gfweb

Fabulous @liuzhou!

I agree. Won't give up either. I stacked the two. BSO on bottom with the BSO cutting board in between to keep from roasting the CSB. The cutting board has little feet to allow air circulation

@rarerollingobject He is in love

We have a blue star that runs on LP gas. Works great. You need a model that has the right regulator etc for LP gas. The Blue Stars with the open burners just about clean themselves.

OK, one study. But that thing from Harvard says that the evidence is weak and then sums up with a somewhat contradictory statement that is optimistic and as yet unsubstantiated. I'm happy if it is true.

Clean as I go while cooking. Clean up dishes after everybody leaves.

Some recent dinners... Apricot glazed duck confit over barley risotto with browned squash Mustard/honey/balsamic glazed salmon SV flank steak with BBQ sauce, potato salad and coleslaw NY strip over creamed mushrooms, jalapeno/parmesan grits, broccoli

I think the way to do this is to precook the Mexican chorizo and then mix it with the ground beef which you then cook to M. Probably give it a spin in a food processor after cooking to break it up so it can blend with the beef. Medium mex chorizo is a greasy mess. So precooking solves two problems.

Might come from the myth that bone adds flavor. Settled long ago on eG.

What's the benefit of boiling?

As far as I know, no serious scientific study has found a benefit to humans from antioxidants.

Breakfast pizza. Sage sausage (Habberset's @rotuts) ketchup, lots of ground pepper and cheddar.

I'm a confirmed meat eater, but I have noticed that, when in a restaurant, the veg sides determine my choices more than not.

Good for you. I am always galled by folks who think that they should inconvenience somebody just so they can sit together for 4 hours. If its a mom with kids...that's one thing. But it almost never is. Its usually a long -married couple who will put in their earphones and not talk for the length of the flight. Screw that. I pick the 2nd row window on the shady side of the plane. That's my lucky seat. I fly better there. Haven't crashed yet. It would be irresponsible of me to switch seats and risk jinxing the flight.

It would be very nice, @rotuts . I used Schwanz just to get a fast price online. In real life it'd be a NY Strip from Costco.

Still working on the cost of these kits. Lets say I get a sirloin delivered from Schwan's..."$22 to serve 4" , so $5.50 for one meat serving (and not a cheap price)...add a potato and a handful of broccoli, a clove of garlic and part of an onion...maybe another $1.50? so $7 vs $10 at Hello Fresh. Make the meat a chicken thigh or two that lops off a couple bucks more. But $10 a meal isn't terrible either.

Interesting name for a chain. Anyone who has spent much time in the real Penn Station would expect the chain to specialize in health violations and rat turds.

If you aren't careful it could end up in your mouth.

Makes you wonder. Would he actually do that himself at home, or is it part of some vision of an ideal workplace culture that he has dreamed up for the staff. Perfection everywhere etc. But then again...if the tape is in a dispenser cutting would be easier than tearing......

How many of us can say "me too"?

Honey, dijon, balsamic -glazed salmon..right out of the CSO.

@Shelby Those baqles look pretty good to me

I'm on the board of a retirement community and nursing home. The place lured a chef away from a local fine dining restaurant. The meals he cooks for the board are great and are only a half step better than what the residents get (mainly because they are plated and not in a steamer table). The residents definitely appreciate the guy. His food isn't challenging but its not roast turkey with gravy either. Lots of seasonal stuff.

@Darienne Indy Rob guessed it. Just pre- WW2 era folks. I remember making some stock a few years ago. After hours of simmering I ate a bit of the overcooked meat on the bone. Tasted oddly familiar.....It was my mother's pot roast!

Or more a generational thing. When younger, my mother and her friends thought TV dinners were an advance and Italian food was suspicious and foreign. Meat + potatoes + boiled to crap veg is what they wanted then and they carried that into old age.