gfweb

And your back...

@Franci How do you keep the silicon molds so clean. Mine get all blackened in spots. Won't scrub off

I like a single small ice cube. Maybe two if its as hot as WT101.

When I've seen this it was always in a private club. Sometimes there are no prices for anyone's menu. Sometimes only the host. No prices for anyone is the more common example of this rare phenomenon in my limited experience. It has never seemed to be related to gender.

Some private clubs do this. Member gets priced menu , guests don't. IIRC the Union League in phila works this way.

Or Sriracha

Salt lightly, thyme sprig, 2 tbsp of duck fat...cook sous vide. Just so foolproof.

Steam transfers heat better than water?

@curls Kerry was at the real Ocean City. The one in NJ.

Only dining downside to OC is no EtOH, so restos are a little lacking. And not enough hotel rooms for a big group.

OC and Shriver's is the place I was thinking of upthread. Much nicer place than AC. Tony Luke's roast pork is the best, at least in S. Philly

Taylor Pork Roll. Jersey staple. Sort of a cross between bacon and spam. Tasty indeed fried up. Note the notches to prevent curling

Friday/Saturday usually. I shall, though I'll be away a bunch in the next few weeks. Here's the on-line menu. Always a few specials too. Good enough to succeed in Philly, but out here in the sticks. http://www.williamandmerry.com/Dinner_Menu.html Only thing I don't care for is their saying that they are "food-focussed" . Dumb slogan

The local good restaurant (yes, only one) has a fixed price (cheaper than usual) deal on Sundays where they unload what they have too much of. Closed Monday. So this place anyway (House of William and Merry) is in good shape Tuesday.

I've had great meals at August. A John Besh place. Behind the Windsor Court Hotel (which is great too). Not a new restaurant though.

Wonder what percentage of nutrients are lost. Still gotta be a lot left in the food.

I have strong opinions about Gen Tso. Most have too thick breading and are kind of gross. Having said that , I love a Gen Tso that 's made well. To me . the Ideal General is not as crusty as Col Sanders, but is lightly floured, cooked fast , and lightly sauced. Not in a deep fryer but in a wok. And needs more soy than the time-honored Gen T allows. Yes, I know it isn't authentic chinese. Neither is chicken tikka masala indian.

@Kerry Beal So was the dinner any good?

Nice stuff @Chris Ward! Cooked lettuces can be great. I've come to love romaine halves sauteed in butter till well-browned. Nutty and sweet.

Got in unGodly late last night thanks to weather and AA not wanting to fly with a bird in the engine. Sheesh, that's why there's two engines, right? A hearty breakfast was needed. Chorizo, cheddar and pico de gallo quesadilla (pre folding and cooking)

Hmm. Taxonomy. It is SporkBeef

Doesn't that make it pastrami?

Good judgement. Nothing to be gained from reading them and there is something to be lost. Read a pro's review...maybe. The Yelpers on Amazon...no

That a smoke ring on the corned beef?

Blanching also kills whatever in onion gives me agita