gfweb

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.

WHYY is so frustrating. Fundraisers half the time and erratic programming.

Half of a humongous d'artagnan moulard duck breast (via Costco) with lingonberry demiglace. Could easily have served three people generously with one breast. Also sauteed romaine, mashed pots, roasted cauliflower. Costco online has a deal where they ship you 8 giant breasts and 8 already confite-d legs for something like $150. It sounds high, but if you consider that $20 will buy you a puny frozen duckling with a breast as big as a hot dog that won't feed one then it is almost cheap. You miss a whole bird's rendered duck fat, but there will be about 1/2 cup of it in the pan when you sear t he breast.

Just tell me that you made the Miracle Whip from scratch.

There was some construction around there too. Couldn't have helped

The CDN thermometer is pretty cheap ($16) and fast. The description says 6 seconds, its more like 2 or 3. NSF rated too.http://smile.amazon.com/CDN-DTQ450X-ProAccurate-Quick-Read-Thermometer/dp/B0021AEAG2/ref=sr_1_11?ie=UTF8&qid=1443964436&sr=8-11&keywords=kitchen+thermometer