gfweb

If they'd make an induction range with a gas flame that'd be perfect for me.

The tip thing is troubling.

Re April Bloomfield https://www.nytimes.com/2018/10/16/dining/april-bloomfield-spotted-pig-ken-friedman.html?action=click&module=Top Stories&pgtype=Homepage

@David Ross The trick is to cut a flat edge to the waxy potato and then place it between 2 chopsticks to keep the knife from cutting through the spud. But still it isn't worth the effort. Unless I've missed something in the preparation.

@liuzhou Brilliant topic! I could stand a similar one for Mexican/SA veg.

I find hasselbeck potatoes are more interesting looking than tasty.

I'm struck by the variation in quality within a beef grade. Acme Markets, the big player in SE PA, has choice grade beef that is tasteless and tough. Costco's and WFs choice grade is much better.

I've been dissatisfied with the mushroom flavor in mushroom risotto. Not strong enough. So I made mushroom broth to rehydrate the risotto. Just boiled about six cut up mushrooms in water and got a well flavored broth. Made a big difference in the flavor. Not a breakthrough, but useful at least to me.

Ive learned to embrace being last

@liamsaunt That spicy salmon sandwich. Is that a salmon filet or a salmon cake of some sort?

I'd be happy to have either of these guys as a neighbor. Unfortunately the recipes aren't up yet. JPs fish and squash look great.

Fried chicken is good. Waffles are good. Syrup is good. I guess they go together. Its not like cheddar on scallops or some other abomination.

First thing I do in Berlin is a curry wurst. Sounds weird but it's good.

I agree. In-water is braising or stewing.

So the consensus is that water in the oven air inhibits browning and roasting? Maillard is temp dependent and steam conducts heat better, so wouldn't moist air brown better...or at least no worse?

All I remember of our kitchen renovation is that it was the worst 6 weeks of my life. And that was with a project that went smoothly and great contractors. Like you we set up a temporary kitchen. Used it three times because it was such a PITA. I'm looking forward to seeing your project evolve.

Amazes me every time.

I tend to use cream. Butter might be just the thing.

That was my point. A whisk, to me, is a pain to use for potatoes unless they are really loose.

Me too. Unless I'm doing fingerlings or new potatoes which I ain't peeling...them, I rice. And i prefer a firmer texture. Shouldn't slump on the plate in most situations. They aren't grits after all. And if whipped as opposed to riced or mashed..they ought not have a slimy sheen ...which takes a finer hand with a food processor than I have.

Cholera pie? Makes Frito pie sound appetizing.

CSO is so tightly sealed that moisture in the food will turn to steam and stay in the oven. I've inadvertently steamed a bunch of cauliflower because of this. You might try cracking open the door a hair...

What did it contain? I associate paws with carnivores and things cuddly. A chicken is neither unless you count bugs as meat

Found a photo of the boursin/cranberry chutney/tenderloin things. I've come to see the cranberry as messy looking and now put it under the beef

According to Stark Bros they are good up to USDA Zone 4. Which is pretty damn cold. https://planthardiness.ars.usda.gov/PHZMWeb/