gfweb

I really like Russian Banana. And Red Bliss and Yukon Gold are plenty firm if you are careful to not over cook them You can also add a little vinegar to the cooking water to preserve the pectin and maintain firmness.

And the idea that antioxidants eaten can out-do the professional antioxidants already made by the body is marketing jive without real tested support.

From Jay Rayner, who for quite a while was an eG regular. https://www.theguardian.com/lifeandstyle/2016/aug/29/truth-about-superfoods-seaweed-avocado-goji-berries-the-evidence?CMP=edit_2221

@rotuts It does look SV-ish. I'd love to find a way to get rid of the seams that doesn't involve cutting off the end. 140F for 2.5 hours.

Chicken breast stuffed with prosciutto and fontina, in a tomato/garlic/basil cream sauce

That's different. Nevermind

If you go to Wildwood... take penicillin and be sure your shots are up to date

Looks great.... Potato to beef ratio is a bit off though.

Never had Costco's. Its on the list. The Acme market version is dry as oversalted sawdust its so overcooked.

Miracle Whip is deplorable in any usage other than my mother's devilled eggs. Indeed native cheesesteaks do not involve peppers. Alien chefs add all kinds of Italian-ish crap to a cheesesteak. Absolutely right, Philly cheesesteak is redundant and a implies a bad steak to come.

You mean "no worse than when you brought it home"?

NYT said it was a best something earlier this year

it was a great thread while it lasted

An obsequious bully. Nearly an oxymoron. Or very crafty indeed.

Mekelberg's

I'm old school, brother @Rotuts ; - ). Still on DSL, which is so crappy it might as well be dial-up.

Yup! You missed the ; - ) in my post.

Exact same thing happened to me w kung pao shrimp last week. Too damn spicy.

Looks more like a NY strip ; - )

I thought of @gfron too. I also wondered about how a few acres of woodland and swamp could be that intensively foraged and still hold up

It is AC.

It wasn't well-meaning, I think. It was intrusive and bullying. I can imagine how he treats his staff.

The guy was a PITA.

Its called White House Subs. IIRC the place will put mayo on a hoagie...which would get you thrown out of a few places in Philly.

There's a hoagie shop that one is supposed to rave about. But how praise-worthy can a sandwich be? Some of the salt water taffy places in Ocean City ( a little bit South) let you watch the machines making them; which is god for 10 minutes of mindless staring.