gfweb

Thats BusterPoindexter, not the overrated Springsteen

Monounsaturated

I'm not so sure about this. Goat cheese +sweet stuff? Maybe if it were very salty.

Adjusting recipe cooking times/temps with the CSO is tricky. In general, the idea is to cook shorter and cooler (since steam is a better heat conductor) but by how much? My thinking is that with a big chunk of meat, the conduction with in the meat is unchanged so rather than go shorter by a lot, I go cooler by 10% (so as not to over cook the surface). With a little thing, like a shrimp, I go both shorter and cooler.

Dinner for our new neighbors. Pulled pork (sous vide 24h 160F) Sauce for pork Cole slaw SV Corn (180, 30 minutes, cooked in butter). Really sweet Charred sweet potato salad (sweet potato, yukon gold, onion) Strawberry shortcakes (pre strawberry) Henry

So, @Kerry Beal , what was that stuff on your plate on the plane? Cheese, right?

In Iceland I think they do...or some northern island.

Ah. I never go near LIRR, just Amtrak and NJT.

Do they eat puffin in Newfoundland?

I've never seen it and I'm there all the time. Is it in the station itself?

Food-wise (and in many other ways) , Penn Station is a feculent hell-hole. The pizza is an island of well-cooked food safety. The only thing I'd eat there.

This test isn't available unless his pancreas is removed. There's no blood test. This smells like bad science to me.

Young turkeys are called poults

because its cheese

Grits on Air Canada? Polenta maybe.

i'm sticking with a cheese leak

Cheese that leaked out of an omelet?

My grates are great with small pans. No room to slip. Not even with the irritating and wobbly 1qt saucier.

Eater seems to combine "best of" criteria with diversity issues in the restaurant biz. I'm not arguing against diversity...its an issue. But the word 'best' means best regardless of the chef's gender.

I have a Blue Star. It is a beast (in a good way). I love it. Essentially a home model of a restaurant range, it puts out the heat and is without frills. There are no electronics except the oven thermostat and the convection fan and the ignitors. The broiler is nuclear-powered. The only failing is that the burners lack a real simmer setting. Even the simmer burner is too hot. So I use a heat-diffuser. I love the Blue Star

If there were trout...perhaps

Remind me why you went there....

The ad is careful not to use the word compost. It makes a "soil amendment". Looks like you could do the same thing with a dehydrator or a Breville Smart Oven Air.

So many supermarket short ribs are meager, mostly bone and a giant rip-off. But a nice short rib makes a beautiful braise. I'm kind of off on SV short ribs. I like the braise better

Smoked chicken thigh salad with grapes and toasted pecans