gfweb

That looks deep fried. Please explain!

Those veg are pretty hard, otherwise I'd suggest a mandolin for vegetables

I can't picture this. Got a photo?

I've read a lot of complaints over the years about cheap slicers being lousy. I've long wanted one, but my needs are well taken care of with a really sharp (and cheap) carving/slicing knife. I think I'd have to be slicing large amounts of meats before its worth it. @palo makes good points And consider that the big pastrami/smoked meat restaurants use knives rather than slicers.

me too esp sun dried tomatoes

A sardine shake? You are kidding, right? Looks more like a colonoscopy prep to me.

That bacon fat will neutralize the evil vegetarian mix.

The combination of a fairly benign isotope and massive dilution by seawater argues against much of an effect on people who eat fish. But its good for clicks and that's a greater need than to inform accurately and honestly.

Clearly not. Eater pieces now often stray into political realms that have nothing to do with food. Its just one more place farming clicks,,,just like F&W posts on twitter...mostly BS. Lately F&W has a penchant for pieces about tipping (tip more because every barista has a big cell phone bill to pay) and how to treat your server.

One could stock a small store with this

Outback : Steakhouses as Olive Garden : Italian restaurants Not actually bad, just a firm baseline that you can find in small towns across the country.

I have zero experience with this product but it looks like it would beat-up the green onions as much as slicing them, esp after the knife dulls. Given the small volume of the unit and the need for clean-up, I wonder if a knife would be faster

Though underseasoning doesn't account for overcooked/incinerated proteins...mushy pasta...and bad recipes

I use one of those crank graters like waiters carry. I'm happy with it.

There are seed company photos online of mini peppers that have green ones in the mix and photos that do not. I haven't been able to find a description that says whether the fruits pass thru a green phase.

Eater is pretty bad in general. Their food writing is highly politicized and obviously unedited (see above).

Yes indeed. That old Vulcan made for a warm kitchen. Don't miss it a bit!

Bamboo skewers are the thing for lighting at a distance, esp ovens where you usually have a little hole to insert the ligter

Amazing how much gas pilots use. When we switched our old 8 pilot vulcan for the no pilot Blue Star the LP gas use fell so far that we got a call from the supplier asking what in the hell we did to reduce usage so much. 😃

Green peppers are less ripe red bell peppers.

Size difference's cooking times are solved by sous vide, but not portion inequality

Or just use an induction hob.

Indeed. An awful lot of oyster-derived infections goes unattributed because of the difficulty in tracking sources. I once heard a lecture by a NOLA infectious disease guy. Gulf oysters are a no go for me. I rarely eat them raw anyway.

That is a tremendous number of words in that article. I confess that I never saw the attraction to fish and chips. Still it is a thing and it makes me sad that its endangered

Be careful what you wish for.