gfweb

I think that is very do-able. Just leave meat out and, without cooking, it turns gray. Oxidizing perhaps?

Well...if you must...Sous Vide will give you the least overcooked well done you can get. How long you been married? LOL

Its a rabbit holding a hernea.

I like Bittman just for times and temps and general recipe flow. I agree that most need work.

Not in my case. Sometimes the sauce just gets lost on the thin film that clings to the meat.

This often happens to me. I compensate by making the sauce stronger tasting. A little more dijon or soy or anchovy paste or whatever. May taste too strong in the pan, but it'll be fine on the plate.

Yes, but in the end, how hard is it to shop for food? If you have the recipe and instructions, the shopping is a no-brainer. And recipes are free in the interwebs. Unless shopping itself is an obstacle...like in NYC or the for home-bound. And that's what I see as the issue with this business. Their real market is tiny.

Yup. https://smile.amazon.com/Lodge-CRS12-Skillet-Pre-Seasoned-12-inch/dp/B005U93RYW/ref=sr_1_1?ie=UTF8&qid=1490586181&sr=8-1&keywords=lodge+steel Matfer has rivets that are ground flat

I have this https://www.amazon.com/Matfer-Bourgeat-062005-Frying-8-Inch/dp/B000KENOTK/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1490575832&sr=1-1&keywords=matfer+carbon and a Darto. The Matfer (above) is about twice the price of the lodge and has the clear advantage of no rivets in the pan...ie easy to clean.

Scallops topped with toasted Benton's ham crumbs, on chili creamed corn and braised cauliflower.

Exactly.

still like the vacuum idea

Why not pop it into a chamber vac or a vacuum marinating jar?

@ChocoMom Highly cool. This range is a beast. I love it.... boils so quick. Makes the big old Vulcan look like an EasyBake. But if I have any complaint is that the low setting on the non-simmer burners is still too hot eg for scrambling eggs. And the broiler is nuclear hot. I incinerated some polenta the other day. But I'm learning.

@scubadoo97 kids always win!

Cakey cornbread is an abomination.

@Lisa Shock The grey in the center is most likely beef that didn't get cured. The nitrate makes it pink, so if it is grey it never saw nitrate. Just not cured long enough for the thickness, I'd bet.

Acidic foods? No food is as acidic as your stomach is naturally. Except straight vinegar

@Norm Matthews Here's the Irish stir fry I had today and yesterday for breakfast

That's the very first thing I do with CB. And then hash. And then more Ruebens.

I can understand how wifi control eliminates some bulk and some cost; but for me it'd be a reason not to buy one.

Pork tenderloin, polenta, dijon bacon cream sauce.

I'm with your dad. Any sausage is good, esp patties as opposed to links...which are OK too. Except turkey sausage. Like turkey fat is better than pork fat?...no. Sausage needs potatoes. Everything needs potatoes, but esp sausages...unless its pasta, which is good with Italian sausage in particular. A sagey breakfast sausage with scrambled eggs and melty cheese and well-peppered ketchup on a hoagie roll...perfect Philly breakfast-to-go. Or lunch. Or late night snack. But all sausages are very very good. Unless they are made from turkey....

Don't let it happen again.

Chicken parm without the frying part