gfweb

Get an airfryer

I use the continuous grate on stove top to sit drying pans on. Maybe hit them with a little flame to speed things up. I know, its barbaric.

Wondra makes gravy...an opaque sauce Starch and gelatin make a translucent sauces eg the stuff on sweet and sour chicken or Gen. Tso

Turn up the AC! I am happiest if it's hot outside and cold inside...65f is just right Sous vide makes no heat. Gin and diet tonic with ice or really cold beer.

And at the same time...we have become obsessed with potential-but-not-actual conflicts of interest. Getting crazier when anyone cares about what twitter thinks esp an organization that isn't directly dealing with the public.

I agree with @chromedome I'd thicken it after you reduce it and do that shortly before you serve it.

I think that pre assembled meals being in stores solves a lot of the problems (losses) with the delivered meals. There is no question in my mind that having to find a recipe and assemble the fixings is a big barrier for beginners. This might make the concept financially viable.

Pan frying to 145f might be different. It might be well dried out and not wet the crust. I airfried to 130 ...still very juicy and crust-wetting. But I wonder about pan frying to 145 anyway. The edges have to be way overcooked to get 145 in the center.

Fooling around with breaded pork tenderloin thickness... The ideal thickness is 1/4 inch at most. Any thicker and the juices will make the breading soggy on the plate. Perhaps you could cook it past MR and avoid this issue.

eG local boards were busy in the past....maybe they can perk up. Big cities first? I won't deal with chowhound and the dictators. Really a bad place anymore.

How can Bittman's shrimp not be over-cooked? Will he have an IP recipe for flounder next and claim it's perfect ? Am I all wrong here?

I use the magnets from the back of name tags at meetings. Amazingly strong for such a light usage.

Still looks like a bird.

True. But that's a complex mixture that has its own emulsifiers built in by the cow. Need to look it up but I think there are phospholipids in milk and certainly some amphipathic milk proteins

@Alex please don't act in haste. This exchange was very out of character for eG. It is a pretty collegial place 99.8 percent of the time. Wasn't always, as we both know too well

You need an emulsifier to keep the pesto together if there's an aqueous phase (from your post I'm not sure there is ) There's lists of food grade emulsifiers that sound like chemicals, but are just derivatives of fat. I believe more food sounding things like tartaric acid or phospholipids e.g. Lecithin will do it too. Not sure if xanthan works in a purely oil liquid.

We have spoken of it in the past . I used to like it for restaurant advice, but the new management a few years ago started being very controlling/authoritarian. Many previously active local groups said the hell with Chowhound. Its dead to me at this point.

What site is that of which we do not speak?

I mean no offense. But to me most barbecue is too sweet and overcooked. I do better with sous vide. BBQ is tasty and all, but mostly not worth standing in line for. But then, most things aren't worth standing in line.

@heidih I recently had pickled kumquat. Fantastic accent to a kampachi dish. They were thin slices of what looked to be grape tomato-sized fruit. I would pickle some asap

There's something to your idea. But I'd not couch it as a fast way to get eating over with...at least not here. But if you propose a microwaveable premade meal that doesn't suck...so one could eat well at work...and avoid all the crap we usually eat at lunch...that's different and worthwhile.

Lab equipment is highly marked up too. Paid for with govt grants in large part. When I was in that life I couldn't believe what AH Thomas charged for common stuff with a scientific use. ..e.g. A binder clip that cost 0.05 in a stationary store was $5.00when renamed "chromatography clip"

Fooling around with chicken skin stuffed with a sausage-like mix. 375F 20 min in the BSOa The result was crispy and firm enough to take several bites through without it falling apart. There is something to this I think. Now if I only had more chicken skin... Before After

I've never seen Prague 1 that isn't pink, but it isn't a worry I don't think. Why not not test it on a scrap of beef over night and see if it gets red after cookng. or contact the seller...

Woof! Great review, @gfron1