gfweb

Just got this Microplane Spiralizer $13 and it actually works. Microplane Spiral Slicer Green I had the Briefton mentioned above. Complete POS, I sent it back.

The first batch of Christmas pimiento cheese.

All I need are toothed Adson forceps for dissection and a decent sized hemostat for fish bones.

Some recent dinners Tomato, arugula, sage fritata Duck with lingonberry gastrique, spiced red cabbage, fingerlings 5 spice braised short rib with an indecent amount of braised veg and crusty bread Lamb chops with cranberry demiglace, potatoes and roasted cauliflower

I think that the Elves do a lot of editing to keep their narrative going. They need villains and bitches and innocent naifs. I think judges might well be encouraged to let their inner a-hole out. I think of that twit from the White House busting a Voltaggio's chops about whether tomatoes were fruit or veg. He showed remarkable self control. More than I would've.

Right. I've long said that Tom is partially FOS and a bit of a bully. By way of contrast, Padma is completely FOS.

Wow Is the range a Blue Star too?

Individual tomato/mushroom/sage fritata

Grayson has a big attitude problem. Hope she gets over it.

Truffles are one of t hose things that are either the real thing or are an abomination. No in-between ground.

That website refers to the "infamous summer truffle". Infamous? How about notorious? I'd say that truffle oil is infamous.

Oh. That's different. What % is your uncle and for how much $? How many other shareholders?

One thing that you don't want is to get what looks like a bad deal to you... and then go to work there anyway. No good will ever come of that other than perhaps having a visit from Robert Irvine one day.

This is a tough one. You may have been done a favor if the thing goes belly-up. As a non-owner you can't be expected to work for free in bad times. I'm not in the industry, so take what I say with a grain of salt. I might ask for middle of the range sous chef pay and perhaps a piece of future restaurants that spring from the success of this one. Or to get the first offspring as your own franchise...or something.

Sear and season after the SV is what I do. The alternative, seasoning heavily pre-cook, in my experience sometimes gives a cured taste/texture to the meat if there's much salt in the seasoning...a little like corned beef...esp with longer cooking times.

Nice, explicit blog, Elfre. Great to learn from.

Lots of empty bottles on eBay. Prices vary. All < $20 so far as I looked.

Zizz = puree in a high speed blender to remove the granularity.

I think that this was judged by the same people who yearly name Nashville or Pittsburgh as the best city in the US.

Still its better than their wretched burgers.

We have a couple TWs nearby. Selection is huge.Prices good. Wine expertise...pretty good. Locally I prefer Moore Bros. Small selection, mostly Euro, but it is well curated. Never had a bottle from them that wasn't great. And prices are pretty good too.

Can I like this twice? Smashing photos and food, Baron.

So I got some fine ground polenta. It was of the instant variety. After 15 min it was like regular polenta as far as graininess, but finer grained. So I cooked it an hour more... smoothed it out a little. So I put in the blend tech and gave it a couple second zizz =====> Completely smooth and creamy. Zizz too long and it got glutinous.

Why do I love the BSO? Among the many reasons, this gigantic 5 qt pot fits in (sans lid) http://smile.amazon.com/Simply-Calphalon-Nonstick-Qt-Chili/dp/B001AS94XK/ref=sr_1_1?ie=UTF8&qid=1448543640&sr=8-1&keywords=calphalon+5+qt Just did a long braise of short ribs and veg big enough to stuff 4 adults. Great unit.

Vichyssoise is another.