gfweb

I recall searching Open Table for restaurants in Erie. All I got was a truck stop and glorified pizza places. Is it really that grim in Pennsylvania's 3rd largest city? ETA: looks like I asked this a year ago LOL. Open Table now has 15 restaurants. A couple look good...few chains (including Firebirds which is pretty good at what it does)

Finding a raisin in my food is like finding a chewy cockaroach in there. Coconut tastes odd and has that woody thing going on. Cilantro...soapy stinkbug Lamb chops...nice. Lamb roast? The smell is vile...if anyone at the table orders it, my meal is ruined.

What a cool idea and what an unsatisfying video and text. Talk about burying the lead (or " lede "if you must). Awkward cooks, no description of the food...what the hell are those red veg... Does neither the food or the history justice. But what a neat topic. I'm going to go check the book of Daniel and see if there is more detail.

Yup. Beets taste like dirt. Buy I always liked dirt.

Lamb chops over wild rice/cranzin/pecan/orange vinaigrette

@rotuts If you come down for dinner I will sweep the fridge clear of GBPs!

Some recent meals Kung Pao shrimp Pork tenderloin with candied bacon, coffee/chili sauce and mashed potatoes Garlic/ginger/honey wings and potato salad

Indeed. Bloomfield is a villain here. Maybe the most egregious one short of Batali/Friedman. BTW I've never had a bite of her food, but I never liked her refusal to take blue cheese off a hamburger. Over-inflated self regard. (And just to defang the chef as artist argument...this isn't like telling Whistler to paint his mother with a smile. Its a burger...in fact, my burger...I commissioned it).

One would think a NYT columnist would be able to compose a tweet that makes sense and actually says something. Clearly I expect too much.

Bourdain would've ripped her a new one.

How incredibly odd that anyone of any gender or preference would partner with this guy. I can only imagine that it's a sweet business deal....that she'll buy out Friedman at some time in the future at a very favorable price. Why else would anyone do it?

From the reliable Crag LaBan http://www.philly.com/philly/living/travel/shoreguide/jersey-shore-restaurant-revivals.html?mobi=true

LOL. Knew you'd like that Its kind of like Chicken Tikka Masala being a British dish. It isn't in a way but it is.

I move that eG nominates Ed Lee to succeed Bourdain. He's done TV very well in Mind of a Chef.

What are the indian spices?

His cookbook Smoke and Pickles is great too. https://www.amazon.com/Smoke-Pickles-Recipes-Stories-Southern/dp/1579654924/ref=pd_bxgy_14_img_2/141-0581139-6229509?_encoding=UTF8&pd_rd_i=1579654924&pd_rd_r=fabd237d-6d84-11e8-9aef-6179505da048&pd_rd_w=HTPn4&pd_rd_wg=Culfq&pf_rd_i=desktop-dp-sims&pf_rd_m=ATVPDKIKX0DER&pf_rd_p=3914568618330124508&pf_rd_r=FP3ZBT0V80PWXEX18A8H&pf_rd_s=desktop-dp-sims&pf_rd_t=40701&psc=1&refRID=FP3ZBT0V80PWXEX18A8H

Plenty of flavor in classic Chinese dishes with the meat left out. eg Kung Pao veg over rice...Genl Tso's cauliflower etc

Exactly! It seems to me that many vegan chefs are cooking philosophically, like they were at some hippie commune. Like t hey really do not know how to make a dish taste good.

I made them again tonight and needed an extra 15 minutes of 425 airfrying to get them browned-up

I think his travel channel stuff was his best. But I really don't want to watch it at the moment. Odd

That's what I did. Wings on rack in the pan. Wasn't messy. I also turned the wings once

Quite crispy, all the fat drained into the pan. The glaze, of course, decrisped them. The only mess was in the 1/4 sheet pan.

Breville air fryer wings 400F x 25 min no air then 10 min 425 air fryer Before and after saucing

If one had a checklist of things for a happy satisfying life, looking from the outside you'd think that AB would have had all the boxes checked.

Im thinking the bacon would be flabby if put in raw. Maybe precook it in the mold first. Or....Maybe a thick topping of crumbled candied bacon (and caramelized onion?).