gfweb

La Brea bakery has a nice line of bread and rolls. 95% cooked, finish off in the oven

@Ashen Just tried your sunny side up method. Brilliant! Re favorite/least favorite. Hard boiled eggs are pretty bad...but deviled eggs are great. Even my mother's old-school yellow mustard/miracle whip deviled eggs were tasty. Something about the DE is magic. I can eat maybe one three egg omelet, but I'm good eating 8 or 10 DEs and then start looking for more

French omelet is #1. Crappy diner-style wafer thin scrambled eggs prepared on a flat-top is last

I think you are much better than that writing... from what I've read from you. I think that the piece is somewhat "over-written". Whenever writing style is so (painfully) obvious I think it is likely overdone. You don't know John Updyke is great instantly...it grows on you.

TJ Maxx has some cheap Le Crueset stuff. I got a baking dish for $20 and another for $29. Not tiny not giant...just right

Oh my. Fire that fool.

Nice. Very nice. I always have thought about doing this sort of thing...with no intention whatsoever of doing it. Xmas dinner is big enough! So what did you charge and how did you promote it?

Does it come with a candle in a Matteus rose bottle?

It really is a great deal. I've had them delivered in summer when its in the 90s and there was plenty of dry ice in there.

Yeah, done reasonably, all the techniques merge into an approach to cooking that is optimal

My bias is cooking in pans on a fire. Or in an oven. But there's stuff that can be better for certain things. Like sous vide or an steam oven. I'm not moved by making risotto in a pressure cooker, I do fine in a saute pan...the experience is part of the charm. But the steam oven is as good as my sort of finicky poaching of salmon... like I don't have to pay attention. Its better. What I'm saying is that the steam oven makes things easier and better. The Instant Pot is nice. I like it and use it. But it isn't game changing

That's the thing. Instant pot is a PC that does other stuff. Its very useful and faster than a PC. But CSO does stuff that a regular oven doesn't do.

I'd try to find a way to make it work.

@quiet1 Steam oven >>> Instant Pot

I have the KA attachments. Pretty convenient and small enough to store easily. But not cheap.

Taiwanese jai alai stick

Egg poacher?

I love that costco deal. I get a couple a year. The breasts are pretty big, you'll love it. I often reduce balsamic to a syrup, glaze the duck confit (broken into shreds) and serve atop risotto.

They will surely be safe and probably will taste good. Flavor might be off, but I doubt it.

Costco frozen scallops are not bad at all. I just bought a bag as an experiment and sauteed up a few. The trimming was a little careless... I had to snip off some muscle. And they weren't the biggest diver scallops ever. But when thawed they gave off very little fluid and smelled fine. They sauteed nicely and tasted sweet. Nice to have in reserve.

Tesar won.

Bravo.com has it available

Maybe

@Panaderia Canadiense might have a lot to suggest....a translocated Canadian baker living in Chile

Method A - I ponder food all day as I work and develop a good idea of the dinner to come 30% Method B - Dinner sneaks up on me and I see what I have on hand at the last minute 45% Method C - I think about dinner well in advance and carefully plan what I'm going to cook 10% Method C - Eat out 15%