gfweb

Now I want one and don't know what for. But I clearly need this thing

I did the same. LOL

Missed you , @Ann_T Don't think I've ever seen plastic fishing worms as a garnish. De-Barbed?

The remains of a nice dinner with friends on the patio. Balsamic/dijon glazed salmon, corn/onion/basil salad, blackened onion potato salad, blueberry crumble

Tasty left-over bits. Smoked pork tenderloin with cranberry chutney, gravlax, cheese.

The affordable immersion circulator I think is # 1. Does something new and better. As great as CSO and BSO are they do something better, but not something new.

Ate a bunch of it a my B-I-L's. Bad colitis for a day. Coincidence? Perhaps.

@Kim Shook @Shelby I'm completely behind reviving slattern ...as well as harridan and strumpet. (All words so unused that spellcheck is at a loss).

A week ago I had some plumbers digging in my yard (don't ask). The backhoe unearthed a yellow jacket nest. All day they flew around us down in the hole as well as above. Lots of them and In the Fall when they get nasty, but nobody was stung. How odd. But nice.

The son of the excellent Inquirer restaurant critic organized this as a bar mitzva project.

Not a virtue though.

Such is the quality of internet food writing. No editors = crappy cliche-ridden prose.

A confession extractor?

The quality of food writing is pretty bad in general, but I'd think that CK would do better than this. None of my money goes to him.

Not sure what they accomplish in cooking a burger. I'm not of the school that smashes the juice out of a hamburger as I overcook it on the grill. Got a photo of your bacon press?

Article says that they are shifting 1270 NJ employees to another site in the state. That's a LOT of employees. If they have that many around the country I can see why they are losing money.

From apiaries high atop the Javits Center in NYC they are making and selling honey (says NYT) What do the bees go for nectar? Not a lot of clover or whatever around Manhattan. Lots of dumpsters with bees flying around, though....

Our hood is a Vent-a-Hood. Whisper quiet and moves a lot of air

I agree, @weinoo And its hard to get a realistic answer out of hood sales people who complicate the hell out of things, I think for their own gain. Another thing is hood specs always say to have it something like 36" above the range, which is way low if you have any height to you. We mounted ours much higher and it does fine. And there's the whole issue of "make up air"

@DiggingDogFarm It isn't emitting CO unless it's being used though. You couldn't just open a window whenever you bake?

Induction gets pretty frigging hot. And all things considered is cheap.

@DiggingDogFarm woof. That looks like some power cooking. Thinking... how about a charcoal chimney...a PITA that requires planning but hot as hell and dirt cheap. Or using a propane turkey fryer ...gotta be a million btu there.

@DiggingDogFarm I've wondered if one couldn't drill out the flameholes to enlarge them and get more BTU. Might be an issue with the regulator and gas flow though. Somebody on eG must know.

@DiggingDogFarm my blue star has six inch burners. Their website will show the configuration. Lots of flameholes , ...if that's not a word it should be.

My regular Blue Star I think has 18K BTU burners. They are plenty hot enough for me.