gfweb

After seeing those you tubes of turkey fries gone bad, I would buy a few bricks and boards to level the spot on the driveway; and do it nowhere near the house.

I love MR duck breast done SV with a savory lingonberry sauce (chicken demiglace, touch of garlic, few drops of soy, pepper, )

The PITA was the chilling and searing and then reheating. Not huge as PITAs go but a PITA nonetheless. And the results are good

@HungryChris How's that differ from a chef's salad?

I have SVd breasts with the skin on, chilled them (to lower meat temp and protect it from being overdone) and then crisped up the skin in a hot pan. I think the SV temp was something like 140 for 2 to 3 hrs. It worked, but was a PITA.

Why did you buy it if it was all battered?

@btbyrd Agree re sous vide being perfect for turkey. I actually like turkey breast now. I haven't roasted a bird in maybe 10 yrs

A familiar look 😉

I can think of some human exceptions to that

Breast that's pullable will be dry. Why not cook it to 145 SV and cut in thin slices as though it were pulled?

Do the breast sous vide.

This must be recorded @Kerry Beal

American is all over the place. Lousy on domestic. Usually good or better on international flights.

88a does not sound like business class.

I'd trust you completely, gfron. But not some perhaps careless, perhaps ill-trained jabroni. If I wreck my liver it'll be done the old fashioned way.

Mushroom foraging is so risky. Liver and kidney damage potential. Not un-do-able. There rare so many great and safe cultured mushrooms, why even consider taking the risk?

I'm no good to you.

What does helping look like ?

I vote "yea"

This is exactly what eGullet does well !

Taking nothing away from the guilt of the restaurant ...if I had a lethal allergy there is no way I'd trust some random numbnut to make my food.

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?