gfweb

sysco http://www.grubstreet.com/2007/01/in_his_cookbook_bouchon_thomas.html

Thomas Keller uses frozen fries at Bouchon

I'll eat it and like it. But it could be so much better without celery and green pepper. Amazing it is so tasty starting out with a handicap like that .

Red peppers are OK w me. Green peppers diced fine in a stir fry or with sausage and peppers are OK. Otherwise....

I believe your HMO will give you gym credit for a rum gargle.

Me too

Drench them in sauce and cheese and you won't know the difference.

A Pats themed meal? Let's see.... Underinflated souffle?

That is a worry. A mat like @TicTac has may be in order.

@TicTac LOL. Our designer hated the brick we had and wanted wood or tile. And so did we (although it was a split decision). After 25 years or so trying to keep the grout/mortar clean I was ready for a new floor.

@Shelby The guys did a great job with vacuums in the kitchen. There's a bit of a film on the rest of the house...

New floor is down. Hickory. Hard as a rock. (And slick as ice if you are an Airedale who's used to a grippy brick surface.) Cabinets and appliances this week (God willing). Countertops a week later. (which is like forever).

Any pro chefs want to comment on why induction doesn't seem to be the choice in commercial kitchens?

With my kitchen gone I've been pretty much doing this challenge. Two dishes to enter..seared frozen scallops over frozen corn and frozen diced and fried Spanish chorizo in a cream sauce.....CSO steamed fz salmon with a tomato onion white wine reduction. Tasted better than it sounds

My sense of tomato soup is rustic. attempts to deconstruct it or refine it are interesting but lose it's essence.

Ive done this and it works well for shorter cooks where evap isn't such an issue. But ziplocs are so easy.....

This cut will do well w sous vide too. I've done the @shelby method and SV. Both are great.

Sears should still be in business by then. So good for you!

As though prodding a roast is productive. But yes, SV is like baking in that the die is cast once you bung the bag into the water.

Ain't all that different either.

Of course my dad was known to say that pan-fried dogfood wasn't the worst thing he's eaten

Hey homie! Fried mush with maple syrup. Never had it in school. Just at my grandparents at my father's request. I thought my father was stuck on depression food. Who knew it was polenta we were eating?

@IANSTUART do this experiment. put water in a large frying pan and heat it on a Max Burton induction thing. Look where it boils first. Or cover the pan with a layer of cream and see where it scorches.

Nope. Its a Northern thing. Esp Penna germans/dutch. Texans eat grits Basically grits= polenta= mush. Polenta may be ground more finely and grits may be from hominy, but its all pretty similar.

Corn meal mush