gfweb

Thank goodness this conversation is available forever. What a resource and a joy eG is!

@chefmd Willamette Valley. Nice

Reminds me of an acquaintance who was starting a new vodka brand. He put together a vodka tasting panel with a august-sounding name...his brand won...and he then took out ads saying it was the new World's Best Vodka. Made a bunch of money.

Spam is Modernist!

Must be a big ass wok

Gelatinized collagen can seem fatty.

Yes, arugula and a little garlic!

SV pork tenderloin (135F 2 hrs) with maple/butter/cracked pepper sauce, mashed potatoes and charred sprouts

maybe without the celery ?

I cannot imagine hankering for Jello.

Alas, I am allergic as hell to all the blues. A no fly zone. But they do taste good.

I love all cheese. But extra sharp cheddar, parmagiano reggiano, and mozzarella , to a lesser degree , are irreplaceable . If if it weren’t for pizza I could live a somewhat happy life without mozzarella. There are places like St Louis and Scranton who put cheddarish stuff on pizza. But they will have to answer for this one day. Aged gouda and gruyere are valuable too. But not in the pantheon of cheese. And crappy American cheese is great on a burger and has enough citrate in it to make Mac and cheese not separate as it cools. .

Great photo! looks delicious

Appetizers/tapas for dinner. Served intermittently while the house is christmassed-up. Gravlax on rye Deviled eggs SV shrimp (135 x 15min) in butter/pimenton/sherry vinegar sauce on rounds of baguette Albondigas in a slightly spicy tomato sauce

I forgot to take the pix! But here are cornbread madelaines with and without jalapeno and augratin pots (same dish and everything!) from another meal. I should've just used them in the first place. Madelaines are the simplest way I've found to serve cornbread at a big meal. No crumbling and lots of crust

I am continually amazed at how I can get around in Asia, Middle East and Europe speaking only English and incompetent Spanish. Israel has been the toughest with street signs in Hebrew but many menus in English.

https://www.theatlantic.com/health/archive/2018/11/better-biscuits-south-thanksgiving/576526/ Is there truth in this?

It sucks in the middle of a renovation. The memory of two years ago is still fresh in my mind. But it fades, i'm told. And your kitchen will be fabulous!

Smallish group tonight. Sunny but chilly day with a fire in the fireplace. SV Breast...roasted dark meat with gravy Smoked spiced yams Brussels sprout slaw with dried cranberries and bacon fat Cornbread madelaines, augratin potatoes not shown

I like to halve the romaine and sauté it in butter till it’s nice and brown. Great side dish for fish. Nutty and sweet.

I bet the steam clean setting would fix that pan

Re vacuum sealers there is a middle ground between the food-saver and the Vac Master 2000. Cabella's has a sturdy piston pump model for about $250. It was discussed well on eG

Maybe cook bacon and coat with marmalade and dehydrate ina dehydrator to draw off the aqueous...

@rotuts I just tested the marmalade Rx of bacon. The water in the marm foiled adherence of the marm to the hot oily bacon. It was a damp sl sweet bacon with little orange taste. But still bacon which was fine to eat. Maybe sugar w orange zest would work.

I candy bacon by pouring sugar over it at the end of frying. Cook some and it’s done. This ought to work w Or marm