gfweb

These same people don't eat eggs or cheese or milk or butter or mayo(OMG), for which no animal died or even suffered. Logic is not in play here.

So Frankenmeat is OK but good old GMOs are still evil?

I was there a couple years ago. All the places shown in the thread were picked by the locals and were great.

I have no answers but agree completely

I'd take photos of the damage and leaking unit. Might be covered by your insurance...

I don't recall. Might've.

Countertop ovens make so much sense. They are quick to come up to temp and are efficient. Comparatively cheap to replace. I use them way more than the regular oven...like 100 times more frequently.

So how long does your bleach soln last?

I don't have any idea what code is, but It would depend on what the sanitizer is, I think. Some eg chlorine are volatile and eventually will lose their zip. Detergents are less-so, but will be inactivated by too much biologic material in solution. I cannot imagine a sanitizer that is active forever.

pepperjack or sharp cheddar here in mild defense of American cheese...its "processing" makes it very melty...and it need not be tasteless

what is a melt function?

@scubadoo97 Gorgeous scallops! How did you fix the quinoa?

I've called it that for hours.

@Shelby Blush sauce (because its a little reddish) is seeded and halved cherry tomatoes sauteed in hot oil till mushy and a little browned, add garlic, heavy cream a moment later and cook a bit, then finish with a hand full of grated parm. basil, s/p.

Shrimps in a blush sauce with roasted cauliflower Pork tenderloin with garlic and fennel pollen and roasted root veg and grape/sausage/shredded sprouts ala Deep Run Roots Scallops over corn/chorizo/pimenton hash and maple sprouts

I make a similar recipe except no velveeta, lawry's, sugar or vinegar. And I also put in a couple shots of worcestershire and sriracha. And sometimes a little horseradish.

Kind of knew you were a gamer. How's the stove?

Beard's stuff deserves resurrection.

@JoNorvelleWalkerI remember them greener. Experiments are in order.

@JoNorvelleWalker 185F x 20 minutes with butter in the bag and a little salt.

Stays green for service. I don't know about storage.

I'm a complete convert to SV asparagus. It comes out bright green and stays that way. The only downside is waiting for the SV to get that hot if you don't add hot water to start.

Carbon monoxide binds to the myoglobin in meat and makes the meat really red. So it looks fresh even when it isn't. Nitrogen would give greyer than normal meat since some of the O2 in the myoglobin would unbind over time.

Back to Roasted grapes Brussels sprouts and sausage (pg 541). Upthread I posted my attempt using red grapes instead of muscadines. It was tasty but not unified on the fork. you cannot get a grape, a sprout and a sausage on anything less than a trowel. I've been fooling with it off and on and have reached the following compromise... -Halved grapes and little bits of sausage are roasted at 350 until the grapes are about shrunk by half and have lots of caramelized sugar in the pan. 15-20 min -Remove the grapes and sausage and deglaze the pan with a few tbsp water to which 1/4 tsp dijon has been added. -Put shredded sprouts in a saute pan and add the dijon deglazage.... cook covered for a few min. ...uncover and add in the grapes/sausage mixture. -sear/blacken the bottom layer of sprouts and serve. It was nice tonight under fennel pollen/garlic roasted pork tenderloin. But more refinement is needed

How much cream does it take?