gfweb

There's all kinds of mint. I'd get another source. An online seed perhaps. It isn't too late ..that stuff grows like the weed it is

To me, a warm meatloaf sandwich is tastier than a cold one with all the congealed fat. Counter-intuitively, I need to add more fat to a cold meatloaf sandwich than a warm one. Warm needs at least ketchup, cold needs more... Russian...although warm is better with Russian too.

Garlic grows in the ground and can carry spores of the botulism bug.

@rotuts, Thanks! That is a nice piece of meat indeed. My son the med student asked the same question about the dark muscle. I told him to look it up and tell me on rounds tomorrow

Amoroso's Kaiser rolls @JoNorvelleWalker. They are perfect for this

SV pork loin with apple mustard sauce, cinnamon glazed carrots, potatoes Pulled pork with blackened onion pot salad, cole slaw, grilled corn

I get a little crust on them in a skillet and apply Russian dressing

@Nicolai Where in the M.E. are you?

Thanks @Nicolai. I was at the Jumeira Etihad Towers.

How can I get one of these in the US? Looks fabulous.

SV flank steak with soy/red wine infused onions, braised sprouts, potato salad NY strip with coffee/pimenton sauce, pan roasted root veg, maple blackened sprouts

No gloves and no beard snood.

Never been to Erie, but I've been puzzled by the apparent lack of restaurants , at least on Open Table. Is it devoid of sit-down restaurants?

"A multipurpose laundary and food water extractor"? "Food waste dehydration"? Details please!

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.