gfweb

The Steam Fairy brought me a CSB the other day. It seems very happy atop the BSO. Lots of fooling around to follow. Onion quarters cooked at 350 F "super steam" for 5, 10, 15 and 20 minutes. 5 min was just cooked, 10' softer with a little texture still, 15' sweeter and soft, 20' too soft. Not much browning. Higher temp needed? I tried to brown onions at the same setting. Was slower than stovetop and took a lot of stirring. Brussels sprouts at 350 F, super steam at 10, 15 and 20 min. 10 was al dente, 15' just right and nicely browned, 20' mushy

I think the definition of fast food burger needs refinement. Five guys is a take out place, but its far from fast...no drive thru etc. For me, a fast food burger must be fast...ie drive through speed. Five Guys and Red Robin and shake shack...not fast enough.

Trader Joes?

@alamoi how many pounds of potatoes does patch yield?

I've used the equilibrium method and done well with it. Is there any nitrate in your cure?

Ribs, blackened onion potato salad and corn

@scubadoo97 looks perfect!

I make an interesting version (using yukon golds of course) with blackened diced onions. Get 'em good and dark, just short of burnt, and mix in to diced potatoes with mayo , s/p, and a splash of jalapeno cider vinegar. Best if it rests an hour or two. Goes well with meats

So name names. Which are simple and solid?

As far as I can see the problem lies with WalMart, Target, HH Gregg et al. They insist on rock bottom prices and the manufacturers cut every corner that they can to get into those stores. The result is crap appliances. Miele and Wolf cost a ton, but they aren't POSs. Probably worth the price differential.

I'm similarly not impressed with the scallops. Either have no sear at all (not my choice) or sear it nicely.

My fan is quiet

How was it all?

Beautiful, Baron. Can you give some details on the eggs' preparation?

Broccoli rabe and its allies are great sauteed in butter with garlic... and three red pepper flakes... and perhaps finished with a little lemon and salt.

True enough. Kale chips and kale sauteed for ages... like greens...is OK

not as broccolini?

Broccoli rabe cannot be the next kale because it doesn't basically suck.

What protein would you like with your salad?

I put pickled jalapeno and some of its juice in my tuna salad sandwiches. Maybe a thin shave of onion. Jalapeno would've helped the chili.

I've always wondered about Cincinnati chili, so I made some. It wasn't horrible, but not great either. I could've had a tunafish sandwich.

A Farmer's market with peaches in May isn't growing them locally

Been looking at built-in steamers. About 4K for the least of them. The cooking chamber is small...I can't imagine a turkey in there. And they have limited water supplies which limit cooking time.The plumbed ones are around 6-8K. So its looking grim

I use butter that gets brown about the time the very dry scallops go in. Seems to really help scallop browning. I usually sit the scallops in the fridge on a paper towel for 15 or 20 min to dry the surface too. Here, scallops with basil cream corn and slaw from the other night.

Only worse thing to find in a meatloaf (or meatball) are raisins.