sagittaria in my aquarium when I was a kid. Who knew?

You need a chia pet. 😁

In Canada!

I don’t understand how this works. Is the thing you are concentrating in the flask? Looks more like distillation to me. For temp control I’d use a Sous Vide machine.

The eating of songbirds...ignoring legalities and perhaps ethical issues ( or perhaps meat is meat and songbirds have no more moral standing than deer)...seems unpleasant and pointless. There’s as much meat as a small shrimp and all those indigestible feathers/beak/legs to contend with. Does one york up a bezoar of bird after eating a few? makes unpeeled shrimp almost appetizing.

Short rib ragu