gfweb

SV pork loin with apple/dijon sauce, broccoli and glazed turnips. I thought that the turnips were fabulous. The other diner (with a defective palate) said they were too bitter Roast Chicken with the usual Darto-seared SV tri tip with chili/coffee sauce Balsamic/mustard glazed salmon Roast chicken salad with vinaigrette

Those meats and fish look awfully warm, @Duvel

And join the cult?

Can one use an Android device?

Looks like mine

Looks like a winner. Great for a buffet if it can stay at a programmed temp. Sous vide use won't offer much advantage since it will only heat the bottom of a piece of meat ...unless the meat is bathed in liquid...but then its just a low temp stew.

The pan is pretty though

Exciting stuff! I recall your old range in your apartment...you did commercial work on that?! Wow!

looking forward to this!

Link is dead Anna. But it looks like shashuka with cheese. Is that about it?

Shit hawks and flying rats (pigeons). Vermin mostly.

I think these services are a gateway to real cooking. They'll bring in the newbies with the illusion of ease etc. Soon enough the newbie will do the math and figure out that they can get recipes for free and buy food themselves for less.

This guy needs to be suppressed

Got a few on order myself!

Gazpacho and bbq chicken toasts Mango-glazed meatloaf NY Strip with coffee/chili sauce, pan roasted root vegetables, braised romaine

Stock is about it for me. And smoked/cured meats...but that's different.

In fact AMZN doesn't even need to buy them out. Most people never heard of BA, the name is worth nothing. The whole business is marketing and fulfillment, something that is the core of AMZN.

I can't see Blue Apron as a $180M company esp with AMZN stomping around in the space.

Amazon's entry is a sign that there's money to be made here if it can be done efficiently and well. How long till they buy Blue Apron?

eBay of any use?

@Anna N I know I'm in the minority on this, but I'd leave out the cheese...or at most make a light Mornay to bind it all

20-25%. Unless there's a few bottles of wine, then 15-20%.

That doesn't look bad at all. In fact it looks tasty.

Bavette steak with (too much) basil/parsley chimichurri, new potatoes and roasted cauliflower with parmigiano

Canadian whiskey to me tastes like college parties. Not a good memory.