gfweb

Coming from a hotel in Philly or are you in NJ?

If you stayed in a hotel on BDA...which would you pick?

I'd come early

@Nicolai Gordon's gin. Real gin. As gin should taste. Well done.

Joule has no clamp, so it only works unassisted in magnetic pots. You could work around this I suppose. I like not needing an app to work the thing.

Looks like overstocks mostly.

Hmm. . I read two types of shrimp...frozen or cooked. You may well be right. @MetsFan5 cooked from frozen or what ? And welcome to the world of dog faces!

I use frozen shrimp all the time. I suspect that the "fresh "shrimp that the supermarkets have has been frozen at some point anyway.

I know maltodextrin will make a snow with fatty foods. How's it work with aqueous?

Parc is a French bistro on Rittenhouse Sq very popular and not bad Zinc is a great little French place near Jefferson hosp. about at 9th st or so.....Beware...there are two restaurants with this name in Phila. Osteria is up on Broad St and is a great contemp Italian. Pasta is great as is roasted meats. Get the roasted veg appetizer for the table Vernick is contemp fine dining. Very hard to get in, but you can eat at the bar Zahav is Israeli and great. If you need more, just ask. I'd choose Zinc and Osteria if it were me.

In What kind of shape does it show up? I always imagine a doggy bag -looking affair

Mason Dixon line does not extend into NJ. Its basically the PA/MD/DE/WVa border. We are a mile or two on the right side of it. Amazingly, things are really are a little different on the other side.

Meatloaf with tomato jam Patty melt Miso salmon, risotto with cranberry bits, sprout slaw with country ham Arrancini

Got a recipe for spinach pie?

Oh the poor deer. They are just trying to survive. So are the rats in NYC.

Vermin

I use this graph a lot

Tell me about that omelet looking stuff

Try Schweppe's Tonic water. Not so cloyingly sweet as CD.

re charred cabbage- Tasty stuff.. sweet and nutty flavor. I make mine on a sheet pan at 400F. Turn once to char caramelize both sides. Smaller cabbage wedges work better because there is a lower % stem in them. Just cut out the wedge of stem. And maybe peel off the outer leaf after cooking.

I wonder about rack position.. if that was right, I wonder if the unit is messed up

I haven't found it to be much to clean up. The rack for air frying can get food or juice stuck to it but a wire brush gets it off. For chicken I don't use t he rack...too much fat. I use a sheet pan with a rack placed in it and keep the fat contained. Its great as a 1st or second oven. Holds a full 1/4 sheet pan.

Breville Air is bigger and has a dehydrator , warmer, oven, and a zillion features. We use it daily. It isn't cheap, but we use the heck out of it. Well worth the extra $, i think

Pork picata with mash and roasted radicchio (too bitter for one of us ...just right for the one with a good palate) SV Sirloin and roasted root vegetables SV Shrimp and cheese grits with country ham Henry being a bad dog

I'd swap out the (hideous) parsley for thyme which is great with butter/ garlic cremini mushrooms