gfweb

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

Pork and fennel sausages grilled. Brussels sprout slaw (cooked) with a little sriracha and a little orange marmalade. Mashed potatoes.

BSO for bigger chickens, potatoes au gratin, cornbread, finishing steaks. CSB for seafood, roast veg and ....I'm still exploring what else. I find the two complimentary. Love both

Shrimp at 300F steam/bake 8 minutes. Perfect

Red cover is critical, I think.

The thought that things sitting in oil will get greasy makes sense superficially. Some thoughts re potatoes and oil... Cold oil isn't more greasy than hot oil. Unlike a breaded piece of meat, the surface of a potato is watery, which repels oil. Moreover the surface is solid rather than filled with pockets where oil can absorb. So it makes sense that the steingarten/robouchon potatoes are no more greasy than a McDs fry.

Damnit. eGullet made me buy something again. At least tuna is cheap (ish)

As @btbyrd said...you could get a mixer and a sous vide thingy for less than that. I can't imagine that the Kenmore would give the temp control of a SV circulator.

Dont see why not.

The depths to which humans will sink...total depravity.

Home Depot has mag stirrers?

LOL Dr. Oz not withstanding, there's barely any human data about "superfoods" and most if not all is negative as far as I know.

@DianaB Completely agree. My post wasn't in response to yours. It was to one upthread

Bulbs and fuses need two contacts. So its hard to see them being that. Weird.

@rotuts I just made a meatloaf using my standard recipe. V. tasty but a bit loose. How much panade do you use per lb of meat?

That was a killer for me too. 1/4 sheet pan seems the smallest useful size and part of what made the BSO a great thing. But I'm finding that most stuff I can make in the CSO and I don't miss the extra inch or so. Wondering about a roast chicken though. Time to experiment