gfweb

We are inching closer to a kitchen re-do and are compulsing over ovens. A number of companies have microwaves that also have a convection oven feature, which seems pretty sweet. Any advice?

Thanks for your wise comments, Brother Rotuts. I am in complete agreement re green stuff in a ML esp celery and green pepper. They are an abomination in my sight. The vegetation in the ML are yellow onions. Perhaps the color balance is a bit off in your screen?

Some recent dinners Beef tenderloin with cauliflower "cous cous" BBQ Baby back ribs served with coleslaw and cornbread Meatloaf with slaw and roasted cheddar cauliflower BBQ Chicken with cheddar cauliflower and salad

More effort there than meets the eye, Baron. Appreciate your stuff

Not seen that surface Shel. Kind of like Martha...slippery. Sliding on the counter can be solved by putting a dish towel underneath it

Somebody commented on fast cooking pasta. I pretty much agree that its unneeded. But the no boil lasagna makes a much better lasagna than the thick need-to-boil stuff. Its thinner and holds the lasagna together better than the fat ones. More like a scratch made noodle.

And why should bones matter? Just passed-down nonsense without a speck of sense or truth.

Same thought occurred to me.

What cheese are you using? You might amp-up the cheese flavor by stirring grated parmesan into the hot mixture

Or you need to send some of it to me.

Cooking more than a dinner for 8 is serious work and hard on the body. Cooking for a rabble hoard is several orders of magnitude more strenuous. Good for you that you realized its time to move forward.

Fungus and mold tend not to cause an acute food poisoning like bacteria can. But some produce toxins that over the long haul can promote cancer, eg aflatoxin from Aspergillus (which typically grows on grains and breads). Another thought is that the mold is just the fungus you can see growing. What else is growing in there that you can't see? But its probably safe if you are healthy.

TMI

Two tapas-ish courses. Gravlax with eggs and dill sauce Scallops with corn-basil-cream...particularly tasty

I'm convinced that its the panade that moistens a meatloaf and not fat. Gotta be milk and breadcrumbs. I try to err on the side of too much rather than too little. Its not just moisture but also texture.

and then again before serving

I'm beginning to think that making meatloaf in particular involves some special chemical magic. I have a foolproof recipe that works so long as I don't stray from it. If I do...dry or bad textured loaf. Like the other day I added a half can of tomato paste (just to use it up) and got the densest most unpleasant texture. Who'd a thunk?

Thanks, PB! No dusting. Should have though. I see what you are talking about. Dunno. Perhaps the tsp of maple syrup at the last moment did a little, but they were pretty well-charred in just the butter.

Maple-brown butter-glazed scallops, fried polenta, braised sprouts

A dry rub is only dry when its applied (since moisture comes out of the meat), so I don't think it is due to excess moisture. And if the rub is as advertised it ought to kill the fungus spores wet or dry. I'd be surprised if the brisket would get fuzzy if just left in the fridge with no rub applied for that length of time. To me it suggests that the rub is somehow contaminated and inactive too. Or the bag or something.

I wonder if your cure #1 has gone bad.

Yes, the index is wonderful

That does sound pricey, esp since there's no meat. $30 for a meal of all vegetables?

Italian sausage on roasted cauliflower in marinara Braised short rib and cauliflower puree NY Strip, braised root veg and tostones Poached salmon, dandelion greens and potatoes, fennel onion gratin

Nope. Doubtless the product of bacteria that grew. Fortunately, whatever it was was killed by the roast and didn't produce heat-stable toxins.