gfweb

Or put another way....I'd never return to a restaurant because of great flatware, but frustrating forks might keep me away.

Nope. I'd hate those pencil thin handles and I don't even have arthritis. Which is another issue. I think your idea of being unremarkable is right on. Its about the food.

Warhawk is occasionally my undoing.

My main beef with restaurant flatware is when it won't stay resting on the plate. Perhaps it has a heavy handle that makes it unstable. Perhaps its a high-design weird-shaped plate that is just impractical for the utensils...nothing will stay on it. Maybe do a test with your cutlery and dishes first?

@Okanagancook I'll be right over

If I vary the dinners I get complaints. So...augratin potatoes, mashed smoked spiced sweet potato, beef tenderloin, greens, cornbread,braised red cabbage for Christmas.

Me neither. @Anna N got me interested. Mine need work.

Comfort food meals lately. Cabbage rolls. Could've been a little tighter... BBQ chicken , potato salad and bacon mac and cheese (made with bacon and bacon fat in the roux) I repeatedly had to explain this is not two starches. It is a starch and a vegetable. Duh

@andiesenji This is the $79 model?

@andiesenji WOW. Great review. I expected dreck from Ninja..... just because. But I don't need this I don't need this I don't need this.

It was 3 nights LOL. But what a good idea!

Yup. That's a great idea. SV short rib makes me think of roast beef. Which is good too. Braised short rib is self-sauced. I had a Geoffrey Zacarian short rib with Dates and 5 spice that was great... Maybe serve with fried polenta.....

Advertising twaddle. You aren't supposed to think about it. Just go buy some meat. Cause it's meat season. Right now , before you miss out. Limited time offer. While supplies last.

I find coffee in France stronger but not better. Agree re Starbucks. There is a reason they add all those things to their coffee. It's bad otherwise.

It's a very different result. I strongly prefer the flavor that develops with a braise in red wine with veg and spices.

I SV deckle using sirloin numbers IIRC 132 F x 5 hours

They just look green @rotuts

Shred sprouts on a mandoline, being careful not to include the tough stem part. Fine diced onions ...a tbsp or two. Put a mixture of smoky bacon fat and peanut oil in a saute pan...enough to coat the bottom more than just a film. Saute onions till clear then add the sprouts and a little water, cover and cook a few minutes turning over a time or two. Salt to taste Add chopped crazins (dried cranberries)...enough so you'll have one or two in every forkful..Cook a minute or two longer and serve.

Pork tenderloin roulade with arancini and hot sprout slaw Kung Pao Shrimp Roast chicken with potatoes and tomatoes caramelized in chicken drippings

You might fry your electronics....

I have an IP and don't use it. I don't pressure cook much other than stock and my old school PC is faster to temp and bigger. OTOH the IP you can ignore and it'll stop itself at the appointed time. I do find all the options on the IP daunting. Kind of like an "over engineered" digital camera. But we won't go there.

Could it be that the large leaf variety is simply more full-grown?

An old standard here...dates stuffed with Mexican chorizo and wrapped with bacon. Cook chorizo before stuffing the butterflied date...use a single layer of thin bacon..secure with a toothpick...broil till bacon is cooked, turning half way through.

As a frequent cooker of SV duck...I wonder how easy this will be to bite through in a sandwich. The slices of breast shown in the photo are thick enough to look like a knife would be helpful. But I trust the wizards at the Arby test kitchen.

FN has run out of ideas but apparently not sponsors.