gfweb

That's the thing about smart stuff. Being "smart" doesn't mean being better. I don't need to have a fridge that I can access remotely. Engineers over-engineer to the point of being unworkable or a PITA (look at digital cameras). Marketers seize on pointless "advantages" to sell product.

Not sure that's believable. I looked at some of the "literature" on the internet.

Why in the world would you water plants with peroxide?

Orange glaze was out of a bottle. I forget the brand..Asian-ish.

Far as I can see there is no official distinction (as in a government definition) between sanitizers and disinfectants. More a usage thing perhaps...sanitizer for hands, disinfectant for the garbage can.

I think that if you get enough jalapeno in to make it green it might be hotter than you want. Maybe puree in a bit of spinach when you get it the way you want it to taste?

I wonder if one couldn't wash a board and then bake it at 56C for a few hours. That kills all but spores and is chemical free.

Peroxide only fizzes when there is an enzyme to degrade it. If your board fizzes then there is biologic material on it and probably bacteria growing in it. But fizzing isn't a sign of sterilization, just degradation of H2O2 Drug store peroxide is too weak. Only strong, ie dangerous, concentrations of peroxide will sterilize and the "cycle time' is around 30 minutes.

I have problems with the texture at a given doneness of some SV meats eg hamburger or strip steak. eg MR hamburger has the texture of rare and MR strip has no 'bite' to it. I find that a harder sear ie overcooking the outside somewhat fixes this.

never realized that this is a virtue

And the rye should be not too thick. You bake your own bread? Good for you. Slice it thin please.

but of course!

This phrase has stuck in my head. Inquiring minds etc...

Ah yes. Tincture of opium. Keeps the little buggers quiet.

I'm kind of a reuben snot. You need not cure the corned beef yourself (though I do), but the sauerkraut needs to be 'toasted' to dry it out and give it flavor, and the bread must be well-buttered and pan fried. Don't put on too much meat..about 3/4 inch is plenty. Apply the russian dressing on the swiss cheese...not on the bread side. The cross section of a reuben should be Rye...swiss...russian...kraut...corned beef or pastrami...russian...swiss...rye.

@Okanagancook Poached shrimp are great. but these weren't ...probably should've been. Shrimps were warm/hot. Just gently pan fried to near done and then held in the CSB for 10 min whilst I made the pan sauce...deglazed w white wine, garlic, bit of grated parm, anchovy paste, cream, basil, s/p.

Chicken thigh with orange glaze 350 steam x 15 min, steam broil 400 x 10 min

Basil/garlic shrimp, Potato salad and slaw.

I tend to serve salmon or char.

My in-laws are in Houston. Off of I-10 near Memorial. What a food wasteland! Ninfa's and La Hacienda...Oy. The occasional trip to the Petroleum Club is actually a bright spot. Though it it is stuck in the 70s, the food is well-prepared and served respectfully. ; )

Katy...ewww

Heh. Pretty tricky, these Boston types. Fanny Farmer looks like Bill Clinton.

I have a feeling that CK was the restraining hand that kept ATK from sucking as much as possible. Now the corporate suits are in charge and will maximize short term profitability and suckfullness and try to sell it for quick cash.

Was pizza safe? Pizza > cookies

The albumin issue is a big one when I steam/poach salmon. Often lots of milky stuff spoiling the look of a great piece of fish. Oil coating helps a little. What @Qwerty says makes great sense. Next time Ima cure the salmon first.