gfweb

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.

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