gfweb

Brilliant! They look just right...a few might be a touch over done. They are great cookies indeed.

What did you pay? Wiilams Sonoma has then for $1500

No spices?

They are! That was a local tragedy, wasn't it? Now you can get them everywhere but Acme who has Ivins as a house brand. Below is this year's first cookie harvest. Cookie photo is Ivins, because I ate all the Sweetzels already.

Of the two, Sweetzel's wafer is the winner by a head. Nothing wrong with Ivins at all though. A shame that @Holly Moore isn't around to give his thoughts. Here's a link to what seems to be a really (unbelievably) fair price in the webs https://www.pageneralstore.com/product/SweetzelsSpicedWaferBox/FallFavorites?utm_source=google&utm_medium=cpc&utm_campaign=shopping&gclid=Cj0KCQjw_vfcBRDJARIsAJafEnFOxKyuVOWFOQGJE7BXbk6vpnc6e1nHiMfedQRUHFS5Bhr_MTUd0sAaAv-vEALw_wcB

Nice write-up! I have to make that one myself. Thanks. Her cookies are a little pale though. They should be a deeper brown.

Seasonal in the same way that pumpkin pie only shows up around Thanksgiving and fruitcake around Christmas. Just tradition.

I think Food and Wine might be the survivor. More of a brand.

We are in Spiced Wafer season. Roughly correlating with pumpkin latte season, spiced wafer season begins in late August and hangs on through Christmas if supplies last. Get it while you can....which is part of the joy for me. So few foods are really seasonal any more. Its part of the uniquely philly food group. Tastykakes...scrapple.... Taylor pork roll..roast pork sandwich ...cheesesteak...pepper pot soup...tomato pie....turtle soup Its a a hard cookie that is like a much more complex ginger snap. It's made to pair with coffee on a nippy morning. And i I like it with sharp cheddar. Just tried it with goat cheese and mango chutney...not bad. Though ive never done it, I can imagine it would make a great pie crust. https://roadsandkingdoms.com/2017/phillys-cookie-wars/

yup. Except meats and Kirkland products. For a while they had a great aged Gouda. Then poof, it's never seen again. I shop there for meat and dog bones. That alone pays for it. Add in golf balls and lamb and parm and it's a no brainer.

Braised short ribs over fried sage polenta.

What brand hot plate? Got photos?

"Long felt need" is different than saying that no prior product essentially does what the invention does...which is what patent people mean by "unanticipated"

Is this a beans cookbook?

Amazon has something similar that includes a thermo probe, but not induction. https://www.amazon.com/CO-Z-Magnetic-Stirrer-Spinner-Hotplate/dp/B0796P9X5D/ref=sr_1_2_sspa?ie=UTF8&qid=1536855221&sr=8-2-spons&keywords=magnetic+stirrer+hotplate&psc=1

A magnetic stirrer hotplate. Basic Lab ware since the 60s except it uses induction Hard to see what's novel and unanticipated after reading the claims. I'm amazed it got a patent.

Although arroz simply means rice as in arroz con pollo which is not like risotto or paella, at least in the Spanish version of it.

says is certainly possible. Maybe its 138 instead of 140, but whatever.

OK. So I tested bacon at 140F to see if fat renders. Materials- BSO, Hatfield smoked bacon, laser IR thermometer Method - Heat at 140F for 20 min taking bacon surface temp at 0, 20 and then after bacon was returned to the fridge and cooled to 40F Before After 20 min. bacon temp was 138F. Note how both ends of the bacon have clarified a bit. No fat was rendered into the pan though After 20 min in the fridge, temp was 41 F. The fat has firmed up and is pretty white but not quite back to the preheated appearance So what the the @Baron d'Apcher

But the fat is unrendered. Are we talking about different things...canadian vs american bacon?

But what about the stuff you buy in the supermarket? That's uncooked and smoked, no?

Sounds like they left for business reasons.

Why don't you tell them you hate the butcher. He thinks a flank steak is a duck breast? What do you do with a mutilated flank steak? Fajitas? infuriating.

I agree 4 hrs is not excessive. Unless I'm hungry. I wonder at the variation in flank times. Tenderloin and strip are pretty uniform from one steak to the next re time and tenderness. Not so flank. They look equally non-marbled but cook up different. Clearly err on the side of longer cooks. Unless you are hungry.

I doubt it. But if two will do it that's a good thing. 3 or 4 hrs is more typical. And 24 hrs doesn't hurt either.