gfweb

Pretty shocking choices. They Ignore Vetri, Vernick,Lacroix, and Zahav and give stars to small newcomers. Dalessandro's is a crappy cheesesteak place. Almost looks like the tire company didn't bother actually coming and just read reviews on Eater and maybe facebook.

PA Dutch cuisine (if it deserves that name) is often not what you'd be expecting it to be eg chicken pot pie; and never misses a chance to use starch. So a white sauce + potato perhaps?

Confit duck legs work well in a salad.

Huh. Never thought of a battery-powered burner. Trying to decide if I need one.

I cook the breast by sous vide and roast the rest. Works great until somebody tries to reheat the breast and dries it out.

Maybe just add an egg to some stuffing and bake it?

A local hoagie chain makes a turkey/stuffing/cranberry hoagie that is popular all year long. Pretty good (though I never order it).

I've never gotten their lamb, but I'm very happy with Wild Fork in general

Turkey/cranberry-onion thing/smoky sweet potatoes/ sausage stuffing (but not stuffed)/au gratin potatoes/sprouts slaw/apple crumble And various finger sandwiches at lunch today.

Update The two units were dead again this morning. They had made coffee last night. Keurig is dead to me.

So today, with guests coming, both of the guest Keurig pod things had no power. Turns out this is a thing. There's a thermal switch inside that shuts off current at some temp. Why in both of two unused units...who knows? Anyway you take the cowling off...not easy or designed to be done...I avoided snapping stuff off...and put a paper clip in a little hole and turned it back on. Questions arise. If a switch is there to be reset...why is it so hard to get-at. Why not mount it externally and call it a reset button? Not very German if you ask me.

I do smoke then SV and am happy with it. I think we all discussed this yrs ago and were evenly split.

Great photos, Is BDA winning vs the lionfish?

It is a shame. But hot food has to be kept hot at 56C etc etc. Cooks need Serv-Safe certificates etc.

A local church tried this and the Dept of Health shut down the very large program as the prep was not done in certified kitchens

I can't wait!

Lamb chops,potatoes, sprouts

Miso salmon, braised chard, squash

I recall Batali saying this years ago. Made me angry because it was so FOS and said with such conviction. And those dolts at NYT recommended using old pasta water on your house plants to conserve. Might be OK if you were growing pickles. Obviously written by someone who doesn't cook or grow plants. Sheesh.

Tomatoes for two weeks is not bad in a country that gets one week of sun

Isn't MPW the guy that Gordon Ramsay told to get effed and dumped a box of salt in his stock?

Pork schnitzel

Not below the border. Curious.

Why is it only Canadian pistachios? Don't US ones come from the same trees?