gfweb

Just perfect, Scuba.

Early Easter dinner. Deviled eggs and eggs with gravlax Cornbread madelaines Potato salad with blackened onions SV asparagus with butter and lemon zest Smoked pork tenderloin with lingonberry sauce/gravy Strawberry shortcake not shown

@David Ross Truly lovely dish. So what do you do during a 1 and 1/2 hr bake in a cooking class? A movie?

rehydrate and add alcohol?

And notably metal cutlery and china. I despise eating from styrofoam and plastic. Don't care how trendy it may be. F that.

Sounds vile. Notable that the CIA is using weights even back then.

I've been to Aberdeen, SD! You can get golden looking caulifliower by baking it with a thin skim of yogurt on it. But I wouldn't say it has an orange cast. Turmeric perhaps...or that Mexican orange spice on whose name I'm blanking.

No signing bonus? @JeanneCake are you paying this person?

Always a Reuben. Unless no kraut or no corned beef in it. Or some other mutant Reuben...just say no in that case.

JJJ. Looks like we'll have to drive up there this summer!

Think of it as haggis without the stomach

The system or the Chef is the teacher. The system needs to decide that it is not OK.

If chef ranting is akin to the temper tantrums from some in my own field....it is a learned behavior.

The Phila. Inquirer food critic is a very trustworthy fellow. Heed his words. http://www.philly.com/philly/columnists/craig_laban/20140424_LANCASTER___TOTALLY_HAPPENING_.html

@shain Mutant mulberry?

Here's my meager plot of ramps, just sprouting. I planted about a dozen that I got from eBay last spring.

Beautiful property!

How non-stick are they? Here's my spot welded steel pan and an omelet.

Chicken viagra?

Ought to be a message board for cooks to warn about creeps like this.

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.