gfweb

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

Good food, decent location, but its gone.

I just went to Moore Bros in Wilmington. What a contrast to the PLCB stores... great selection of great wines... super knowledgeable staff...sensible prices. .

Mmmpomps link did the trick. Precooked the potato and then corn starched the chicken. 7 min on parchment gave decent browning and nicely cooked chicken. The cornstarch made the potato stick well and it could be cut through without losing the scales. It was a fiddling business layering the oily floppy scales by hand. Forceps were needed to get a nice look....which this doesn't have.

Same problem with the excellent Breville Smart Oven. Stuff cooks faster, even without convection. Not sure why...more accurate temps?

Can you make a baffle to redirect the steam?

So how was Kenji's FC, Patrick?

I saw that cheesesteak fest notice. Might be good if the steaks are prepared a la minute. If not it'll be like the dreck at the ballpark.

Velveeta and ro-tel is the official version of queso dip. Chef-y variations weaken it. Like when a serious restaurant does their take on a cheesesteak...always crappy.

Myoglobin is what makes meat juices red. You can call it anything you want but the red is myoglobin.

Myoglobin

Ate at the relocated Avalon in West Chester tonight. Nice place with a number of rooms and a bar. Meager wine list, but at least one can order beer or a cocktail. Pretty big place, but the different rooms keep it fairly intimate. There was live music but it was unobtrusive...took a while before I figured it wasn't recorded...70s and 80s pop covers that were done well....almost couldn't tell it wasn't Hall and Oates. Fall in Philadelphia...timely in a cliched way. Food is sort of the same, but more clearly Italian, with a bigger pasta section...but with less care in presentation. Large portions. There are steaks available. I had a hanger steak which was a little under-cooked, but still OK.Broccoli rabe was OK. Fingerling potatoes (which I love) were mealy and tasted like dirt (wouldn't be served in my house). My companion had chicken marsala which was served in a bowlish dish atop mashed potatoes and awash in a brownish gravy. He said it was OK. It looked like slop. To their credit they still have cheese and charcuterie as appetizers that the discerning can order instead of dessert. Will I be back? Maybe. But I will order carefully.

I'm still thinking smoked cod and melon... with smoked salt. The cod:melon ratio is key. Guessing...I'd say one big flake of cod to a 50% sized piece of honeydew or a 75% piece of cantaloupe

Not as easy as it looks. I used chicken breast as a substitute for fish (chicken of the sea?) for experimentation. Sliced yukon golds nearly as thin as potato chips, stacked them, and punched out discs with an apple corer. Salted the filet of chicken layered the scales on the oiled paper placed the chicken on it and sauteed on the parchment. Every time the chicken overcooked before the potatoes browned. High heat, low heat...whatever. Perhaps the potatoes in the video were soaked in bicarb to enhance the Maillard rxn prior to cooking They also didn't adhere well to the meat. They wouldn't stand up to cutting with a knife. Perhaps they should spend some time in the fridge to get stickier.

I think the fat in the cheese enhances the chili flavor

Smoked cod and melon?

I've been told that for sales to be decent Americans expect volumetric recipes. New techniques aren't as much his gig as is proper application of older techniques

And smoked fish would stand up to a somewhat sweet sauce...