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A cuddly, playful, beast. Best dog ever!

Dinner with old friends tonight Good wines Miso Salmon Basil potato salad and brussels sprouts with bacon fat (Father's) onions and cranzins Sous vide corn Thyme/blueberry compote atop brown sugar cake (not as sweet as it sounds) with a schmear of sweetened ricotta Henry, thinking about running off to avoid being exiled. I paid for his silence with a nice big soup bone.

You will love contigo. They can lie on their side and not leak. And they hold temperature really well

I put some cheddar in with a turkey breast and smoked w applewood as I usually do. The cheese tasted like cigarettes. Your thoughts?

@Auspicious Have enough power for a microwave? Those microwave pasta cookers use very little water.

One study...not a big convincing hazard ratio...correlation does not imply causation etc etc

great piece! Ive never made it to H Mart. They are at least 90 min away. We we have a couple big Asian markets near enough. But sanitation is questionable (eg chicken in wrapped foam trays sitting in fetid chicken juices that have been there for who knows how long and ooze over towards the pork belly) and I'll only buy packaged stuff there. I guess i need an excuse to go to Upper Darby.

The Cuisinart Steam Oven is so tightly sealed that steam doesn't escape the oven unless it's intentionally vented. So even if a standard CO tightens you up, the CSO should be ok

Thanks, all. Great fixes. I just made some test meatballs with cooked rice and mashed potato flakes. The rice meatball was pretty dense and surface grains were rock hard. They also looked like maggots. The potato test meatball was pretty good. Good enough, but still not quite as good as bread.

I'm cooking for a deluded friend who's decided gluten is evil. I want to make a meatloaf and all the GF recipes look sketchy...eg "meatloaf mix" + 1.5 cups cooked rice. Seems like that would be a brick. Anyone have a tested recipe for panade-free ML? Seems to me that the rice should be at least chopped fine in order to break-up the meat structure better.

Who is the mole?

Accuracy and durability are different issues, no? I thought I adequately addressed the precision issue.

I think so. Some similar stuff has cropped - up before.

Amazing the traps parents set for themselves. They feed the kids junk food, cater to their whims, and then are trapped by them. We were mean parents, made them eat what we ate, never an option not to, and they never minded it.

Then there is hope for my nephews...

Get a second browser eg if you use Firefox usually, get chrome. Set the chome to not accept any cookies. When you want to read the paywall-blocked paper use chrome to do it. This only works if the paywalled paper gives you a few free reads a month. If its like WSJ, with no free reads, then this trick won't work.

The value of some of the newspaper websites of out of whack. NYT is $132/yr and the deeply mediocre Phila Inquirer is $156 /yr. ...and a good proportion of that is clickbait, opinion pieces from idiots, and substandard crap. NYT at least is more substantial most of the time. Of course t he paywall can be defeated by having a browser that does not accept cookies....

Mac and cheese never impresses me, even my own. I make it when it's presence is needed by guests who like salads with jello and marshmallows. But Kraft is vile, made with powdered cheese product, and seems like what one would find in an MRE eaten during a lull in combat.

I have an anova and a sous vide supreme. The SVS does a great job with long cooks of big stuff. It's probably not as precise as a circulator, but I'm not doing PCR , I'm making corned beef. To me the big downside is the footprint as @Anna N noted, but I have a big basement. If it works and you have space , $40 is a bargain. Probably more reliable than a circulator as there are no moving parts.

I'd recommend cavatapi rigati instead of traditional macaroni. A little bigger...more forkable...still looks like macaroni. I make it with a cheese bechamel, a shot of sriracha, and diced canned tomatoes that have had the water squeezed out. Still not fine dining, but way better than the Kraft/mondelez stuff.

On the other hand, cultivated mushrooms are all hand harvested, so whatever is on the piscador's (for that is what they are called in mushroom country) hand goes in your mouth. Certainly low risk, but not zero risk. And they taste way better cooked.

The Athletic is a newish sports paid subscription. Not crazy expensive and they promise in depth stuff rather than the 500 words you'd get at a newspaper.com. They hired the best sports writers in major cities and are doing well with it. Perhaps a similar deal could be done with food...fair price...serious content...no recipes for grilled cheese. Maybe cobble together CI , serious eats, and eater

And E. coli kills more than angry mooses, but I shall still avoid contact with mooses whether angry or chill.

Foraging scares the crap out of me. Too much room for bad mistakes. I need to know the forager. I'm convinced that much mushroom poisoning goes undetected. You won't remember the mushrooms next to your steak, when you show up at your doc's office with hepatitis a week or 2 later. And there's the whole fiddlehead fern thing. There is a reason that even voracious deer don't touch ferns....

What make a cheesecake Basque-y?