gfweb

I suspect that Boars Head injects brine into the beef. If I recall correctly, a rub will penetrate about a cm/day, so more than two days might be needed to fully season/brine this chunk using a rub.

1/4 sheet pan? I'd have clear glass too.

Its a valid point @rotuts. I have 7 fireplaces in my house and only use two and just on ceremonial occasions. If I were building a house, I'd just have a couple FPs for aesthetic reasons. (but not gas...wood). A big steam boiler has made the FPs obsolete. I'm so modern that we don't use coal anymore to fire the thing. Tho we could.

The lack of fire is an aesthetic problem for me.

Part of the problem is that these kind of owners aren't experienced "professional" owners. Expectations are higher than their ability. They need mentoring themselves.

I've had a few memorable meals in hotel restaurants. The Pressoir d Argent in the Grand Hotel du Bordeaux is a Mich. 1-star. Even room service was fabulous. The Four Seasons in Phila had one of the best restaurants in town, the Fountain Room, which , alas, is gone. Lacroix, at the Rittenhouse is still top notch. But yes, hotel restaurants are mainly for 24 hr room service and breakfast buffets, which are critical for a business traveler. I've seen a trend in some NYC hotels where the room service comes in take out containers with disposable silverware. Same high prices for a big drop in quality. French fries and Reuben s don't survive in that steamy package. And I hate plastic utensils.

If you mean to say electromagnetic, then don't say radio.

Induction uses magnetic flux to heat not radio waves.

Char Broil Big Easy! That was big a few years ago.

Perhaps freeze it first?

Still waiting for the free copy he promised me.

Interesting that there's no consideration of the carbon footprint of shipping tropical fruit to North America or the effect on the local ecology if production ramps-up. But that's more likely to be a NYT hand-wringing piece that will follow.

@Shelby How about that! Looks great.

That scoundrel Kimball had pledged to send me a copy of the new magazine. Needless to say I have not seen it yet.

@JoNorvelleWalker I avoided it like the plague.

Couldn't do this in a US hospital, I think. Not for any sensible reason.

Try roasting them w salt and pepper. Perhaps halved

Had friends over. Lamb chops cooked SV with rosemary to 133F (they were pinker than the photo appears) (Not shown... blackened maple Brussels sprouts and braised red cabbage) Parmesan roasted cauliflower Potatoes au gratin Bacon-wrapped chorizo-stuffed dates as an appetizer Smoked pork tenderloin with cranberry chutney appetizer

Like, Duh, right? But the photo shows them with the cut side up, so ...

I figured out that the Grape/sausage/Brussels sprouts thing should have the grapes cooked with the cut side down. Really nice caramelization that way.

Nice piece.

Looks fabulous. Fabulous taste?

I'm seeing roasted smoked grapes in my future

The smoked corn mayo seems to be the star here. Tomatoes are great, but not lifechanging at their best in a sandwich. I think I'd make a chicken salad sandwich with it and the pickled onion.

I tried Roasted Grapes, Brussels Sprouts and Sausage (pg 541). I didn't have muscadines (who does?) so I subbed red grapes. Everything else was the same ...425 x 25' in the CSB. Muscadines may be key to this. It was tasty, but hard to eat and not as bound together as her photos appear. Perhaps smaller pieces of everything would help. Further studies pending. The roasted grapes with salt and black pepper and dijon were quite something by themselves. I could see them paired with lamb.