gfweb
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Everything posted by gfweb
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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.
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This guy needs to be suppressed
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Gazpacho and bbq chicken toasts Mango-glazed meatloaf NY Strip with coffee/chili sauce, pan roasted root vegetables, braised romaine
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Stock is about it for me. And smoked/cured meats...but that's different.
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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.
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I can't see Blue Apron as a $180M company esp with AMZN stomping around in the space.
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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?
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eBay of any use?
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@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
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20-25%. Unless there's a few bottles of wine, then 15-20%.
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That doesn't look bad at all. In fact it looks tasty.
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Bavette steak with (too much) basil/parsley chimichurri, new potatoes and roasted cauliflower with parmigiano
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Canadian whiskey to me tastes like college parties. Not a good memory.
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You might also consider braising (covered) in butter. Halved romaines brown -up deliciously.
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Or putting the cheese on both sides of a reuben!
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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.
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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
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Or maybe a trial of shiny aluminum foil on the tray
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What's the plan for this stuff? Inquiring minds need to know.
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You won't regret the BSO. A bit weak on toast, but strong on baking/broiling.
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Glad you are back at home @liuzhou
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That's just wrong. They use armadillos, of course
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@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.
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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
