gfweb

Looking at it, it doesn't look like red cabbage.Looks like green cabbage with tomato sauce. Is it really red cabbage?

Glad you are back!

Whether Subway is good depends on your expectations. If you expect a real Philly hoagie you'll be disappointed. Bread is different, meats are bland but salted heavily. Low meat to bread ratio. Always amazes me that they succeed in Philly where good sandwiches abound. A testimony to advertising and location. But it isn't hideous food as these things go. Better than McD, I guess. And I've never seen a line there.

I think I might shred the surface of the pork...make it shaggy...so it will sear up easily

SarahLee, I don't think the process has gone downhill. It just didn't go where you expected. Your assumptions were questioned...but that's how science goes. Poll results were interesting. A problem with the questions were that they were "either or". Either you shop with a list or you don't. I do both. When I know wha I'm cooking I use a list when I don't I go to the store and see what moves me.

Pork loin roast stuffed with cranberry and onion chutney.

My new rule. Good thinking Weinoo.

Other approach would be to do it sous vide , slice thin, and then just crisp up a few bits to keep the rest juicy.

Having said all this...you have selected a worthy task. Most would be better off financially and nutritionally if they learned how to cook

My sense is that fast food people don't understand cooking. They were brought -up eating fast food and doritos and nobody in the household had any idea of how to make scrambled eggs or mac and cheese or beanie-weenie. Their problem isn't convenience, it's education. These folk do not need a gadget they need experience. And this is a valuable engineering point...design cannot overcome ignorance.

Just took the survey. Can't see how it could possibly help you with your task. good luck.

The issue is storage. Neither SV nor boiling kill botulism spores. If you use immediately, or after a short period of refrigeration, the spores won't have time to grow. Long storage, even in the fridge, opens the possibility of spoilage. So freeze what you can't use immediately.

I routinely make a braised red cabbage in apple juice that needs no other sweetener. Often I'll add allspice and a splash of cider vinegar. Great with pork and beef. I love those airplane bottles of wine for cooking. . The Woodbridge stuff is high enough quality and isn't expensive.

The price of a Per Se meal defines the standard it wants to be held-to. Charge that much...expect scrutiny.

Seems to me that the biggest question is where are you going to try to pull this off. The questions about a vintage car as a key element of your business are good ones. But biggest question is what city is able to make this profitable. Where can you find a coffee culture that can make this profitable? i think location is the prime concern.

Weinoo, that bird looks lewd.

Uggh.

About 20" here. Poor puppy (who was just recently housebroken) won't poop in snow, because snow is for playing and eating. Its a frigging winter wonderland.

That goes for peas and lima beans too

We've got around 2 ft and its still coming down. An annoyance inland, but the people on the coast have real flooding problems, worse than Sandy was in NJ and DE. I have Knob Creek helping me through the trial.

I'd love to see the menus you worked out. I'd bet smaller private schools like the one my kids went to would be interested in this approach.

Padma needs to pack her smug attitude and go.

15" and snowing. But the plow guy came and the internet still works, so we have that going for us. Lunch was hard cider braised brats with wine braised kraut

wine , rum, nuts you are good

We finally got a generator that powers everything. Amazing effect on how I view storms. We went from 3 one to five day long outages a year to a total of 2 minutes a year. Makes country life better.