gfweb

Not all toxins are inactivated by heat esp by the gentle heat of SV. I'd toss them. A vac sealed bag is just right for botulism. It takes about 80C for quite some time to kill already-formed toxin

In fairness, we don't know the question that she was answering. The writer controls what's included in the piece which wasn't intended to be comprehensive. Having said that, I cannot believe that neither her son nor April Bloomfield had no idea what was going on.

A quick mole LOL Apple butter and demiglace and chocolate and sriracha and water....cooked down. Tasted good. Apple butter had some cinnamon, which is fine

Pork chop with apple mole.

The problem with small electric units is that the benefit of a thermostat is outweighed by the weak heater.

Exactly. I use one of these or more likely a cast iron skillet tuned to the size of the food. You do have to keep your eye on it so it doesn't get too hot. I've tried so many fryers over the years and found a reason to give each of them up Fryers actually impeded my frying.

Somebody finally told them what Schwanz means? https://www.yelloh.com/customer-service/faq-answer?id=4239

Raisin bread (barf) is a BDA thing for some reason.

Yes. That's it.

Chik-fil-A's is a sandwich with chicken that is fried, but I wouldn't call it a fried chicken sandwich. Popeye's and Shake Shack are fried chicken sandwiches.

Brings to mind Rao's. Their supermarket sauces are fine but their frozen lasagna is so bad that an airline wouldn't serve it.

Exactly! Crispness is maintained.

never a problem in 30 years

We have big plastic containers with tight lids for outside.

I'm always amused when some 'expert" uses kosher salt and panko in a meatball mix.

Parm with salad. I had a plantain that was about to go south, so I made maduros for the salad. Odd but not bad at all.

That smell is just there when you open the plastic. Gone in a moment.

It was. But I never noticed that smell with other meats.

On several occasions this has happened. Pork always looks OK and is well before the sell-by date. What's up with this? I can't imagine packers treating the pork with H2S like they sometimes do with CO to make meat stay pink.

Lasagna and salad with one of the last garden tomatoes

To me, SnoopyDogDog is her best effort.

Not really all that different from some of the "chefs" manufactured by the Food Network. And if TikTok was around back then, Martha would have been all over it I bet

A lot of products that use the nitrates in celery juice have weaselly words in their label like "no chemical nitrate added" or some such. Or " naturally cured".

Why? Full is full.

@Senior Sea Kayaker I don't think that those alligator clips would hold a hook securely, but I like the way you are thinking.