gfweb

The meats are veal bacon at the top, smoked salmon, and a thing labeled bresciole (?) a cured beef, I think. Coffee is great and ubiquitous, but there's a lot of tea as well.

My Zojirhishi uses something like 1 part rice to 1.5 parts water.

@ShelbyThe UAE is pretty liberal. Hotel guests can be served a drink. Theres a duty-free after customs where you can buy and bring in quite a bit of alcohol. But it is still very much an Islamic country otherwise.

Huge hotel breakfast buffet. Euro, Indian, Chinese and local sections. Each one big. But no screwing around with Breakfast, so I did the Euro one. That meat to the left of the nicely scrambled eggs is veal "bacon". Like back bacon..very mild. I was going to make some pun about Emmanuel Macron, but it came out either lame or a bit lewd. So just a photo. Humongous Mosque. Too big for even three photos at this distance. Snack of Hot Mezze in the lobby bar More cheese things. Clearly not feta this time..herby maybe goat cheese. Won ton-ish things filled with tart chopped veg, Lightly spiced (coriander/cumin) ground lamb in fried chickpea coat. All great.

@Shelby you had me at deviled eggs

@SmithyThe cheese was a creamy acidic thing. Seemed unaged. Not goat. The wrapper was thin and crisp. Reminded me of something Mexican. Calamari was nothing unique, which is not to say it wasn't great. It didn't age well, sitting under a warming lamp. Don't think I'd do that with a fried thing unless trisol was in the batter.

They were pomegranate seeds. Interesting. UAE is pretty cool. Very English language friendly. Hot as can be, but not very humid, so pleasant. That BA meal would've made me happy in a restaurant. Cooked properly, well seasoned. So not like "the new American Airlines".

Snacks at a meeting. Falafel doughnuts and calimari with lime aioli. Very nice Tea sandwiches, date and honey tarts, shrimp thing, date nut thing..all good Dinner at a waterfront Lebanese restaurant Fried cheese app and hummus Lebanese potatoes and sauteed chicken liver in a sweet vinegary sauce. Excellent Mixed grille (lamb, fish, chicken, kafte) and a kafte in a pepper tomato sauce. Also great. Panna cotta like dessert and various backlavas.

I had some business in the UAE. A pair of endless flights to come softened by premedication at the American airlines club. And more on board. The Woodford in the glass is the only positive effect of the US/AA merger as far as I can see. Way overcooked beef and decent wine Breakfast...nice biscuit BA with a far superior meal..."lunch" salad and appetizer Beef with a Napa cabbage slaw ...both done wonderfully. Potatoes were nice but not exactly the Lyonaise they were labeled. Maybe the best cooked and conceived airplane food I've had. Late night landing snack. Very tasty View in the morning from my hotel. The Abu Dhabi Emirate palace and behind it an island that is one of many being converted into luxe housing

I'd add the execrable habit that publishers have of having an index entry of say "Stewed Beef...see Beef stewed" and the like. Just put in the damned page number in both places.

@lindag You might experiment with aluminum foil on the tray

Where do the savings come from? Would you still be saving if you ate dinner from kits exclusively? Your photos are stunning (as usual).

Yup! I love the thing. Tank is right. And so easy to keep clean. Take care with the broiler. Hotter than hell.

Gorgeous! Great light and space. Is that a BlueStar range I see there?

I've had the hot brown at Churchill Downs. Its good solid diner food. But kind of gross too. I'd eat it again. Bourbon? Woodford Reserve, Basil Hayden, and Knob Creek is always available. I had Pappy before it was famous. It was just fine too. Lately the only places I've been able to buy a glass of Pappy is in Canada where it seems under the radar.

SV "BBQ" flank steak, sweet potato wedges, slaw Garlic/ginger sauced flank steak SV lamb chops with sauteed mushrooms and barley "risotto"

She was interviewed by C. Kimball on his NPR show (which is pretty listenable). Apparently she has the idea that cooking without a recipe is somehow more elevated than using instructions. I can see her point, that when you really know what you are doing you don't need an explicit recipe. But at the same time the years of experience that got you to that point serve as a de facto recipe. The instructions are in your head. I think we settled this on eG years ago.

Ehhh. I don't need any 'connectivity' with my anova and I don't want to have a wireless appliance. A great example of over-engineering. Who cooks at a distance? Craziness.

So many things that I don't like, all in one glass.

$50 sounds cheap...for whatever it is

I have had one of these for ages. Tough and cheap. Cuisinart Mini-Prep Plus DLC-2A Processor

Whisk, mixing bowl, measuring cup, measuring spoons, spices I use deli cups for everything 1/4 sheet pan wooden spoons...fish/all purpose spatula Cheap teflon omelet pan cheap scale? and throw your SV machine in the carry-on outside of the spices, I bet that's well under $50 with no VAT

The most comfortable of comfort food.

That's like the renaissance artist painting himself into the scene. Next time a little more face please.

You might order stuff on Amazon and send it ahead of you to the apartment. More control that way.