gfweb

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. ; - )

Oh yes! Scrapple, apple pie, shoofly pie, NY style pizza, fried catfish, cornbread, etc etc

Poor guy wants a few American dishes and he gets a political debate. Oy. We ALL know what he means. To be American food doesn't require it to be purely indiginous. If so, all Italian food with tomatoes isn't really Italian. Fried chicken, boiled crawfish, cajun cuisine, the many schools of BBQ, hamburgers, chicken-fried steak, fried green tomatoes, hop n john, lobster roll, etc

Georges Perrier's crab cake is held together with a shrimp mousse. Works beautifully. http://www.philly.com/philly/food/restaurants/recipes/34663439.html

I have the same problem.

@Tere gorgeous bright kitchen. fabulous!

Bavette steak, chicken breast, chicken stock, duck stock, yukon golds, arugula, cucumbers (from our neighbor :-) oranges, apples, lemon

Tough one. I think I'd pickle the mushrooms gently with some liquid smoke and put t hem in a quiche/fritata with the swiss cheese, garlic and sauteed onions.

B. Sprouts slaw...Sliced on a mandoline...blanched in salted boiling water...sauteed quickly in a little butter so a few slices blacken...finally tossed in about 1/8 cup water with a tsp (or two) of O marmalade and a few cc sriracha. You can undershoot on the marmalade and add more as needed. Shouldn't be watery. Kind of a kim chi/sauerkraut equivalent

The ketchup-on-a-hot-dog gene. ETA I see great minds have thought alike