gfweb

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

Breakfast thighs?

Expecting any little robots soon?

Save the drippings!

Nor should you open the door with your face too close during a steam cook.

Yup, exactly. CSO>>>IP I have an IP and never use it. My stovetop PC is faster and bigger...I use it for stock mainly.

I finally found something that the CSO doesn't do well. Roasted cauliflower. It needs to brown and dry out a little, but even set to cook with the steam off the CSO is so well gasketed that the water from the cauliflower turns into steam and doesn't escape. So the veg steam cooks anyway.

Re diet tonic water. Schweppes is much better than Canada Dry which it too sweet.