gfweb

No

Our power goes off about 10 times a year. Maybe more. The generator kicks in after 30 sec and all is well again. I'd love a unit that restarts after an outage when the power comes on. There could be a warning light showing that it had been off and a message sent with the duration.

OK. Tourne this sack of potatoes for me.

@rotuts If Yale Appliances store is as great as their stuff on the webs, it must be a great place.

My life changed for the better when I learnt this a few years ago. Great tip.

Connected cooking devices may sell for a while, but I'm skeptical that their appeal will last. Would anyone really start their crockpot from work? Cooking at a distance is a neat trick, but is actually more complicated than regular stove top cooking. What advantages does it offer? None that I can see. I don't need my oven to be on-line (or hackable for that matter). I think the Anova people got a good deal

Ice makers are a mixed blessing. When they work...great, But often not. The most frequently malfunctioning thing in a fridge. Mine currently has gone South.

Olympic Golf Club, site of US Opens and a great course, serves tube burgers like this at its halfway house. An institution there. Guests MUST eat one and rave about it. So revered by the locals that Johnny Miller brought them to Silverado Resort when he bought the joint. They end up being quite nice Medium to Well burgers. But not great as burgers go. But not terrible at all.

There are steam ovens from a bunch of manufacturers available in the US right now. They are small in size and many aren't plumbed. We thought about one but most of them weren't much bigger or better than the Cuisinart. http://blog.yaleappliance.com/best-steam-ovens-reviews-ratings-prices

It has a light!

This may herald Electrolux entering the US market in a big way. I wouldn't mind having their steam oven.

For Canada https://m.indigo.ca/product/books/the-food-lab-better-home/9780393081084?ref=by-shop%3abooks%3abooks-5daysofdeals%3a5-days-of-book-deals%3a10%3a

Don't see why you can't use garlic and salt and pepper at the very least.

I had a nice dinner at Luma the other day, which is right where you will be... but looking at the online menu, I see nothing that was on Friday's menu. So....

If we are lamenting, how about lamenting the loss of the classic Horn and Hardart crumb buns. Philly and perhaps NYC classics

What you said.

I think sous vide is finally pretty mainstream. I was at a business dinner the other night. The culotte steak many of us got (from a mini menu designed for the group of about 25) was perfectly MR right to the edge. Two guys at the table said that it had to be sous vided. Two more agreed. So at a table of about 15, at least 5 of us were using it. How 'bout that!

Big ingredient list. I wonder how many are there to prolong shelf life.

I use them mostly in pan sauces for chicken veal and fish. The vinegar ones.

Beautiful meal. I love capers. Your kitchen looks fabulous. Probably more counter space than we have. That big fireplace of ours steals a lot of space...but that's OK it is a lot of fun.

@Okanagancook Yup.Terriers present their own set of problems...but I love the beasts. Henry's predecessor, the sainted Tucker, once ate a bag of uncooked rice off of the counter. Very unhappy few days for the boy. But he was cleansed by the end of it. Two weeks later a whole butternut squash. That one didn't faze him. Henry is more interested in chewing than eating which is a mixed blessing. First thing to cook? Hmmm. That requires a lot of thought.

@Porthos It was an add-on. A Broan product bought on Amazon. Different manufacturer but a really good match. First one came dented, Amazon had a new one out in 2 days!

If that's all the salt you have then sure. But Appleman specifying kosher salt implies that it makes a difference over table salt when dissolved. I did say I was quibbling ;-)

I'd quibble about using kosher salt if you are going to dissolve it. I think it was Am.Test Kitchen that did a salt tasting and found that all the plain salts (ie not smoked or harvested from the fins of mermaids or whatever) tasted the same when dissolved. When used to finish a piece of meat, granule size mattered such that kosher > table salt. Batali says as salty as the Adriatic is how it should be.

@Okanagancook That's a leap! Thank goodness Henry doesn't know how high he can jump.