gfweb

I'd love to learn more about this. Remember when it was?

Everybody out here uses LP gas. Its great. We use it for cooking, hot water and the generator. I've never heard of a tank exploding. One thing. The stove needs to be configured to burn LP...different regulator. We have a Blue Star. Love it. No electronics, so it works during power failures.

I'd open a window. But it just doesn't happen. a testimony to the safety is that there are no regulations for ventilated storage

You miss the point. Committing 6 years could be more a sign of bad judgement as anything else. If something sounds dumb it probably is. I have seen plenty of big companies , who should know better, stick with a doomed project because killing it would make somebody look foolish.

I don't see a big future for this. The number of things that one would cook less than 8 hrs but more than 1 1/2 ..i.e. Something you'd have to start before leaving for work are few. And it's big and is a storage issue.

The Phillies spent more than 6 years trying to turn Dom Brown into an outfielder. Bad idea it turned out. Commitment doesn't require wisdom.

Companies introduce new models for various reasons only some of which are intended to be innovations. They come out with more versions to get more shelf space (do dogs really need 5 flavors of canned food?)...or to have something to promote...or to reach a new demographic...or because somebody else comes out with it.

They are perfectly safe. I have had propane cylinders in my workshop for ages. No leakage , no loss of gas.

So nonstick is for cleaning ease and not food release? Right. That's just stupid. Maybe the pan-buying public is clueless, but I doubt it. Maybe All Clad has some idiots In marketing.

Not much around me unless you count Pennsylvania Dutch, which is German-ish. Starchy, heavy food. Plenty of that in Lancaster County and its doing well as far as I can see. Phila. has a few regulation German places in the outlying districts, I think. WaPo is right, its image is grandma food. Unsubtle and heavy is my mental picture...though I love schnitzel, sausage, goose, potatoes, cabbage and all that. Image is the deal here. Open a German restaurant and call it Alsatian food.

I'd do it backwards. Potatoes first in a hot pre-oiled pan...gotta be real hot... cook potatoes on one side (I assume slices).. when browned they'll release (if the pan was HOT when oiled)..add oil for the onions and add the onions while side 2 of the potatoes finishes.

Not a big non-stick fan. I have two that gather dust. I use steel eg Darto/Matfer for every nonstick application I can think of except scrambled eggs. Even Omelets slide right off the steel so long as I keep it seasoned

I cold smoke my corned beefs and then cook SV.

There was a time when Rayner was a regular participant on eG

I can see blueberry and horseradish as a pair sort of. The rest....not really. Mushroom and strawberry..seriously? Maybe I need to read the book.

I had a very nice meal a couple mos ago at Sandro's. I think you could get in under $75. Lovely pasta. https://www.sandrosrestaurant.com/#Location

@rotuts Do you rest your loaf after baking?

Beef + Pork is more tolerant of higher temp than turkey, I think...I'll pull out at 145 or, if I'm not alert, 150F

Two thinner slices allows for a good pan-fried sear on 4 sides instead of just two. Crucial. As is Russian dressing or sauteed onions

Very skeptical.

Two different things, really. Im not a fan of thick cut chips. French fries are great. Thick chips have a bad surface to volume ratio. The surface has the fried goodness. The interior is just mealy russet potato. If they are on my plate I might eat two. Maybe. Unless there is mayonnaise.

http://www.bbc.com/news/world-europe-40362094 Blogger killed by whipped cream dispenser

SV (136F 3 hours) pork loin roast with fennel pollen, garlic and roasted red peppers.

I use Gravy Master for color, ...wondra , or starch to thicken or, rarely, a roux. Six of one...

They won't know. It really does taste better. You could call it "unseasoned breakfast sausage"