gfweb

You need steel. Or hand cleaning of aluminum. I don't find using a Brillo pad much work. But a nice bunch of steel pans would be interesting and pretty.

https://www.chowhound.com/post/gray-residue-aluminum-sheet-pans-pots-saute-pans-garlic-680009. Addresses the issue

Perhaps Chicago metallic would have info on the right dishwasher chem for aluminum.

The dishwasher is the cause of gray dust. It's something in certain detergents and the additive liquid that does it. Cascade powder in our old dw...no gray. New dw plus "cascade complete" pods causes bad graying. Mechanism...who knows?

But, like Chuckie, you will rise again. 😁

Like a broken home

At least one is a doublewide. Paul Prudhomme says he gained a ton by tasting sauces with a spoonful. Maybe that's in play here.

Apologize? Seriously? I saw no entitlement, just appreciation. And after a history of asking, the apology would seem like a tactic rather than genuine.

Give 'em the recipe. Unless you are in business, who cares if they cook well too?

Seriously. Completely uncalled for and FOS.

Sorry to hear about your trials @Raamo Tell us about the steam oven feature please. When it's working how does it do?

Exactly. Its interesting that ebay has nothing used. Either everybody loves the one that they bought, or they didn't sell any.

So what defines a good poutine?

Canada is closer

I think good poutine is all about ratios and doneness. (Not that I've had good poutine, ever. What do I know?) The amount of cheese curd and gravy...the crispness of the fries. I'd make sure the fries were done enough to not turn into mush with the gravy. And too much gravy is bad. And too little curd is bad. I think I'd toss the curds with the gravy and add that to well seasoned and a touch overcooked potatoes and maybe a little well salted gravy on top. So so where do you get cheese curd in the US?

I'm told that a proper frito pie involves opening the bag from the bottom, where all the salt and crumbled bits are, and putting the chili and cheese in thru the back door.

poutine has penetrated Pennsylvania. Its better than Frito Pie.

Its smaller than an eagle and looks like a dark beak...not yellow like an eagle's. Ospreys will nest on a phone pole. Eagles like it higher up, IIRC, like a big high tension power line.

Juvenile osprey?

http://stm.sciencemag.org/content/10/452/eaar6115 This isn't good. The multidrug resistant bacteria are learning to tolerate alcohol disinfection. And they will spread that ability to other bugs soon enough.

I'll put scallops on a paper towel in the fridge for an hour to dry out before frying in butter. They brown beautifully. FWIW, @Shelby, the scallops sold frozen by costco are real scallops and OK to decent quality, if a bit on the small side.

SV machines have gotten so cheap that I wonder how they make money on them. $100 sounds like a lot of money for Anova, but not when the item is a low volume seller and middlemen have to be paid. I wonder if the nano is an attempt to shave product cost at the expense of usability.

I find that lasagna and au gratin potatoes benefit from 20 minutes rest/cooling. The starches set up a bit and they serve better. Eta @Lisa Shock just said that.

I'm sorry to hear that. Terrible, but you have had an atypical experience. This isn't typical Philly. Probably they were New Yorkers.

Sound advice in general.