gfweb

I just bought two pawpaw trees. I've been meaning to for years and this thread pushed me to it. Another eG purchase!

not cheap, but plenty of power. I have a generac unit. Very quiet and runs forever on a tank of gas. https://www.ebay.com/itm/A-iPower-SUA2000I-Gasoline-Powered-inverter-Portable-Generator-1600-Watt/142939806510?epid=26003302005&hash=item2147e05b2e:g:V18AAOSwyTdaxIYg

So I just started getting ads for granite on my facebook page. Right after this conversation. Now Google trolls eGullet?

If they catch your fingernail they are not tiny. I'm not sure hand sanding will be a practical way to smooth it out. Might be cheaper to go to a countertop place and buy a remnant

Boursin, cranberry chutney, beef tenderloin in one bite size.

You do do have a bathroom, do you not?

All it takes is one bad mushroom...

Looks marble-y

Marble will easily etch . IIRC quartz is pretty inert

@Anna N what do you fill them with?

Stew meat sounds yucky. But braised meat.....

Yes. Tell us more about the meat.

And when they screw-up it takes a long time to get them to admit and correct it.

I think I'd leave out the roll and keep the fries!

Indeed Four (4) fries.

Our local place does it very well. Some home made charcuterie, some savory accoutrements and pickled stuff, cheese. We are blessed

I despise Paychex. Unfortunately the rest of them are worse.

Shrimp and spaghetti Pimenton chicken salad, potatoes, roast tomatoes with basil

If you expect overcooked sausage then this would be just right, I guess. And they don't show the mandatory cold toast. Oy.

I'd grow them myself. I could do without rosemary, but not thyme

I don't trust most recipes unless from curated sites as @Lisa Shocknotes. But I also rarely follow a recipe unless it's baking. I tend to to use a recipe for the concept ...which flavors to use etc.

I have @liuzhou s memory of childhood liver. Foie and pate is wonderful. Liverwurst sandwiches with cheese and mustard are great. But a big slab of liver on my plate? Noooooooooo.

I'm trying to figure how I'd use the thing. Most times , things that I might PC I wouldn't then fry and things that I'd fry have no need for a PC. Like the dish in the article, Louisiana Battered Flounder, why PC a nice flounder in the first place? Couldn't you just air fry it to begin with?

I use Costco salmon for gravlax all the time. If there's dark meat on the fish it will be fishy...carve that stuff off. I give it a good salting...sugaring...whatever spice...and put it dry into a zip lock bag...place it on a dish...put a flat bottom plate atop...place I big can San Marzano tomatoes atop that...in the fridge....turn daily . Its never dry outside. Was it in plastic?

I made the fatal error of taking Spanish.