gfweb

I'm sure that they modeled the heck out of this and decided it was a winner. Their announcement though was pretty ham-fisted.

Don't really need it, but why not?

I use minibottles for cooking wine.

I'm a complete convert to no-boil. They are compact and similar to homemade. There are tricks though. Barilla says that its a 30 minute bake. Nope. Its 55 minutes. And soak the dry noodles for 10 minutes before assembly. I make a bechamel lasagna. Don't stint on the sauce. I test the lasagna for noodle doneness at 50 minutes.

And even if true, the data was tissue paper thin and not enough to base practice on.

https://www.popularmechanics.com/home/food-drink/a38413337/heavy-metals-found-in-herbs-spices/ Not sure Popular Mechanics or even CR is trustworthy...but for what its worth....

@Deephaven I look forward to photos of the kitchen re-do and reports of the new stove.

I'm not sure how that power burst would help a home cook. I am really impatient, but my gas blue star is fast enough with a boil for me.

Sous vide is the easiest solution. Can you do it? Even a hot water-filled cooler will work., You don't even need a circulator. Just touch up the water occasionally. 2 hours seems plenty assuming the usual tenderloin shape

What a silly assertion, the UK being a food desert. Admittedly, they do a bad job with breakfast and beans are far too prominent. But desert is a bit extreme.

Sunday Sauce/Gravy/Sugo. Sausage, meatballs, brasciole.

@Duvel Is there hot oil in one of those yin/yangs?

Mushy potatoes are overcooked. Maybe add later...or use a a waxier potato

Looks tasty, but it isn't a classic chicken marsala

Of all the things that spoil quickly, crab tops my list. Was a misfit...odd-lot..surplus crab really as good as fresh?

Hasn't been here in a while. She OK?

Before @rotuts says it...keep a detailed notebook. Less critical is the cover color...red is best.

Franey's recipe has too much filler for my taste and looks overcooked, but so do many things passed off as crab cakes in that fair city. I like Georges Perrier's crab cake that is bound with shrimp mousse, very lightly spiced and served with a subtle mustard cream.

It was probably bananas. Baltimore cuisine has always been idiosyncratic.

He had t he temp probe in the wrong place if part of it was well-done

FWIW Bacon and plantain go nicely together.

I wonder if the smoke clearing power would let it function in a lawyered-up condo? Or maybe put it on a balcony where what little smoke there is would be carried away. Who would know? A good test might be seeing if it set off an ion detecting smoke detector. Our (hideous) gas fireplace triggered one.

That's exactly it! It is a real technical problem if you are going to have both t he pasta and the fish properly cooked in one pot. Its hard enough that I could see it being an elimination challenge on Top Chef.

I've missed the lure of 1 pot cooking. I could see it if I was camping, I guess.

The local hippie natural food store has a knife truck come a few times a year. I'm told that they are OK.