gfweb

It was for a while, but more t he basement.

Smoked turkey, greens, au gratin potatoes, smoked yams, stuffing, cranberry onion compote, jalapeno cornbread

The food on that plate is all touching other food. 😉

Breville will do everything you need. We love ours.

We found it very difficult during the remodel. Everything went well and I guess it took 6 weeks. Different contractors show up when they want to...cabinets are back-ordered or whatever. etc etc. Its going to take more time than a week.

Metal chopsticks seem like dental instruments in my mouth. Not appetizing at all.

Consider sous vide. Its made for meat like this.

Pork tenderloin, pounded

Sous vide will tenderize the tough meat and yet retain moisture because the temp is kept lower.

schnitzel

A bottle of glutamates

Ours speak, but they let you checkout faster than they talk

Woof. Didn't Peach fail with this model? FWIW, my price point for a magazine-ish thing is probably <$15.

Buy a couple whole newspapers to set it on. Or broken down cardboard boxes

I have an outdoor vented ventahood which does a stellar job on anything from the range as well as a cigar smoked nearby. Don't know the CFM but I remember I got it overpowered. Make up air is easy from a big fireplace in the kitchen

Sous vide the breast for a decent texture

How many times have I said this myself? 😉

Cheeky lout. I'll be watching you.

Wegman's and Giant have good systems. I'll go self check out every time, mostly because the lines are usually non-existent. They'll have three times the number of self check-outs as manned ones.

That certainly is true. I'd take it further and say that US BBQ doesn't make for much of a restaurant experience even in the US. Its pretty monotone and largely too sweet for my taste.

"People don't seek after US Barbecue"? Perhaps if you lived in Vermont or Maine... but all over the US South BBQ is the t hing and South American restaurants are a perhaps interesting novelty at best.

One or two small cubes. I usually ask for neat with a glass of iced water and add ice judiciously to the whiskey/bourbon. Except Macallan's which needs none.

Here's the return trip. DFW-PHL Short rib and "mac" and cheese. Both were better than the first trip , but still not good. Beef needed some interesting notes in the sauce which just tasted brown. The Mac was actually cavatapi, for which they gain points, but it was still bland. Hot sauce would've helped. The shrimp was benign and the cole slaw underneath was good. But who pairs shrimp with slaw? At least we were on-time.

Not a bad idea actually. :-) Theres something to be said for watching the boys get thumped in Dallas too. Our son moved there. Barf

Did you get your plaque?