gfweb

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.

Amazing guy. As far as I know he's never been a head chef anywhere. Odd considering he's done everything else.

To me, a restaurant has many tables with waitstaff, chairs, a menu and metal cutlery.

Cheesesteak and restaurant don't usually go together. There may be a few tables, but the thing is meant to be 'to go'.

Agree on the importance of the roll, though Amoroso isn't the only good one. Liscio and Serpe and others are great and maybe better than amoroso which can be a little soft. Wiz is the classic taste, but American slices don't ruin it. Re the beef, to me its more how it is cooked and sliced than the particular cut. And ketchup is a good addition. I read somewhere that two slices of pizza have more fat than a cheesesteak. I can believe this. When were you at Penn? '73 to 86 for me.

Booze that lowers cholesterol too?

Was the juice red to begin with? If not, two red organisms come to mind... Serratia and Rhodotorula.

All you need is a friend with a card...

Wonder how many they sell? Can't be that many gullible New Yorkers in Philly....

I like pumpkin pie, but maybe twice a year. And not in my coffee...ice cream... vape thing...or whatever. Just TG and maybe Xmas.

Top round CB is more like roast beef in texture. Boars Head, a big regional deli meat outfit up here (and maybe down there), offers both top round and brisket corned beef. The round will slice more evenly and thinly in a meat slicer and this seems to be what most sandwich shops use. In general, I like brisket more, except in a sandwich other than a reuben.

My sense of the Calphalon brand is that they are decent pans (with some quality control issues) for a usually reasonable price.

Without reading all the old comments...I've braised it and cooked sv like a short rib, and made corned beef the usual way but cooked for 2 days sv

Cinder is making a mistake by pitching this as the next step after SV. Its a really precise griddle. That's enough in itself. I don't need to replace SV, but I'm happy for a better griddle. But I want it built in and not another thing on the counter

I have always liked potatoes in salads. In this case arugula and pickled cauliflower with new potatoes. Host's note: this inspiring topic continues here.

Wrote some great cookbooks. Was almost responsible for the extermination of redfish. Great cook.

Just fabulous stuff BK! I can't wait to see what it looks like.

No more travel to China I guess.

Glad you are back BK

The McD at LAX and ORD are critical. Have they gone too?

Hmmm. Polyscience is overpriced. Does Breville actually have a product for SV?

Hot gabagool is great stuff.