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Everything posted by gfweb
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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.
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Same problem with the excellent Breville Smart Oven. Stuff cooks faster, even without convection. Not sure why...more accurate temps?
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Can you make a baffle to redirect the steam?
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So how was Kenji's FC, Patrick?
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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.
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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.
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Myoglobin is what makes meat juices red. You can call it anything you want but the red is myoglobin.
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Myoglobin
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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.
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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
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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.
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I think the fat in the cheese enhances the chili flavor
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And smoked fish would stand up to a somewhat sweet sauce...
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The trick, I think, is to make it still clearly cod, but taste dessertish. As opposed to just hiding a bit of cod in a cheesecake or something (duh). Frying as suggested above lets you play with sort of sweet sauces and introduce the dessert element.
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Fascinating. At $1.25 per soda it isn't cheap. I'm not a Keurig convert. Coffee is too costly and too slow. This seems worse.
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Plenty of putzes on food TV
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It looks like each store has about three times the employees that a larger out of state liquor store would have. A big enough voting block to make them worth appeasing by a certain party. PA LCB (liquor control board) knows that if they overstaff they have a better chance of survival.
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Not enough of them, poor selection, inconvenient hours, expensive. What's to like? http://www.philly.com/philly/news/20150927_Why_wine_lovers_don_t_love_Pa__State_Stores.html
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Yeah. I've done that. Kevlar glove will make up for inattentiveness. Mine is in the drawer mostly, like yours
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Something to be said for experimentation. For $12 you can get three lbs of meat and test 1 lb at 135, 140 and 145 F each. Or whatever you choose. Brining may help for higher temps
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Too much tile. Way too much tile
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I've done both. Its better here. Welcome.