gfweb

The Strip steak part of the porterhouse?

We just ate a ton of nachos. And then ate some more. Beautiful game.

I had a grilled kampachi in soubise with charred greens and tiny slivers of kumquat recently. It was the perfect foil for the richness of the sauce.

@rotuts It was a good game that the refs pretty much stayed out of. The Eagles story this year has been pretty compelling.

Luis, your English is fine. I'd love to read your stuff.

@Tropicalsenior Here's Kenji's detailed description of dry rub corned beef. http://www.seriouseats.com/2011/03/how-to-make-corned-beef-st-patricks-day-simmering-brisket-meat-the-food-lab.html Pretty much what I do, except I cook it sous vide to keep it moist.

I do it all the time. Haven't soaked it in years.

This is the stuff I use. But as part of a rub rather than a brine. Why a rub? stronger flavor with less spice use and easier to fit in the fridge

dunno. I miss his stuff

Taken as a whole I'd rather Wegmans than Whole Foods. Produce is much more diverse and as good. Meats and fish equivalent. Prices slightly lower. As it is I'm stuck with Acme and Giant and Gigante. Not like the 3rd world, but could be better

Been ages since I made a soubise. Its so easy and better than I remembered. I think roast chicken or a firm white fish would go great. Maybe add capers ...

Steam oven! 300f steam bake x 9 min. Steam broil 500f x 3 min to brown the bread crumbs

And the dials are more substantial.

Oh. That's different. It wont take long ...I'd cook them for a few minutes in whatever sauce you plan. Or just have them on a hot pan for a minute or two.

My sense is that the Breville Air is better built. But time will tell.

Pimenton roast chicken with soubise and veg

or foil on top?

Salt well a day before...Sear both side is a screaming hot pan with a little oil...say 30 sec per side. If you can't handle the smoking oil, put a 1/2 tsp salt in the pan to retard sticking instead of the oil Then put them in a 325 F oven for enough time to get the center of each filet to 125 F...time will vary a lot by thickness, so try to get them the same thickness. If there's variation watch the thinner ones don't overcook. At 125F take out of the oven and let them rest COVERED for 7 to 10 min and then serve. They'll rise to 130F which is MR. So long as you take the temp after 5 minutes and then every min or two thereafter while in the oven, it is pretty foolproof. You can also just keep it in the searing pan and flip frequently, but that's easier to screw-up

I'd do a test dose of J-artichokes. The cramping can be dramatic. There are suggestions that chilling them helps since in the Spring they are most tolerable. I believe this was discussed a lot earlier t his year on eG.

I bear Wal*Mart minimal ill-will. The food I've bought there was good enough for most uses. It was a big step up in selection and convenience for many people in small towns, which is great. But their insistence on lower and lower prices from suppliers translates into crappy quality in lots of appliances.

Interesting piece, @rotuts. Sort of an invalid comparison on one level, though. If ever one could hide inferior beef in a dish it would be in a meatball with cheese and bacon to improve things.

Indeed. For me it is a weekend phenomenon...often involving leftovers.

Mandoline scar on my right palm. Like @Okanagancook I won't use the thing when my wife is screwing around in the kitchen. The dog isn't a problem.

I've been to an Alan Wong place in Wailea a few times (now closed. sadly). Called AmAsia. It was a little fusionish and was amazing...great name.

Perhaps all the air fryer ads on TV pushed them in that direction