gfweb

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.

Anybody know how well starch from potatoes and flour combine to thicken a gravy.

Is this blog in real time?

I never was a fan of turkey until I made it sous vide.

Huh. Me too.

I'm really impressed with this book. Good looking recipes (except those involving okra) that are novel and very well explained. Howard seems like a good and thoughtful human too.

How come?

So Canada has TG before Halloween? Brilliant! esp if you ignore Halloween altogether. Does that mean your stores start Xmas stuff in October?

I just boil sliced and peeled yukon golds till done. Drain them. Add a couple splashes of cream and mash by hand (a mixer or blender can make a gluey mess). Salt.

Me too. I grew up outside Philly and thought them tough and unappetizing not-green-beans, but not choke-worthy as a despised lima bean.

Today I bought several New Zealand lamb racks for about $11 each. The local supermarket sells it for $24.

Its choice. But the best choice around. supermarket has choice, but its crap. Costco also has prime, but I'm quite happy with choice.

Really easily even if all you buy is meat there. And the meat is far better than the local supermarket chains (Acme and Giant).

Let me cast a weak vote in favor of occasional imprecision. Some recipes defy absolute quantification and rely on feel. I'm thinking of a cauliflower gratin I make. If the cauli is very fresh it is so wet that the gratin is soupy, so I precook it to dry it out a bit. I suppose if I could test the density of the thing then I could give a precise recipe, but I can't; so I rely on feeling the heft of the cauliflower and prebaking as needed.

Had the same experience. Banana peppers growing next to hot peppers came out lethally hot.

Nor is I & O in PA. Sad state of affairs.