gfweb

We've got no Dollar General nearby. Other Dollar stores, yes. They sell trash bags and extension cords. What kind of food does DG have?

We eat out once maybe twice a week or cook from scratch. Edited...after reflection ... when I make lasagna I use barilla pasta, whatever jarred sauce is around, costco meatballs and premio sausage and mozzarella that somebody else made. I call this scratch, while recognizing one might actually make all the components really from scratch just as one might breed and raise the cow that makes the milk for the cheese. But it isn't a tray of Stouffer's lasagna that I pop in the oven and heat up either.

@JohnT Not sure many in the US buy Heinz mayo. Hellman's/BestFoods rules in the North and West and Duke's in the South.

Corn dogs are polenta battered.... Maybe freeze the Mozz....batter-up ....and drop in the oil

Sounds right re buttery/soft. Only trick I learned is to cut the polenta to the final serving sizes before frying. Can't neatly cut after frying

I more often do turkey salad.... with SV smoked breast. For that medium chunks...slivered red grapes...candied pecans

I could imagine that having a separate induction thing (burner? no...hob?...no) would be great for boiling pasta or deep frying both because of speed and safety. I suppose if frying is being done it ought to be under the hood. I still am not sure about how to avoid the superhot ring in the pan effect of the magnet. I suppose the diffuser thingster would do that, but at a loss of power and responsiveness

@palo I was not using the thing that lets you use any cookware. I have some ferromagnetic pans that I used. In fact it was the beautiful darto of which @rotuts speaks and an all clad. I don't think my unit has a temperature option.

Not sure that 's true that microwaves cook inside out. I thought they cooked the outer cm or so.

Yes

Can I click "like" twice?

So whilst my kitchen is in a dumpster in the side yard I've been limited to a Burton induction plate, SV and the BSO and CSOs. And its working out OK, sort-of. I'm finding the induction plate to be a PITA to work with. It super-heats a ring in the pan which is fine for boiling water but horrible for making a sauce. I burned the crap out of a nice cream sauce tonight at a setting of 3 (out of 9). What's the trick? Do I have a cheap crappy unit? Am I doing it wrong?

Usually diced with any overcooked edges chopped fine and mixed in

But you have the CSO !

Refund and priority for the next booking is the easiest to keep the books on. Making up the income for lost days is an ongoing headache if you are in a business that is already at capacity all the time (May this be your fate). I do not know of a way to do it other than adding hours ...which after one good winter season could tax you badly. Several places in Phila routinely tweet or FB out when they have last minute openings. Seems to work well so long as the no-show diners are kind enough to call in advance.

Indeed it is. Odd that t hey caught the Zep and Schmidtter and missed cheesesteaks, roast pork with broccoli rabe, and sausage egg and cheese sandwiches from Philadelphia. These are far more common in the area. The Zep is certainly hyper-regional, available in about a 8 mile corridor from Conshohocken to Norristown which also features an oddly sweet pizza sauce in the local places.

@Jacksoup yours is going faster than mine.Looks great too.

@FrogPrincesseThis whole Modernist thing is just careful cooking. Not that novel or crazy.

At a certain age, everything has a lifetime guarantee.

the other one

@dcarch Is there a suction cup on the base?

If you get a jamon, you'll need a slicer. https://smile.amazon.com/Andres-Garrido-Gondola-Ham-Stand-Jamonero/dp/B0084SROMC/ref=sr_1_14?ie=UTF8&qid=1484148110&sr=8-14&keywords=jamon+holder

Julia Child so hated food sharing that, on occasion, she would insist on ordering for the table and get everybody the same dish. So there!

And toxin -induced food poisoning eg Staph aureus and botulism required no viable bugs because the toxin was formed pre cooking. Apologies to @chromedome and all others who know this already.