gfweb

SV duck breast (134F 3 hrs) with lingonberry/spanish chorizo sauce, smoked spiced sweet potato, roast maple sprouts

That could be a whole thread. Perhaps it should be. Cakey vs crumbly. Sweet or not. etc etc

@rotuts for some reason there are no Greek diners for I'd bet 25 miles. A deficiency.

I think so. Very lightly spiced. No sage. Restrained.

Breville Smart Oven.

Or at say 130 F in a BSO or CSO.

SV (140F 3 hrs) turkey breast stuffed with sun dried tomatoes, garlic and rosemary.

Diner breakfast in a beat-up old place in "town"

@rotuts Just a little Pam.

French omelet, pepper, steel pan

I grew up with cornflower. Takes me back

Just bought grapefruit spoons. After serious study on Amazon I've concluded that many are left handed, requiring a backhand motion for a righty. A pox on that. I found a version that is toothed on both sides and bought. Also a scraper, long forceps, a Kunz spoon and a sizzle platter.

Then I'm special too!

I was going to come on over

Inquiring minds need to know...

Common theme here. Red wine.

I think you have a point. After all, one puts flowers in a vase of water stems down.

My suspicion is that all of this technique is based on wrong assumptions. IIRC chitin is more soluble in acid than alkaline so baking soda might stabilize the mushroom structure. But that's not taking into account the effect of heat that is added. Experiments are called-for.

No you don't lol

Maple syrup or ketchup can ease you into scrapple. Think of it as sliced and fried haggis. That help @Anna N?

J.B. Prince U715 S/S Chef Gray Kunz Sauce Spoon

I ask myself those same questions, @rotuts. I'm leaning toward not subscribing. But the idea of a different approach than my usual is attractive

Rittenhouse Sq is a ways from South St. I bet you are thinking of Jim's which is right on South St. So many great places, holes-in-the-wall to serious joints, in Philly. Villa de Roma is a good old red gravy place. Philly has two Iron Chefs (Garzas and Morimoto) and two Top Chef winners (Sbraga and Elmi) who are pretty much cooking in their restaurants (exc Morimoto who isn't there much). And more than a few young hotshots. Great place to feed.

Me too. I had lunch Sat at Cheu. Really good.

I'm not big on skin. It was nicely browned, but not quite crispy enough to plate.