gfweb

Nope. Doesn't count.

I'm no morel expert, but apparently there are false morels that are toxic. So...

Think I'd mulch with newspaper to kill off the tenacious bermuda grass

Pork roast with apples and mustard Meatloaf, brussels sprout bacon slaw, roasted cippoline Beef tenderloin and roasted veg Chile rubbed pork tenderloin and roasted veg SV turkey breast, saged butternut squash, maple sprouts Meatloaf with roasted fingerlings and roasted tomatoes, cauliflower and onion

Not so sure you won't get a little buzz from inhaling the headspace prior to a sip. I like to think that one would. But you do have a point about U and D.

Fizzy drink with a bit of polypharmacy

Be interesting to get a nitrous oxide cylinder for the MR.

What everybody else said... and I don't like a cakey cornbread, so I put in about twice as much corn meal as flour. My favorite addition is diced pickled jalapeno

I've noticed t his temp phenomenon too. Takes forever for a steak to go from 80 to 90, but 110 to 120 is more than twice as quick. Can't figure out the physics of this.

I thought that cure penetration was about a cm/day.

I just read through Pepin's recipe. I gotta try this. Is 12 hours long enough nitrate cure for the 2" thick tenderloin? Seems like a 2 day minimum for that thick a piece. Never thought of a garlic-mustard (jack in the hedge )pesto. Stuff is all over my property right now. I munch on it but just whilst doing yard work. The dog discovered it and is addicted.

Mushrooms, parm, anchovy paste, soy, dijon, liquid smoke, bacon fat, tomato paste, fish sauce, worcestershire are in my pantry. I find that the trick is not to use too much of some of them, eg a little dijon is not noticeable as such but makes a big difference in a thin-tasting gravy. Or if i add enough soy to do the job it often tastes too much like soy...so I add a little worcestershire and neither is definable in the dish, but things are better.

I've been fooling with making a little bit of various dishes. Lasagna works very well in a ramekin. Au gratin potatoes in ramekin or teflon cupcake pan is great too. Fritatas in a ramekin have become the standard.

In some way related to this topic are the dishes you won't order in a restaurant because you know they will likely be worse than what you make at home. For me, braised short ribs...lasagna...any turkey breast dish...pork loin.

Our local peruvian chicken joints in DE are thoroughly disappointing. Over-cooked birds and crappy service. I sense the germ of a good thing, but it isn't more than that.

Sounds ugly.. But it would add smokiness, garlic and rosemary.

Completely agree about not salting the cabbage.

A Zen koan?

I have an anova and a svs. Both are great. SVS takes up a lot of space so I keep it in the basement, but it is ready to go down there whereas the anova needs set-up (minimal) and counterspace. Overall anova wins if I didn't have a basement. Re zip lock. If it is a ziplock without the zipper it will stay sealed underwater. Never had a failure. But I would use binder clips too just to be safe for a precious cut. Re evaporation...aluminum foil with a kitchen towel thrown over it works great if you don't have a cambro with a cutout in t he lid.

Kunzler's regular lebanon bologna on pumpernickle with coleslaw...toasted/baked. Yum.

Everything smells like one form of manure or another in Lancaster and southern Chester counties. Smells like home to me. What restaurant has those arrancini? Sounds horrifying.

Sorry that you have Canadian weather while you are here, Kerry. Usually milder t his time of April.

What is amazing is that the majority of pre chopped buyers are perfectly healthy looking and in no need of assistance chopping. Perhaps in NYC with its ultracompact kitchens there is no room to store veg...that might make this sort of thing viable

Roast tenderloin, mushrooms, cauliflower Braised short rib and acorn squash Lamb chops, braised arugula, mashed yams Braised short rib with Asian 5-spice and cauliflower Bratwurst with braised cabbage and bacon and lightly pickled al dente cauliflower

IIRC beef tenderloin at Costco runs around $95 which makes a 5lb tenderloin about $19/lb. So the goose isn't that expensive/lb, but all of the tenderloin is usable and would yield about 8 big filets + the tip + the butt. So about 14 or 15 meals. Trying unsuccessfully to talk myself into cooking a goose. Compared to dartagnan's site the store price is a bargain http://www.dartagnan.com/all-natural-free-range-goose/product/FGORE004-1.html?cgid=poultry-game-birds&dwvar_FGORE004-1_freshFrozenWeight=Fresh%20%2F%2010-12%20lbs%20avg.#srule=2-most-popular&sz=12&start=39