gfweb

You might also consider braising (covered) in butter. Halved romaines brown -up deliciously.

Or putting the cheese on both sides of a reuben!

If for immediate eating... PB on one slice, strawberry jelly on the other. If its to be eaten hours later, then PB on both slices and jelly in between.

I think I need to see some data. IIRC IR radiation penetrates about a millimeter. Is that enough? Maybe. I want to believe, but prove its not just nonsense, please

Or maybe a trial of shiny aluminum foil on the tray

What's the plan for this stuff? Inquiring minds need to know.

You won't regret the BSO. A bit weak on toast, but strong on baking/broiling.

Glad you are back at home @liuzhou

That's just wrong. They use armadillos, of course

@Shelby I diced the andouille and mixed in the little chunks. I guess half a cup in 1 costco ground beef lump...1.3 lbs I'm guessing? I'd put in a little more next time.

Some recent meals... CSO cooked salmon with tomato/ onion/ potato topping (coulis?) Andouille meatloaf with mango chutney ...tastes much better than it looks Scampi-ish shrimps

If the worker's head isn't right, sanitation rules are pointless. I've watched (as a non-customer) a gloved hand pick a nose and go right back to making a Subway sandwich.

@FauxPas My experience with fish hookings is that its ineptitude not insobriety. Being a dope...or fishing next to a dope.

Isn't there some law that gives boat traffic priority over cars?

Pretty deadly crust, that

Bag juices + garlic and basil, splash of cream

How is Russian medicine? Acceptable?

They want you drinking in the morning? ALL RIGHT!

Volunteering to gain experience is common in education. Spending a summer in someone's lab is a time-honored undergraduate move. The only one who benefits is the undergraduate. Somewhere there is a compromise position where a young chef can come and work his butt off in exchange for the experience and have it not be considered a labor violation. Perhaps have it explicitly stated that the stage won't lead to employment...which seems to be a big part of the DofLs objection...that they worked the first month for free.

The $60 is still really worth it for us. The meat is way better than at any local market. Henry goes through dog biscuits and bully sticks at a great rate and Costco is cheap and his favorite. I'll buy a couple slabs of salmon and freeze it in dinner portions....and the savings on holiday dinner meats is enough to justify it alone for us.

When I go into a Friendly/Applebee/Ruby Tuesday/TGIF's it is mostly Sr Citizens...occasionally w grandkids. Looks like a dying sector unless another generation "ages-in" to the customer base.

I think the sushi place we go to brines it in a little salt and sugar. Is this standard or a trick...I don't know.

Ginger/garlic glazed shrimp and roasted sweet potato and red onion. Orange meal SV basil red pepper chicken breast, roasted root veg and broccoli

Its pretty much done as far as being cooked. That 150 will rise a lot as it sits. But it may be real tough because of the short cook. I'd let it rest, covered, off the heat. Slice it thin and maybe with a sauce?

What's the Voltaggio cauliflower recipe?