gfweb

@Shelby "fried it and threw it in the IP" seems counterintuitive. Doesn't it wreck the crispy bits?

Definitely Ronco

And "nutritional supplements" have been pushed away from FDA by Congress. But still FDA tests when there is a complaint and has a long list of banned "supplements" that contain real drugs that are not listed on the label.

15 -20 as well. If they get threadbare they are no good to pick up a hot dish so they wash the sink for a round or two...or wipe off the dog...and then they are done.

What's the food?

Gratin of Brussels sprouts Gruyere and prosciutto. I subbed capacola and parm for the cheese and meat. Came out very tasty, but a little liquidy. Think I'd serve it in ramekins or thicken the cream.

In fact I have 2 little patches of ramps of my own.

Just got my copy...finally The recipes are clearly exceptional, esp the root vegetable and late season veg. I'm going to revisit rutabagas and turnips. Makes me mourn the crappy produce I get around here. Carrots? We got big ones and little ones. Whaddaya want? But that makes me stronger.

What was that SV temp?

I think I'd rather eat cow tongue than cow butt (round).

@HungryChris Looks perfect . What spices were in the brine?

nice photo!

Normally, I leap into the arms of a new technology. With this one I don't see the point. And i have vague worries about listening devices, North Korea and the KGB.

I combine NY State Extra Sharp White Cheddar with just enough mayo to get the right consistency when mashed at room temp with a fork... bottled pimiento or red pepper is chopped and stirred-in. And maybe two dashes of Worcestershire.

I added a bit of horseradish to this Xmas's pimento cheese. And I'd do it again.

@Darienne Blue is a food color only in Dr Seuss.

But gelatin melts at around 100F, no? Frying is way hotter than that

Maybe omit the initial braise and do a long sous vide with meat glue?

Just what I need. Another cookbook

All raw sprouts need is a dressing with some bacon fat

I use my android Note 4 smartphone and take a low angled shot. No flash. Then use microsoft picture to crop and occasionally fiddle with contrast. I'd love to know what @Ann_T uses

Without explanation, I'm going to assume that last photo is a toilet bowl

Its so damn cold that all there is to do this weekend is eat. A market one town over had a D'artagnan Pheasant at $11.50@! Woof. So, sous vide pheasant breast (145F, 45 min) over mushroom ragu and tagliatelle, and warm sprouts slaw I'd never had pheasant except in a terrine with liver and spices etc. This tasted like mild turkey breast. Nice (The legs are being confited in rendered pheasant fat for some future meal) SV Pork loin with apple/mustard sauce, maple syrup sprouts and barley risotto

I should add that I brew it strong for this

@Duvel This is indeed a cousin of red-eye gravy. The Chili and coffee go together well. I've thought of adding bittersweet chocolate which ought to play nicely with chili and coffee. Gotta do that. Bacon lardons have been tested and approved with the sauce as well.