gfweb

@Deryn Agreed. I look at what is shown in the boxes and cannot see where the profit is. I also look at the concept and don't get how the VCs are putting this much money into the things. Their market is a sliver of the whole. Its people who would cook if somebody shopped for them and have enough money for this... yet dont want to eat out. And who don't have a big family. What was the pet food company...pets.com? that had a sock puppet? Well-capitalized then gone in a flash because it just wasn't a viable concept.

Been ages since I've been in BDA. Time to go back.

Yeah @Arey. That annoys me too. I hate having to go to a supermarket to get cold cuts. And those touch screens do have a learning curve.

not sure

OK. I finally did it. NY Strip sliced, atop soy infused onions (barely visible). Spinach and arugula salad w browned onions, broiled peppers and cucumbers. Sort of what was suggested given the current limitations of my pantry and palate.

Yes, true. But then again, maybe not. Meatloaf and meatballs are pretty similar in the makings, but in execution turn out very different.

My (now adult) kids ask for them ...blackened with a touch of maple syrup...or shredded and sauteed with shallots and bacon..or roasted.

NOOOOOO. BSs are great. Eggplant...not.

You need Holy Water in the water bath too.

I foil both CSO and BSO pans.

A lot of folks must like it. I will try it one day.

It looks horrifying, Huiray.

No disrespect felt. Just nostalgia.

Apple extract?

Haven't been called Webby since grade school :- ) Yes, MIA I've been. My apologies.

Looks like a nice steak,Rotuts But not exactly comparing dry vs wet heat results (if I understand what was done) .

Here's the experiment to do. Take two pieces of steak of equal dimensions. Do not pan sear first Weigh before and after cooking with steam vs no steam to determine moisture loss. Test time to MR by checking temp q 5' Cut in half after cooking to see the profile of the cooked meat. What temp? I'd say 325 with no convection. My prediction...less weight loss in steam...quicker to temp in steam...perhaps more overcooked meat near the surface with steam...and given the lowish temp better browning with non-steam.

Plain old broil , no steam (or convection as far as I know)

Did chicken thighs myself last night. 20 min at 300F + steam and another 8 min on broil. Nicely cooked and crisped.

Haven't cooked much in the last few days

Interesting link @liuzhou. I take issue with grapes originating in North America. Certainly wine existed before the new world was discovered. N.A. did send grape roots to Europe when they had a fungus epidemic in the 1700's I believe.

OK. NY Strip steak, brussels sprouts, cherry tomatoes, potatoes, onions, garlic, pasta, salad greens, cucumbers,

OK. I think. Depending on the challenge...if do-able

This is our lone peach for 2016. There was a bad freeze in April. I put lights in the trees and it looked like it worked some. But this is it on two trees that usually produce a couple bushels. If it makes it.

That looks like Pennsylvania, @sparrowgrass . But it could be a lesser state in the Appalachians as well. ; - )