gfweb

Welcome!

I had a great meal at an Andres place in the Cosmopolitan. Hotel seems kind of downmarket, but this was a worthwhile restaurant

What was the BSOa time and temp? was it a wet batter or just egg and flour?

Several months later. Lol @Kerry Beal Quality cannot be rushed.

@dcarch What program did you use?

That's the stuff I was calling demiglace gold. Great product.

As you say ..you aren't using OTC peroxide. That is what I addressed. Shall we kiss and make up?

Rinsing veg is not the same as sanitizing a cutting board. Being able to Google does not make you smarter. As you have just shown. I am very familiar with methods for sanitizing. Nobody. NOBODY uses OTC peroxide to disinfect. Ever have a doc use peroxide to clean your skin for surgery or a blood draw? No you didn't. Hmmm, @boilsover, save the snark. Your ignorance is showing. Usually I respond civilly but I will make an exception for ignorant arrogance

This post and the next 4 were moved from Omelet - Pale and Blond, or Browned Worth pondering how much bacon is needed to render a half inch of fat.

I'm happiest with a French omelet. I avoid fried eggs because of the burnt rubbery parts.

Wow. I didn't notice that. I love salt. I'm always saying stuff is underseasoned. I put salt (a little) in desserts. For me to say Knorr is too salty is something. If it weren't for the salt I'd like the product

Ramps just peeking out of the soil. Looks like I lost more than a few. : - (

Pork tenderloin marsala with cauliflower rice and mashed pots.

These aren't the cubes. They are little tubs of Knorr Homestyle Stock. Even the reduced sodium is too salty

@Lisa Shock I was recently surprised when I tasted the water I boiled mushrooms in (for pickling). It was way way more mushroomy than when I cook them in chicken broth for soup.

@boilsover Household strength peroxide is not a good disinfectant. Don't be seduced by the bubbling. It's merely an enzyme breaking down the peroxide. 70% alcohol or dilute bleach is reliable.

Indeed. Broth isn't water, but it isn't stock either. I suspect many recipes say stock but mean broth. Stock is a moderate PITA for the average cook and isn't worth the effort for them. I make it, but cooking is fun for me. the commercial shortcuts are all lacking...at least the ones I've tried. Knorr is way too salty but has gelatin. Better Than Bullion is too herby and celery-y and still a little salty and no gelatin. Demiglace Gold is pretty good but is low on gelatin. So so when I don't thaw a tub of stock I'll use DG and throw in a leaf of gelatin.

I have a $15 CDN probe thermometer that is fast and accurate and NSF certified. And a similarly priced no-name IR laser thermometer from eBay. I love them both.

I either use the SV supreme for long cooks and Anova+ cambro knock off for shorter.

Pan roasted cherry tomatoes, garlic, white wine, cream, parm.

Looks like they suggest a braise http://buchinger.fr/product.php?id_product=113

It's an old Appalachian earthworm caller. Pound a stake in wet soil and saw this back and forth on the stake. The vibrations make the worms nuts and they flee their burrows.

Woof

It doesn't look like an attractive dish.

Or maybe they had a restaurant model , which will get hot. We had a Vulcan resto model, sides were hot as a mother.