gfweb

You have a funny way of saying "good point".

I have often added a dab of dijon mustard to an apple based sauce for pork loin. It doesn't taste mustardy...just a deeper flavor.

Any issue with lower power will be in the time to warm up to temp; which you can remedy by using hot tap water to start with

I fish a good bit...in spurts...don't eat many, maybe 1 every decade or so...they have to die from the fight or I throw the trouts back.

Suburban foraging

I just unpotted some ornamental sweet potato and found a bunch of gnarly sweet potatoes in the planter. Go figure. Anyway, the inter webs consensus is that they are edible but not tasty. Anyone have experience?

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Whole foods and Wegman's carry tritip in my area

you need a dog guilt-free old food disposal Hey, Henry...look what I have for you!

Right. And In/out fries are mediocre.

I missed that!

Lol I'd say tricky Dick was more a sandwich with one slice of American cheese and one of bologna on white bread.

Never occurred to me. Is it worth it?

Bratwurst, apple juice / allspice braised red cabbage, mashed pot.

I quick chill the boiled eggs. They seem easier to peel

@kayb Hmmm. I think one could. Esp if you prebrown the bread crumbs. I didn't deep fry though. Just a skim of oil in the Darto. Maybe a mm. Turned frequently.

Arrancini with marinara

LOL Did you have the music too?

I believe that like you r Canadian brother, Rick Moranis, you may be turning Japanese

Woof! looks far better than the slop I just got on AA to SFO and back.

Salmon on a bed of mushroom and bacon pasta in a cream sauce.

eG is perfect for this very thing. Prowl around and see what has been done for sous vide recipes and methods.

Has the white striped chicken breast issue been sorted out? When last I looked, the thought was that it was some kind of myopathy, perhaps viral. Made for tough breasts.

I have made test recipes of varied potato gratins in cupcake molds or ramekins. You could test 8 or 10 versions and see which comes close. They cook quickly

I basically use Bourdain's recipe with modifications I'm of the opinion that the common additions to scalloped potatoes lessen the dish. Esp cheese. Put a sprinkle of fine diced garlic on the bottom of a baking dish...not too much...maybe 1/3 tsp for a 8x 11 dish. Salt the dish lightly and then each potato layer as it goes in. Maybe pepper...I don't. layer mandoline sliced peeled yukon golds to just short of filling the dish pour in cream to about 3/4 up the potatoes...maybe more cover with foil and bake at 375 till potatoes are soft to a skewer pierce...maybe 45 minutes. taste the liquid and correct salting bake uncovered 10 or 15 min more to brown. let sit 20 minutes to firm up before serving ...DON"T rush the rest period