gfweb

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.

There's a lot of casino dining...not to be confused with fine dining in AC. Knife and Fork (if its still there) is an old standby.

I think your review of the BSO is a bit harsh. I've used it for a few years and am quite happy with it as a small oven. The Oster thing looks interesting too. It might offer an upgrade in headroom but other than a big roast chicken, I'm not sure I need it. CSO would be the hands down winner if a little larger. As it is, i think it is the best of the three, if small

Great stuff!

That's kind of nuts. Unless its a benefit of some sort.

I'm going to be out there at t he Encore in a couple months. Any recs for a high class dinner?

It appears that this infection is running its course without claiming too many victims.

I've noticed the same thing. I find t hat SV steak is better a touch more done than I'd like it when seared/roasted. So traditional cook gets MR...SV gets somewhat less than medium, which gets the texture to my liking.

Stuffed peppers w cabbage sounds very PA Dutch

I add cream and then mash. Yukon Golds for me. I contend that they have better flavor and never taste like dirt as some russets do. I use a masher because the ricer is in the back of a drawer. It starts out in front, but sneaks back at night.

@Lisa Shock I'd love to hear your memories of the NFNS auditions.

@Kerry Beal Time and temp?

NY Strip with sauteed mushrooms and roasted cauliflower German "potato" salad. The veg was the star here. Really great. Oven roasted cauliflower dressed with a mix of sauteed onion/bacon/dijon/sugar/salt/pepper/jalapeno vinegar and a little Wondra.

Looks great, but not much food there. Appetizer?

@rotuts I meant a pan on the stove for crisping (as well as browning)

Host's note: this discussion developed and was split from a post in Create my meal - the Challenge. Some of the replies refer back to that topic. @Bhukhhad why not cure your own Brit Bacon? Not at all hard to do. Or go to these guys http://www.balsonbutchers.com/

Yukon Gold sliced 1/8" thick cooked in CSO 375 F with and without steam x 11min. Steamed pots were thoroughly cooked and just starting to brown. Not crispy. Good potato taste. No-steam potatoes were thoroughly cooked, dried-out on the top side (ie not the part laying on the baking pan), less potato-y and not crispy. Steam >> convection. But the high heat of a pan seems needed for crisping.

Maybe smoke it yourself?

We had t his problem about 10 years ago. Our solution was to freeze all grains/flours for a day and then keep them in a sealed container. No more moths.

I'm not much of a toast eater, so its taken a while for me to compare the BSO and CSO. Impressive difference. CSO isn't standard toast, it is better. Huh.

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.