gfweb

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.

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.