gfweb

Owning a business of any kind is filled with small and large headaches. Staff are an ongoing challenge, the building almost always has problems, eg plumbing, that arise intermittently, & health safety inspections are never fun. There are a few careers where I think you should feel a "calling" if you are going to enter them, because other wise they will eat you up. Restaurant owning is one. Disclaimer...I was never in the restaurant business

Christmas birthday lunch. Smoked turkey salad with, slivered grapes, pickled onions, candied pecans and cranberry vinaigrette Christmas Dinner Table Mushroom soup Smoked yams with allspice. Greens with Benton's bacon Tenderloin with soy and red wine braised onions Not shown because I got forgetful, salmon log, pimiento cheese, au gratin potatoes, pickled veg and roast veg as snacks, sticky toffee pudding for dessert

Good point. I also like russets for latkes.

I watched a couple last night. Seems the joy went out of his shows a few years ago. I had blamed CNN, but probably it was all AB.

I recall reading that article and KC subsequently. I had half a thought about career change at the time. I still cannot watch his shows anymore, and I used to look forward to them. Not sure why I can’t , but I have no desire.

Gold pots are my standard. They mash well (Heston prefers them)...gratin well...and pan fry well. I find russets too mealy/starchy for much other than a baked potato. For potato salad I’ll use red or gold pots. I think reds stay firmer which is a virtue in pot salad. Sometimes I’ll boil with a little vinegar to firm up the pectin.

Quick dinner for unexpected guests. Christmas Wings (cranberry/ginger) and salad

glutamic acid isn’t real big, certainly smaller than a triglyceride in oil. And unlike triglyceride it’s water soluble . So it might get into meat.

My sense of braising is that the liquid flavors t he meat and the meat flavors the liquid and the product is more than the sum of its parts.

I wanted one badly too. I think my father had reservations.....

Nice thoughtful review. It seems the main advantage is quick warm-up. You can get that with the Breville or CSO at a third the price and more flexibility. This took 25 million?

Thanks all. Looks tiny. It reminds me of the microwaves eG Advantium that would microwave and brown with IR. It’s lights were covered by glass , protecting from splatter. They should’ve asked e gullet first.

The slogan of the Brava, which is a new oven thing that has placed lots of ads the weekend before Xmas promising January delivery. Apparently it uses lamps for heat and has different cooking zones of some sort. Looks smallish. I'd troll through Brava.com but my DSL is at dial-up speed due to a big storm.

Taylor Pork Roll on Maier's Italian bread

They are cheap and last for ages. They fit in a freezer door rack. I give them away with leftovers they are so cheap. I get the sturdy ones from Amazon that are OK for the freezer. Rubbermaid is good too.

My most used kitchen item...deli containers.

I use this big lamp. Stays cool so you can get it close to the plants as @rotuts points out. https://www.amazon.com/gp/product/B07D95ZMTG/ref=oh_aui_detailpage_o06_s00?ie=UTF8&psc=1

We have some curing pros here. They'll weigh in soon I hope

I have a big ass grow light for thyme, sage and rosemary on my bathroom windowsill. Looks like a supernova from the road.

It’s like childbirth. The memory will fade and it’ll be fine in the end. It was the worst six weeks of my life, but it’s just a dim memory at this point.

I don't get the value of MCs method here. The time to cook would be longer than that required for sous vide since heat conduction is less in air than water. It might go better in a steam oven, but still there would be temp swings given the way ovens are controlled.

When I cook a few filets I do it this way. I temp every few minutes eG at 5 and 9 and 12 min. They are thick and start at near room temp. It works well. The. Last few minutes are busy, but are overall easy. On christmas i do about 10 filets. Then I do them all SV to 125 f. And sear off the lot.

Thanks! Cider glaze sounds great Filet was seared and then roasted to 125 F in a 350 oven , rested and served Pan sauce was done in the searing pan...little minced garlic...deglazed w sweet Marsala...cream added...cooked down..salt and pepper ..caramel color to darken veg were small diced Yukon gold, sweet pots and onions ....roughly 2:2:1 ratio... pan roasted in peanut oil...potatoes first, till browned on a side...then add sweet pots till darkened on a side...then add onions. Cook covered for a minute or two...salt well..add very generous splash of cream and cook down for a minute or two. The idea is to get each veg cooked and browned before adding the next and to maximize browning

Filet mignon, marsala cream sauce with roasted root vegetables

Like in Philly we don't call them Philly Cheesesteaks. Unless its some erzatz crap from a national chain. Except in Philly we don't say erzatz... fugazy would be more typical