gfweb

@gfron1 How many seats?

Yes. Me too. Not one kitchen thing is emotional for me. Maybe the cutting board or the old Vulcan I parted with easily.....Plenty are useful and well-appreciated eg Darto and CSO...but I guess I'm not wired that way. Perhaps a deficiency on my part.

True @rotuts. Common decency isn't so common and is a complex issue in any event. But, yes, I was mainly thinking about sexual issues. Sadly, being a POS is "standard" behavior in some businesses and it isn't limited to those in powerful positions (though that is all the worse).

Apparently FN was bringing back Molto Mario with new shows....

What'll be interesting eventually, after the revelations are over, is who among the celeb chefs turns out to be a decent human being. I'm betting on Emerill.

my appetite!

Sausage and peppers

I recall a couple years ago when most couldn't cook an omelet. Puck showed them and made a pretty ratty looking thing himself

Stumbled on today myself. mysterious marketing

Sounds like our reno went well last year, compared to yours. Uggh

@Toliver I've taken to tossing them with shredded cheddar or parm and baking for 5 min more...

How do you use that much OO.? I'm not a fan of evoo, but even if I were I don't know where I'd use 3 liters in a decent period. Do you fry in it?

I've SV'd venison. I used beef time and temp for venison steaks and tenderloin. It turned out nicely using frozen meat (which takes trichinosis out of play BTW)

Corned beef hash with ketchup/sriracha glaze

Our local VA hospital makes a better EMcM than McD's .

I love the Baron's posts. He an many others remind me what an kitchen-oaf I am.

Andouille and boudin noir

Bought one for my son!

Food tastes better in Fahrenheit. Fevers are in Celsius.

You see saran in the oven all the time on TV shows ETA https://www.washingtonpost.com/lifestyle/food/plastic-wrap-over-the-turkey-is-it-safe/2013/11/18/b376715c-4966-11e3-bf0c-cebf37c6f484_story.html?utm_term=.c75330aa62dc

Still a nice price, I think

She gets her scrapple from Boston? That's like going to Philly to find under-inflated footballs.

Looks great exc the cardboard boxes... how do they keep them sanitary esp w raw poultry in them?

@scubadoo97 Nicely done indeed. What temp did you smoke at?

Because eG remains scrapple- obsessed... http://www.philly.com/philly/food/from-humble-origins-to-trendy-restaurants-why-philly-still-loves-scrapple-so-much-20171129.html