gfweb

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.

The selection at the store is different than the warehouse. Not much food online.

Mustard > Mayo here

I'd say borrow one ASAP. Their Choice beef is way better than supermarket Prime. I don't understand how this can be so, but in my area it really is true. And they have flap steak. And big hunks of salmon to pop in the fz. And bricks of ground beef to store away for when you need to make meatballs. And big bags of meatballs to freeze away too. I get a couple big ass beef tenderloins a year...NY strip packs several x a year...flap steak...salmon that I portion into meal-sized aliquots and then I make gravlax out of the end cuts. Their veg aren't that great. Too big a bag to use before they go bad. But you can get canned diced tomatoes and tomato paste essentially for free. And a case of Ramen noodles for $8. EIGHT DOLLARS. Great for nuts too.

Cooking the the basement while my kitchen is torn apart. Cook beef and thyme/butter mushrooms on the induction thing, keep warm on the steam boiler in back. CSO for the au gratin pots. Maybe I don't need a new kitchen.

Were I in the business, and it became a problem, I think I'd offer certain half plates on the menu and let it go at that. You want a 1/2 Beef Wellington? Nope.

@rustwood what was your Genl Tso sauce recipe?

And yet you love her...

@quiet1 Try frying halved sprouts face down in butter till well-browned. then mix pinch of salt, maple syrup:water 1 to 5 and add enough to be 3mm deep (in a small crowded pan).Boil it off to a glaze and slosh the sprouts around in it.

Consider the B. sprout. Or braised cabbage.

@JoNorvelleWalker Not a pea-eater. Nor limas. But they are green aren't they. Legumes in general are suspect. Except soy, after fermentation etc. I prefer my greenness in the form of brassicas or leafy greens. Or grass on a baseball field. Which is the best green of all.

@JoNorvelleWalker Gin is never a mistake

Tell me more...

@kayb only negative is the weight. Slick (or slicker) than teflon and indestructible. A big pan will be a two-hander. An omelet-sized pan, easy with one hand. I use it more than all the fancy multi-layer stuff I have.

I like white rice that has been made brown with soy

Actually.....50% of it (at least ...at this point) has nothing to do with preK. It is just an old-fashioned money grab. But this is probably out of the scope of eG. http://www.philly.com/philly/news/politics/20160614_Drink_tax_proposal_had_some_sweetners.html https://billypenn.com/2016/06/09/after-soda-tax-switch-philly-city-council-wants-to-know-why-are-we-broke/ http://thephiladelphiacitizen.org/soda-tax-philadelphia/

It is real. Phila's Mayor Kenny said he needed money for preschool and forced through a sugared bev tax to benefit the wee ones. Most of the proceeds it is now known will go to solving the city's pension "crisis". Talk radio has been going nuts for some time.

Bezos!

Henry saying goodby to the Vulcan. Amazing how cruddy the wall in back of the stove got. That worthless hood is gone too. Fan was a bathroom exhaust thing... about 60 cfm if the wind wasn't blowing. Demo complete except the floor, which happens today Electrical will be done today too. New lighting, new circuits for CSOs etc. No hanging lamp for me to hit my head on.

Engineer?

Oh yeah. That's about 2 ft of fieldstone. It is going nowhere. But there will be a counter and cabinets over part of it. We really need the space.

Good advice. Thanks. FWIW we bought the house with a stove that wasn't code...who knew? The code is a little vague and apparently gives allowances for ancient homes. In any event we aren't going to have a monster hood. It will be under the "official" cfm rating for stove size which seems to be determined by what's required if all burners are going full-tilt. Which won't ever happen; this ain't a restaurant.

Yup. Wouldn't touch it. It has all the cranes etc for cooking in it. The Vulcan came wit the house...just way too big. A 6 burner Blue Star is the replacement. Hot burners, giant oven, locally made at a decent price.