gfweb

according to Wikipedia, J. 'chokes will convert their inulin to fructose if stored for a period...which should relieve the gastric issues. How long? A pure guess..weeks.

Round-up next spring when they sprout.

Yes! The description and photo of the dish is more important than the Rx (usually).

Pretty pictures. Trilingual text. Interesting ideas. An oddity, even the savory dishes look like dessert. At this price I should buy several as Xmas gifts. Looks like an extravagance.

The pictures are in Belgian.

Mekelburg's!

Thanks for sharing all this Kerry!

TLC plates....a big part of my life at one time.

got it!

Eater = listicles and factlets clickbait mostly

Whilst considering the Cuisinart Steam Oven I came across the new model of the esteemed BSO. It has an oven light and a long cook setting and a keep warn setting. If only there was steam. http://smile.amazon.com/Breville-BOV845BSS-Convection-Toaster-Element/dp/B00XBOXVIA/ref=pd_sbs_79_3?ie=UTF8&refRID=0VFNNEKTXZ58GEB8Y7Y9&dpID=418wNeApqXL&dpSrc=sims&preST=_AC_UL160_SR160%2C160_

Isn't about that time of year for another TC? But I don't see it scheduled.

I get results, no?

Like Lewis and Clark.

We'll need a full report with illustrations....

I don't think he does. He could have been lied to himself. He said the problem was distribution and that Amazon had thousands of copies. I would bet Amazon is lying for some reason. Kenji has proven over the years to be a straight shooter.

I 've glanced at this place when going to LM. I'll have to try it

I just asked Kenji about the shortage of books. He said Amazon has a zillion copies in stock.

Got mine from Amazon a couple weeks late.

Ruhlman is wrong about food safety. He essentially denies that bacteria will grow in warm food, or long term in the fridge. And yet he lives, because the low probability problem hasn't come up. Yet.

We ate at The House of Wm. and Merry tonight. In my mind it counts as a Chesco restaurant because its only a mile into DE. Great meal as usual. The chef's tasting app board had some nice charcuterie and pickled stuff as a starter, pork loin with celeriac puree was lovely , as was the trout. The waitress was an chummy dipshit (this isn't Applebee's) but she got the food out. I do love this place. No excuse for going so infrequently.

my choice is http://smile.amazon.com/Prepworks-Progressive-Chopper-Non-Skid-Base/dp/B00833DQCU/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1444771801&sr=1-1&keywords=nut+chopper

Not knowing what you don't know is always dangerous; especially with uncommon events. Lets say the risk of botulism from garlic oil is 1 in 500 (I'm making that up). You could make many many batches and feel more confident with each one before the lethal one was made.

here you go https://theolivepress.com/news-blog/be-aware-of-the-risks-of-botulism-with-homemade-garlic-infused-oil#.Vh0zBCtmpKM

Agree with above. And there is an issue with how long it is safe even after being refrigerated. This is the kind of thing that one could get away with for years and years before the wrong bacteria gets to growing.