gfweb

BTW, Rotuts, I love the tip of the hat to that old Letterman bit in the title

Epiceram is great stuff but pricey. The microbiome of the hands is highly variable and depends on what you last grabbed. There is no one microbiome to restore on the hands. Its a desert, dry and without much for bugs to eat. Not to say its sterile, but it doesn't have much of a stable flora compared to oily or moist areas. Most of the microbiome products are ahead of the science anyway.

The problem is that some people have a weaker skin barrier and weather change or challenge by solvents...soaps etc causes the skin to become inflamed ...which further weakens the barrier and the situation spirals downward. A tendency to eczema adds in that hyper-irritable tendency and adds itchy digits and palms and little blisters. When the problem is mainly back of the hands irritation is the big culprit (not eczema) and moisturizing with a ceramide containing lotion eg CeraVe is important because it speeds repair. Bag balm and greases are helpful protectants, but not as helpful when used alone. Both have their place. Mid strength Rx steroid creams when used judiciously are a big help. Getting hands tuned up before fall/winter is important. If you only start after there's a problem you end up playing catch-up till spring.

I'd say light details here, unless requested. Or perhaps a link to the FB page where the details reside

So how does a bottled mustard eg dijon, keep its heat?

Why not pop a circulator into the water bath?

Clearly, US crude oil causes classic rock songs. https://www.google.com/search?q=rock+oil+production+graph&tbm=isch&imgil=kQncvZ5xdcGnBM%253A%253BRArH2twCZPQ6JM%253Bhttp%25253A%25252F%25252Fwww.overthinkingit.com%25252F2008%25252F09%25252F23%25252Fthe-hubbert-peak-theory-of-rock-or-why-were-all-out-of-good-songs%25252F&source=iu&pf=m&fir=kQncvZ5xdcGnBM%253A%252CRArH2twCZPQ6JM%252C_&biw=1280&bih=887&usg=__amFdh-5qUyf8iLdOH7OPvFrA1pE%3D&ved=0CCcQyjdqFQoTCNC2jO7n-8gCFYZJJgodMYYLgw&ei=x548VpC3DIaTmQGxjK6YCA#imgrc=kQncvZ5xdcGnBM%3A&usg=__amFdh-5qUyf8iLdOH7OPvFrA1pE%3D

My OCD allows no mutant dumplings.

The rolling is my downfall and a pasta machine doesn't quite get the job done

Thats exactly what I do. The gyoza wrappers are surprisingly hard to find reliably around here in supermarkets and egg roll wrappers or won ton wrappers aren't quite the same to me...an issue of thickness I think

"Katherine Hepburn brownies".....crusty and bitter?

That's a great question,Liz. The bags of frozen dumplings at Costco are junk. I don't get why they aren't everywhere you can find crappy frozen pizza rolls.

That is an issue for sure. I keep my SVS in the basement because kitchen space is precious.

I had been just thinking about the cooking temps, but I agree w Lisa, mustard and honey clash with the mushrooms and don 't really cooperate with the bacon either. Lots of heavy flavors that don't pair well. I think I'd add a touch of acid...diced cornichons or pickled onions or something...to brighten the thing. Or maybe pickled mushrooms...

WS is a lot like Apple.

Good looking eats, NM. Yay Royals!

That's making me hungry, Arey!

There are steam ovens available now. Thermador and others make them. I'd love one, myself

...

It does look like the SVS, doesn't it. I'm completely happy with the SVS by the way. Don't find any issue with a lack of circulation. This thing would be great for a boat or RV, I think. I don't see the need for a precision crockpot, though.

I'd say t hat that's too hot for the breast and not hot enough for the bacon. I'd have to look it up, but 140 or 145F x 1 hour feels right for the chicken The Mushroom layer would probably insulate t he breast for the time it took to melt the cheese

That's a nifty idea.

I think you are right. I had been having a long twitter conversation with AA the day before because their website had the departure listed an hour early. First AA said it was incorrect, then it wasn't.. then it was. I just got there early and waited. I am always amazed at how much jamon appears to go to waste there. I would happily stuff it all in my carry-on if I could get it into the country without risking my Global Entry card.

The menus were specially planned and printed for our small anglophone group, hence the English. But I have found many bilingual menus in Spain. Sometimes side by side and sometimes on the obverse.

Flight back delayed 2 hours because BCN air traffic control couldn't come to grips with the end of daylight saving time and wouldn't give us a slot across the Atlantic. This shouldn't have been a surprise. Sat at the gate for 2 hours (with champagne) WTF. Lunch was a deeply flawed version of the dinner coming over. Casablanca and Caddyshack on the video thing A tasty flatbread prior to landing.