gfweb

(Note... I did not click on the link) You need enough fluid to cover the potatoes to cook them in a pot, so that's a lot of cream and a lot will have to be poured off which seems to defeat the purpose. Perhaps cooking the pots in cream in a baking dish, as in making potatoes dauphinoise, and then mashing them would work (but might be weird)...or SVing them in cream.

There is a zen/rhythm to polenta and risotto. You stir, you sip. Ponder a recipe. Stir...sip. The time flies

Thanks, @rotuts. T-loin was left over from the Xmas extravaganza where I go postal at Costco and serve a mob filet mignon. There's always extra, which aint bad. The butt end of a tenderloin makes a lovely roast beef. Looks like 3 muscles in the butt, including psoas, but it roasts great. And BTW, the blue tablecloth completely screws up the color balance thing on my phone. Meat looks grey. In reality it was a warm brown. My cooking is rarely planned. And planning is required to acquire a rib cap. Normally I look in the freezer and see what's looking tasty at lunch time or later. But, yeah, rib cap would've been great indeed.

Woof!

A few recent dinners Bacon-wrapped pork tenderloin Beef tenderloin with marsala sauce, root veg and roasted cabbage (which I need to do more often) Fritatta and salad Meatloaf

Interesting. His cure recipe looks more like one for corned beef or pastrami though (lots of spices). I've made quick corned beef with bavette steak where the little strips are cured as they cook overnight in the SV machine. There's no fat to speak of in bavette, but if cured in sugar/salt/nitrate and smoked I bet it would resemble bacon in flavor.

I had veal bacon in Israel. It was more like Canadian back bacon than pork belly US bacon. But it was smoked and tasty if your expectations were adjusted. If trying to make it, I think I'd start with a regular pork belly cure with sugar, salt and pink curing salt and then smoke it. Probably it will need a longer slower cook to make it tender enough...or really thin slicing.

I know who Charlie is...

I'm not in love with 5G. Variable from store to store...no drive thru...long waits

I did not get sick because I made sure it was well cooked...not an absolute guarantee of safety, but all that I could do other than feign illness which would have precluded some excellent wine.

Worth noting that the sponges stay moist between uses, allowing bugs to grow. The dishes that they are used on generally are dried and bug growth would be really limited. Also worth noting that their method doesn't distinguish between living and dead bugs. But still, the sponges are pretty dirty, aren't they. This is in line with the generally lousy practices most home cooks have. I recently was a guest at a friend's house and watched a meal being prepared by an educated and sophisticated person. The number of clear mistakes eg putting the cooked chicken back on the unwashed raw chicken cutting board...leaving raw ground meat at room temp for a hour or two.....now add a damp dish (with sponge juices) to that ground meat and you've got a nice science experiment going.

AA lunch or dinner...not sure AA lunch...not sure what it was now and perhaps even then USAirways Europe flight appetizer (note the fried goat cheese), main and cheese course. Pretty good IIRC

Not sure what this is but it certainly looks pretty bad A snack IIRC on a europe flight on USAirways. It was OK I recall that this was better than average. A USAirways dinner...probably to Europe since there was shrimps. I miss USAirways USAirways breakfast. Solid if unspectacular

The very worst meals seem to be on Hawaii flights...as well as the very worst planes on UA and AA at least. Its as though the airline figures that there's a lot of freq flyer miles being used to pay for tix and, well,...screw em.

I'm amazed that famous chefs would allow their names to be put on some of this stuff. They can't be paid that much.

Maybe eG would want to preserve Hollys website Holly Eats. A trove of great joints. http://www.hollyeats.com/

FWIW I have a complete collection of plane food photos for about 15 years. Because I can.....OCD

http://www.philly.com/philly/food/writer-holly-moore-phillys-king-of-street-food-20170801.html

Nice piece on Holly https://mycitypaper.com/Blogs/THE-GOOD-WORD-Vol-6-Holly-Moore-of-HollyEatscom/

I'd love to know the temps of airplane ovens. From the state of the veg and meat, I bet its about 170F

I fly way too much and eat the food on AA and DL regularly. It is widely variable. Occasionally its decent. The biggest problem is overcooked meats and the problems of cooking several foods in one dish. Overseas flights are a notch better and a semi recent flight on BA had a truly good meal on one leg.

Though missing from eG, Holly was a twitter presence

I've added pimenton for the smoke sometimes.

It was tender but not like filet...more like sirloin. It was a $$ butcher shop cut. Its nice stuff. Saute a bit of garlic in a tsp of bacon fat...add chili powder (varying amount depending on taste etc...I use 2 tsp....cook that in the grease for a few seconds and pour in 1 to 1.5 cups coffee....add 1/2 tbsp beef demiglace paste...add sugar to taste 3 or 4 tbsp....dash of sriracha....salt to taste(I make it pretty salty because only a bit gets carried with the meat). Simmer for a few minutes. Thicken with corn starch. I might add some dark chocolate to it next time. Might be good.

It was 125F x 2 hours. Just a little bit too rare for ONE OF US so I quick (and I mean quick...like 2 seconds) seared the back of of each slice to bring the doneness up a hair but to preserve the great color on the other side. A cheat. Probably do 127 next time.