gfweb

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.

Roast Chicken (5 lb, CSO 400F 45'), potatoes, cranberry glazed carrots

So it gave you amnesia eh?

One of Bourdain's things was there I think. I think it was the series before the current (boring) one on CNN. He got shitfaced with JoeBeef people IIRC.

Kerry certainly has expanded the range of ER food. Used to be pizza and Chinese. And BBQ if somebody made a run to West Philly. Not that there's anything wrong with that. At all.

You put mustard on french fries?

Nice piece about the chef and her effect on the town here https://www.fsrmagazine.com/chefs/chef-vivian-howards-small-town-story-makes-big-difference

@rotuts I drive past Edgecraft/Chef's Choice almost every day. Amazing the number of products that come out of a fairly small couple of buildings. But I think that they do make most of their stuff there...the 18 wheelers are there a lot.

You and I cook a lot alike, scoob.

I can easily imagine a thin mushroom might dry out easily and then re-absorb water through the same pores through which it exited. But I used a nice plump fresh cremini

The aluminum sizzles are cheap...~$7 https://smile.amazon.com/Prince-Heavy-Duty-Aluminum-Sizzle-Platter/dp/B006P27F5A/ref=sr_1_4?ie=UTF8&qid=1478370023&sr=8-4&keywords=sizzle+platter

Re the necessity of washing mushrooms. The stuff they are grown in commercially sounds foul, and in fact is, but it is sterilized prior to inoculation with mushrooms. If there is any infection risk it would be from the human hands that touch each one at harvest and the hands that pack them. Assuming, of course, that there isn't willful contamination with a little spit etc. because of a labor dispute or just a bad attitude. Living where I do in the heart of mushroom country, one hears stories.... FWIW I won't eat them raw.

I just did the experiment. One mushroom sat in a cup of water for a minute....it was removed and given a light shake to lose surface water. Weight pre bath ...41g and after bath...41 g.