gfweb
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Everything posted by gfweb
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my appetite!
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Sausage and peppers
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I recall a couple years ago when most couldn't cook an omelet. Puck showed them and made a pretty ratty looking thing himself
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Stumbled on today myself. mysterious marketing
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Sounds like our reno went well last year, compared to yours. Uggh
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@Toliver I've taken to tossing them with shredded cheddar or parm and baking for 5 min more...
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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?
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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)
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Corned beef hash with ketchup/sriracha glaze
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Our local VA hospital makes a better EMcM than McD's .
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I love the Baron's posts. He an many others remind me what an kitchen-oaf I am.
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Andouille and boudin noir
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Bought one for my son!
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Food tastes better in Fahrenheit. Fevers are in Celsius.
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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
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She gets her scrapple from Boston? That's like going to Philly to find under-inflated footballs.
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Looks great exc the cardboard boxes... how do they keep them sanitary esp w raw poultry in them?
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@scubadoo97 Nicely done indeed. What temp did you smoke at?
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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
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In general I agree with you. But what if a 4 year old who can't read eats a bagful? Or somebody who can't read english? Astonishing it is available at all.
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I think that "Who reads labels?" definitely applies when the bag contains a lethal dose of cyanide. Everything has a warning label anymore and most are just to appease lawyers or regulators. Nobody pays attention to them.
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Me too!
