gfweb

Notebook and folded-up in the front of How to Cook Everything. I almost never look in HTCE for Bittman recipes...just for t he ones that I stuffed inside it.

The whole cast iron thing I don't quite get. I've got a few and other than a dutch oven in the fireplace I don't have much need for them. Adherents say it has "great heat retention"...which means bad heat transfer and difficult to control pan temp. One can learn to love CI and make great food in it, but CI doesn't solve any problems I have. Having said that, my smooth CI is more nonstick and better seasoned than the rough CI.

Easter Dinner Onion/fennel gratin not shown Deviled eggs- regular yolk/mustard and bacon/onion Smoked pork tenderloin with lingonberry sauce Potato salad with blackened onions Roasted veg

Tom McGuane is a trout fisher and good writer. I approve.

Devilled eggs of various types yet to be determined Smoked pork tenderloin with lingonberry sauce Potato salad Roast veg Fennel/onion gratin White asparagus Choc torte

I get a message that I can only watch this in the UK.

Of course. Me too. I don't go out ordering test dishes I don't like in a new place just as a test. But I like General Tso and veal saltimboca and scrambled eggs. And if a place screws them up they tend to screw up other things too.

For Chinese I use Gen Tso. I know, I know it isn't authentic. But its is a great measure of whether they cook the crap out of a dish and care about what they present. For Italian I use veal saltimboca. Proper flavor and volume of sauce? Meat nicely done? Breakfast places it is scrambled eggs. Nicely fluffy or a chopped mess of paper-thing eggs?

Oh . I get it now. The quarter is a deposit to make you return the cart. It'll cost you a quarter to leave the cart in the lot. Thanks!

Not unusual...unheard-of...except at Aldi. We leave our carts all over the parking lot and stores pay the mentally disabled (or kids) to return them. Markets have found that the bigger the cart, the more you buy. Why discourage carts by charging a fee?

Spoiled meat is no bargain, though. And regular supermarkets run sales and two-fors that can get meat prices far from that level. And those meats are fresher. I suspect that Aldi is mostly used for pre-packaged stuff.

Oddly, they seem to be busy. I don't get this.

Been in two Aldis. Its as everyone above says. Produce crappy and browning. Meat selection limited. Faint odor. Reminded me of a Tesco I stumbled into in Dublin...but worse

If cost savings are the goal, I don't think that this will net you much in the way of savings. And its more work and messy. But if you like fooling around with cooking, you can have some fun with it. You can probably find one cheap at a second hand shop or garage sale. And pasta can be made with a $10 rolling pin and a knife, just like every Italian grandmother does.

Did the experiment. 7 lb roaster yielded 2 generous dinners and 6 sandwiches as well as stock.

Do you do your commercial baking in that oven?

Irish stir fry...corned beef, potatoes, onion, glazed with ketchup/sriracha

They lose points for spelling

Norm?

Ought to try the Eastern end of 30 some time. Lots of little spots in PA to check out before you hit the populated part of the state.

Nice crappies What's drum like to eat? They've always looked carpy to me and I threw them back

Talula's Table in Kennet Square, PA is such a place. Big table for about 16. Dinner only. Big reputation. Reservations accepted a year in advance, and they fill up immediately. Glowing review in NYT a couple years ago. http://talulastable.com/tt/

SV changed how I felt about BBQ. Even the best stuff was a little dry and rescued only by sauce. Done SV, you can just spice the pork and it remains juicy and flavorful

Gotta wonder why a papaya needs a protease most active at temperatures incompatible with life.

Perhaps SV is not the way to go with papain treated beef. http://www.cmbe.engr.uga.edu/engr4510/assign/Handouts/Ch%203%20A3%20papain%20specs%20CBS.pdf says that... The optimal PAPAIN-CLARASE activity temperature is 55-65°C but the enzyme is as well active at room temperature (+/-20°C). The enzyme shows high activity above 65°C to 85°C but inactivation begins at such temperatures Cooking at SV temps is right in the enzyme's sweet spot...esp for 2 days.