gfweb

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

Buddakan in Philly is ok. ..if a little trite.

Not a chamber unit , but I've been really happy with this one. They go on sale often and are easy to stash in a drawer

All the restaurant ones I've seen are big things with clearances not found in a home kitchen.

Having the same thoughts as you. I like a bigger refrigerator and can have a separate freezer in the cellar. The only fridge-only units I can find are a minimum of ~$2500 and they don't look to be flexible in their shelves.

W-S sale on All Clad skillets $99 for 2 http://www.williams-sonoma.com/products/all-clad-d5-stainless-steel-french-skillet/?bnrid=3102318&cm_ite=hero_pip&tp=i-H43-Q2T-m0R-W8nDNC-1n-Q7XG-1c-W8aM5G-eRF2W&cm_ven=Promo&cm_cat=Cat&cm_pla=2016-09-09_AC_FF&cm_em=guywebster@yahoo.com&dtm_em=450779b547a8488ee63617dbe58cc9d4&om_mid=184539

I pickle in vinegar, sugar, salt and water. Boil the onions in the pickle briefly, then store in the fridge for a few hours to a day. Because everything is decided at the last minute I'll do often yellow onions and add a few drops of red food coloring to the pickle.

Those certainly are restaurant prices.

@MelissaH The stack is 23" high and includes a small BSO cutting board between the two ovens to allow cooling of the bottom BSO.

@melissaH I have both and the strengths of CSO outweigh its size. But , as you say, I like my 1/4 sheet pan in the BSO. I use both. CSO sits happily atop BSO and this takes up no more space on the counter.

@huiray, I agree on the Chang pork bun thing. Nice enough, but not novel or transformative. After reading the review...it doesn't read like a 1 star..more two-ish.

This was just emailed to me by CK. Looks like the folksy guy just can't give it up. http://us12.campaign-archive1.com/?u=27d86f080b903d5a8913aa032&id=a1261d9048&e=350d23ecad

Gotta say the Amazon Kindle pricing is goofy. ~$1.50 less than the lavishly illustrated book.

I'm with Weinoo re Cardinals. They are as bad as the Giants. Even the Mets are preferable.

BK >> McD. At least around here the meat is better, not as overcooked, and has flame broiled taste. And you can say "no pickles or onions " have it come out that way

Shakshuka/uovos in purgatorio Cooked tomato sauce on stove, add egg, then 6 minutes 400 F Steam Bake