gfweb

@curls Kerry was at the real Ocean City. The one in NJ.

Only dining downside to OC is no EtOH, so restos are a little lacking. And not enough hotel rooms for a big group.

OC and Shriver's is the place I was thinking of upthread. Much nicer place than AC. Tony Luke's roast pork is the best, at least in S. Philly

Taylor Pork Roll. Jersey staple. Sort of a cross between bacon and spam. Tasty indeed fried up. Note the notches to prevent curling

Friday/Saturday usually. I shall, though I'll be away a bunch in the next few weeks. Here's the on-line menu. Always a few specials too. Good enough to succeed in Philly, but out here in the sticks. http://www.williamandmerry.com/Dinner_Menu.html Only thing I don't care for is their saying that they are "food-focussed" . Dumb slogan

The local good restaurant (yes, only one) has a fixed price (cheaper than usual) deal on Sundays where they unload what they have too much of. Closed Monday. So this place anyway (House of William and Merry) is in good shape Tuesday.

I've had great meals at August. A John Besh place. Behind the Windsor Court Hotel (which is great too). Not a new restaurant though.

Wonder what percentage of nutrients are lost. Still gotta be a lot left in the food.

I have strong opinions about Gen Tso. Most have too thick breading and are kind of gross. Having said that , I love a Gen Tso that 's made well. To me . the Ideal General is not as crusty as Col Sanders, but is lightly floured, cooked fast , and lightly sauced. Not in a deep fryer but in a wok. And needs more soy than the time-honored Gen T allows. Yes, I know it isn't authentic chinese. Neither is chicken tikka masala indian.

@Kerry Beal So was the dinner any good?

Nice stuff @Chris Ward! Cooked lettuces can be great. I've come to love romaine halves sauteed in butter till well-browned. Nutty and sweet.

Got in unGodly late last night thanks to weather and AA not wanting to fly with a bird in the engine. Sheesh, that's why there's two engines, right? A hearty breakfast was needed. Chorizo, cheddar and pico de gallo quesadilla (pre folding and cooking)

Hmm. Taxonomy. It is SporkBeef

Doesn't that make it pastrami?

Good judgement. Nothing to be gained from reading them and there is something to be lost. Read a pro's review...maybe. The Yelpers on Amazon...no

That a smoke ring on the corned beef?

Blanching also kills whatever in onion gives me agita

Buddakan in Philly is ok. ..if a little trite.

Not a chamber unit , but I've been really happy with this one. They go on sale often and are easy to stash in a drawer

All the restaurant ones I've seen are big things with clearances not found in a home kitchen.

Having the same thoughts as you. I like a bigger refrigerator and can have a separate freezer in the cellar. The only fridge-only units I can find are a minimum of ~$2500 and they don't look to be flexible in their shelves.

W-S sale on All Clad skillets $99 for 2 http://www.williams-sonoma.com/products/all-clad-d5-stainless-steel-french-skillet/?bnrid=3102318&cm_ite=hero_pip&tp=i-H43-Q2T-m0R-W8nDNC-1n-Q7XG-1c-W8aM5G-eRF2W&cm_ven=Promo&cm_cat=Cat&cm_pla=2016-09-09_AC_FF&cm_em=guywebster@yahoo.com&dtm_em=450779b547a8488ee63617dbe58cc9d4&om_mid=184539

I pickle in vinegar, sugar, salt and water. Boil the onions in the pickle briefly, then store in the fridge for a few hours to a day. Because everything is decided at the last minute I'll do often yellow onions and add a few drops of red food coloring to the pickle.

Those certainly are restaurant prices.

@MelissaH The stack is 23" high and includes a small BSO cutting board between the two ovens to allow cooling of the bottom BSO.