gfweb

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?

I have Chicago metallic from amazon and volrath and Lincoln sheetpans from the local restaurant warehouse store. Equivalent products, but the latter is way cheaper. In fact everything there is unbelievably inexpensive and often better made. Heres their website. https://g.co/kgs/3iPbFQ. PS their in person prices are better than the web prices which aren't bad.

Water loss in sous vide is mainly from protein contraction as it cooks. So pretty much the same in all three conditions Forgetting the cooking aspect, a piece of meat would lose salt if soaked in water and give up water if soaked in a strong brine. If the soaking liquid was roughly 0.9% salt there would be no net gain or loss.

You can use the app recipes or ones from egullet or from the internet. Zillions out there. Re zip-loc bags. I frequently use them with the air pushed out by water pressure and then pushed closed. The bags that actually have a zipper will leak...beware. You can also leave t hem un-zipped and clipped to the side with a binder clip. You'll love it

You can get a lot of technology for $1300. As much as I lust after this thing, I could get an induction plate, a couple SV machines, an instant pot, a steam oven, a breville air fryer and have money left over. Having said that , I want one.

Look at all that empty space that could be filled with brisket.

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.