gfweb
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Everything posted by gfweb
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Patty melt, pot salad, arugula. Summer!
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@JAZ I think the time is right for an airfryer book
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Not much has been said (that I've seen) about April Bloomfield's involvement at Spotted Pig and all the stuff that went on there. edited to add https://ny.eater.com/2018/5/20/17374664/april-bloomfield-ken-friedman-spotted-pig-divorce
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How did I miss this blog?
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Friends for dinner tonight. Mushroom soup Duck breast with savory lingonberry sauce, roasted root vegetables , butter braised endive
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I use one of those 3M green abrasive things on my steel pans after every session to scrape off excess "seasoning". Keeps it slick
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A spanish tortilla is more like a fritata. Layered potatoes and egg mostly. Jose Andres famously makes one with hydrated potato chips.
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When you are alone is it Thomas Keller or Kraft?
gfweb replied to a topic in Food Traditions & Culture
Wheat starch....hmmmmm...could that be GLUTEN???
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When you are alone is it Thomas Keller or Kraft?
gfweb replied to a topic in Food Traditions & Culture
I believe that there is celery in Bean w Bacon soup. -
SV tritip (130F 8 hours) with red wine reduction, slaw, potato salad
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I chill/dry them by sitting on a plate in the fridge. I get a great sear if I fry them in butter. Probably some milk protein in the sear...but they look good and aren't overdone
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Sweet!
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Asian beef salad with basil potatoes.
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big toothed Adson forceps for meat prep Olson-Hegar needle holders for fish bones and general meat prep
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I've had many fine meals at August. I don't think Besh was there for any of them. So prob still great.
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Jalapeno, I think.
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Philadelphia -Chicago-Tokyo-Taipei Chicago AA Flagship Lounge JAL Dinner The caption translates "Tom Brady about to lose the Super Bowl" JAL Lounge JAL "western" Dinner AA Tokyo to Chicago
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My ramps are done with the arrival of hot weather.
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It needs to be food grade and rich in triglycerides (from which come the fatty acids)...so from plants or animals not petroleum.
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For a baseball glove?
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I have used Pam to put a thin layer on my Matfer for seasoning. Five cycles...non stick. This discussion reminds me of me of all the hocus pocus regarding oiling baseball gloves when I was a kid. Neatsfoot oil was the thing. From the shins of left-handed she-calves if memory serves. Sold at the sporting goods store in small cans with a dropper top. Worked-in nightly , then the glove was shoved under the mattress with a hard ball in the pocket every night to "set" the pocket. Done reverently. Haven't thought about this in half a century. Lol.
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I boil pasta in a small volume of salted water. Its faster and safer...no lugging a big pot of scalding water to t he sink. It cooks as fast and as well as the slow-to-boil and dangerous big pot and makes a more concentrated starch soln for thickening sauces. I either pour it into a strainer or fish it out with tongs.
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I just season right over the old imperfect finish. @Porthos has talked about massive refinishes for hideous pans, but this ain't that.
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I agree. Or doing a batch of fried chicken.
